INGREDIENTS:
—7-10 blueberries
—3-4 basil leaves
—2.5 oz. blanco tequila (Casamigos)
—1 oz. agave nectar
—1.5 oz. fresh-squeezed lime juice
—splash of soda
—lime wheel for garnish
—sugar or salt

DIRECTIONS:
1. In a pint glass, muddle 7-10 blueberries with 3-4 basil leaves.
2. Add ice to the pint glass as well as blanco tequila, agave nectar, lime juice and soda.
3. Shake and strain it over a fresh pint glass full of ice and rimmed with salt or sugar.
4. Garnish with a lime wheel and basil leaf.

Courtesy of SOL Mexican Cocina, Denver

 

Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.

 

Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy.

 

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