Jason Suss spent 15 years in tech before leaving the corporate world to pursue his passion for cocktails. For the past 12 years, he has worked on both sides of the bar at local restaurants. He now lives in Lowry Hill and owns @AProperPour.
Now let’s back up.
Each year, the United States Bartenders’ Guild Twin Cities chapter hosts a charity competition called Iron Bartender.
Teams from bars across the metro area — including Wayzata, Rochester and Mankato — compete tournament-style at Amsterdam Bar and Hall in St. Paul.
Each round, teams receive a secret ingredient and have eight minutes to prepare four servings of a cocktail using it.
Three drinks go to judges for evaluation. The fourth is auctioned to the audience along with a gift card to the competing bar.
Proceeds benefit the Help the House Foundation, a local nonprofit that supports restaurant workers facing health, financial or other hardships.
This year’s event raised more than $20,000
"Eight minutes. One secret ingredient. Four cocktails. Nico’s delivered."
Nico’s Tacos took the title.
Competitors were challenged to incorporate ingredients such as chamoy squeeze candy, Dairy Queen Dilly Bars and “buzz button” flowers grown at Cheeky Harvest, an indoor vertical farm in St. Paul.
Nico’s created inventive, balanced cocktails each round, earning top marks from the judges.
You may not immediately think of Nico’s as a cocktail destination, but the team proved otherwise.
Nico’s has three locations — Como, South Minneapolis and Uptown at Hennepin Avenue and 25th Street.
The drink menu features roughly 10 margarita variations along with a broader selection of creative cocktails and several mocktails.
A recent tamarind margarita was savory with a subtle heat. Many drinks arrive in playful, festive glassware.
The décor is equally spirited. The Como location leans fully into Valentine’s themes throughout February.
The Uptown restaurant transforms seasonally from November through January. The brand has embraced the holiday pop-up trend with enthusiasm.
“From barbacoa and carnitas to birria and lengua, Nico’s menu spans tradition and creativity.”
Traditional fillings such as barbacoa, carnitas, shrimp and chicken tinga share the menu with scallops, birria, lengua, nopales and mixed mushrooms.
Nico’s also offers catering, private event space and guided tequila and mezcal tastings paired with dinner.
As this is written in mid-February, many restaurant owners remain cautiously optimistic about easing tensions in the area.
Still, the economic strain of recent months has been significant, and many neighborhood restaurants are struggling.
If you are looking for ways to help, consider supporting local restaurant relief efforts. But the simplest and most effective way to make a difference is straightforward:
Go!
