• Shaken & Stirred - Creative Cocktails Ideas & Trends

     
    POSTED December 22, 2016
     
  • Shaken & Stirred - Creative Cocktails Ideas & Trends

     
    POSTED December 22, 2016
     
  • Shaken & Stirred - Creative Cocktails Ideas & Trends

     
    POSTED December 22, 2016
     

With visions of holiday cocktails dancing in attendees’ and planners’ heads this time of year, we asked a few of Denver’s many great restaurants about where trends are headed for 2017 and for glimpses of what they are shaking and stirring.

Trends & Drink Recipes

SOL Mexican Cocina - Mezcal is really taking off and will continue to do so in 2017. It is especially well received in Colorado and even more so as the weather gets colder. Additionally, we are seeing a trend in Mexican comfort drinks like horchata that are being used in cocktails like SOL’s Horchata Martini. SOL offers the martini year-round, but it is popular in the winter months. For December, SOL also is serving up a Pomegranate & Cinnamon Margarita.

Horchata Martini – Housemade traditional Mexican horchata shaken and strained with black tea-infused Don Julio Reposado tequila and 1921 Crema tequila and dusted with cinnamon

Pomegranate & Cinnamon Margarita – Don Julio Blanco Tequila, mezcal, lime juice, agave nectar and Pom juice served with a fresh cinnamon rim on the glass and topped with pomegranate seeds

Ocean Prime - We see a lot of darker spirits being consumed in the colder months, like The Whiskey Clover. Around the holidays we sell a lot of bubbles. Our New Year’s Eve cocktail is the Prime Sparkler, and the Berries & Bubbles is a very festive holiday cocktail.

The Whiskey Clover – Gentleman Jack Whiskey, Hennessy VS, honey water, hand-squeezed lemon and orange

Prime Sparkler – prosecco, grenadine, house made sour mix, orange bitters

Berries & Bubbles – Belvedere Citrus Vodka, marinated blackberries, house made sour mix, Domaine Chandon Brut

Uncorked Kitchen – For a new twist on holiday cocktails instead of plain simple syrup, use a sugar reduction or gastrique (syrup made with sugar and vinegar) with a funky fruit flavor to add a twist to a classic cocktail such as a Blood Orange Cosmo or a Pomegranate Manhattan. At Uncorked Kitchen’s Wine Bar, we have a new cocktail called Stoned Fruits, creating a double-entendre for the Stoned name that is based primarily on pit fruit flavors.

Stoned Fruits - Local peach bourbon, apricot brandy, apple cider syrup reduction, splash of absinthe for aromatics.

Eggnog with a Twist

Eggnog Crème Brûlée Martini – vanilla vodka, Frangelico, Grand Marnier and eggnog. The Inverness Fireside Bar & Grill

So Snoggy Nog – rum, Creme de noyaux and eggnog topped with cappuccino foam. Amante Coffee

Upside the Noggin – Plantation Five Year Rum, Plantation Dark Rum, Germain-Robin Brandy, Monkey Shoulder Scotch, whipping cream, whole egg, vanilla ice cream and nutmeg. Baur’s Restaurant and Listening Lounge

Uncharted Society works with outfitters across the globe to give groups and individuals the opportunity to try motorsports on BRP-certified vehicles. Teams can bond in some of the nation’s most beautiful spots on a wide range of nature tours offered on land, snow, and sea. Check out these three examples from Colorado and Utah. 

 

Triple Creek Ranch in Darby, Montana, has named Molly Smith and Kristen Snavely co-general managers of the all-inclusive luxury property situated in the Bitterroot Valley. Smith is returning to Triple Creek Ranch after a brief hiatus. Previously serving as GM for four years after working her way up from pastry chef, she has since perfected her skills at The Inn at Hastings Park in Massachusetts, another Relais & Châteaux property. 

 

With meetings returning to normal as the COVID-19 pandemic levels out, outdoor mountain pursuits are finding more time on meeting agendas. Taking events outdoors not only boosts attendees’ comfort level as they ease back into in-person meetings, time spent in nature is proven to improve brain health and stimulate creative thinking as well.

We’ll be looking at this topic in-depth in the Spring/Summer 2022 issue of Mountain Meetings. Consider this as an introduction to some of the possibilities.