There is nothing like the vibrant color, sweet burst of flavor, and juicy texture that an orange can deliver in the middle of winter, especially on those cold, grey days like the one we had here in Denver yesterday. I only made it outside once yesterday and just for a moment. I fully understand the necessity of this darker season as a time for inner growth and renewal within nature. Even though my backyard garden looks dead, brown, and crusty right now, there is actually life flowing within the roots of those perennial plants underneath the snow. They’re anticipating spring’s arrival, and they’re getting ready for it.

Steve and I have already started planning what we’re going to plant in the garden this spring. I’ve even ordered some seeds to start indoors in a few weeks. And I can’t wait for that first crocus to pop through the leaves, followed closely by the daffodils and tulips. We have been faithfully watering the spots where we planted tulip bulbs this past fall, along the circular walkway we recently built in the front yard. In our minds, spring has already sprung. Simply imagining the new growth puts a smile on our faces and a lilt in our steps.

I recently read that with respect to taking vacations, the act of anticipating the getaway is just as exciting as actually going on the vacation. The happiness factor is equal. One thing that Steve and I are trying to do more frequently is plan little getaways. Having something fun to look forward to is bringing the two of us closer as a couple and keeping us motivated through the tough or dull times.

So, we booked a trip to Arizona last week!

I figured we had to put this resolution into play. I’ve never been to the desert southwest before, and we live so close by. Tickets were super cheap. I also have an excellent tour guide, since Steve used to live in Arizona for a while. He already has a few hikes chosen for us in the Sedona area. I know it’s the middle of winter, but I am hoping for a lot of sun and warmer temperatures at this lower latitude.

We picked a few days on the vacation calendar that would be quiet at the restaurant, just after Valentine’s weekend and just before the two-week craze of Denver Restaurant Week. We’ll be saving money since Steve’s brother has a place in Scotsdale, so lodging won’t be an issue. And his condo sports a large kitchen, so we can save money and cook in, if we want. I am sure we will hit up a couple of spots, since the food scene is so exciting there. In fact, we have already decided to go to dinner at FnB. Apparently, the chef and co-owner, Charleen Badman, is known as the “veggie whisperer.” I’m sold! Her seasonally driven menu boasts local vegetable varieties, along with a wine list that features some of Arizona’s best local wines.

I can’t wait!!

So, if you know of any not-to-be-missed spots in either Sedona or Scotsdale, please, fill me in!

I’d like to think that peak citrus season was perfectly timed to bring us that much-needed pop of color and flavor in the middle of winter. I’ve relished that refreshing, fragrant spray of zest every time I’ve peeled a blood orange this week. I think I’ve gone through nearly 50. I’ve made a few cocktails, of course, added a couple to my morning juice, and tossed wedges in a few salads already. I even have a batch of blood orange popsicles in the freezer this very moment that have a little Aperol and gin in them! I’m posting the recipe in a couple of days, but I’ve already set aside some extra juice just so that I can make another batch. Priorities, you know?

So, this recipe is actually a twist one that Woodbridge by Robert Mondavi sent me and created for the Super Bowl. Although I’m not the biggest football fan, I will show up and support Denver, since they’ve had such a stellar season. And I’ll definitely support them with this cocktail! Despite its light, pinkish color, this drink leans toward the bitter and herbaceous side, with the sweetness of the blood orange juice balanced by the bitter notes of the Campari. I made a thyme simple syrup and added it to the mix, along with a big splash of Pinot Grigio. This particular cocktail is light and sessionable, while remaining both complex and full of flavor.

And this cocktail isn’t heavy on the alcohol content. Think of it as a much more interesting and delicious white wine spritzer.

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blood orange white wine cocktails with campari + thyme | the blood orange bronco

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• 6 ounces Pinot Grigio {I used Woodbridge by Robert Mondavi}
• 1 ounce freshly squeezed blood orange juice
• 1 ounce Campari
• 1 ounce thyme simple syrup
• 2 ounces soda water, to taste
• sprigs of thyme, for garnish

1. In a mixing tin, combine the Pinot Grigio, blood orange juice, Campari, and thyme simple syrup. Add ice and shake well to chill.
2. Strain into two cocktail glasses or flutes filled with fresh ice.
3. Top with soda water and garnish with a sprig of fresh thyme.

• This recipe yields two cocktails or one large version.
• To make the thyme simple syrup, combine 1/2 cup water with 1/2 cup sugar and heat in a saucepan over medium heat, until the sugar is fully dissolved. Remove from heat and place a few sprigs of thyme in the syrup mixture and let steep for at least 15 minutes. Strain off the solids and let cool before serving. Mixture will keep refrigerated for up to a month.

This may be the least expensive wine I’ve mentioned here on this blog, but I am always searching for a great value, and I always try to keep an open mind. Generally speaking, I tend to find more great-tasting, inexpensive white wines, than I do red wines. Why is this? One of the reasons is that the oak barrels, in which most red wines are aged, are very costly. This, of course, affects the base price of the wine, as most white wines are aged in reusable stainless steel tanks. I also find that at around the $7-and-under price point, the un-oaked versions of white wine tend to taste better than their oakier companions do. Many cheap white wines substitute oak chips for barrel-aging, resulting in a wine with a less than cohesive or balanced flavor profile.

When you are looking to add wine to a cocktail, you don’t need to purchase the priciest one you come across, but you also don’t want to skimp on flavor or quality. The major flavor players in this cocktail are strong, and the wine component is simply there for a little fruit and acidity. This particular Pinot Grigio makes for a refreshing, simple sipper, a stellar cooking wine, and an excellent mixer in a cocktail. Robert Mondavi winery also sponsors the summer concert series at our restaurant. They also sponsor my end-of-the-shift sips after those crazy-busy Fridays. So, big thanks to them!

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woodbridge by robert mondavi, pinot grigio, california, 2014

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• on the eyes  –  brilliant, very pale straw.
• on the nose  –  bright citrus aromas, white flowers, honeydew, white peach.
• on the palate  –  crisp with medium acidity and flavors that confirm the aromas.
• on the table  –  pairs perfectly with a citrus salad, poached halibut, or oysters.
• on the shelf  –  around $6.
• on the ears  –  paired with Phantogram’s “Fall in Love” from their 2014 album, Voices. I love just about every track on this particular album, and if you ever get a chance to see them live, do it. This track is pop-laced but still gritty, driven by Sarah Barthel’s classic, breathy vocals.

Do you use wine as a cocktail component? I’ve personally had a lot of fun incorporating it into cocktails lately. Wine is already a complex drink, with acidity, rich fruit flavors, and great aromatics. Using wine as a cocktail mixer helps to keep the alcohol level lower than the boozier spirits, like bourbon or gin.

I’ll be back in a couple of days with those blood orange popsicles and a blood orange sorbet cocktail. Until then, GO, BRONCOS!!

Cheers,

Jayme