Chowgirls Killer Catering has partnered with the cocktail mavens at Bittercube Bitters to a create a seasonal cocktail program using house-made ingredients -- from liqueurs and floral syrups to infused gins, sangrias, and punches. Bittercube will also train the Chowgirls staff on their theories of mixology, building seasonal flavors, and how to use new innovative techniques like kegging and barrel and bottle conditioning, to help Chowgirls create their own signature concoctions.
The partnership began with a Bittercube-curated tasting with Chowgirls owners Heidi Andermack and Amy Brown, and Bittercube owner Nicholas Kosevich.
At the tasting at Eat Street Social, Kosevich demonstrated how classic cocktails like the French 75, Daiquiri, Sidecar, Collins, Manhattan, Old Fashioned, and Martini can easily be altered with the addition of a citrus twist, bitters, or a change of liqueur, sugar syrup, or alcohol, to create thousands of cocktail variations without destroying the balance of the original drink.
Numerous versions of the cocktails were tasted, delighting a gathering of Chowgirls management and Hot Dish. Who knew that a simple twist of orange peel could totally change a drink?
The only way to enjoy these new cocktails is to attend one of the events Chowgirls caters, but fortunately they're a pretty busy bunch, so chances are you'll happen upon just such an event in the coming months.
It looks as though 2015 will be an especially busy year for Chowgirls, as they open a new exclusive event space at the Solar Arts Building in northeast Minneapolis above Indeed Brewing, as well as begin construction on a new professional kitchen space at The Digging, the same building that houses Red Table Meat Co. Owners Brown and Andermack also hinted at a possible brick-and-mortar venture in the not-too-distant future.
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