Golden Gopher Recipes

Mix This: Golden Gopher’s “Pomodon”

April 16th, 2014 — 3:12pm

Pomodon

This drink is the invention of the Dean of the Golden Gopher, Dawnne Aubert. Dawnne has been with the Golden Gopher since 2004 and is part of the fabric of the bar. The Pomodon started out as a unique mixture of Bourbon, Pama liqueur and lemon juice that Dawnne had popularized to such a height that customers would order, “Dawnne’s pomegranate drink.” The bar family quickly adopted the nickname, “The Pama-Dawnne.” Over time, as the ingredients behind the bar evolved, the spelling of the cocktail got a bunch of “O’s.” House made pomegranate syrup made its way into the picture and Dawnne perfected her now home-famous recipe into this refreshing delight.


The Pomodon
- 1.5 oz. Fighting Cock Bourbon
- .75 oz. Lemon Juice
- .25 oz. Sadaf Pomegranate concentrate
- .50 oz. Simple Syrup

Shake all ingredients together and strain into an iced highball glass. Top with soda water and stir. Garnish with a lemon wheel.

Mix This: The Southside

August 21st, 2012 — 4:44pm


A while back, we asked Eric Alperin for a few gin cocktail suggestions. My favorite one that he introduced us to is The Southside. It’s a classic and a perfect summer cocktail.

In researching the drink’s history, there seems to be 3 possible stories of origin:

1. It was created at the Southside Sportsman’s Club on Long Island, NYC, and evolved from the Mint Julep.

2. One says it was created during prohibition at the infamous 21 Club (during prohibition the bar was known as Jack & Charlies).

3. The least likely of the stories (but more exciting), was that it was invented during prohibition in Chicago on the Southside by the infamous and violent Saltis-McErlane gang to make their low quality bathtub spirits more palatable. Most of the evidence suggests that this infamous gang mainly sold beer, not spirits.

The Southside
- 1oz lime
- 3/4oz simple
- 2oz Beefeater Gin
- 5 mint leaves

Hard shake, strain into coupe, mint leaf garnish.

Lauren Wong, Golden Gopher, GM

Mix This: The Mexican Phoenix

May 30th, 2012 — 5:19pm


The Mexican Phoenix
- .5oz Tanteo Cocoa Tequila
- 1oz Bootlegger’s Black Phoenix (chocolatey coffee chipotle stout)
- .5oz fresh squeezed lemon
- .5oz simple syrup
- .5oz egg white

Shake all, serve up in a coupe.
Garnish with a sprinkling of pumpkin spice.

This drink was created for The Golden Gopher by Jonathan (owner of Tanteo) & Justin Fix (Tanteo Market Manager).

We recently had a tasting of around 30 of the Tanteo cocktails one day & noticed that none of them had beer as an ingredient. We asked them if they knew it was a super popular request these days. We know how to make all of the old school beer cocktails, but wanted something new, simple and delicious. After some trial and error, they came up with the “Mexican Phoenix,” which we all loved! It’s creamy, sweet and spicy!

Lauren Wong, Golden Gopher, GM

Mix This: The Mexican Phoenix

April 25th, 2012 — 4:15pm


The Mexican Phoenix
- .5 oz Tanteo Cocoa Tequila
- 1 oz Bootlegger’s Black Phoenix (chocolatey coffee chipotle stout)
- .5 oz fresh squeezed lemon
- .5 oz simple syrup
- .5 oz egg white

Shake all, serve up in a coupe.
Garnish with a sprinkling of pumpkin spice.

This drink was created for The Golden Gopher by Jonathan (owner of Tanteo) & Justin Fix (Tanteo Market Manager).

We recently had a tasting of around 30 of the Tanteo cocktails one day & noticed that none of them had beer as an ingredient. We asked them if they knew it was a super popular request these days. We know how to make all of the old school beer cocktails, but wanted something new, simple and delicious. After some trial and error, they came up with the “Mexican Phoenix,” which we all loved! It’s creamy, sweet and spicy! We love it so much that it will be one of our featured drinks on Cinco!

Lauren Wong, Golden Gopher, GM

Mix This: The Penicillin

December 7th, 2011 — 1:57pm

 This drink is ONE of my all time favorites.

Most of you might have heard of this one, the Penicillin. It was originally created by a young man by the name of Sam Ross, a professional bartender from New York who originally started off at a cafe at age 15, then helped his family open a bar in Australia called Ginger.

He created the Penicillin while working at Milk and Honey in New York. The recipe for this tasty cocktail goes as follows:

2 oz of a blended scotch (Famous Grouse goes best)
3/4 oz fresh lemon juice.
3/8 oz honey syrup (3:1 honey w/hot water)
3/8 oz ginger syrup (granulated sugar and juiced ginger)

Shake all ingredients, then strain into an ice filled glass, you then “float” (a method of lightly pouring a liquid over a drink so that it sits on top of drink as opposed to straight pouring that will result in an unwanted mixture) 1/4 oz of a nice Islay scotch on top for smokiness. Laphroig or Ardbeg 10 year works great. Garnish with a lemon wheel, if available, ginger candy. Then kick back, relax and enjoy.

Travis Baetz, Bartender, Golden Gopher