Category Archives: gin

negroni d’pampe | on that extra slice of cake, making room for beauty + the war on bunnies

I woke up this cloudy morning to the loveliest of sounds, a sound I hadn’t heard here in nearly two months. Slow, steady, peaceful rain, falling outside my open window. And the SMELL!! Isn’t it wonderful? That moisture-filled aroma of damp earth is both calming and invigorating all at once. I snoozed my alarm another 30 minutes and closed my eyes just to lull myself back asleep to this beautiful scene.

As someone who works the land, I view every moment of daylight as an opportunity to get work done. I can’t prune vines or thin shoots in the dark, so each moment of sunshine counts. Whenever I’m forced indoors, which is a rare event, I seize that moment of fortuity to either relax or sleep in or get caught up on postponed computer demands. Today, I chose to catch a few extra minutes of rest, lounge over breakfast on the front porch, and get after a blog post. Writing – and sleeping in – are two things I’ve missed this season.

No guilt on taking this one day to indulge just a little.

I know I’ve referenced a lot about self-care this year, and it’s a concept you’ve probably heard a lot of buzz about in the media, as well. It’s something I’ve been working through and promising myself to integrate into my daily thoughts and routine. I find it so easy to just throw myself out of bed, slap on sunscreen, don my sunglasses, and get after the day’s chores, but that’s so unfulfilling. And it leaves me tired, feeling like a robot moving through the motions.

So, I’m slowing down, even when it’s hard. And I’m intentionally embracing beauty in the little things, like thrifted glassware {these cocktail glasses were $2 apiece at the Habitat for Humanity Restore!}, earlier mornings, and lazier Sundays. Another thing that I did this year, since we don’t have time for a serious garden, is sign up for a flower CSA. Each week, I already have to drive our recyclables to the recycling center, so I brightened up the chore by swinging by Zephyros Flower Farm and collecting a bouquet for the week. This past week’s assortment of blooms was a showstopper {isn’t that yellow and black lily INSANE!?}, and I knew I had to match it with a cocktail.

I’ve also tried being more conscious to get up earlier in the mornings, so that I can take time to stretch or write or read. Or make that second round of French press and just breathe before the day’s pulse starts to dictate my steps. It’s my moment of quiet, where I can call the shots and start my day with peace and intention. Are you the same way?

As the clouds gathered in the late afternoon yesterday, I gave our potted plants on the porch a little water and then gathered the essentials for a riff on one of my favorite classic cocktails, a summer-influenced Negroni — citrusy gin, gentian-forward Suze, and a favorite, new indulgence of mine, Vin d’Pampe Vermouth Rosé. It’s a brightened up, punchy-hued, citrus-floral version of the bitter, rich classic.

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the grassed word | diy celery cordial + lemongrass-infused 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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sparkling spiced blackberry negronis | adding flavor with fruits + infusions

Writing this post has gotten me excited about planning our new garden this spring. I’ve missed all of the fruits, vegetables, and herbs growing just outside my backdoor. Granted, we have some amazing farms out here on the western slope, so I haven’t gone without, but there’s nothing like tending and growing your own. Cocktail gardens included.

This past fall, we tilled up the yard around our house, and we ordered some no-mow, low-water grass seed to fill in the almost dust-bowl-like terrain we’ve got going on now. I’ve got a couple of “wish list” plants bookmarked over at High Country Gardens, and those, along with some seeds I’ve either saved or been gifted, are going to colorfully make their way into our lives in a few months. I can’t wait!

Let’s talk about naturally adding flavor in cocktails for a moment.

Did you make any resolutions to eat healthier or drink less? Or maybe your goal is to make healthier versions of your favorite cocktails? This line of thought is on the radar of many home bartenders {myself included} and mixologists around the country. In fact, the appearance of healthier cocktails is one of the projected trends for 2018, according to publications like Supercall and Industry Juice. I’m definitely excited to make and drink more juice- or kombucha-based cocktails and see more low-ABV or alcohol-free drinks available whenever I go out.

I’ve always been a proponent for cocktails flavored with fresh fruits and vegetables, infusions, and less sugar — or even none at all. Drinks simply taste better, when they’re made with fresh ingredients. Think about those florescent-hued, cloyingly sweet drinks you’ve had before. They might be pretty, but their headache is never worth any temporary “enjoyment.”

Two of my personal favorite ways to add flavor to cocktails without adding extra, unwanted sugar is by using fresh fruits and vegetables and by making infusions. I’ve also been enjoying adding Zevia’s stevia-based mixers to my drinks, like the Ginger Apple Swizzle from a few posts back. This sparkling spiced blackberry Negroni gets its flavor from fresh blackberries and Zevia blackberry sparkling water. I’m happy to share another cocktail that’s on the lighter but more flavorful side with you.

Any way I can add flavor without the calories or unwanted chemical substitutes, I’m in.

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the classic dirty martini | simple ingredients, minimal effort, complex results

I really wish life worked out more like the title of this blog post: simple ingredients, minimal effort, with complex results. Rarely does it ever turn out just like that, right? Lately, it’s been more like this: empty cupboards, requiring multiple hours to source the necessary ingredients with beyond maximum effort. Super-human effort. Effort that’s squeezed from the last remaining drop of life in my blood, with lots of carnage, unmet needs, unfulfilled requests, forgotten emails, and a few starved relationships left in the wake. And multiple martinis along the way. Let’s not forget those.

It’s not been a pretty scene.

There is, however, a warm, bright, beckoning light at the end of the tunnel. I cannot wait to share more about all of the exciting changes with you very soon. As soon as I get a little more sleep, tie up some flailing loose ends, and … finish packing up my life here in Denver. There’s a big move on the horizon. One that I’m not quite ready for, but I have wished to embark upon for a long time.


If you don’t go after what you want, you’ll never have it. If you don’t ask, the answer is always no. If you don’t step forward, you’re always in the same place.

— Nora Roberts


There are copious examples of drinks out there that require contemplation and examination. The barrel-aged Negronis, the port barrel-seasoned stouts, the bourbon barrel-aged Cabernet Sauvignons, the late-harvest and slow-fermented orange wines. You know the like.

I’ve been craving and consuming more simple and straight-forward sips. Perhaps it’s a reflection of how I wish I were feeling: more centered, simple, and clean. Yes, I do take showers on the regular. That’s not what I mean by “clean.” I’ve been enjoying a classic, easy-to-drink Pilsner or a clean, crisp Champagne or an ounce or two of my favorite bourbon on the rocks. A drink that lets me wander toward my own thoughts, without having to dissect its complexities.

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the north fork iced tea | a college classic grows up

Last night, I celebrated Halloween just the way I wanted to: quietly and cozily. The stars had aligned, and it was the first of four consecutive days away from the restaurant for me. We have been going through another managerial transition lately, which has entailed a little stress, so all I wished for was peace and quiet. It sounds kind of Grinch-y, but I turned off all the lights in the house, cracked a bottle of Chablis, cozied up down in the basement, lit some incense, and caught up on a couple of movies.

A big batch of brownies would have really topped it all off. Steve could’ve been there, too. We rarely share evenings off together, so those that we do share are cherished. I was super excited when he arrived home early from work last night, after a “painfully boring” holiday shift. The owner closed the restaurant an hour early, since only 80 people came in for dinner on a night that usually draws close to 200 or more guests. We’ll take every moment to hang outside of work together that we can.

Over the past few months, we have been able to sneak away for two days at a time and visit new-to-us parts of Colorado. We’ve gotten up at the crack of dawn, made the four-hour trek over the Continental Divide, and soaked in as many sights as possible, before driving back to Denver to work the next shift at the restaurant. We’ve gotten very good at maximizing our 48-hour mini-vacays, and we have especially fallen in love with the enchanting town of Paonia, a farming and former coal-mining town, which boasts just a little over 1,500 people. Multiple organic farms and wineries dot the bucolic landscape, shadowed by Mount Lamborn and Landsend Peak, within the Gunnison National Forest.

the north fork iced tea | a college classic grows up | holly & flora the north fork iced tea | a college classic grows up | holly & flora the north fork iced tea | a college classic grows up | holly & flora

the north fork iced tea | a college classic grows up | holly & floraOur last visit there together a couple weeks ago was beautiful. It’s my favorite time of year to drive up through the mountains. We stayed two nights at Agape Farm and Retreat just outside of Paonia. This bed and breakfast is nestled in the middle of an organic farm with access to a pine forest, an award-winning Pinot Gris vineyard, an heirloom apple orchard, and a vibrant, organic vegetable garden. The hosts, Nancy and her son, Nick, were the most gracious and accommodating. I seriously experienced the most peaceful night’s rest I’d had in years.

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