Category Archives: other spirits

palisade peach, basil + tarragon spritzes | rituals

I don’t get up at a regular time in the mornings, even though I know it’s good for me. My restaurant-dictated schedule is consistently up-and-down, so when faced with either getting up at a predictable hour or sleeping in to get my full eight hours, I’ll take the eight hours, please.

Right now, I’m typing on my laptop, sitting outside in the backyard with Steve, my cats, a bowl of sliced peaches, and my coffee. An entire French press’ worth, in fact. I only have a couple of hours until I drive to work, and I’m soaking in the peace. After tonight, we’ll only have three more Friday nights left {out of nine} in our summer concert series at the restaurant.

I’m dancing inside.

palisade peach + tarragon spritzes | rituals | holly & flora

palisade peach + tarragon spritzes | rituals | holly & floraI always joke that I’ll document an entire Friday night there from beginning to end on Snapchat, but I end up getting too busy. Plus, it’s just too, plain raw. And I would probably get into trouble. I still might do it, though. It would definitely be entertaining, nonetheless! Except for the part, where they find me cowering over in the corner of the wine cellar, rocking back and forth.

These nights are such a strain on everyone – the wait staff, the chefs, the valets, the hosts, even the guests. We’re cranking out 600 entrées in the same kitchen that normally serves 300, and everyone expects the same fine dining experience. I’ve mentioned it before, but we expand the patio, doubling its size, and nearly all of South Denver comes out to dance. It starts out calm, classy, and fun, but around 7:00, all kinds of crazy starts to happen.
Continue reading

port-soaked strawberry spritzes | symbiosis

I couldn’t get my act together to post a Fourth of July-inspired cocktail recipe for you. I simply didn’t have the forethought to plan out a celebratory and timely, red-white-and-blue cocktail. I did, however, make something seasonally sweet and slightly bitter, albeit slightly patriotic in its presentation. It’s all about that balance.

Let’s first take a moment and talk about booze-soaked fruit. As I type this post, I currently have six different fruity and boozy infusions sitting on my kitchen counter. Ten, if you include the kombucha in its secondary fermentation state. Why the urge to take something already delicious in its current form, especially the seasonal treats we are all soaking up right now, and add even more dimension, complexity, and {the best part} longevity?

Perhaps it’s the aspect of preserving something and extending its life and flavor, akin to taking a current mood and carving it into a permanent memory. A means of capturing life. Booze extends the life of fruits, and, in turn, the fruit imbues its aromas and flavors into something that lets it live a little longer.

Fruit, immortalized. Those clever, little things.

port-soaked strawberry spritzes | holly & flora

Booze and fruit have an efficient, symbiotic relationship together. Even lately, I’ve found myself tossing around questions like, “Do my current actions align with my future goals?” and “How can I use my current life situation to enable me to take the next step?” Just after I woke up this morning, I was scrolling through Twitter and came across a NYT piece on monotasking {thanks, Sherrie!}. I think many of us are seeing that multitasking actually results in less fulfilling work, fewer completed tasks, and more overwhelm and exhaustion.

I can definitely relate.

There was one point yesterday where I actually spun around in circles trying to remember what I was even doing in the basement after leaving my computer screen moments prior. I had about 34 browsers up on my computer, and I was trying to code photos for the website, while brainstorming another recipe, while editing photos from earlier in the day, while Skyping with my sister, while keeping the cat off my desk, while scarfing down a forgotten, slightly stale sandwich, while checking Instagram, while …

… while not getting much actual work done at all.

port-soaked strawberry spritzes | holly & flora #cocktails #spritzes #strawberries port-soaked strawberry spritzes | holly & flora #cocktails #spritzes #strawberries port-soaked strawberry spritzes | holly & flora #cocktails #spritzes #strawberries

I know I’m not alone here, but let’s temporarily get back to those boozy, fruity situations. I’ve been fixated on spritzes, since summer’s arrival. They’re fizzy and generally light, but they also swing toward the bitter side of the flavor spectrum. A classic spritz is Aperol, Prosecco, sparkling water, and an orange slice, served in a wine glass on the rocks. That citrus-y, bright orange, bubbly cocktail wins me over poolside and garden-side every. single. time.

Continue reading

honeydew, shiso + kiwi sake cocktails | low abv is a good thing

Low ABV cocktails. They’re definitely a thing. I’ve even spotted drink lists with entire sections dedicated to highlighting these lower-in-alcohol tipples. My former college self would most likely have scoffed at ordering a cocktail intentionally made with less alcohol, but at this point in my life, I’m more into sessionable, summer sippers – cocktails that don’t knock you on your face after just one.

This is where I’ve loved mixing either wine or vermouth or sake in my cocktails. Each of those components brings unique flavors and textures to a drink, and they are relatively low in alcohol, by volume. This particular cocktail tastes more like a tropical juice drink than a boozy cocktail. There’s just enough gin to add some complexity and a slight kick, but there’s plenty of muddled kiwi and honeydew to keep you hydrated.

Because summer.honeydew + kiwi sake cocktails with shiso drinking vinegar | holly & flora honeydew + kiwi sake cocktails with shiso drinking vinegar | holly & flora honeydew + kiwi sake cocktails with shiso drinking vinegar | holly & flora

Continue reading

frozen peach + chambord mezcal margaritas | #margaritaweek

Ever since Steve and I got back from our quick trip to Sonoma earlier this week, it has been rather challenging to get back into a regular groove. Getting away and escaping the routine – even if it was only for three days – was exactly what we needed. Warm, sun-filled afternoons; brisk, starlit evenings; local, spring produce; walks in the vineyards at Peter Michael Winery; and too much wine for our own good. I can only imagine what an entire week out there would do for my soul! I just might not come back home.

Along with eight other sommeliers from across the world, Steve and I were invited to attend Peter Michael Winery‘s annual Sommelier Summit. This particular year was exceptionally special, however. Wine Spectator recently declared PMW’s 2015 Cabernet Sauvignon, Au Paradis, “Wine of the Year.” The excitement there was, as you would expect, palpable and contagious. I’ll definitely share more about this memorable trip in an upcoming post.

We managed to find some time for relaxation, while we were there, despite the packed schedule of tastings and lectures. Making a couple of visits to our favorite Healdsburg watering hole, Spoonbar, was non-negotiable. One of the things I love most about this bar is that they choose a spirit for the season and create myriad twists and iterations using it. Gin is their current obsession, and there are nearly ten different gin-based cocktails on the list, all crafted with spring flowers, fresh herbs, ripe fruits, and just-picked vegetables.

DSC_7233 DSC_7237 DSC_7238 Continue reading

crushed blackberry negronis with star anise ice cubes | vernal rumblings

It’s a cozy, gloomy Sunday afternoon here at the house. Little pops of pink are peeking through, amidst the few remaining brown leaves from last fall that, for some reason, still want to cling to winter. Some part of me does, too. The colder, darker winter months demand us to don multiple layers of insulation and protection. A hibernation of sorts. A time to reflect and center ourselves or, perhaps, to hide and retreat.

Spring’s arrival signals an energetic shift. Longer days shed light on dormant soil, beckoning sleepy seedlings and perennials to emerge with renewed vigor. I feel that pulse within myself, but like those lingering, brown leaves in the garden, I am also a little stubborn to embrace the change. There is something satisfying about being able to blame the winter season on any lack of energy or delayed starts on projects. I even revel in avoiding tedious tasks in the colder months – like not shaving my legs, for example. It’s another chore I can put off and cover up with layers and boots. Maybe that’s TMI, but you see the parallel of avoidance here.

crushed blackberry negronis | holly & flora

Continue reading