Edit ModuleShow Tags

Adam Gorski's Dapper Snapper


Dapper Snap holiday drink recipe
photo by joy summers

After immersing myself deep in the evening and the cocktail menu, I’ve determined that the only downside to an Orphans of Industry/#MNnice pop-up is that they are so fleeting. But, I guess that’s how the saying goes: all good things must come to an end.

On Tuesday night Adam Gorski and Jon S. Olson took over the bar at Tattersall Distilling and mixed up drinks we could have been enjoying at La Belle Vie. Up until recently, Adam was running that bar and Jon was the friendly face adorned with the widely envied beard that served delicious drinks. But, that good thing ended and now those of us that loved that bar are orphans of a sort as well.

All the cocktails at the event were holiday tinged, from the punch bowl filled with an ice cube the size of a medicine ball to the most refined Jell-O shot I’ve ever encountered. The most dreamy was perhaps the Dapper Snap. Since it was a perfect cocktail for a holiday gathering (sorry, eggnog, you’re out) and because they are such kind fellows, Adam shared this recipe with us!

To find out where they will pop up next, follow the hashtag #MNnice on Facebook.

The Dapper Snap

2 oz  Tattersall Bourbon
1 oz  Gingersnap syrup

Shake and strain into a coupe glass. Gently top with sweetened cream and 3 dots of colored bittered cream.

Sweet Cream:
Fill a mason jar 1/3 full of heavy whipping cream. Sweeten with simple syrup to taste (around 20 percent of cream's volume worth of simple) and a healthy amount of fresh grated nutmeg. Top the jar and shake until the cream's volume fills up almost half of the mason jar. The cream will thicken but not whip. 

Bittered Cream:
Same steps as the sweet cream except in a squeeze bottle for garnish accuracy. Substitute the nutmeg for Bittercube Cherry Bark Vanilla. Shake until slightly whipped. Add red food coloring because its the holidays dammit.

GIngersnap Syrup:
1 Cup brown sugar
1 Cup white sugar
2 Tbsp molasses
 2 Cups water
.5 Tbsp dried ginger
.5 Tbsp ground allspice
1 tsp vanilla extract
4 cloves
Pinch of Salt

Bring to simmer slowly. Simmer until all the sugar has dissolved.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags