Mix it up with drink tips from Grand Valley’s West Slope Supper Club | PostIndependent.com

Mix it up with drink tips from Grand Valley’s West Slope Supper Club

Compiled by Caitlin Row
crow@gjfreepress.com
Holiday Punch
Getty Images/iStockphoto | iStockphoto

SERVE ROASTED ROOT VEGETABLES

Jessica Washkowiak of Field to Fork CSA in Palisade suggests serving roasted root vegetables as part of a holiday meal.

“Parsnips, carrots, rutabagas, beets, sweet potatoes — they’re all so good,” she said. “Root vegetables have a lot of natural sugars in them, which caramelize when roasted at a high enough temperature. They’re also packed with vitamins and beta carotene. So, starchy they may be, but they are good for you, too.”

Want to learn more? Email Washkowiak at fieldtoforkcsa@gmail.com for her favorite recipe. She’s currently taking reservations for produce from her 2015 growing season, and recipes are included with membership.

“CSA shares are a great gift for your friends and family that gives almost all year long,” she said.

Try three holiday drinks courtesy of West Slope Supper Club:

HOLIDAY PUNCH

With all of the domestic craft spirits available, the sky is the limit when it comes to holiday punch.

Start with a base of apple juice or cider for a stronger apple flavor: 1 gallon

Add berries (frozen is OK as long as they are labeled “IQF”): 2-3 pounds

Give it some bubbles with a sparkling wine (“I use Gruet from New Mexico.”): 1-2 bottles depending on spirits

That will give you a base.

Then add a spirit and a liqueur (like Jackelope Gin and St. George Pear Liqueur, or Buffalo Trace Whiskey and Carpano Antiqua Sweet Vermouth, or Peach St. Pear Brandy and St. George Raspberry Liqueur)

Go sparingly on the spirit and liqueur, maybe 1/2 bottle spirit and 1/4 bottle liqueur per gallon of juice and bottle of sparkling wine. If the punch is to be served warm in a crock pot, dial back the spirits by 25 percent.

Finally, garnish! Cinnamon sticks, cloves, star anise pods, nutmeg, cardamom pods, lavender, citrus wheels, edible flowers, micro-herbs, etc.

Remember, unless you use dry ice, keep the ice in a separate container so as to not dilute the drink.

SOURCE: Josh Niernberg, executive chef of Bin 707 Foodbar

THE NICE COCKTAIL

Recipe adapted from Martha Stewart

1/2 cup crushed juniper berries

2 cups water

1 cup sugar

Bring to a boil and stir until sugar is dissolved. Turn off heat, cover, and let steep until cool. Strain syrup and refrigerate.

Put 2 tblsp. of syrup into a champagne glass and top with sparkling wine. Garnish with a sprig of pine.

This is an easy cocktail to make for a lot of people. I used La Marca prosecco, but any champagne, prosecco, or cava will do.

SOURCE: Robin Brown, West Slope Events

THE NAUGHTY COCKTAIL

Recipe adapted from Sunset Magazine

2 oz. bourbon

1 oz. elderflower liqueur, such as St. Germain’s

1 oz. lemon juice

Mix in a shaker and pour into an ice filled glass.

Top with 2 oz. ginger beer

This is easy to make large batch: 2 bottles whiskey, 1 bottle of St. Germain’s, 25 oz. fresh squeezed lemon juice.

Mix in a large container, pour into glasses and top with ginger beer.

SOURCE: Robin Brown, West Slope Events

West Slope Supper Club, a joint endeavor between Bin 707 Foodbar and West Slope Events, hosts pop-up dinner parties throughout the valley. The last event hosted was in October at Field to Fork CSA in Palisade. The next event will be hosted this spring. Stay tuned!


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.