Spirits Archives - Page 4 of 15

2023 Cabin Crushin’ Beverages

Margarita in a glass with lime wheel and pink umbrella, in front of a bottle of Margarita mix and a can of Indeed Mexican Honey Light

This holiday weekend, we wanted to share with you some of our favorite refreshing beverages, to inspire your festivities. Here’s what we’ll be drinking this weekend!

It’s everything a great craft pilsner should be. Crisp and snappy with a solid backbone of hoppiness. It’s been our #1 selling pilsner in the store for many years now, and I just never get bored with it.

Raza Vinho Verde - Jake

11.5% ABV, lightly effervescent, and $11. Need I say more? Raza is an infinitely crushable wine from Portugal that has some lovely tropical notes backed up by great acidity. It’s a year round favorite for me personally, but it’s truly meant for summer!

Steel Toe Split Point Pilsner - Kayla

It’s crisp, refreshing and my go to when I’m on my dad’s boat fishing and hanging out.

Crankin Foamers Lime by Fairstate - Joe

Goes down so easy, my go-to summer beer. V crushable.

Modist TINT Maximum Pineapple Raspberry - Melissa

Good flavor, good vibes, no hangover.

21st Amendment "Hell or High Watermelon" Fruited Wheat Beer - Maura

The idea of a watermelon beer puts a lot of people off right away—and rightfully so—but hear me out! This light-bodied wheat beer has just a hint of natural watermelon flavor—no Jolly Rancher notes to be found. Ice cold, it’s sooo refreshing and honestly too easy to drink. It’s been in their lineup for over a decade at this point and remains a nostalgic favorite for me. Giesenbrau Bier Co “Hildy’s Helles” – This New Prague brewery has been around for years, but their recent rebrand captured my attention as an unabashed can nerd. Fortunately, in this case, the gorgeous cans happen to contain some delicious brews! This Helles lager is the standout hit of my summer, but you can’t go wrong with any of their beers in my opinion.

Poderi Cellario La Grinozza Rosso - Karina

Un vino frizzante! This liter bottle is all you need to please your entire crew — from the geeky cool-kid wine nerds to the no-nonsense folks who “just want wine.” Spritzy, light, and fresh, this Grignolino from Piedmont is perfect by itself or with any summer fare. Did I mention it’s in a liter bottle?

Fot-Li Vermouth - Benjamin

Pour over rocks, garnish with an orange slice, put your feet up and imagine you are soaking in the Catalan sun.

Almare Spritz Classico NV - Hailey

This low ABV bottled spritz is perfect for enjoying in the summer heat. Citrusy orange flavors dominate with a lively effervescence and a touch of bitterness, it tastes like summertime in a glass. Grab your sunnies, a floatie, and enjoy this delicious libation on the lake!

Ercole Pét-Nat - Anna

I’m in a pet-nat phase this summer, and Ercole’s is a perfect easy-drinking, somewhat sweet pet-nat. It’s full of red fruit flavor with just that hint of funk associated with pet-nats that keeps you on your toes. Perfect to sip on the porch while enjoying a nice piece of cheese.

Unibroue Blanche de Chambly - James

Affordable, low alcohol, smooth, and refreshing.

Union Sacre Edelzwicker (Orange/ Rose Wine) - Dustin

This beauty is the Hazy IPA of wine. It is a lightly unfiltered skin contact white blend that tastes like a rose smoothie. Lush and dense peach, apricot, and tangerine flavors dance across your tongue and don’t stop until the bottle is gone.

Coors Banquet - Bennett

A true cabin crusher! If it’s hot out I want nothing more than something simple, clean and refreshing. I love craft lagers and IPAs but after a long day in the sun, Banquet hits the spot. Plus it’s brewed with Rocky Mountain water!

Hamm's - Rob

Rob, the self-proclaimed connoisseur of peculiar tastes, insists on Hamm’s Beer as the ultimate summer beverage, with a conviction that can rival a penguin’s commitment to sliding on ice. His reasoning? Picture this: as the sun kisses your skin with its fiery rays, a can of Hamm’s materializes in your hand, emanating a cooling aura like a mythical frosty orb. One sip transports you to a tropical oasis where pineapples harmonize with hops, and palm trees sway in syncopation with the carbonation bubbles tickling your tongue. Rob’s whimsical recommendation defies logic, but who are we to deny the summertime enchantment of a whimsical Hamm’s adventure?

Tom & Dustin go to Kentucky!

by Tom Schneider & Dustin Harkins

Here at France 44, we love to bring our customers ‘barrel picks’—bottled spirits from exclusive barrels that we handpick ourselves. These barrels are most often bourbon or rye, but we have dabbled in tequila and scotch exclusives as well when the right opportunity arises. The process differs from distillery to distillery: some will send us samples, some bottled straight at cask strength, and some cut down to normal proof.

Occasionally, we are offered a special barrel that can only be picked out in-person at the source. We go down to Kentucky to pick out straight from the source. We were lucky enough this year to be invited down to Four Roses to pick out a cask strength barrel from one of their 10 unique recipes. The catch is we must get to Cox’s Creek outside of Bardstown, Kentucky to select our special barrel. Tom & Dustin did just that at the end of May to secure our customers a barrel that will be showing up right in time for the fall and bourbon season. 

Getting the chance to pick out a Cask Strength Private Barrel of Four Roses is certainly a treat but to get one you must get invited down to their bottling facility in Cox’s Creek a half hour south of Louisville. This is where Mandy Vance, the Manager of the Private Barrel Selection Program, rules her roost. Mandy hosts Four Roses best customers from all over the country giving them an opportunity to pick out a unique barrel from one of their ten recipes. If you are lucky enough, they will have a barrel of each for you to sample and choose from.

Four Roses has two mash bills:

High rye: 60% Corn, 35% Rye, 5% Barley (known as their “OB” mash bill, their flagship) 
Low Rye: 75% Corn, 20% Rye, 5% Barley (known as their “OE” mash bill, much rarer)

To get up to 10 recipes, they also have five unique yeast strains (SV, SK, SO, SQ, SF) that control most of the fermentation process and much of the final flavors of the bourbon:

OBSV: Delicate fruit and rye 
OBSK: Rye and baking spice 
OBSO: Rich fruit 
OBSQ: Rye and light floral character 
OBSF: Delicate rye and mint 
OESV: Delicate fruit and caramel 
OESK: Baking spice 
OESO: Rich fruit and vanilla 
OESQ: Delicate grains and light floral character 
OESF: Herbs and mint

Mandy sits you down with plenty of water and salty snacks to help guide you through ten single barrels. Some people ask about the recipes beforehand, but we chose to taste them blind and let the chips fall where they may. Only after we narrowed down the field from ten to closer to three, then we find out the recipe, ages, and the rough estimate of how much bourbon is left in the barrel.

We landed on a ten-year barrel of OESK. This recipe is known for its sweet cinnamon and clove properties, the barrel we chose has a good dose of rich dark cherry fruit to complement its complex spices. Hopefully this barrel will be arriving the beginning of September! 

The bourbon trail is an amazing experience when done correctly. It is an experience unlike no other, but it does take some patience and planning. Most distilleries are in either Frankfort or Bardstown, about an hour away from Louisville in different directions, east and south respectively. While you may not be drinking that much on these tours (they are not open bars by any means), it is important to eat and drink beforehand, plan out a designated driver, and try not to visit more than two distilleries a day. The heat, travel, and any alcohol consumption will tire you out faster than you may anticipate. Both Frankfort and Bardstown should take at least two days each if you want to savor the experience and experience it to the best of your ability.

We made it a point to check out Jim Beam for some amazing food before we ventured to Four Roses to pick our single barrel. Jim Beam comes highly recommended if you want some great food and ambiance before you hit the road. We also made it out to the Bernheim National Forest, highly recommend going, and saw some forest giants! 

In the meantime, while we wait for these barrels, we do have a small amount left of our Barrel Proof Ezra Brooks High Rye Bourbon brimming with raspberry fruit and spice and our caramel forward Stellum Single Barrel Bourbon available right now. In the coming months we will also have a brand new 8-year barrel proof Elijah Craig Bourbon Barrel brimming with light fruit and creamy vanilla as well as our second ever Rittenhouse 100 proof rye single barrel boasting bright spice and complexity, perfect for cocktails and sipping alike. We are always looking for more unique single barrels to bring our loyal patrons and we’ll keep you updated on future offerings when we have more news! 

Ready to Drink Cocktails for the Summer!

Cazadores Spicy Margarita, Tattersall Key Lime Gin and Tonic, Almare Spritz, St. Agrestis Non-Alcoholic Phony Negroni & Amaro Falso

written by Tom

Summer is upon us, which means more time outside in the sun congregating with friends and family while the weather is nice. We want you to enjoy this fleeting time as much as possible and have many options for easy, ready-to-go cocktails perfect for throwing in the cooler to take on the go. Here at France 44 we have been hesitant in the past to bring our customers suboptimal pre-made cocktails, but the category has come leaps and bounds in the past few years and we’re here to share some of our favorites with you!

Cazadores Spicy Margarita - $16.99/4pk

Cazadores has three awesome offerings in thin sleek cans: Paloma, Margarita, and Spicy Margarita. While spicy is our favorite, all three tequila cocktails are fantastic in their own right. Made up of 100% Blue Weber Agave Tequila, orange liqueur, and jalapeno juice. It carries the same kick as some of the spicier ginger beers where it hits up front and lingers faintly, a perfect middle ground for both the spice lover and the Minnesota spice timid. All three of their ready-to-drink cocktails are perfect for drinking by the lake.

Tattersall Gin & Tonic - $12.99/4pk

Yes, gin and tonics are easy to make, but we are not always able to have all the ingredients ready at a picnic or cookout. Enter Tattersall’s Key Lime Gin and Tonic, a bright and zesty G&T ready to go with a hint of fun key lime on the finish. Tattersall’s G&T is a full-bodied cocktail showing both the quinine from the tonic water and the juniper from the gin with enough citrus that you don’t necessarily need the citrus garnish, but it wouldn’t hurt! The runner-up in the Tattersall can lineup is their Blueberry Collins, blasting forth with flavors of basil, blueberry, and lemon. It’s a fun and unique cocktail to bring to any get–together!

Almare Spritz - $19.99

Breaking from the can trend, our brand new Almare Spritz is a perfect aperitif spritz in a bottle. Bitter orange and bubbly, and made from an Aperol-esque liqueur and true Italian Prosecco, Almare Spritz is perfect to bring to a party as a host gift or to serve when you don’t want to whip up a bunch of effervescent cocktails while hosting on your own. While it is a pinch more bitter than some Aperol Spritzes, this cocktail is closer to a true Aperol Spritz as it would be served in Italy. We even have it chilled and ready to rock out of the cooler on your way to your next get-together.

St. Agrestis Non-Alcoholic Phony Negroni & Amaro Falso - $5.99

St. Agrestis is a small craft distillery based in Brooklyn, New York specializing in Italian-style Amari and pre–made classic cocktails. Yes, they have Negronis and Black Manhattans in various small bottles and big boxes, but they also have two delicious non-alcoholic options in sleek 200mL sized bottles. Their Phony Negroni comes across bright with bitter orange citrus and a pinch of bubbly to top it off, making it almost a Sbagliato, where you would use sparkling wine instead of gin as a base. A fantastic non-alcoholic aperitif. St. Agrestis Amaro Falso made its Minnesota Debut this week, emulating their flagship Amaro. Much richer and darker than its bright negroni counterpart, it uses the same mix of citrus, botanical, and herbal ingredients, including Gentian. The Amaro Falso also has the same signature zip of effervescence, made to emulate an alcohol bite. Amaro Falso is perfect for digesting after a meal, sans alcohol. It tastes like a combination of a digestif and the most adult cola you’ve ever encountered.

Our ready-to-drink- and non-alcoholic sections are growing rapidly with new additions monthly. We’re always looking for the next new exciting cocktail to bring in and show off so make sure you come in and ask us what we’ve been imbibing on lately!

June Spirit of the Month: Gin!

bottle of empress gin in front of purple flowers

written by Jake

Gin is said to have originated in the 16th century, initially crafted as a medicinal tincture. Juniper, renowned at the time for its healing qualities, played a vital role in the concoction of juniper-infused alcohol solutions administered to address various ailments. Fast forward to the present day, gin continues to be enjoyed, although its association with medicinal purposes may now be subject to debate.

Most countries where gin is produced still require the presence of juniper for it to be labeled as gin. Apart from that, the choice of base spirits is quite diverse, although grain-based spirits tend to be the most prevalent option.

Today, gin can be categorized into six main groups. The three most common are:

London Dry: London Dry gins are the most common and most traditional. They lean heavily into the juniper and must contain no added sweeteners or coloring.
New American: New American gin (also called Contemporary or New Western), while still containing juniper, start to break from convention a bit by using more unusual botanicals like kelp, lime zest, herbs, etc. This allows for wide-ranging differences among this style.
Old Tom: Old Tom gins are lightly sweetened and often have a warmer flavor profile. Old Tom is believed to predate London Dry, and as such, is called for in many early cocktail recipes. Try it in a Martinez!

GRAY WHALE GIN - $34.99

Gray Whale is an American Gin made in California. It uses native Californian botanicals including juniper, kelp, lime zest, and almonds. The result is a complex, bright gin that is perfect for a citrusy Gin & Tonic!

Gray Whale Gin + Tonic:

2oz Gray Whale Gin

1 Can Fever Tree Tonic

Add ice to a Collins glass. Add a small amount of your tonic, add the gin, and mix lightly. Top with the rest of the tonic and garnish with a lime wheel or lemon twist. Enjoy.

EMPRESS 1908 GIN - $39.99

Empress 1908 Gin is named after the Fairmont Empress Hotel in Victoria, British Columbia. It uses a blend of botanicals, some traditional like juniper and coriander, and some more contemporary, like grapefruit peel, cinnamon, and ginger. However, the show’s star is the Butterfly Pea flower that gives Empress 1908 its unique and striking color. The compounds from the Butterfly Pea, when in the presence of an acid (like lemon or lime juice), change from a deep indigo into a beautiful pink. Not only does this gin taste great, its sure to give any cocktail you use it in an unforgettable appearance.

Empress Gin Sour

2 oz Empress 1908 Gin
1 oz Lemon Juice
¾ oz Simple Syrup
Egg White (optional)

If using egg white: Add all the ingredients to a shaker without ice and shake for approximately 30 seconds. Add ice and shake until well chilled. Fine strain into a chilled glass and garnish with aromatic bitters or a lemon twist.

If not using egg white: Add all ingredients to a cocktail shaker with ice and shake until well chilled. Fine strain into a chilled glass and garnish. Enjoy.

Food Pairing: Juniper pairs incredibly well with beef, lamb, pork, duck, and game meats. With juniper being the most pungent component in gin, try your favorite gin or gin cocktail when you are grilling this summer!

Memorial Day Beverage Pairing Guide

Peach Bourbon Cocktail garnished with mint sits in a garden bed

Memorial Day is here, summer is beginning, and we’re embarking on a summer of pairing! Here at France 44, this is our favorite time of the year. We get to dust off our grills and pull some of our favorite summer bottles off the shelves.

Our talented butchers prepare gorgeous cuts of meat & house-made brats to grill, and lovely charcuterie to serve. If you have not checked out the case in our cheese shop yet, you absolutely must this weekend. Of course, you can also order online here.

Cookout style dining might feel casual, but you can and should still be intentional about the drinks you serve. Just as you may spend hours seasoning, marinating, smoking, and grilling meat, you should spend time finding just the right beverages that accompany and enhance your meal and take it to the next level. Luckily for you, Bennett, Tom, and Dustin of our beer, spirits, and wine teams, respectively, have put together a couple of beverage recommendations for you this week, to make your Memorial Day barbecue a night to remember.

BEER

Perhaps the most common Memorial Day beverage is beer, so we’ll start there.

When pairing beer with food there are a few main principles that you’ll want to consider. The first is to pair a beer and food that have matching intensities. Think about what contributes intensity to each. For beer: alcohol, hop bitterness, malt flavor (caramelized, bready, toasty, roasty) and residual sweetness can all add intensity. In food: fatty richness, sweetness, spices and cooking techniques (searing, roasting, broiling, etc) can add intensity. The browning process that occurs while cooking food, called the Maillard reaction, is also the process that changes flavors in modified malt.

Let’s use that to segue into our second principle: identifying harmonizing flavors. Choosing a beer and food with similar Maillard flavor components will create a natural bridge between the two. Consider other components, like how a citrusy or herbal hop character might accentuate a dish containing fresh herbs.

The last principle is to identify potentially contrasting or balancing elements. For me, the main focal point here is hop bitterness. Hop bitterness is great for cutting through fat and richness in food, achieving balance. On the other hand, when a hoppy beer is paired with spicy food, it will amplify the perceived spiciness which could cause imbalance. Other components to consider are carbonation and alcohol (which cut through and balance richness), and malt sweetness (which balances spice and acid).

Hefeweizen + Watermelon

May is the beginning of watermelon season, so why not have a big ‘ol slice at your Memorial Day cookout. I would suggest taking sips of a bright fruity and spicy hefeweizen as you enjoy your fruit. The tangy yeastiness, soft texture from high-protein wheat, and dancing notes of banana, citrus and clove match the refreshing qualities of watermelon.

Cream Ale + Corn on the Cob

Ahhh, the wonderful simplicity of grilled corn on the cob with a little butter. It still counts as a vegetable, right? Pair this staple with a Cream Ale, a lighter ale style that mimics some of the characteristics of lager. Similarly smooth and light, but with subtly more malt and sweetness from the use of flaked maize – no wonder it works so well!

Pale Ale + Cheeseburgers

IPAs get all the attention and glory these days, but let me remind you that Pale Ales were the foundation upon which that castle was built. A quality Pale Ale can be a sort of multi-tool for beer pairing, and it goes especially well with burgers and pizza. Softly-sweet crystal malt harmonizes wonderfully with a brioche bun while the citrus and pine-like hop bitterness cuts through the richness of beef and cheese. Perfect!

COCKTAILS

Raspberry Gimlet + Grilled Chicken

Our Raspberry Gimlet is bright and refreshing on a hot summer day, like the ones we will hopefully be getting this weekend. The bright fruitiness will blend right in with the fresh fruits served at the beginning of a cookout and will cut right through the char and salinity of grilled chicken. If served as a long drink with ice and club soda this cocktail can be enjoyed all evening long.

2.5oz New Harbour African Dry Gin

0.5oz lime juice

1oz Mathilde Framboise Liqueur

Shake & Strain into a coupe glass

top with club soda and ice for a longer lighter drink

Garnish with raspberries

Peach Bourbon Sour + Pork Chops

Peach and pork go together through the contrast of sweet and savory; this is also why peach glazes are so common. Both have milder flavors that blend together quite nicely, especially on a hot day. This drink also has the freshness of a mint garnish and the spice of bourbon to keep everything nice and balanced. if we didn’t need a reason for a peach cobbler for dessert, we definitely have one now!

2oz Woodford Reserve Bourbon

1oz lemon juice

1oz Mathile Peche Liqueur

Shake & Strain into a lowball glass

Garnish with a mint sprig

Wine

Lambrusco/Rosè + Brats

I am a huge fan of Lambrusco and pink wine for grilling. Lini Lambrusco Rosso is killer with any brat. The lambrusco lends a dry but fruitful accompaniment to the salty grilled flavors of the meat. Rose helps in a similar capacity, leading with a beautiful fruitful body that welcomes salt and rendered fat. Peyrassol Rose from France or GD Vajra Rossabella Rosato would be great choices. All of these wines are also great served chilled.

Cocktails for Spring!

The sun is shining and we’re all getting eager to start hosting dinner parties in our yards, take the boats out on the lake, and enjoy evenings on the patio, with a refreshing drink in hand of course. Our liquor team put together a couple new fruity, summery cocktails with spirits we’re obsessed with here in the shop. These spins on classic cocktails are sure to wow your guests and make your summer evenings a little more exciting.

PASSION FRUIT MARGARITA

The Margarita is probably one of the most beloved cocktails and for good reason. This riff brings in a tropical twist that makes this cocktail even more refreshing! Tres Agaves Blanco tequila is very citrus forward and helps to lift the other flavors while still providing some peppery bite to round out the cocktail!

2oz Tres Agaves Blanco Tequila
1oz Chinola Passion Fruit Liqueur
1oz Lime Juice
0.5oz Pierre Ferrand Dry Curacao

Add all the ingredients to a cocktail shaker with ice and shake until well chilled. Serve over ice in a rocks glass or strain into a chilled coupe. Garnish with a lime twist or lime wheel.

LAKESIDE ELIXIR

Our take on a classic daiquiri

The Daiquiri is an easy, classic cocktail, and the addition of the Chinola passion fruit liqueur takes it to the next level. The bright, slightly tart flavor of the Chinola pairs incredibly well with the rum and lime to create a new twist on a summer favorite!

2oz White Rum
1oz Chinola Passion fruit Liqueur
0.75oz Lime Juice

Add all the ingredients to a cocktail shaker with ice and shake until well chilled. Strain into a chilled coupe glass and garnish with a lime wheel.

PINEAPPLE MAI TAI

How do you take a cocktail that screams “summer” and make it even more summer-y? Add in some pineapple! Plantation Pineapple Rum is a fantastic addition that take this cocktail in a new direction! Served up on crushed ice, nothing beats this one on a hot day!

1.5oz Plantation Pineapple Rum
0.75oz Pierre Ferrand Dry Curacao
0.75oz Lime Juice
0.5oz Orgeat

Add all ingredients to a shaker with ice and shake briefly. Strain into a rocks glass with crushed ice and float an additional 0.5oz of pineapple rum on top. Garnish with a lime wheel.

The Bridge Between

Spring has…sort of Sprung?

written by Jake

This time of year in Minnesota is always interesting. The doldrums of winter still lurk around every corner; snow on the ground; below freezing temperatures; the ever looming threat of a late winter snowstorm. But, the signs of spring are starting to show their face. This weekend we’re seeing temperatures in the mid 40s…that’s nearly shorts weather! For those of you who are looking to make yourself a cocktail, this time of year can be even more confusing. Do you make something warm and wintery like an old fashioned or a hot toddy? Or do you go with something more summery like an aperol spritz or a daiquiri? With that dilemma in mind, we got to work coming up with something that could be a bridge between those two feelings, not quite all the way wintery or summery. This riff on a Paper Plane is sure to warm you up while still being refreshing! Here it is:

The Bridge Between

0.75oz Rye Whiskey Pick your favorite rye here, but we love Rittenhouse rye for cocktails. The higher proof holds up well in cocktails, and the warm notes of clove and cinnamon work wonders in this drink.

0.75oz Aperol This classic bitter orange aperitif has more sweetness than Campari, while still providing enough bitterness to balance this drink. Negroni Sixteen liqueur is another great option!

0.75oz St. Elizabeth Allspice Dram This liqueur brings waves of clove, cinnamon, nutmeg, and black pepper. It pairs beautifully with the rye and gives this drink a lot of complexity.

0.75oz Lemon Juice The acidity from the lemon will help round out the sweetness of the other ingredients and provide much needed balance.

Add all your ingredients to a shaker and shake with ice until well chilled. Strain or fine strain into a chilled glass (a coupe or Nick & Nora work great) and garnish with an orange or lemon twist.

The rye and allspice dram provide the warm, wintery spice notes that make so many winter cocktails great. The Aperol and lemon juice help brighten the flavors and balance the drink. The result is a wonderfully complex cocktail that is as refreshing on a sunny day as it is warming on a cold one, perfect for a Minnesota spring!

Meet Our Beer Buyer!

How did you end up working at France 44?

After leaving my Job at a local wine distributor, I wanted to get back into the retail side of the industry. France44 was the only store on my list. That was over 16yr ago....
Bill Nosan

How many businesses have mysteriously burned down shortly after you were employed at them?

Two businesses that I absolutely loved working for burnt down after I left. I have solid alibis for both incidents.
Bill Nosan

Word on the street is that you drink other things than beer...? Is that allowed? And what's you current go-to non-beer drink?

I'm a sucker for a great Gin & Tonic, anything from Ridge Vineyards, South Africa Chardonnay and Chenin Blanc. Also, I'll fight anyone who doesn't think Griottine Cherries are the absolute most important item in a great Manhattan.
Bill Nosan

As the beer buyer, you have seen the rise (and sometimes fall) of many beer trends. What beer trend are you most excited about?

We take a lot of pride in curating a great selection of beer in the department. That means we say no a lot more than we say yes. Obviously, we can't ignore the big trends, but I don't go chasing the smaller ones. If those smaller trends are going to work, they'll happen organically and not because we force them. Plus, trends tend to produce products we really don't get that excited about. Just give us well made classic styles!
Bill Nosan

We've heard you live in a mysterious land call St. Paul. What's one of your favorite restaurants there?

Meritage is our splurge restaurant. El Burrito Mercado, Punch, Parlour and Pajarito are some of our neighborhood hang-outs.
Bill Nosan

We heard you love to cook. What's the best thing you have cooked recently?

Last week I made griddle grilled Nordic salmon with Cajun corn cakes and sauteed green beans. Pretty happy with the end result. Basically, a big plate of comfort. I just started reading The Food Lab and The Wok--both written by Kenji Lopez-Alt. I Love his style of writing and it helps get through his textbook-sized books. Also my love of beef and pork have led me to blindly follow anything that Bradley Robinson of Chuds BBQ does with the grill/smoker.
Bill Nosan

What's your desert island beer?

It would have to be a craft Pilsner. Or a Czech Pilsner.....or maybe a German Pilsner. And of course, Champagne. I try never to be too far away from a good bottle of bubbles.
Bill Nosan

Daiquiris For Days

written by Jake

Rum, lime juice, sugar. That’s all it takes to make one of the most classic cocktails of all time. Invented right around the start of the 20th century in a town of the same name in Cuba, the Daiquiri is the perfect drink for a hot, humid day. Legend has it that the drinks inventor, Stockton Cox, invented it when he ran out of gin but didn’t want to serve his guests straight rum. The addition of lime juice and sugar helped to smooth out the flavors of the rum and the rest is history. Now while the Daiquiri is ideal for hot weather, there’s certainly no reason that this delicious beverage can’t be enjoyed anytime of the year, even in a Minnesota winter. While the original recipe (which we’ll share below) is delicious on its own, a couple of simple tweaks can turn this drink into a complex, winter cocktail. Enjoy!

THE ORIGINAL DAIQUIRI

2oz White Rum – Any white rum that you enjoy will do, but we like Plantation 3 Star for its complexity and price point.
1oz Fresh Lime Juice – Fresh citrus juices are always the first choice but the bottled stuff will still make a good drink.
0.75oz Simple Syrup – Traditionally a Demerara syrup is used (Liber & Co. make a good one), but truthfully any simple syrup will work.

Add all your ingredients to a cocktail shaker with ice and shake hard until well chilled (frost will form on the outside of your shaker, that’s a good indication that it’s been shaken enough). Strain into a chilled coupe and garnish with a lime wheel.

GINGER RIFF DAIQUIRI

2oz Plantation Dark Rum – Once again, any dark rum you enjoy will do, but Plantation Dark Rum is excellent and is a great price.
0.75oz Fresh Lime Juice – See above.
0.25oz Liber & Co Ginger Syrup – Ginger syrup will add both sweetness, as well as spice.
0.5oz St. Elizabeth Allspice Dram – This liqueur is a favorite of F44 employees. With notes of clove, cinnamon, nutmeg, and black pepper, this is what’s going to transform this drink into a winter classic. We recommend starting on the lower end of the measurement and increasing the amount from there if you want more of the Allspice flavor.
4 dashes Fee Brothers Aztec Chocolate Bitters

As above, add all the ingredients into a cocktail shaker with ice and shake hard. Strain into a chilled coupe and garnish with a lime wheel, or, if you’re feeling fancy, express the oils from a grapefruit peel over the top of the drink.

Social, Local, Vocal: The (re-branded) Du Nord Story

written by Karina

If the mark of a good producer means that they make good products, Du Nord fills that qualification easily. If the mark of a great producer means that they use their platform to support and champion their local community and give a voice and opportunities to demographics that are usually not heard in the spirits and hospitality industry, then Du Nord is the GOAT.

The first thing you’ll notice when you ask Tom where the Du Nord stuff is at France 44 is that, well, you probably notice them a lot more than you used to. They recently chose to undergo a major rebranding, casting aside the more classic and traditional labels in favor of bold colors, big block letters—essentially demanding you to notice them.

And this is exactly it: Du Nord demands you to take notice. You’re first taken in by their boldness in packaging, but then you’re sucked in by their boldness in who they are and what they stand for. It’s not enough for Du Nord to talk about good ideas and social change—they live it out and challenge others to do the same. Their mission statement? “We want to change the rooms, open the doors and help people who have not traditionally held power see how we can make it in this business, this town, this life, this world.”

Du Nord even chose to re-brand the full name they go by: they’re now Du Nord Social Spirits (changed from Du Nord Craft Spirits). If this doesn’t tell you how focused they are on building community and creating connections, then nothing else will. This is something we at France 44 connect with on a deep level—the idea that alcohol isn’t just alcohol, and that it has the power and potential to be a catalyst for bringing people, ideas, and passions together, just like food does.

Here are some of our favorites that you should take notice of:

DU NORD PROMINENCE GIN - $32.99

Taking home more awards than we can count, this gin is the only one you need to have on your home bar—especially if you love the juniper-forward kind of gin. The bold juniper is framed by softer notes of angelica, licorice and ginger, giving it a beautiful depth that proves it’s as good on its own as it is in a G&T—or better yet, in Du Nord’s ‘The Wigington’:

The Wigington Cocktail

2 oz Prominence Gin
1/2 oz fresh lemon juice
3/4 oz agave or honey syrup
2 dashes Angostura bitters 2 drops rose water
Garnish with an edible flower, such as orchid

Shake all ingredients with ice. Strain into a martini glass or coupe. Garnish.

DU NORD PROMINENCE BARRELED GIN - $36.99

This special-release gin turns the Prominence Gin up to volume 11. Aged in Du Nord whiskey barrels, this gorgeous gin is softened around the edges with whisps of vanilla and caramel notes along with the ever-present botanicals. Use this is as your base in an insane, off-the-wall version of an Old Fashioned:

Gin Old Fashioned Cocktail

2 oz Prominence Barreled Gin
2 dashes Angostura bitters
2 sugar cubes
Garnish with cherry and orange peel

In a rocks glass, combine the orange peel or wheel, bitters, and sugar cubes. Muddle to combine. Add ice, gin and stir from the bottom to combine. Garnish.

DU NORD FRIEDA COFFEE LIQUEUR - $32.99

Frieda is a cornerstone of Du Nord’s lineup, made using cold brew from locally-roasted coffee beans. Nutty and with a deep roasted flavor, it toes the line between chocolatey and dessert-y, and orange-spice-laden. Put this in your Negroni and you’ll never drink it the same way again:

Frieda Coffee Negroni Cocktail

1.5 oz Prominence Gin
0.5 oz Frieda Coffee Liqueur
0.25 oz Campari
1 oz sweet vermouth
Orange peel garnish

Build in a rocks glass and stir with a large ice cube or sphere. Garnish with an orange peel.

Get inspired this month (and every month) and drink some “Real good booze that does real good.” Plus, try some of there awesome products on our tasting bar this Saturday!