Its name is a nod to Minnesotans' charming reputation, but inspiration for the recipe struck Adam Gorski on a trip to Chicago.  A day of "research" in Windy City bars brought a flood of tiki and Sherry cocktails; intrepid Adam decided to try to combine the two.

Almond syrup called orgeat and the drink's presentation in a Collins glass over crushed ice come from tiki culture; sweet, young Amontillado Sherry is the passive to an aggressive Chicagoland gin named Leatherbee and a black-pepper tincture.


  • 1 ½ oz Letherbee Original Gin
  • ½ oz Orgeat syrup
  • ½ oz fresh Lemon Juice
  • ½ oz Amontillado Sherry
  • 1 Dash Black Pepper tincture
  • Angostura Bitters

* To make Black Pepper tincture: steep black peppercorns in everclear for up to 2 weeks; strain to remove peppercorns and use sparingly.


Combine all ingredients except Angostura Bitters in a cocktail shaker.  Add ice and shake vigorously to break up the cubes.  pour directly into a tall glass without straining.  Top with crushed ice.  Garnish with a few dashes of Angostura Bitters and a healthy mint sprig.


Young Joni is Pizzeria Lola owner Ann Kim's foray into Northeast Minneapolis.  The menu is filled with your favorite wood-fired pizza recipes from Lola's, wood-grilled meats, and Korean-inspired vegetable dishes.  The main bar serves twists on classic cocktails, and the back bar serves up more custom and intricate cocktails in a speakeasy setting.

(612) 345-5719