Mike's Mix: The 'Beetle Juice' At Marin
Every Saturday, Mike Augustyniak helps kick off the weekend by checking out some of the best cocktail recipes from bars in the Twin Cities. This week, he gets the lowdown on a cocktail that is not officially on the menu at Marin in downtown Minneapolis – but they'll be happy to "scare" it up for you if you ask!
Beetle Juice
1.25 oz Plantation 3 Star Rum
¾ oz half and half
½ oz lavender simple syrup*
2 dashes cherry bark bitters
*To make lavender simple syrup: Heat equal parts granulated sugar and water in a saucepan until the sugar dissolves and the liquid becomes clear. Remove from heat and add dried lavender; allow to steep for 30 minutes to several hours. Strain and store.
Combine all ingredients in a cocktail shaker over ice. Shake vigorously to create a good froth on the half and half. Strain & serve into a chilled martini glass.
Taste Test
The look is frothy and ghostly white; the taste is reminiscent of RumChata; the vibe is fun and refreshing for Halloween. It's easy to make at home, the version served at Marin has a fun garnish made from purple spun sugar (a.k.a. cotton candy) mixed with St. Germain liqueur. You won't find the Beetle Juice on the menu at Marin, though; simply ask any server or bartender for it by name.
Marin is located in the Le Meridien Chambers hotel, at the corner of 9th Street and Hennepin Avenue in Minneapolis. They are hosting a Halloween party, including a costume contest with a grand prize of one-night's stay at Le Meridien Chambers and brunch at Marin.
