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10+ Cocktail Recipes: Mixologist Of The Month 2017 Recap

Cocktail Recipes Fargo

PHOTOS BY Hillary Ehlen, Jesse Hoorelbeke and Paul Flessland

Each month this year, we featured a talented mixologist from the local bar and restaurant scene, along with a tasty concoction of theirs. The year was filled with delicious recipes and incredibly skilled individuals, and we sure as heck enjoyed trying all of their cocktails. Take a look at who showed us their skills in 2017.



Davin Henrick
The Boiler Room

mixologist Davin Henrick the boiler room

“Roberts Alley Mule”
1 1/2 oz. Evan Williams Kentucky Bourbon Whiskey
1/2 oz. Breckenridge Bitters Liqueur
1/2 oz. agave
1/4 oz. lemon juice
4 dashes Fee Brothers Bitters
Splash of ginger beer
1 blackberry
1 basil leaf

Roberts Alley Mule Boiler Room

This cocktail is built similar to an Old-Fashioned but topped with ginger beer. Muddle blackberry and basil with agave, lemon juice, bitters and a splash of ginger beer at the bottom of a tumbler glass. Add whiskey and liqueur, fill the glass with chipped ice, top off with ginger beer and then give it a light stir.


Molly Fontaine
Spirits Lounge & Casino (At Holiday Inn Fargo)

Mixologist Molly Fontaine

“Strawberry Rose Petal Caprioska”
1 1/2 oz. Stoli Strasberi Vodka
1 1/2 oz. rose water simple syrup
Handful of mint
3-4 rose petals
Half a lime
2 strawberries (cut into quarters for easy muddling)
Soda water

Strawberry Rose Petal Caprioska

Rose Water Simple Syrup: Use one part rose water and one part sugar. Bring the rose water to a slow boil and slowly whisk in the sugar until it all melts down and becomes saturated into the water.

Muddle the strawberries with the fresh-squeezed lime juice and rose water simple syrup. Fontaine’s tip is to not muddle the mixture into a mushy clump, but just a little bit to get the juices going. “Twist and slap” the mint into the mixture to break up the veins (no muddling). Add the rose petals for garnish inside the drink. Fill the glass with ice and add the vodka before topping the drink off with soda water. Use a martini spoon to mix the ingredients at the bottom and lift them toward the top of the glass. Garnish with a lime wedge and mint leaves.


Maggie Green
Blarney Stone Pub

Mixologist Maggie Green

“Irish Dream”
1 oz. “Pikey’s Poitin”* or 2 Gingers Irish Whiskey
1/2 oz. Melon Dekuyper Liqueur
1/2 oz. lime juice
Ginger ale

irish dream blarney stone pub

“Pikey’s Poitin” is the Blarney Stone Pub’s special mix of 2 Gingers Irish Whiskey infused with apples and cinnamon. You can easily make another version of this drink at home by just using the classic 2 Gingers, too.

Start with a pint glass filled with ice and add the whiskey, liqueur and lime juice before filling the rest of the glass with ginger ale. Give it a little shake and garnish with a lime.


Amanda Kaloustian
Fargo Billiards & Gastropub

amanda kaloustian billiards

“Orange Popper”
2 oz. Absolut Mandarin Vodka
1 oz. Finest Call simple syrup
1 oz. pineapple juice
1 oz. orange juice
3 small slices fresh jalapeño
2 orange wedges
1 lime wedge
1 lemon wedge

Orange Popper drink

Start by rimming a martini glass with sugar. Muddle simple syrup with jalapeño, lemon, lime and orange slices in a tumbler shaker. Add vodka, pineapple juice and orange juice to the muddle ingredients and shake. Strain into glass and garnish with an orange wedge.


Jason Lundblad
Urban 42 Kitchen & Bar (At Delta Hotels by Marriott Fargo)

Jason Lundblad Urban 42

“Chili Chocolate Martini”
1 1/2 oz. Svedka Cherry Vodka
1/2 oz. Kahlua Chili Chocolate Liqueur
1/2 oz. Luxardo cherry juice
1/2 oz. half & half

Jason Lundblad Urban 42

Fill a shaker with ice and add all ingredients. Pour into a mixing glass and place shaker on top, then shake the mixture. Strain into a martini glass and garnish with two Luxardo cherries.



Nick Peterschick
Round Up Saloon

General manager Nick Peterschick

“Cranberry Mule”
1 1/2 oz. Deep Eddy Cranberry Vodka
1/2 oz. sweetened lime juice
Ginger beer
Lime wedges

Cranberry Mule

Muddle a lime wedge with the lime juice at the bottom of a copper mug (common mule mug or something similar). Fill the glass with ice, add the vodka and top off with ginger beer. Garnish with a lime wedge.


Jason Cossette
Würst Bier Hall

Würst Bier Hall General manager Jason Cossette

“Hoppy Bourbon Sour”
1 oz. Maker’s Mark Bourbon Whiskey
1/2 oz. simple syrup
1 oz. lemon juice
Fargo Brewing Company’s Iron Horse Pale Ale

Hoppy Bourbon Sour

Fill a tall glass with ice and add whiskey, simple syrup and lemon juice. Top off the rest of the glass with the beer and mix lightly.


Elijah Larson
Rosey’s Whiskey & Wine Room (At Rosey’s Bistro & Bar, former D’Vine space)

elijah larson Rosey's Fargo

“Last Pale Light In The West”
1/4 tsp. red wine simple syrup
Dash of orange bitters
1/2 oz. Courvoisier Fine Cognac
1/4 oz. Chartreuse Liqueur
2 oz. High West Campfire Whiskey
Amarena cherry for garnish

Last Pale Light in the West

Start with a mixing glass and add liquids in the order listed. Add two to three ice cubes and stir for 30 seconds. Strain mixture into a rocks glass an garnish with a cherry. You can pour the drink over ice or without, depending on your preference.


Kayla Erickson
Lucky’s 13 Pub

kayla erickson Lucky's 13 pub fargo

“Raspberry Romance”
4 oz. Ruffino Prosecco
2 oz. Stoli Razberi vodka
1 1/2 oz. Chambord Raspberry Liqueur
Splash of Finest Call Elderflower Syrup

Raspberry Romance cocktail

Simply pour all liquids into a stemless wine glass, add a few raspberries and then top the rest of the glass off with ice.



Karl Krueger
The Bomb Shelter

karl krueger bartender

“Frisco Sunset”
1 ½ oz. Courvoisier Cognac
1 ½ oz. Disaronno Liqueur
Splash of Finest Call Lime Juice
Splash of Cranberry Juice

karl krueger bartender

Simply use a rocks glass and build the liquids over ice. Garnish with lemon and lime.


Chris Staloch
Tru Blu Social Club

mixologist chris staloch

“Tru Tini”
2 oz. Stoli Blueberi
1 oz. Chase Elderflower Liqueur
lime juice
½ oz. simple syrup

Tru Tini martini

Fill a shaker with ice and pour in all of the ingredients. Shake the mixture and strain into a martini glass. Garnish with a flower and enjoy!

Kara Jeffers

Written by Kara Jeffers

Fargo Monthly Editor Kara Jeffers is from Garrison, North Dakota, a small town north of Bismarck, North Dakota, on Lake Sakakawea. She graduated from North Dakota State University in May 2017 with a bachelor’s degree in journalism and minor in theatre arts. In addition to working at Spotlight Media, Jeffers also works at the Fargo-Moorhead Visitor’s Center, where she’s one of the first people (and, at times, the only person) visitors meet when they arrive in North Dakota—talk about pressure.

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