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.
