Edit ModuleShow Tags

The Sexy Sadie at Brasserie Zentral—Drink of the Week

Fend off fall chills with this Brasserie Zentral libation


photo by joy summers

The wind whips down the corridors between skyscrapers in downtown Minneapolis. Autumn has arrived with blustery force and it’s time to haul out the cableknit, cashmere, and thick down blankets. Reports have winter arriving earlier than usual this year, with a ridiculous amount of snow, and we all need a plan of attack. Or, if you’re at all like me, a plan for retreating. I don’t plan on pulling on snowpants if I can help it. Rather, I’ll station myself atop a cranberry-colored barstool and order a little liquid warmth.

Brasserie Zentral is built for those long nights that start when the sun goes down at 3 p.m. The cocktail menu is filled with plenty of sultry brown spirits, promising cozy thoughts and a rosy blush on your cheeks. The entire staff that works inside this space is operating at full speed, with expert skill, but if you want to make it a perfect night, pull up your stool when Trish Gavin is pouring drinks and request a Sexy Sadie.

Gavin has worked behind the bar at Heidi’s, Coup d’Etat and others. She’s garnered a loyal following of tipplers who are happy to find their glasses filled with whatever she so chooses. (She’s currently studying wine and her astounding palate pairs flavors and food brilliantly.)

The Sexy Sadie is 1 1/2 ounces of George Dickle Rye, 3/4 ounce of Art in the Age Root liqueur, 1/2 ounce Amaro Nardini and a fat 1/4 ounce of Carpano. Stirred with ice, Gavin serves this cocktail in a Glencairn glass. Over the seductive lines of this container, she twists an orange rind, expressing the juice over it.

The taste is a cacophony of complex bitter notes with an unmistakable rootbeer nose. The Root liqueur contains all of the herbal, subterranean, and bark flavors from the memorable drive-in soft drink, but without the cloying sweetness. It plays beautifully with the spicy rye and bitters. The resulting cocktail is irresistibly perfumed, and comes in a modest-sized container filled with voluminous flavors that are all soft edges and deeply cozy. Like snuggling into a mink coat, it protects against the dreariness of a gray day.

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

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags