Warm weather refreshers made with local spirits, local ingredients

By Kristen Kuchar

With warmer months ahead, we asked Colorado distilleries to share some delicious cocktail recipes using their handcrafted spirits. But these recipes take it a step further by also utilizing at least one other locally sourced ingredient, such as tea, honey, herbs or bitters.

Matcha Gin Sour

Spring44 Distilling

2 oz Spring44 Gin
1/4 tsp Happy Lucky’s Matcha Café Blend powder
1 tbsp hot water
3/4 oz lemon juice
2 oz simple syrup
1 egg white

Whisk the matcha powder and water well, until smooth and let cool. Dry shake all ingredients for 30 seconds. Add ice and shake until chilled. Strain into a coupe glass, dust with matcha powder and enjoy.

Zest for Life

Talnua Distillery

2 oz Talnua Continuum Cask Single Pot Still Whiskey
½ oz Pimm’s Liqueur
1 bar spoon Golden Moon Ex Gratia Liqueur
3 dashes Strongwater Aromatic Bitter
3/4 oz agave syrup*
1/8 wedge grapefruit
Sprig of rosemary
* To make agave syrup: Combine 2 parts agave nectar with 1 part water.

Muddle rosemary in the bottom of a shaker tin, squeeze in grapefruit (along with the wedge itself). Add whiskey, Pimm’s Liqueur and agave syrup. Shake for 20 seconds. Strain over a large ice cube and float the bar spoon of Golden Moon Ex Gratia over top. Garnish with a rosemary sprig.

The Grey Lady
Stranahan’s Colorado Whiskey

1 ½ oz Stranahan’s Original
1 oz Lady Grey’s Garden Earl Grey Tea (from The Boulder Tea Company)
½ oz plum, cardamom or ginger syrup
½ oz lemon juice
2 dashes Angostura Bitters

Add ingredients to a cocktail shaker and shake over ice. Double strain into a chilled Nick & Nora glass. Garnish with a dried lemon wheel and edible flowers.

Colorado Sunset Spritz

Root Shoot Spirits

1½ oz Root Shoot Single Malt Whiskey
3/4 oz Giffard Rhubarb Liqueur
3/4 oz fresh lemon juice
½ oz Local Hive honey simple syrup (1:1 water ratio)
4 dashes Strongwater orange bitters
2 oz Strongwater Indian Tonic Water
1 oz cranberry juice

Mix the spritz in a white wine glass. Muddle the mint leaves with the back of a bar spoon and add honey and simple syrup. Then add the orange bitters, fresh lemon juice, rhubarb liqueur and Root Shoot Whiskey. Stir with ice and tonic water and top it off with cranberry juice and garnish. (Recipe by Social in Fort Collins).

Photo courtesy of Breckenridge Distillery

Strawberry Fields
Breckenridge Distillery

1½ oz. Breckenridge Vodka
1 oz strawberry hibiscus syrup*
½ oz. lemon juice
Strongwater Grapefruit Soda
Strawberry for garnish
*To make strawberry hibiscus syrup: Over medium heat, add 16 oz quartered strawberries, 3 Tbsp dried hibiscus, 2 cups water, ½ cup raw sugar and ½ cup monk fruit sweetener. Stir until sugar is dissolved. Muddle strawberries with all ingredients. Let cool, strain, bottle and refrigerate.

Shake vodka, strawberry hibiscus syrup and lemon juice with ice. Strain and serve over ice. Top with grapefruit soda and garnish with a strawberry.

Spicy Green Goddess

Syntax Distillery and Cocktail Bar

½ inch thick slice of cucumber, diced (English variety is best)
Several sprigs of Colorado-grown fresh thyme
1 small (about ½ inch long) Thai pepper, thinly sliced
3/4 oz fresh squeezed lemon juice
3/4 oz simple syrup (can adjust to taste)
1½ oz Syntax Rose Gin

In a shaker, muddle cucumber, thyme and pepper. Add lemon juice, simple syrup (can adjust to taste) and gin. Shake with a scoop of crushed ice and pour into a tall glass. Fill with club soda and garnish with a slice of cucumber.

The Vette

Copper Sky Distillery

2 oz Copper Sky Low Rye Bourbon
1 oz orange liqueur
1½ oz grapefruit juice
½ oz Bill’s Bees local honey
Orange peel for garnish

Combine all ingredients in a cocktail shaker and shake vigorously with ice, then double strain into a chilled martini glass. Garnish with an expressed orange peel.

Kristen Kuchar is a freelance writer covering food, libations, music and other Colorado gatherings.