Broadmoor's Spring to Summer Cocktail
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
Deep Eddy Sweet Tea Vodka
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
