Every month, we feature a Mixologist of the Month. Meet them below and pick up a few drink recipes!
January: Maxwell Parker, 701 Eateries
Drink
New York Sour
Recipe
- 1.5 oz. Makers Mark bourbon
- .75 oz of lemon juice
- .75 oz simple syrup
- 1 egg white
- .25 oz red wine on the top
Full article here.
February: Asia Nelson, Hooligans
Drink
Toasted Sunrise
Recipe
- 1.5 oz Hornitos Tequila
- 3 oz orange juice
- Splash of pineapple
- 0.5 oz cherry juice
- Garnished with cherries and an orange
Full article here.
March: Alex Dahlen, The Boiler Room
Drink
Smokey Manhattan
Recipe
- 2 oz Laphroaig Scotch
- 1/2 oz Sweet Vermouth
- 1/2 oz of Honey Simple Syrup,
- 3 dashes of Angostura Bitters
- 3 dashes of Australian Smoke Bitters
Full article here.
April: Juan Perez, Plaza Azteca
Drink
Paloma Tradicional
Recipe
- Jarritos soda
- El Tesoro Tequila
- Grapefruit juice
- Lime juice
Full article here.
May: The Pink Pussy Cat, Frank’s Lounge
Drink
Spiced Apple Old Fashioned
Recipe
- 1.5 oz Jim Beam White Label
- 3 oz Apple Cider
- 3/4 oz Cinnamon Simple Syrup
- Caramel cinnamon sugar rim
- Garnish with cinnamon stick and apple slice
Full article here.
June: David A. Joergensen, VFW West Fargo
Drink
End of the 18th
Recipe
- Elderflower Liqueur rinse
- 2 Oz Knob Creek Straight Rye
- 3/4 Oz Tahitian Vanilla Bean infused Simple Syrup
- Orange Bitters
- Organic Whole Coffee Beans
Full article here.
July: Ben Kempf, Maxwells Restaurant & Bar
Drink
Smokey Toki
Recipe
- 2 oz Suntory Toki Whisky
- 3/4 oz Dry Curacao orange liquor
- 2 dashes Angostura bitters
- 1 dash Peychaud’s bitters
- 1 spoon full of DOM Benedictine
Instructions
Chill a rocks glass with ice and soda water, stir ingredients for 10 seconds, strain into an empty, chilled glass, garnish with expressed orange peel and smoke with cherry wood (using a smoke topper).
Full article here.
August: Marcus Moore, Suite Shots
Drink
Kentucky Peach
Recipe
- 2 oz Makers Mark
- 1/2 oz Peach Schnapps
- 1 oz Peach Nectar
- 3 dashes Angostura Bitters
Full article here.
September: Caitlin Pritchett, District 64
Drink
Hall of Fame
Recipe
- 1.5 oz Makers Mark
- 3/4 oz of Grand Mariner
- 3 dashes of bitters
- Splash of Orange Juice
- Shake and pour over a large ice cube
Full article here.
October: Zachariah Cage, 46 North
Drink
46th Boulevard
Recipe
- 1.5 oz Bail’s Hayden
- 1 oz Carpano Antica
- 1 oz Campari
- 2 spoons of D.O.M Benedictine
Instructions
Combine ingredients in a yarai mixing glass and stir. Serve over a large rock and garnish with orange peel.
Full article here.
November: Paul Bougie, local personality and longtime tailgater
Drink
Jim Beam Devils Cut Smoked Manhattan (tailgating edition with a Big Green Egg)
Recipe
- A solid shot and a half of Jim Beam Devil’s Cut Bourbon (it is tailgating, the amount is up to you)
- Sweet Vermouth (to taste)
- 3-4 drops of bitters
- Luxardo cherries
Instructions
Take your tailgating-approved glass and invert it over the smoke vent of the Big Green Egg. This will capture the real smoke from the Egg that you are cooking on. Slide a coaster under the glass and turn it over. Then, move the coaster to allow yourself to pour in your ingredients. Cover again and let sit with the smoke for a few moments. Remove the coaster, garnish with Luxardo Cherries and just a dash of juice, add ice and stir. Enjoy and cheer your team to VICTORY!!!
Full article here.
December: Zach Sulzer, Rosewild
Drink
Suntory Sour
Ingredients
- 2 oz Suntory Toki
- 2 oz house orange sour mix
- 1 oz pineapple juice
- 1 egg white
- 1 dehydrated lime wheel
Instructions
Combine whiskey, sour mix, pineapple juice and egg white. Shake without ice. Then, add a small amount of pebble ice and whip shake. Strain into a glass and garnish with a dehydrated lime wheel.
Full article here.