One of the several new restaurants that popped up mid-pandemic in the Twin Cities culinary scene was Petite León by Duck Soup Hospitality, housed in the old Blackbird Café space. All having worked on separate, successful ventures in the area, Jorge Guzmán, Dan Manosack, Benjamin Rients and Travis Serbus came together to found the hospitality group behind the project.
Petite León began offering indoor dining in April. However, the restaurant had been open since October 2020, serving takeout only—meaning the bar man Serbus had to wait to share his inventive cocktails with the public for months.
Serbus shared his recipe for one of the cocktails at the restaurant with Minnesota M+E. Described as “savory and vegetal, yet super refreshing and crushable,” the Cassius Green lives up to its name in color and serves as a perfect summer sipper.
Ingredients
- 3/4 oz. La Luna Mezcal
- 3/4 oz. Ida Graves Akvavit
- 1 oz. Tomatillo juice
- 3/4 oz. Lime juice
- 3/4 oz. Pineapple cordial
- 1/2 oz. Ancho Reyes Poblano Liqueur
Directions
Shake and strain over ice in a Collins glass and top with cava.
