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Written by Linda Hayes
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Friday, 06 August 2010 20:36 |
 When a sudden downpour cut our search for a Mineral Creek-side campsite short last weekend, there was only one thing to do -- hightail it into nearby Silverton for a cocktail at Montanya Distillers.
Set in a century-old stone building (pictured left and typical of the historic Colorado silver-mining town) with a funky little tasting room and bar, the distillery is home to award-winning Montanya Oro and Platino rum. Owners Karen and Brice Hoskin make it in-house with pure Hawaiian cane sugar and snowmelt out of Boulder Creek, in a 400-litre alembic copper still imported from Portugal.
That day, a bartender named Matt was busy mixing garden-fresh cocktails for a hearty, if slightly damp, crowd. Two, the Thai Boxer made with fresh blueberries and the Joker with fresh peaches from Palisades (home of the Colorado Peach Festival this month), were must-haves. A couple-three later, the sun came out. We were happy campers, indeed.
Try the recipes below and sip for yourself. (Click read more for recipes.)
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Written by Ann Shepphird
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Friday, 30 July 2010 02:09 |
 There are a number of nice things about the partnership between La Costa Resort & Spa and the Chopra Center, which was founded by Deepak Chopra and David Simon and has its headquarters on the grounds (pictured, right). The first is the center's daily guided meditation, free of charge to resort guests. There are also yoga classes, Ayurvedic spa treatments and longer wellness programs. But if there is one really unique touch Chopra has brought to the resort it’s his ginger elixir, made out of fresh ingredients and designed to jump-start the digestive system. Chopra advises one ounce before lunch and another before dinner.
Here is the recipe for those who’d like to make it at home:
1 3-to-4 inch piece of unpeeled fresh ginger root
4 to 6 lemons
1 cup purified water
¾ cup raw organic honey
¼ tsp black pepper
Cut the ginger into ½-inch pieces. Using a powerful juicer, push the ginger through the juicer and juice enough to make 1 cup. In a citrus juicer, juice the lemons to make 1 cup of juice. Combine the juices in a large bowl. With a wire whisk, mix the water, honey and black pepper into the ginger and lemon juice. Whisk until blended. Store in a pitcher or glass jar in the refrigerator. Don't chug the whole thing -- just one ounce is recommended. And a word to the wise: It definitely has a kick. |
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Written by Ann Shepphird
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Wednesday, 14 July 2010 22:20 |
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 What says summer more than an icy white sangria? Here’s a summer sangria recipe from Executive Chef Mario Alcocer (pictured right) of the Four Seasons Hotel Westlake Village. The drink was inspired, in part, by some of the herbs (specifically, the mint and rosemary) found in the hotel's new chef’s greenhouse and garden, which Chef Alcocer oversees along with Head Gardener Benji Zavala. Guests who want to learn more can join Chef Alcocer each Saturday on his garden tours – or in one of his cooking classes. Enjoy!
Summer Sangria
Ingredients:
One bottle - white wine (any preferred varietal)
1 oz chopped fresh rosemary
1 oz fresh mint
2 fresh ruby red grapefruit (segmented and cut in half)
4 oranges (segmented and cut into small pieces)
½ cup of lemon juice
2 cups of white cranberry juice
3 oz organic agave syrup
Method:
Combine all ingredients and allow mixture to rest for one hour. Mix well and serve chilled or over ice. Makes 4-6 servings.
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Written by Ann Shepphird
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Saturday, 29 August 2009 01:01 |
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 Here is the recipe for the Basil Grape Martini, served in the lobby bar of the Terranea Resort in Palos Verdes, California -- which offers spectacular views of the Pacific Ocean from its outdoor deck. Whatever your view, I'm sure the drink will be just as tasty and, with the lemons, limes, grapes, basil and cranberry juice, it's chock full of antioxidants.
Muddle two lemons, two limes, four grapes and four basil leaves.
Add
Ice
2 oz citron vodka
1 ½ oz Cointreau
1 oz cranberry juice
Shake, strain into chilled martini glass, garnish with skewed grapes or a lime wedge. |
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Written by Ann Shepphird
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Friday, 31 July 2009 21:49 |
 The Ritz-Carlton in Kapalua, Maui, recently unveiled an herb garden that includes 18 different types of basil and 10 varieties of mint, along with a view of the Pacific Ocean and the island of Molokai. (I think we all know how well herbs grow when they have a good view.)
A larger garden, located on the property behind Jean-Michel Cousteau's Ambassadors for the Environment center, offers an extensive selection of fruits and vegetables. Both gardens are organic and the vision of Executive Sous Chef Marc McDowell, who will be offering insights and some recipes for us in a future post.
In the meantime, here's a summer cocktail that's a great use for all the mint we have growing in our gardens (whether or not they have a fabulous view) plus summer grapefruit and lime. Enjoy!
1oz cane sugar
Juice from ½ lime
6-8 fresh mint leaves from our garden
Slice of grapefruit
Muddle all the above
Add ice
1 ½ oz Finlandia Grapefruit Vodka
Top with soda water
Garnish with lime |
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