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Micah Olson’s a true believer in the craft of a cocktail. And he’s a big fan of gin.
Luckily for us, he also likes tequila, and it shows in his Dixie’s Delight, a special he served up last weekend. You can catch Olson again this Friday at Cycle, downtown’s pop-up restaurant in the Lexington Hotel.
With Olson, no ingredient is left untried (he later convinced us that even basil in a martini was a pretty good idea). And he doesn’t hesitate between mixing up traditional and experimental orders including the
Pendennis Club and North Shore Swizzle — each with fresh juice, shaken or stirred.
See his recipe for Dixie’s Delight after the jump …
Dixie’s Delight:
Ingredients:
1 strawberry muddled
2 oz El Tesoro Reposado
1/2 oz Aperol
3/4 oz fresh lime juice
3/4 oz simple syrup
4 dashes orange flower water
1 oz club soda
Method:
Shake all ingredients except soda with ice. Double-strain into
ice-filled Collins glass. Top with club soda. Garnish with strawberry
slice.
Cycle is at
1100 N. Central Aveune. For hours and more info, check out the Cycle website.
