Edit ModuleShow Tags

Adam Gorski's Dapper Snapper


Published:

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

3 Drinks to Give Winter the Kiss-Off

West Seventh in St. Paul is bursting with drink options to usher in spring (which is just around the corner, right?)

Minnesota-Grown Greens Now Available Year Round

New locally and sustainably produced Revol Greens makes eating clean and green throughout the year even easier

What to Buy for the Perfect Minnesota Home Bar

From vodka, gin, bourbon, rum, and beyond: Minnesota spirit-makers recommend the best home-bar companions

Quick Moroccan Chicken over Couscous Recipe

Enjoy the exotic flavors of a long-simmered tagine in this easy version that’s quick enough for a weeknight

No-Fail Caramel Corn Recipe

Celebrate National Caramel Corn Day with this sweet crunchy treat—no special equipment needed with this easy recipe

Best Restaurant Bargains Before A Target Field Minnesota Twins Game

They're offering baseball specials, but do you know where to go? Check out these good deals on food before Twins games.

3 Things to Eat This Week: April 4-8

Tropical cake, drinkable flowers, and some mouth-searing spice

Edina Bistro Celebrates National Peanut Butter & Jelly Day

Pinstripes offers a sophisticated twist on the childhood favorite with a five-course meal for two in honor of PB&J Day (April 2)

Croque Madame Recipe

Add a French accent to your brunch for a satisfying midday meal—plus more ideas to make the most of leftover holiday ham
Edit ModuleShow Tags
Edit ModuleShow Tags