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July’s Drink Of The Month

Photos By Hillary Ehlen

July’s Drink Of The Month

npschmidt final 03987Grapefruit Aperol Punch
1.5 oz Tanqueray Gin
0.5 oz Aperol
2-3 dashes of bitters
0.5 oz lemon juice
Simple Syrup
Grapefruit juice

Combine ingredients in a shaker. Pour into a single serving glass and garnish with a slice of fresh grapefruit.

Mezzaluna mixologist Max Parker made up this single-serving refreshing beverage to quench our desire for a lighter, summery punch. A classic on the cocktail menu is the Aperol Spritz, made of prosecco, Aperol and soda water. Similar in effect and arguably tastier is this Grapefruit Aperol Punch.  Parker noted that punches often have a spice or a tea in them, but he instead opted for bitters as a way to add some depth.

npschmidt final 04002Meet the Mixologist: Max Parker

Max Parker is the bar manager at Downtown Fargo’s upscale dining staple, Mezzaluna. At Mezzaluna, everything served is mindfully crafted and intentionally produced, beverages included.

To increase festivities, Parker suggests adding champagne. And who doesn’t want to add festivities?

A great summer cocktail often starts with gin. Next time you are searching the cocktail menu for a beverage to sip while on the patio, look for ones with a gin base.

Bitters are the “spice rack of the bar.” Want to add extra depth to your beverages? A few dashes of bitters will tickle your fancy.

Fresh juice is always best. Easily enough, you can squeeze a grapefruit just like you would a lemon.  Roll the whole grapefruit on a counter for a few seconds, this will make the juice come out easier when squeezed and the warmth from your hands will also increase the juice yield. Cut the fruit in half and use a modern hand squeezer or an old-fashioned reamer to get the juice out. And you’re done!

Written by Josiah Kopp

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