whiskey

The name of Minneapolis’ new whiskey commons, Dalton & Wade, comes from characters in the classic Western movie “Road House.” 

“The premise for the whole restaurant was to create a place where these two very different characters would want to go if they got together to have a drink,” says Paul Abdo, a founding partner of Dalton & Wade. The building where the commons are housed is the only wood building built recently in Minneapolis and stands out in the warehouse district. 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Melissa Carroll was recently hired as head bartender at South Water Kitchen.

1. What are you looking forward to the most in your new role as head bartender?

INGREDIENTS:
—2 oz. rye whiskey
—.75 oz. Punt e Mes sweet vermouth
—.5 oz. house amer blend
—lemon peel

Sure, The Trestle Inn has some serious history—the place has been serving food and drinks for a century—but this hot spot is definitely not gathering any dust. Don your best go-go boots and get ready to dance at this whiskey go-go bar where it’s the free-spirited 60s and 70s all over again. Feeling shy? Just watch the dancers shimmy and shake their way into your heart. Private events are welcomed with open arms.

The cocktails at Local Kitchen and Bar in Ferndale change seasonally, but its classic drink, The Local, is a favorite all year long.

INGREDIENTS:
—1.5 oz. Bulleit Rye whiskey
—1 oz. simple syrup
—1 oz. lemon juice
—A shot of malbec wine

INSTRUCTIONS:
Mix whiskey, simple syrup and lemon juice and finish with the shot of wine.

Courtesy of LOCAL KITCHEN & BAR // 248.291.5650