Friday, December 28, 2012 |
3 years ago
Chad Larson tells us how to shut it down and start back up again
New Year's Eve celebrations are upon us, with a ton of great restaurants serving special menus and no end to fabulous bars for ringing in the New Year. We caught up with bar man of the moment and Northstar Bartenders Guild member Chad Larson, who generally holds court at the ultra-hip Cafe Maude Loring Park .
Larson shared with us both his recipe for a dazzling champagne cocktail and his best tips for beating back the hangover.
1 oz. cognac
.75 oz. ruby red grapefruit juice
.25 oz. cinnamon syrup (recipe follows)
6 drops Bittercube Jamaican #2 bitters
2.5 oz. sparkling wine
6 oz. hot water
9 oz. Demerara sugar or Turbinado sugar
1 cinnamon stick
Heat sugar and water in a saucepan until sugar is dissolved. Add broken cinnamon stick and steep for 24 hours. Remove cinnamon and use.
Coconut water. Have plenty of it! It has very high rehydrating properties, which will help you feel better fast.
If you want a little hair of the dog, try a Michelada, a traditional Mexican beer cocktail that is a spicy alternative to a bloody Mary.
Best to make this a day ahead of time.
1 oz. Michelada Mix (recipe follows)
8 oz beer (whatever is your favorite or left over from your New Year's Eve party)
Run a small slice of lime around half the rim of a pint glass. Lightly dip the lime edge into the salt, tap off the excess. Fill the glass with ice, add your favorite beer. Pour 1 oz. of the Michelada mix over the beer and garnish with a lime squeeze.
2 cups fresh lime juice
1 cup Valentina Hot Sauce
2 oz. chile de arbol powder
½ cup tequila
2 oz. Maggi seasoning
4 oz. tomato juice
½ oz. salt
Combine all ingredients into a large container, pour into a blender cup and blend for 30 seconds. Put back into the container and store in the refrigerator.
Cafe Maude at Loring
1612 Harmon Pl., Minneapolis