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Warm up your gathering with these holiday spirits

November 22, 2011 in Food & Wine, Mountain Living, Recipes by Caroline | No comments

Just for ML readers, master mixologist Bryan Dayton—recently named the nation’s “most inspired bartender” by the U.S. Bartenders’ Guild—whipped up a wintry cocktail, which tastes like a cozy cappuccino with a sweet herbal twist, using the West’s finest ingredients. (To have Dayton concoct your drink himself, visit his bar, Oak at Fourteenth, in Boulder, Colorado.)

Pearl Street Warmer

Coffee:

1 1/2 ounces High West Distillery Double Rye
1/2 ounce Yellow Chartreuse
1/2 ounce honey
Three Pins whipped cream (recipe follows)
Freshly grated nutmeg

Warm a mug by filling it with hot water. Discard the water. Place first four ingredients into mug and stir together. Spoon the whipped cream on top, forming a peak, and garnish with grated nutmeg.

Three Pins Whipped Cream:

2 ounces Leopold Bros. Three Pins Alpine Herbal Liqueur
1/4 ounce honey
8 ounces heavy whipping cream

Place all ingredients in a bowl and whip until firm peaks form. Enjoy!

At mountainliving.com, Dayton shares six more creative cocktail recipes, plus his go-to tips for getting your home bar stocked in time for your holiday bash: which spirits are right for the season, how much to have on hand, plus ideas for the perfect garnish. Click here to read the full story.

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Friday Favorite: A Modern Cocktail

April 29, 2011 in ML Recommends, Mountain Living, Recipes by Caroline | 1 comment

For the May/June issue of ML, I got to chat with the inspired folks at the boutique Modern Hotel in Boise, Idaho, who turned an old Travelodge motel into a cool urban haven decked out with hip mid-century furnishings. (The Modern Bar pictured here.)

You’ll get to read all about it when the issue hits newsstands and mountainliving.com next week, so stay tuned. And until then, shake up a “Modern Cocktail,” recipe courtesy of The Modern Bar’s expert mixologist, and have yourself a happy weekend.

Modern Cocktail
1.5 oz. gin
4 1/4-inch slices of cucumber
2/3 oz.  freshly squeezed lemon juice
1/3 oz. simple syrup*
Soda Water

Muddle cucumber in gin, until it is thoroughly broken up. Add lemon, simple syrup and enough ice to fill a 12-ounce serving glass. Toss once or twice in a shaker, then pour (ice and all) into the serving glass. Top with club soda; stir briefly to incorporate. Garnish with an additional slice of cucumber.

*The Modern Hotel’s simple syrup is made with two parts sugar to one part water. Most
simple syrup recipes are one to one.

Find out more at themodernhotel.com.

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Creative Cocktails from Rancho de San Juan

December 18, 2007 in Food & Wine, Mountain Living, Recipes by Christine | No comments

Fresh flowers, hand-starched table linens, family sterling silver, custom-designed French porcelain and spectacular service make any dining experience at Rancho de San Juan—an elegant, comfortable Relais & Chateaux inn in Española, New Mexico—a memorable one. But the highlights of our last visit were these creative holiday beverages. Serve one—or all three—at your next get-together and let the revelry begin! www.ranchodesanjuan.com

Rancho’s “Pom-Royal”

Pour 1/2 oz. PAMA Pomegranate Liqueur in a champagne flute. Top off flute with the champagne of your choice (the folks at Rancho de San Juan recommend Schramsberg Blanc de Blanc Brut) and garnish with a lemon twist.

“Mesa Angel”

In a cognac glass, pour 1.5 oz. Frangelico liqueur. Add steamed milk (with froth) until the glass is two-thirds full. Stir gently with a cinnamon stick and sprinkle with nutmeg.

Southwest “Dark & Stormy”

In a tall glass filled with ice, combine 1 can of ginger beer, 2 oz. gold tequila and the juice of half a lime. Garnish with a lime slice.


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