It’s safe to say that this is one trend we didn’t see coming–or at least not this quickly.

Summer is summiting its peak, thermometers are flirting with triple digits. Despite the heat, the atmosphere is brimming with energy. Beautiful blues adorn the skies over shimmering waters and lush, green landscapes. Every Minnesotan knows why we put up with the inclement, capriciously cold winter months: Summer-summer-summertime! Times like these call for easy-to-make, quenching cocktails for afternoons on the porch, boat, or wherever the heat takes you.

This Beer Cocktails installment brings together beverages that hail from different sides of the world: Mexico and Germany.

The Paloma is an authentic, beloved Mexican cocktail that effortlessly combines sweet, sour, bitter, and salty elements. While its provenance is unproven, its deliciousness is undisputed. Tequila is the captain of this ship, and grapefruit soda its first mate. Fresh grapefruit juice, lime, and simple syrup (or agave syrup) all man the decks. But this ship isn’t navigating that route, let’s find a new course. Enter: the Radler.

The Radler, or Radlermass as it’s traditionally named, is a Bavarian beverage whose origin is attributed to a Munich innkeeper named Franz Kugler. It translates directly to “cyclist’s liter” because of its invention during the cycling boom of the 1920s. Radler = cyclists. Mass = liter. Franz’s establishment was frequented by many bicyclists in this era who desired refreshing, low-alcohol beverages during their journey. He came up with a 50/50 mix of beer and clear lemonade. It turned out to be a roaring success, and the rest is history. Radlers can be made with many different sodas: lemon, grapefruit, and ginger being the most popular. Because we’re making a Paloma, we’re choosing the Grapefruit Radler. Say goodbye to your soda!

Now let’s get to work.

Tools:

• Cocktail Shaker
• Hand Juicer
• Knife/Cutting Board
• Highball Glasses

Ingredients (Per Serving):

• Altos Reposado Tequila (2oz)
• Fresh-squeezed grapefruit juice (2oz)
• Simple syrup (1oz)
• Fresh-squeezed lime juice (half of lime)
• Ice (small handful for shaker, small handful for glass)
• Great Divide Roadie Grapefruit Radler (for top up)

Steps:

1. Cut that grapefruit in half with your favorite knife, juice it with your favorite hand juicer.
2. Strain grapefruit juice into a small measuring cup to separate the solids.
3. Now cut one of those limes in half, squeeze one of those halves into your cocktail shaker.
4. Throw that same half of lime into cocktail shaker like you mean it.
5. Pour 2oz of your fresh grapefruit juice into the shaker.
6. Pour 1oz of simple syrup into your shaker.
7. Pour 2oz of Reposado Tequila into the shaker, maybe a bit more if you’re feeling spicy.
8. Toss a small handful of ice into the shaker.
9. Shake! Shake! Shake! (20-30 sec)
10. Put a handful of ice in your highball glass.
11. Pour that delicious mixture over ice in the highball glass.
12. Top it up with Great Divide’s Roadie Grapefruit Radler.
13. Garnish with a lime wheel.
14. Pat yourself on the back and enjoy your not-so-hard work.
15. Repeat!

New! Rare! Limited! Exclamation point!

For better or worse, the 100-point rating scale is not going anywhere. But what is it really telling us?

The Double IPA is a liquid display of what it means to be American.

Aquavit is a spirit that originated in Scandinavia sometime in the 15th century.  The name originates from the Latin phrase “aqua vitae,” meaning water of life.  It’s made by adding herbs and spices to a neutral spirit distilled from potatoes or grain.  Caraway is almost always the most prominent spice, but fennel, dill, coriander, anise or citrus are commonly added as well. The classic, well-known version of aquavit is Linie. Linie Aquavit gets its name from its aging process: casks are loaded onto ships that travel to the southern hemisphere and back, crossing the equator (linie) twice.

Here in Minnesota we have a large Scandinavian community that has long imbibed on this Viking elixir so much that there was a downtown bar (now closed) named “Aquavit.” Many of the names such as Aalborg left the market and almost the entire U.S. for about a half decade, prompting Minnesotans to step up and make their own. Here in store we have Aquavits from Brooklyn Park (Skaalvenn), Northeast Minneapolis (Tattersall), Duluth (Vikre), and New Richmond, Wisconsin (Gamle Ode); all with different flavor profiles and cask types. Aquavit is officially back, even Aallborg made its way back this year!

Historically it is consumed as an aperitif or digestif, (or right out of the freezer like my grandpa drinks it) but that doesn’t mean it can’t make a fun cocktail! Here a couple variations on 2 classics.

Aquavit Bloody Mary: “The Nordic Snapper”

The Bloody Mary is typically made with vodka. With tequila it becomes a Bloody Maria. With Gin you ask? A Red Snapper. This makes an Aquavit bloody a Nordic Snapper.

Use 2.5 oz of Tattersall‘s caraway-rye-bread-heavy Aquavit with 5oz of Cutwater’s horseradish heavy bloody mary mix for a savory spin on the brunch classic.

The “Viking Mule”:

Want some zip in your Moscow Mule? Skaalvenn’s caraway and fennel forward aquavit is boosted by a pinch of Thai chili pepper to keep the spices rolling across your palate.

2oz of Skaalvenn Aquavit with the all-natural Fever Tree Ginger Beer in a Moscow mule mug with a squeeze of lime is the perfect addition to watching a Viking Playoff game!

Rico Suave? Maybe. Meet Telmo Rodriguez–the Indiana Jones of wine.

“Brunch” and “Sunday” go together like orange juice and Prosecco—really, they were made for each other. We’ve put together some of our favorite brunch cocktails for you, including no-fail classics as well as new twists on old stand-bys. Cheers to brunching!

Tattersall Mimosa

Let’s take a classic cocktail and give it a local spin. Mimosas are synonymous with brunch. Our favorite take on this bubbly beverage is to add an extra part of Tattersall Orange Crema with your dry bubbles and fresh squeezed orange juice.

Recipe:

• 4 Parts Dibon Cava
• 1 Part Tattersall Orange Crema
• Splash of fresh squeezed Orange Juice

For a twist: You could always substitute Tattersall Grapefruit Crema and grapefruit juice if you don’t mind some tartness!

Breakfast Old Fashioned

A few times a year our Liquor Buyer Tom throws a fancy brunch where every person is in charge of a different part of the morning/afternoon. His is always his Breakfast Old Fashioned. Maple syrup and bourbon: who could say no?

Recipe:

• 2 Parts Eagle Rare 10 year Bourbon (cherry vanilla forward)
• 1 Part Sortilege Maple Liqueur
• 5 Dashes of Fee Brothers Walnut Bitters
• Garnish with an orange peel

For a twist: Make a Brandy Breakfast Old Fashioned with Copper & Kings toasty vanilla-forward profile!

Bloody Mary, duh…

Bloody Marys are the quintessential brunch cocktail. It’s the best way to start the day, especially if you had a rough night the evening before. Here at France 44 we thoroughly enjoy a few different bloody Mary mixes, including Cutwater Bloody Mary Mix. Previously known as Ballast Point Bloody Mary Mix, this mix is jam-packed with flavor–most notably horseradish. Another crowd-pleaser is Nan’s Bloody Mark Mix, which is so tomato-forward you could almost make a sloppy joe with it!

Recipe:

• 2 Parts Skaalvenn Vodka
• 5 Parts Cutwater or Nan’s Bloody Mary Mix
• Garnish with a celery stalk and a thick strip of bacon

For a twist: Substitute Aquavit for a spicy take! Use Tattersall if you enjoy caraway, or Skaalvenn if you don’t mind a little black pepper and anise.