The Pourhouse hosts 2 New Year's Eve celebrations

MINNEAPOLIS -- The Pourhouse in Minneapolis will be hosting not one, but two New Year's Eve parties to help everyone bring in the New Year.

The first celebration will take place on the Dec. 31, New Year's Eve, with a speakeasy theme. Guests are encouraged to wear vintage attire.

The second party will take place on Jan. 5 for its "Make Believe its New Year's Eve" celebration. It will re-create the New Year's Eve party for those in the hospitality industry that have to work on New Year's Eve.

The Pourhouse will be featuring a premium open bar all night with pre-sale tickets for $85 that can be purchased online.

Doors open at 9:30 p.m.

In honor of the celebrations Pourhouse bartender Ryan Sele shared some special cocktail recipes with KARE:

The Bootlegger:

1.5 oz Makers Mark Bourbon

Fresh squeezed lemon juice

Simple syrup

Topped with soda

Stir gently and serve over ice in an old-fashions glass

Garnish with lemon

The Raspberry Chocolate Sting:

2oz UV Sriracha

.5 oz Absolut raspberry

.5 oz raspberry schnapps

1 oz dark creme de cacao

Dash chocolate syrup

Shake together in shaker

Strain and serve up

Hangover Drink:

The Ramos Fizz:

This classic cocktail was created by Henry C. Ramos in 1888, in his bar in New Orleans, it was originally called a "New Orleans Fizz." Back before prohibition this drink was very popular, and because labour rates were so cheap, the Ramos brothers would hire a couple dozen "shaker boys" to whip up these drinks during fair time. The drink was so popular that it was still difficult for them to keep up with the orders.

· 2 oz. Gin

· 1/2 oz. Lemon Juice

· 1/2 oz. Lime Juice

· 1 oz. Home-made Orange infused Simple Syrup

· 2 drops Vanilla Extract (optional)

· 1 oz. Cream

· 1 Egg White

· Soda Water (Seltzer)

Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer — the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass, or a very large old-fashioned glass, and top with soda water. Stir gently.


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