This afternoon was spent taking photos of each of our signature cocktails at Coohills. This is the Wild Blueberry Martini, shown above, which is comprised of Hangar One blueberry vodka, freshly squeezed lemon juice, muddled blueberries, cranberry juice, and a dash of agave nectar for balance. Hangar One distillery is based in California, and they pick fruit at the peak of harvest and do not add any additives to the mix. Tonight’s reservation list was a little quiet, so I took advantage of this “blessing in disguise” to snap photos of our cocktails and post them onto our iPad drink list.
This cocktail is the perfect summer martini. Punchy, bright colors and a balanced flavor profile, the Wild Blueberry Martini is a quick sip…almost too quick!
So, I am going to be late for work already, but I wanted to post this, before I left. If you grow zucchinis or other squashes, you know that if you neglect your plant for a day or two, you can be greeted with baseball bat-sized zucchinis! These may look great, but their flavor and delicacy is noticeably different than their smaller-sized specimens. What to do with them? For you know, if you are busy, these green giants will surface in your garden.
Within about ten minutes, I have peeled two giant zucchinis, run them through the food processor, set some aside for some zucchini muffins, frozen some shredded zucchini for another day, and added some vegetable matter to the compost!
Just a quick little blurb for the night. Just finished up enjoying some homemade tapanade made with ingredients from the garden, alongside some bleu cheese, white truffle oil, sea salt, atop some whole grain crostini. I really can’t complain about this scenario, except that I am a little bit tired at this point in the evening! It has really been an amazing summer so far, and I have so many topics to post, but I find that heading off to bed trumps typing out events on the computer most of the time. I refuse to succumb to my “pressing needs” this time!
House-made bitters at Coohills. Dave Glasscock, one of my partners-in-crime, and I have crafted our own house bitters blend. Orange, coriander, lemon, apple, and lavender await to be blended and anticipate shining by themselves in a cocktail in the very near future.
A little time has passed, since my last entry, which showcased our upcoming infused vodkas and the iced tea recipe. I enjoyed a lovely five days, frolicking in the Sonoma and Napa wine regions of California. That has been the only thing on my mind’s forefront the past few days… Back to the routine and reality: One of our newest libations, the Bacon Bloody Mary has fallen upon parched, Colorado lips and has been requested, by name, on multiple Sundays. Mad props out to Savory Spice Shop for providing the dried spices found along the rim of this requisite Sunday concoction. These spices are complemented by finely ground, dried herbs from my garden.
At Coohills…Bacon Bloody Mary, made with house-infused bacon vodka, garnished with cornichon, olive, onion, bacon, and lime wedge. Spiced and peppered rim made especially by the Savory Spice Shop in Denver, Colorado
The infusions developed quite perfectly. To infuse vodka with bacon, it only takes about a week, in order to fully infuse the vodka with bacon intensity. As far as infusing vodka with jalapeño peppers, it only takes a day or two; be sure to taste along the way, for different peppers vary with intensity.
The close-up of our much-talked-about Bacon Bloody Mary, the brunch cocktail of the summer! Photographed, along the Platte River Trail, in Lower Downtown Denver…
We are about two weeks along in our process, creating house-made bitters. This is my first endeavor, making bitters; we started with five bottles, filled with bitter substances: apple rinds, orange peel, lemon peel, coriander seeds, and lavender seeds. My partner-in-crime, Dave Glasscock, well-accustomed to bitters-crafting, assisted me with this arduous process. We added Everlcear to each container, and we are waiting, as each bitter component integrates with the alcohol. We will create a cuveé, or house-blend, that combines bits from each of the five flavors, hopefully achieving a balanced bitters blend. This blend can then be added to Manhattans, Old Fashioned cocktails, or any drink that needs a dash of bitterness.
Our house-made bitters beginnings…apple, orange, lemon, coriander, and lavender. Each of these bottles contains Everclear, infused with a bitter ingredient. We’ll see what unfolds!
Today is one of those days that solidifies my choice to live in Colorado. However, the weather in March can be so deceiving; you must form a loose attachment to it, for it can completely shift the very next day. What a lesson in savoring the beauty of the present. This warm, sunny afternoon simply beckons one to sit outside, take in a few relaxing breaths, and, perhaps, imbibe a refreshing cocktail with friends on a patio. I am about to run by the grocery store, in order to pick up some Dr. Pepper, a necessary ingredient for one of the most popular specialty cocktails we feature at my restaurant. …I would much rather be outside sipping this!
The Twenty-3 cocktail, whose main ingredients are bourbon and a reduction of Dr. Pepper.