Tag Archives: margarita

the alpine margarita | settling into mountain life

I owe you all and myself a proper catch-up post here. That’ll have to wait, but I’ll give you a little peek into what’s been going on. So much has changed over the past three months, since we’ve transitioned from city life to farmer life. Out of all the questions I’m asked, I hear this one most frequently, “What is the biggest thing you didn’t expect when you moved to the country and began growing grapes?” Sure, the exhaustive work is challenging, the learning curve to become a successful grape-grower is a constant struggle, but the real challenge is weed control.

We are shifting the vineyard’s practices and employing organic and sustainable methods, so applying commercial herbicides or pesticides is not in our playbook. We’ve been doing a lot of hand-pulling and weed-eating, instead. There are weeding attachments for tractors, but we’ve been trying to save money on extra expenses. Instead, we’ve been doing the work ourselves. I have the callouses to prove it.

We are in the dead heat of summer, as many of you are, and seeking a cool respite from the sun’s pounding rays is always on our minds. Weeding in the stark sunlight is brutal. So, of course it was the perfect time for our swamp cooler to call it quits last week. It sputters out water and particulates and barely chills the air down to 80 degrees. I’m seriously considering crashing a local hotel pool or even trying to sneak into one of the fancy mountain pools sometime this weekend.

I’m desperate.

There is something so magical when you pair margaritas with a hot day. It’s like the two were meant for each other. Our vineyard is located just over a mile above sea level and gets more sunshine annually than Florida, the so-called “Sunshine State.” In fact, the mesa we’re farming on is aptly named, “Sunshine Mesa.” To beat the heat we’ve been experiencing, we’ve been making tequila-based cocktails on repeat over the last few weeks. This simple riff on the classic margarita takes a nod from the alpine area I live in and mixes it perfectly with freshly squeezed lime and orange liqueur.

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the tropicante | margarita of the year

Between packing up our old house and making small moves out to our new spot on the western slope of Colorado, Steve and I have barely had time to fix dinner, let alone relax and enjoy it together. Last night was different, however. Steve fired up the grill, despite the falling snow outside, and served up some Coho salmon, alongside a few handfuls of blanched spring peas and sautéed green onions.

I garnished every, last bite of salmon with fresh avocado, since we’ve had a lot of it on hand this past week. It has made appearances on sourdough avocado toast, layered between salsa and corn chips, piled on by the spoonful, and even muddled up in a few cocktails. Have you ever tried adding avocado to a drink? If you have enjoyed any egg whites-based cocktails, then you understand the delicious role that texture plays and the sometimes surprising ingredients that make it happen. Adding avocado does the very same thing an egg white does – it adds a rich, silky mouthfeel and integrates a variety of flavors together.

I find it perfectly timed that I get to share an avocado-based cocktail with you that’s in the running for Patrón’s 2017 “Margarita of the Year.” It’s one of seven artisanal, creative spins on the versatile, classic cocktail, crafted by top-notch bartenders around the world. One of those bartenders in the running is Denver’s own Alex Kady of 12 @ Madison and Star Bar. His Tropicante Margarita is a whipped combination of reposado tequila, mango liqueur, citrus, and avocado. It’s also the perfect brunch cocktail to complement your go-to avo toast. I might have done just that. On a Wednesday.

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