Bradstreet Crafthouse, the new cocktail bar at Graves 601, is getting beaucoup buzz for its inventive takes on classic libations, eyedropper attention to detail and reasonable prices.
Beverage consultant Toby Maloney has been painstakingly training the barkeeps for weeks, helping get the bar launched. He recently shared with Hot Dish a recipe for the type of drink Bradstreet features (parentheticals added).
The Black Walnut Old-Fashioned
2 oz Bulleit bourbon ($28.99/bottle at Surdyk's) .25 oz demerara syrup (simple syrup made of two parts demerara sugar, one part water) 9 drops orange bitters (Bradstreet makes their own)
Rinse: Nux Alpina black walnut liqueur (imported by the Edina-based Haus Alpenz)
Glass: rocks Ice: sphere Garnish: orange peel
Build in a mixing glass. Stir. Strain over an ice sphere (or plain ice if you haven't yet graduated to high-class) into a rocks glass. Garnish with orange peel.