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.