Golden Gopher Recipes

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

Mix This: Blood & Sand

October 5th, 2011 — 5:29pm


Blood & Sand
3/4 oz Blended scotch
3/4 oz Cherry Herring brandy
3/4 oz Sweet Vermouth
3/4 oz fresh squeeze OJ

Build ingredients in a mixing glass, shake with ice, strain into a coupe.  Orange twist garnish.

There are very few scotch based cocktails throughout history, but of the few out there this one is our favorite. Blood and Sand is a scotch based cocktail first seen in the 1920′s. It was named after Rudolph Valentino’s bullfighter movie “Blood and Sand”. It first appears in print in “The Savoy Cocktail Book” circa 1930.

Lauren Wong, Bartender, Golden Gopher