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Thursday, December 13,2012

Tidbites | Keeping spirits alive

Boulder-based Altitude Spirits is offering a collection of seasonal cocktail recipes this winter season. From fresh Juniper Green Hot Gin Toddy to warm Clementine and Spice Infused Scotch recipes, Altitude Spirits distills only organic spirits to create some of the season’s most festive drinks.

For instance, to make a Vodka 14 Cobbled Raspberry Martini, begin with two ounces of Vodka 14 in a martini shaker. Then, add one ounce of organic Shiraz, two teaspoons of organic sugar, and a few fresh organic raspberries. Shake vigorously over ice and strain into a martini glass, garnished with a raspberry.

For more information, visit www.altitudespirits.com.

THE KITCHEN RINGS IN THE NEW YEAR

The Kitchen will be having a New Year’s Eve seasonal prix fixe dinner for its guests in celebration of the New Year. The four-course prix fixe menu will cost $85 per person; $120 with wine pairing.

For those unable to make it to the New Year’s Eve dinner, The Kitchen will also be laying out a spread on New Year’s Day with their New Year’s Day lunch. The special lunch menu will include many of The Kitchen’s Saturday and Sunday brunch classics, along with a special “Day After” cocktails. Lunch will be served from 11 a.m. to 3 p.m.

For more information, see www.thekitchencommunity.com.

SWEET, SWEET BEER

Boulder Beer Company will be releasing a new limited-edition beer called A Honey of a Saison. At 11.5 percent ABV, the beer features big floral aromas and flavors combined with the spicy, sweet aroma from the Wildflower Honey it’s brewed with. The ale also shows low hop bitterness, at only 25 IBUs.

Join Boulder Beer Company as they celebrate the release of A Honey of a Saison and tap the first kegs of the season. The event will run from 4 p.m. to 7 p.m., on Dec. 13 at The Pub at Boulder Beer Company. Prizes will be up for grabs in an ugly sweater contest, and bottled products can be purchased there as well.

For more information, see www.boulderbeer.com/events.

Respond: letters@boulderweekly.com

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