May 25, 2023

This paid piece is sponsored by Vanguard Hospitality.

Find a splash of summer in every sip of the new featured cocktails at Morrie’s Steakhouse, which are crafted with the same approach to local partnerships as the rest of the menu.

“From top to bottom, we want our guest experience to be filled with flavors cultivated locally,” said Tim Meagher, chief operating officer of Vanguard Hospitality. “That includes working with our producer partnerships to integrate their ingredients into our cocktail menu.”

For instance, the new Coffea Espresso Martini features espresso from Coffea Roasterie, with Stoli vanilla vodka, Frangelico and Kahlua.

The Bee’s Knees features homegrown honey syrup from John Pepper of Kaylor in southeast South Dakota in a Tom’s Town Botanical Gin martini with St-Germain elderflower liqueur and lemon.

And the Cucumber Southside cocktail features cucumbers from Cherry Rock Farms in Brandon, along with Hendrick’s Gin, lime and mint.

“Not only are these incredible crafted cocktails, but they’re complementary to the entire approach we take in our restaurants, which is to promote local relationships and sustainable partnerships,” Meagher said.

And it’s not just the cocktails. Morrie’s also features a mocktail lavender lemonade made with local homegrown honey from Pepper, with steeped lavender and garnished with an edible flower.

Songbird Kombucha, a locally brewed kombucha served on tap, also is available at Morrie’s. The Songbird grapefruit hibiscus kombucha is used in the featured cocktail Pink Bird, made with Tanqueray, St-Germain, lime and mint.

At sister restaurant Grille 26, you’ll now find an entire menu of mocktails as well as Songbird Kombucha on tap.

Local kombucha makers partner to provide beverages on tap at Grille 26