Summer is in full swing here on the Western Slope of Colorado. We’ve had a couple of days nearing 100ºF, and both the garden and the vineyard are responding to the heat. It’s definitely hitting us hard, so we’ve been retreating indoors midday to keep our cool. So, here I am, sitting at my kitchen table and sharing this cocktail with you, ice water in hand. Mid-July is when my husband and I hit our stride and feel like we are constantly tying up grapevines, trellising sprawling tomato vines, and putting up an endless fight with surging weeds.
It’s all energizing and all so tiring. But it’s the “good” kind of tiring, you know? The kind where you come inside at the end of a hard day outside, hit the shower, make a chilled drink, and fall asleep hard.
I’m sharing a cocktail recipe I shot and developed in early May, right before we undertook the task of planting 4,700 new, grafted grapevines. The last few weeks are honestly a blur to me, and I’m finally resurfacing from that crazy endeavor. I didn’t want the summer to get away from me without sharing this aromatic, ginger-driven whiskey cocktail with you.
It’s summery, bright, refreshing, and filled with notes of ripe apples and spice, and it features a Bourbon Barrel-Aged Pommeau from one of my favorite Colorado cider producers, Big B’s, located right here in the North Fork Valley, just about a half-mile down the road from my house.
How lucky am I?!Continue reading