Category Archives: cocktails

spirit-free chamomile citrus fizzes | the countdown to wine

Hello, friends!!

I’m laughing to myself this afternoon because the last time I published a blog post was nearly a year ago, and what brought me to my computer today is the same reason why I decided to write a post before – rain. Weeks of rainy days have brought us indoors and delayed us from finishing up the pruning and tying down of canes in the vineyard. It is nearly impossible to work in the mud, so I’ve committed to cozying up inside and gluing myself to the computer.

And I’ll happily distract myself and procrastinate a little by sharing a spirit-free cocktail with you.

But first, let me catch you up to speed on what’s been happening here at the vineyard. Should I start with the positive and exciting or the super-scary and exciting? I suppose I’ll start with the super-scary and finish on a high note.

If I type out all that we need to accomplish within the next ten days, I might have to break out my inhaler, but I really think you want to know what’s been going on, so I’ll take my chances. I’ve been a mad mix of stress-eating Nutella by the spoonful, making due with four solid hours of sleep a night, and rocking back and forth while mumbling Psalm 23. Our vineyard is planted with 16 acres of vines, and within each acre are about 1,000 plants. Because we’ve received so much rain this spring, all of the fruit farms are prolifically producing. That sounds great, right? Well, with a very limited workforce here in our valley, that means all of the farm help around here is spoken for.

Our team of three is two rows away from pruning all 16 acres of vines, and my arms and hands have dearly paid. I sleep with braces on both arms every night, and despite my efforts, my hand get numb at times, and my handwriting resembles the scrawl of a kindergartener. Also on the agenda, we have to finish building our tasting overlook, where we will hold our appointment-only tastings. Construction has been delayed on that project because of – yet again – the rain. We also need to bottle and label our wines (SIXTEEN THOUSAND BOTTLES) before throwing our first wine dinner in the vineyard.

We are also slated to receive 1,250 new vines in two weeks. We still need to dig 1,250 holes in which to plant them, so I’m strongly feeling that it is a good idea to postpone that project until the first of July. Is the timing optimal? Not so much. It’s a more attainable and sanity-saving goal, though.

😝😝😝

Okay, the panic is kicking in, so let’s switch over to the positive happenings. Steve and I surprised our families and tied the knot – just the two of us here – back in February in the middle of a snowstorm in the middle of our Chardonnay vines! Then we took a road trip down to Arizona, where I saw the Grand Canyon for the very first time. It was covered in SNOW! I will have to write a separate post highlighting that beautiful trip. We recently took tank samples of our wines and got placements at three of our favorite spots in Denver, and we will be pouring our wines with one of our favorite Colorado chefs, Alex Seidel, at the Telluride Reserve in August!

And we are throwing our very first wine dinner in our vineyard on Friday, June 14th, and it thankfully sold out this morning!

UTTER.

CRAZINESS.

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the grassed word | celery cordial + lemongrass gin

If you follow a few cocktail-centric Instagram accounts, you’ve most likely seen several riffs on the classic cocktail, The Last Word, popping up in your feed this week. That’s because Mike Yoshioka, a cocktail enthusiast based in Los Angeles, CA created a global online event that celebrates the beloved cocktail.

The event, aptly named We Have the Last Word, encourages Instagrammers to replicate the original recipe or create an iteration on the classic. It is an event that inspires you to dig deep into your creativity. It truly and deliciously brings cocktail enthusiasts and creators together. The Last Word is one of my favorite cocktails both to make and enjoy, especially over the summer months, so I knew I had to come up with something fun as a contribution.


“What was truly inspiring was how the cocktail community came together. New relationships were formed. People started to bond. They began to inspire one another, sharing information, collaborating on projects, and supporting and encouraging one another. They showed that the world is indeed much smaller when we can come together and unite. Even if it is just over a cocktail.”

— Mike Yoshioka of mmydrinks, via a recent post in Difford’s Guide


The original specs on the cocktail call for equal parts gin, green Chartreuse, maraschino liqueur, and freshly squeezed lime juice. It’s light, refreshing, and a perfectly balanced amalgam of sweet, herbaceous, and acidic notes. I decided to do something creatively challenging for my contribution to this event that celebrates one of my favorite liqueurs, Chartreuse, and bring in some early summer flavors to the mix — celery, lemongrass, and cucumber.

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bittersweet blood orange + bourbon punch | how to make stevia simple syrup for cocktails

I’m posting this just after savoring scarfing over half of a rosemary and caramel dark chocolate bar that I picked up at Meat + Cheese in Aspen on Monday. I don’t know how it’s lasted that long. I also kinda claimed it from Steve. It was technically my birthday chocolate, and I was seriously craving something sweet. I’d already downed the last two handfuls of dark chocolate chips from their mason jar home, so I was on the hunt, and did I ever SCORE.

This is the bar I’m referencing, and it was pure magic. I recently derailed from my resolve to limit sugar in my diet. I will add that it has been a lot of fun doing so. Case in point? This gorgeous cake was breakfast and lunch on Wednesday. My friend Hannah of Blue Sky Bakery here in Paonia whipped up this seven-layer chocolate and hazelnut dream-of-a-cake that I’ll have to request again next year. Hannah, put that on your calendar. 😉

One of my birthday resolutions, however, is to recommit to keeping sugar out of my daily consumption routine. I was on a good track earlier this year and even humorously shared my battle with sugar with you in December here in this post. Basically, if I could eat cake everyday, I would. Hannah’s chocolate cake, along with a glass of Schramsberg brut rosé and a bowl of peppered, Parmesan-dusted, truffle oil-doused popcorn, IF we’re being specific.

So far, in my series of recipes made with stevia-sweetened Zevia mixers, I’ve shared a sparkling spiced blackberry Negroni and a Tiki-inspired ginger apple swizzle. Since blood oranges are quickly making their exit from our local produce department, I’ve not only been stockpiling them to peel and eat, but I’ve also been crafting some blood orange-centric cocktails here at the house lately.

This large-format recipe calls for blood oranges, bourbon, Campari, and Zevia ginger ale. The secret ingredient, however, is a homemade rosemary-infused stevia simple syrup that’s the perfect consistency for blending into drinks. The resulting recipe a bittersweet punch that’s easy to assemble and stellar as both a party pitcher or a single-serving cocktail.

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petals + blooms beauty punch | jules aron’s pretty zen books

I’ve been on team #treatyoself before it was even a hashtag. At some level, we all have. I mean, giving yourself a present just feels good, right? And when we get better at giving ourselves presents, we are better able to give others presents. It all comes full-circle. While some might associate the reference with getting a mani-pedi, calling in a personal day and going on a solo hike, finally buying those fancy jeans, or simply taking the time to bake a scratch-made, decadent cake, I’m talking about treating yourself in the form of a cocktail break.

A healthy-ish cocktail.

One that’s sparkling and filled with pomegranate juice, rosé, and the most delicious floral syrup.

Along with a long tub-soak in some DIY herbal rose bath salts.

I have your attention now, right?

Now that I’ve set the tone, I’ll share my inspiration. My friend Jules Aron just released TWO books that match perfectly together: Fresh & Pure: Organically Crafted Beauty Balms & Cleansers and Nourish & Glow: Naturally Beautifying Foods & Elixirs. I thumbed through Jules’ combined Pretty Zen collection of 150 recipes for healthy, natural body care and delicious drinks, meals, and small bites, and I’m sharing two of my favorites from Jules with you today.

And I’m giving away a copy of each to ONE lucky individual over on Instagram! Continue reading

beet, berry + blood orange granita | a sparkling galentine’s day cocktail

It’s almost Valentine’s Day, and that might make you either cringe or just shrug your shoulders or maybe even break out your dancing shoes. I tend to simply shrug my shoulders; the holiday could pass on by, and I’d still be happy. Meh. If some flowers or a card or some cookies come my way, however, I think could be persuaded to celebrate Valentine’s Day and even don a little pink.

I recently developed a Galentine’s Day cocktail for the Kitchn {I’ll share the link, when it’s up}, and in the midst of doing my recipe testing and researching, I really gained an appreciation for the concept behind the celebration. I’d heard about the holiday before, which is 180 degrees away from its cupid-themed counterpart {no pressure or hefty price tags, more waffles and dancing}, and I’ve even used the salutation casually in a sentence, but that’s where it stopped. I didn’t really participate.

The holiday, which is officially celebrated on February 13th, is all about showing your love, support, and enthusiasm for the WOMEN in your life. It’s not a time to bash your ex or gossip about the girl who sits next to you at work. It’s a day dedicated to making time for your girlfriends, your lady coworkers, your moms, and your sisters. It actually succeeds in making you feel and share what the other holiday, oftentimes unsuccessfully, attempts to make you feel:

LOVE.

And a solid Galentine’s Day party isn’t complete without a festive cocktail.

I’m sharing a healthy-ish cocktail with you that’s easy to make ahead and doesn’t require a ton of expensive spirits. It’s low-key and high-reward. I’ve added roasted beets, ripe blood oranges, and sweet berries together for a slightly sweet granita that pairs perfectly with dry sparkling wine. I’ve even added one of my favorite spirits to bring a balanced-but-bitter bite to the mix: Campari. Continue reading