Amendment 21 Wines

We understand if you are a bit skeptical about a pre-mixed mimosa.   Admittedly, we were feeling a tad iffy about the idea ourselves.  We were delighted to find this fresh, lively mimosa that lived up to our lofty standards of what this brunch staple should be.  Made with 100 % fresh squeezed orange juice this mix has all the bright, crisp refreshment of your favorite breakfast cocktail.  You can pick one up cold from our cooler, no fuss... just pop the top and pour! $11.99

 Spring 44 is made with 100% rare, distinct and pure water from a spring high in the Northern Colorado Rockies.  It is 5 times distilled and filtered using a virgin coconut carbon system that yields marked clarity and smoothness.  It is fantastic neat, on the rocks or mixed.  We especially love this cocktail from the Broadmoor's wine director Tim Baldwin because it plays up the delicate botanical aspect of Spring 44, as well as being divinely delicious.  [Spring 44 Vodka 26.99}

 Tip: Denver's Asian grocers are a great place to find dried hibiscus flowers (and passion fruit)

Broadmoor's Spring to Summer 

     1 1/2 oz. Spring 44 Colorado Vodka

     1 oz. Passion Fruit Purée

     1 oz. Hibiscus Simple Syrup (recipe below)

     3/4 oz. Grand Manier

     Juice of 1/2 Lime

     Juice of 1/2 Lemon

     1 dash bitters

     For Hibiscus Simple Syrup

     1 cup water

     2 cups granulated sugar

     2 handfuls dried hibiscus blossoms

     Directions:

     1. Bring water to a boil; reduce heat to low

     2. Add other ingredients. Stir until sugar is dissolved

     3. Simmer on low for 15-20 minutes

     4. Strain (and allow to completely cool) 

        Serve in a highball glass

It’s not your grandma’s sweet tea, but it has the same slow, sweet, Southern taste – and it’s actually infused with real tea leaves and locally produced Austin, Texas clover honey.  You can even smell the happy, sunshine-laced scent of freshly brewed iced tea.  Here are some drinks that will remind a Southern ex-pat of home:

LORENA'S DIVING HORSE

2oz Deep Eddy Sweet Tea Vodka

1oz Lemon Juice

½ oz Simple Syrup2 Basil Leaves

Combine, shake for 20 seconds, and strain over crushed ice into a tumbler glass

Garnish with basil leaves

THE HIGH TEA

1½ oz Deep Eddy Sweet Tea Vodka

2 Blackberries

4 Mint Leaves

1 oz Simple Champagne Syrup

Muddle 2 blackberries and 4 mint leaves with ½ oz of champagne syrup

Add Deep Eddy Sweet Tea Vodka and shake

Strain into champagne flute and top off with champagne syrup

Garnish with a mint leaf or blackberry

We have nothing against the traditional Moscow Mule made with vodka, but these cold winter months have us craving something that will offer the same refreshment, but also add a bit of much needed warmth.  The Mountain Mule does just that, with the smokey-sweet Breckenridge bourbon giving it a heavier, deeper flavor.  Skip the copper mug all together and put it in a no frills enamel coffee mug for ultimate mountain feel.  Cheers!

You Need:

2oz Breckenridge Bourbon

4-6 oz Goslings Ginger Beer

1/2 Lime 

Squeeze the lime and drop the shell into your favorite coffee mug, add a few cubes of ice, pour in Breckenridge bourbon then fill to top of mug with Goslings Ginger Beer and stir.  

Note: I personally prefer squeezing 1/4 orange instead of lime, but either works!