Bridgit, creative director at the Dampfwerk, has a couple of cocktails that she places on each menu launch that are unique and unlike any other cocktail that is found in the Twin Cities. Those details are usually kept internally, but there’s no need to gate-keep this recipe, as it is just that good…

Ingredients

• 1 oz grape brandy

• ½ oz haskap liqueur

• ½ oz sweet vermouth

• ½ oz cold brew coffee

• ¾ oz hibiscus + molasses syrup*

• 4 dashes oregano tincture*

• 1 dashes brownie bitters

*Syrup can be subbed out for a 1:1 simple syrup

*Oregano can be added into cocktail via the syrup or an expression on the back of the hand and then placed into the stirring container.

Directions

Add all of your ingredients into a stirring glass and top with ice. Stir until properly diluted and pour over large format ice and an orange coin!

20% Hibiscus Syrup

• 150g hot h20

• 2.5g hibiscus tea

• 20% sugar to final tea output

• Ie: 150g water, seeped with tea will have a 100g output. Add 20% sugar (20g) to the strained tea. 

  Seep tea for a directed amount of time on packaging. Strain and take the final weight of the tea mixture. Add 20% sugar.

Molasses Syrup

• 30g molasses

• 270g white sugar

• 150g water

  Weigh molasses, then add white sugar and water. Heat in the microwave for 2 minutes, stirring every 30 seconds. Once heated, let it cool, bottle it up, and refrigerate.