INGREDIENTS
— 2 cups Breckenridge Gin
— 1/2 cup Dolin Blanc Vermouth (do not substitute another dry vermouth, but if necessary use Lillet Blanc)
— 2 cups Teakoe’s Kodiak Mountain Mint Tea (prepared from tea bags)
— 1 cup lavender syrup*
— 1 cup fresh lemon juice (fresh squeezed the day punch is made)

DIRECTIONS
Combine, stir and serve chilled over ice with a lemon slice and thyme sprig. Serves eight people with two full servings each

*For the lavender syrup, boil the desired amount of water, add 1 cup dried lavender flowers to every liter of boiled water, and let steep for 1 hour. Strain flowers from water. For every cup of lavender water, stir in 1 cup sugar until it is dissolved.

Courtesy of Patrick Williams, Beverage Director, Punch Bowl Social

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. 

 

Denver-based Urban Villages has launched construction of the 265-room Populus at 14th Street and Colfax Avenue in the Civic Center Park area. Slated for completion in late 2023, the country’s first carbon positive hotel is ironically being built on the site of Colorado’s first gas station.

 

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.