Monday, November 16, 2015

Lakes & Legends

As I have been preparing for my Cicerone certification, I've read plenty of tips from people who have already taken the exam. One piece of advice that everyone seems to give is that you must have serving experience. Which makes sense. The primary reason for the cicerone program's existence is to promote proper beer handling and presentation. So, in order to be a good cicerone, you should know what it takes to go behind the bar and pour that perfect pint. I followed through on this and just recently obtained my very first serving job at a new brewery called Lakes & Legends Brewing Company.


I read about Lakes & Legends in our local craft beer magazine, The Growler. This led me to check out their Facebook page where I learned that they were looking for beertenders. I applied, interviewed, and surprisingly was offered a job despite having zero serving experience. The owners, two brother-in-laws, are focused on creating a team that will help build the brand that they are after. Their goal is to create an educational experience where patrons can learn about the ingredients in their beer and the process by which they are created. I believe my pursuit of a cicerone certification helped set me a part and I am so thankful for the opportunity. The brewery opened up last week and I am thoroughly enjoying my new position behind the bar.


Lakes and Legends is located in the Loring Park neighborhood of Minneapolis on the ground floor of a swanky new highrise. They focus on Belgian and farmhouse ales, which are some of my favorite beers. Opening night featured four beers; a saison, a wit, a golden strong ale, and a Belgian stout. This week, a raspberry braggot will be added to the line-up which is like a mead, but instead of being made of all honey, a braggot is part honey and part malt. I had an unfiltered sample straight from the fermenter and was blown away. Eventually, there will be a rotating list of twelve beers on tap!


Not only are the beers delectable, but the taproom is absolutely gorgeous. They definitely nailed the farmhouse kitchen look. Sturdy wooden tables with benches fill the room and there is an indoor patio area with Adirondack chairs and astro-turf. Above the taps there are canisters full of malt which can be sampled upon request. Live entertainment is also in the future for the brewery as there will be a stage on one end of the taproom.

I'm super excited for this awesome opportunity. To be a part of a brewery as it first opens its doors presents some great moments of learning. Additionally, I recently learned that one of the other servers is also studying to become a certified cicerone, so we have agreed to study together through tastings and discussions. If you are ever in the Twin Cities area, be sure to stop by and order a flight at Lakes & Legends.

Op uw gezondheid!

Thursday, November 5, 2015

3 Dessert Cocktails. 5 Ingredients.

Each season or event has its own cocktail of choice. Summer is the perfect time for a margarita, the Kentucky Derby has the mint julep, and the deep of winter can be warmed up with a hot toddy. For me, fall is a great time to enjoy some sweeter dessert cocktails after a hearty meal. Three of my favorite dessert cocktails can be made with only five ingredients. They are super simple to make, are very pleasing to the eye, and are even more enjoyable to taste.

INGREDIENTS
-Creme de cacao
-Cream/ice cream
-Creme de noyeaux/Creme de almond
-Brandy
-Creme de menthe (make sure to get the green kind)




The Pink Squirrel



Use equal parts (1.5 ounces) creme de noyeaux, creme de cacao, and cream. Shake with ice and strain into a martini glass. Garnish with a scoop of vanilla ice cream.

The pink squirrel is the invention of Milwaukee's oldest cocktail bar, Bryant Cocktail Lounge. This bar is an absolute gem. My wife and I visited Bryant's nightly when we were in Milwaukee for a short weekend trip. They have over 450 different cocktails, but all of the recipes are a mystery and none of the ingredients are in display of the customer. The server simply asks you a series of questions to get an understanding of your tastes and mixes a drink customized to you.

The pink squirrel is one of those 450 recipes that has made its way into almost every cocktail lounge around the country. The unique ingredient for this one is the bright red creme de noyeaux. This bottle was difficult to find. I visited three different liquor stores and each had no idea what I was talking about. I finally found a knock off brand called creme de almond. However, don't try to substitute amaretto as the flavor is just a little bit off, plus you will be missing out on the awesome pink color that give the cocktail its namesake.

Note: For each of these three recipes you can use ice cream or heavy cream. I prefer heavy cream as I find it difficult to get the ideal consistency with ice cream.


Brandy Alexander

Use equal parts (1.5 ounces) brandy, creme de cacao, and cream. Shake with ice and strain into a martini glass. Garnish with a dash of nutmeg.

The nutmeg garnish really adds to the holiday spirit of this drink. There are flavors of egg nog, ginger bread, and mulled wine present. This is a classic cocktail that should be in every bartender's recipe book.


Grasshopper



Use equal parts (1.5 ounces) creme de menthe, creme de cacao, and cream. Shake with ice and strain into a martini glass. Garnish with chocolate shavings.

I remember the first time I had this drink was at Chanhassen Dinner Theatre. After the first act, they brought around a dessert menu which had an entire section devoted to after dinner drinks. I ordered the grasshopper and absolutely loved it. I brought my wife there on our second date and made sure to ask for it again. It tastes very similar to a thin mint girl scout cookie and it is a great drink to comfort your stomach after a large turkey dinner.

May you never be without a drop for the holidays!