This simple yet flavorful drink first appeared in print in Tom Bullocks Ideal Bartender in 1917, but there is evidence that it existed for decades before that. Traditionally cognac and crime de menthe were combined, or variations thereof.

The Commodore uses local apple brandy made of Wisconsin honey crisp apples by Yahara Bay, and Death's Door Wondermint liquor (you’re not in college anymore; it’s time to upgrade from the Rumplemintz or Dr. McGillicuddy’s!) The result is a mint-forward drink that’s not cloyingly sweet, and is refreshing in a wintry way.

Recipe:

• 2 oz Yahara Bay Apple Brandy
• 1 oz Death's Door Wondermint

Instructions:

Combine ingredients over ice in a lowball glass. Garnish with a mint sprig.

The Commodore Bar & Restaurant re-opened in October 2015 in St. Paul’s Cathedral Hill neighborhood.  It originally opened in the 1920s and maintains that look and feel today.

79 Western Ave North
Saint Paul, MN 55102
(651) 330-5999

http://www.thecommodorebar.com