Breckenridge Distillery Restaurant (BDR) brings unique flavors from Chef David Burke and mixes them with good company in a relaxed mountain setting. Using whole animals as much as possible, BDR flavors are big and bold, yet remain rooted in traditional American cuisine. When Burke was designing the menu, he wanted to give people local, seasonal and approachable dishes: American food that complements the fantastic spirits of Breckenridge Distillery. In this case, the Clothesline Bacon paired with the Flutterby Potion provides a sweet flavor of summer. The hidden citrus flavors in the Clothesline Bacon brings out the lemon zest in the Flutterby Potion. The citrus flavors help with digestion by essentially cutting the fat and giving a fresh taste.
- 1 ½ oz Breckenridge vodka
- 1 ½ oz butterfly pea flower/Himalayan sea salt syrup
- 1 ½ oz fresh lemon juice
- Garnish/edible butterfly
- 2 cups sugar
Start by creating the butterfly pea flower syrup. Over medium heat, add four cups of water and one ounce dried butterfly pea flower, and then stir. Let cool until the color turns blue. Strain out the flower and add one-quarter teaspoon of Himalayan sea salt and two cups of sugar. Stir until dissolved.
Pour Breckenridge vodka and butterfly pea flower syrup into a 10-ounce collins glass. Add crushed or pebbled ice. Pour lemon juice over the top.
The BDR Clothesline Bacon is apple-smoked then cut extra thick. The thick pieces are roasted then glazed with maple Dijon citrus. Salt and pepper are added to the bacon and it is then hung on a clothesline. When the process is complete, the bacon is served with dill pickles and
Billie Keithley, eight-year distillery veteran and Breckenridge Distillery’s liquid chef, uses locally and seasonally sourced ingredients to craft their cocktail menu. Her deep passion for hand-crafted cocktails exceeds the boundaries of creativity. “If it is edible, I can create a delectable cocktail with it,” said Keithley.