Colorado Crafted Cocktails

Bran “Hutch” MakMorn from Mile High Spirits in Denver provided us with two delicious cocktails perfect for the end of spring and into summer. Make these crowd pleasers at home with step-by-step instructions straight from Hutch.

The Paloma is now and has been for a very long time, one of the most popular Tequila drinks in the world. Typically it involves tequila, lime and Squirt. Americans do not always embrace Squirt, so we use San Pellegrino grapefruit soda; truth be told this drink is divine with either version. Grapefruit itself is a winter fruit, so this drink lends itself to being one of the ideal winter infusions.

Winter Paloma

In a 10-12 oz glass (known as a highball)
Fill glass with cracked ice
2 oz fresh Grapefruit Tequila (recipe below)
½ oz fresh squeezed lime juice
Fill the rest of the glass with your grapefruit soda of choice
Stir and enjoy

Grapefruit Tequila

Grapefruit is one of those very strong tools in a bartender’s arsenal. To make the actual infusion you will use a carrot peeler to get just the colored portion of the grapefruit rind. Try to get as little of the pith, white spongy portion between zest and fruit, as you do this. Ideally you should get one or two long strands of grapefruit peel. To make the infusion, very little of the fruit is utilized, so throw some bitters on the excess fruit and roast it up for a guilt free snack.

Shopping list

Cubes of cane sugar
Bottle of Cuidado Blanco tequila
Grapefruit

Steps

Drop 2 cubes of cane sugar in the bottom of your mason jar
Cut enough peel to fill the jar 1/3of the way (if your jar has a large base you may need to fill it half way)
Add grapefruit zest and lightly muddle until the sugar is broken down and the fragrant smell of grapefruit reaches your nose. It is important to not destroy the zest, light pressure is sufficient.
Leave the mix for approx ten minutes so the dry sugar can begin to extract oils from the grapefruit zest.
Now add enough tequila to fill the jar almost completely. Leave a little space at the top to allow for movement when you shake the jar.
Seal and shake hard for 30 seconds.
Store the jar in a cool dry place for 3 days; gently shake it twice a day.
Strain through cheesecloth, squeezing to extract excess liquids.
This infusion will keep for up to a month in the fridge.

The Snow Bunny was actually invented for a special party, but when the staff tasted this libation it became an instant classic. All it really takes is a rich handmade Irish cream, and some cola. As a side note, if you are making your own Irish cream, why not add it to coffee or hot cocoa, I promise you will never go back.

Snow Bunny

In a 10-12 oz glass filled with crushed ice
Fill ½ half the glass with homemade Irish cream (recipe below)
Fill the other half½ of the glass with cola
Stir well
For fun sprinkle fresh nutmeg on top

Handmade Irish cream
Shopping List

One bottle of Fireside Bourbon
8 oz of sweetened condensed milk
8 oz of heavy cream
4 vanilla beans
Unsweetened cocoa powder
One bottle of coffee liqueur
1 32 oz mason jar

Steps

Split and deseed your vanilla beans. Vanilla beans are crucial. Unfortunately, so many people skip the small steps here, and the taste suffers. Take one vanilla bean; roll it in your fingers pushing the seeds inside the bean around until you have a pliable round bean in your hands. Now cut the bean in half length wise, being careful not to lose any of the seeds. Take one half of the vanilla bean and lay it on your cutting board with the gooey seed portion face up. Carefully place the edge of your knife on the bean and slide it down the vanilla bean collecting all of the seeds in a gooey clump on your knife.
Now add both the seeds and the husks to your mason jar. Add 8 oz of sweetened condensed milk and 8 oz of heavy cream. Add 2 teaspoons of unsweetened cocoa powder to your mason jar. Seal the jar and shake it until the mixture combines and the cocoa powder has dissolved.
In a separate container combine 3 oz of coffee liqueur and 10 oz of Fireside bourbon. It is crucial to get all the alcohol into the mason jar fast.
This next step must be done quickly to prevent curdling when you add the alcohol to the milk and cream.
Pour your coffee liquor bourbon mix into the cream mason jar, seal and shake hard for 30 seconds. Let it rest for 30 seconds and then shake hard again. Continue this process for about 3 min.
Fresh Irish cream will keep for about 2 weeks if you keep it in the fridge.