Entertainment

Mixologist Of The Month: The Old Broadway Grill

by on Jun 18, 2015
 

Photo by Andrew Jason.

Lucas Gosser is the assistant manager at The Old Broadway in Downtown Fargo, and not only did he create a well-constructed classic cocktail recipe, but he took things a step further with his barrel-aging process. The result is a cocktail that’s made to perfection.

How long have you been bartending?

“I started bartending in 2009 at the Bayfield Inn in Bayfield, Wis., which is a small tourist town right on the shores of Lake Superior. It was a very eclectic blend of customers and you end up serving all different kinds of people, so that’s kind of where I cut my teeth. … I moved to Fargo and started working here in 2012.”

What types of drinks do you enjoy making?

“I’ve gotten more into the bourbon and whiskey drinks lately. I like making a good Rusty Nail, because that was my dad’s favorite drink. I think my biggest passion here now has become teaching new bartenders how to do things and how to be passionate about it.”

What makes The Old Broadway awesome to be at?

“It’s unique. The style is impeccable and one-of-a-kind. I think we have one of the best menus in town and our liquor selection is second to none. We’ve got it all – you can come to the Sports Zone to watch the game, have dinner at the grill or have a good time at the club.”

old broadway mixologist

BARREL-AGED MANHATTAN

IN THE BARREL

·2 liters of Buffalo Trace Kentucky Bourbon Whiskey
·1 liter Antica Carpano Sweet Vermouth
·¼ cup Woodford Reserve Black Cherry Spiced Bitters
·Luxardo Maraschino Cherries for garnish

Recipe comes out to about three liters, which works out to roughly 20 drinks at two ounces per drink in a rocks glass. If you don’t have the resources for barrel-aging the drink, remember Manhattan’s area code and follow the “212” guideline for a regular Manhattan cocktail:
·2 oz. bourbon whiskey
·1 oz. sweet vermouth
·2 dashes bitters

“I use an ice sphere in all of our higher-end drinks. It’s an aesthetic piece but also adds to the drink. In a regular ice cube, the corners melt faster. If it’s all concentrated in a sphere, it all dilutes at the same pace.”

Fargo Monthly Best Burgers Issue

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