• Signature Drink: Carnivore Old-Fashioned

     
    POSTED May 2, 2019
     

Located in both the North Loop and Northeast Minneapolis, Bartending by Drew offers an array of libations to kick off the spring season. Whether it’s a wedding or a corporate team-building event, owner Drew Atkin offers signature drinks to match any event’s aesthetic.

“Our opportunities lie within providing visitors with unique party options,” says Atkin. “Our services allow guests to have fun and experience something out of the ordinary whether it be with friends or co-workers.”

One of the company’s most popular activities is its Cocktail Competition. The competition is a fun alternative to typical team-building, allowing guests to team up and make their own cocktails. The winning team is invited back in the fall to participate in a grand competition against other winning teams.

Atkin is also well-known for his personal flavor profile. His featured drink, the Carnivore Old-Fashioned, was inspired by his love of both bourbon and bacon and offers a fun twist on the traditional cocktail that’s been requested more than any other menu option at Bartending by Drew events. 

Ingredients
—2.5 oz. Basil Hayden Bourbon
—5 oz. Bulleit Rye
—.25 oz. Dark Muscovado Syrup 
—3 dashes Bittercube Trinity Bitters
—garnish with maple/brown sugar bacon* and large orange peel

Directions
—Mix all ingredients in a rocks glass without ice. Pour in ice and stir vigorously.
—Express the orange peel over the cocktail while placing the bacon in the drink along with it.

* Place bacon on a broiler pan, grill, then coat with maple syrup and brown sugar. Bake at 400 degrees for 25 minutes. Allow the bacon to cool, but do not refrigerate. Use within five days.

Courtesy of Bartending by Drew

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS

 

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

INGREDIENTS:
—3 oz. dry sparkling rosé
—1.5 oz. Ramazzotti Aperitivo Rosato
—.5 oz. Batavia Arrack (or Blanc Rhum Agricole)
—1 oz. tonic water

DIRECTIONS:
Combine ingredients in a wine glass, add ice and enjoy!