• Signature Drink: Cassius Green

    POSTED May 20, 2021

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.


  • 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


Shake and strain over ice in a Collins glass and top with cava.

Celebrate Cinco de Mayo—or any day ending with a ‘y’—with the Mother Mayo Margarita from JW Marriott San Antonio Hill Country Resort & Spa’s Cibolo Moon. The cocktail brings an innovative twist to the classic margarita with mezcal and pineapple. Salud!



Combine two Dallas favorites, stir in one of America’s favorite fresh fruits and what do you get? One tasty cocktail.

Created by a bartender at Sheraton Dallas Hotel’s popular restaurant Open Palette, the Local Apple cocktail is made with whiskey handcrafted by Dallas distillery Herman Marshall.

To make the Local Apple, combine:

— 2 oz. Herman Marshall Whiskey

— 1 oz. egg white

— ¾ oz. lemon juice


Well known for its envelope pushing cocktails served with a down-to-earth approach, Standby Detroit has not only helped to garner acclaim for Detroit’s cocktail scene, it’s continued to inspire and connect—even in the wake of a pandemic.

On-site cocktail catering and private events at the bar may be on hold through April, but guests can still enjoy creative stirred, shaken and carbonated bottled cocktails to go or book a private cocktail class to perfect their home bartending skills.