Tag Archives: wedding

Local Edition: The Minnesota Mischief

Before I get to the meaning of the title of this post, let’s talk for a minute about Fresca.  For those of you unfamiliar with it, Fresca is a diet grapefruit soda. It only comes in diet. There is no “regular” Fresca. The first time I ever had a Fresca was the summer between my sophomore and junior year of high school, when I went to a two-month math camp (yes, math camp, we can discuss that later) at my mom’s alma mater, Mt. Holyoke College, in South Hadley, Massachusetts. What can I say, Fresca was not really a thing in California. The girls in the program from New England and the South were appalled that I had never had one, insisting that it was the BEST soda ever. I liked the grapefruity-ness, but was never all that fond of the fake sugar flavor of diet sodas. This has relevance, I swear.

Ok, so this past weekend we were at a wedding in Minnesota. Apparently the groom is obsessed with Fresca, a fact which I had hitherto been unaware of, but he’s from Boston area, so I guess it makes sense. In any case, there was a lot of it around. They even put cans of it in the welcome gift bags. The rehearsal dinner was at an amazing place called Architectural Antiques in Minneapolis, which you should definitely check out if you’re ever in the area. Aside from the crazy-amazing decor that included a huge ceramic Jesus, an entire wall of antique doorknobs, and a 70s jukebox, one of the great things about the venue is that they let you bring your own food and drinks in. There were four kinds of amazing home-brewed beer (made by the bride’s dad), red and white wine, and non-alcoholic beverages, including…you guessed it.

Right about now, you’re probably saying, “Wait a minute! This is a cocktail blog, not a beer and wine blog! I am confused. And offended.” Probably that’s not at all what you’re saying to yourself, but there is cocktail recipe coming. The wedding party took turns bartending at this shindig, and at one point when I walked up to the bar, I was asked if I wanted to try some “sangria.” My husband, who had been standing there for a while and seen how the drink was made, shook his head emphatically at me, as if to say, “You really really don’t want it,” so naturally I said, “Sure!” The recipe is very simple:

1 part white wine (preferably something crisp and citrusy, like Sauvignon Blanc)

1 part red wine (something lighter like a Pinot Noir is best)

1 part Fresca (Sprite/7up is a good alternative if you don’t like the diet soda taste)

Bartender Eric pouring "sangria." The home-brew beer menu can be seen in the background.

Bartender Eric pouring “sangria.” The home-brew beer menu can be seen in the background.

Always hold the product you're selling close to your face. I learned that in an acting class.

Always hold the product you’re selling close to your face. I learned that in an acting class.

Surprisingly, it was actually pretty good. It was light and refreshing, but I still don’t love that diet soda taste. I’ll likely swap out the Fresca for Sprite if make this at home…sorry Matt. Since it was a spontaneously created cocktail (I think credit goes both to Eric and Emily), we had to give it a name. It had to include “Minnesota,” as a tribute to the wedding locale, and we liked the idea of alliteration. A number of suggestions were thrown out such as “Minnesota Mayhem,” or “Minnesota Mishap.” That second one was from my husband, who remained unimpressed by the concoction. Eventually we settled on the “Minnesota Mischief.” I think this would make a great punch for parties. You could make it by the pitcher and spruce it up with some fruit slices floated on top. Happy mixing!

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Wedding Cocktails!

As I mentioned in the previous post, I got recently got married. It was a lot of work, but totally worth it. Me being me, I wouldn’t throw any kind of party without a signature cocktail, or in this case, two. We knew we wanted a bourbon cocktail and a champagne cocktail.

The bourbon cocktail was fairly easy to decide on. After test-driving a couple different recipes, we settled on the Lady Shirley, with some slight modification, because, well, I just can’t ever seem to follow a recipe exactly. The recipe I found online gives you a pretty sweet little cocktail, which might be perfect for some, but here in the Savage-Liszanckie household we like our bourbon cocktails a little stronger. My recipe was more like: 2oz bourbon, 1/2oz grenadine, 1oz lemon juice (or about half a lemon if you’re squeezing them fresh), top with soda water.

We served them in mason jars. They were delicious.

We served them in mason jars. They were delicious.

The champagne cocktail took a little more experimentation to settle upon. Luckily we have plenty of willing guinea-pigs…er, friends, who very patiently drank the cocktails and gave me their opinions. Tough job, I know. What we ended up with was the Feathers McGraw, named after our favorite Wallace and Gromit character. The inspiration for this cocktail came from Martha Stewart, but of course I made a few changes. First, I made a mint-infused simple syrup. For the cocktail recipe, I upped the amount of Campari and Champagne, and lowered the amount of grapefruit juice and simple syrup. What can I say, Martha’s recipe just wasn’t boozy enough for me. Recipe for this one: 1oz Campari, 1/2oz mint simple syrup, fill glass 3/4 full with champagne (approx 4oz), top with a splash or two of grapefruit juice. The result is something like a grapefruit-y mimosa with a boozy Campari kick. Delicious!

The original Feathers McGraw. Ours was just a tasty tribute.

The original Feathers McGraw. Ours was just a tasty tribute.

The great thing about both these cocktails is that you can easily make them by the pitcher for a party…or a wedding. Just keep the proportions the same and increase by the number of cocktails you want to make. I promise, your guests will be impressed. Happy mixing!

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