“Marguerita” circa 1991, Kincaid’s Restaurant Minneapolis

Kincaid’s served this wonderful Marguerita in Minneapolis in the early 1990s, advertising this recipe and a recipe for an incredible Bloody Mary (which is posted here as well) to patrons on each bar table. The use of orgeat syrup is what makes this drink stand out and is very much a necessity, but may be a little hard to find. The restaurant no longer serves this version of Marguerita, but I certainly do. I think you will too. (Oh, and see end note for my addition to kick it up a notch!)

Marguerita circa 1991, Kincaid’s Restaurant Minneapolis
6 oz. ice
1½ oz. Cuervo Gold
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“Bloody Mary” circa 1991, Kincaid’s Restaurant Minneapolis

Bartenders at Kincaid’s, Minneapolis, prepared this Bloody Mary in the early 1990’s, advertising this recipe and a recipe for my favorite Marguerita (which can be found here as well) on small cards posted on tables throughout the bar. What makes this recipe different and better than a thousand other Bloody Mary cocktails is that it calls for beef broth and horseradish. Great for a cold, clear winter brunch or football gathering.  Recommend that one serves this with a snoot (a small glass) of ice-cold beer.

“Bloody Mary” circa 1991, Kincaid’s Restaurant Minneapolis
makes 1 pitcher
1 (46 oz.) can tomato juice
½ c. Swanson clear beef broth
6 tbsp. fresh squeezed lime juice
½ c. Worchestershire sauce
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