Espresso Stout Floats

Photo by Athena Damianos

Ingredients

12 oz Espresso Stout, I like Twisted Pine's
1 scoop French Vanilla Ice Cream
Whipped Cream and Cherry 

Directions

Pour stout into your favorite mug and add a scoop of ice cream.  Top with whipped cream and cherry.

Stranahan's Whiskey with Spicy Burnt Lemon

Stranahan's Whiskey with Spicy Burnt Lemon

Mixology is really starting to take off in Colorado.  We've now got a ton of bartenders taking a chefs' approach to making a cocktail.  At Lou's Food Bar in Denver they serve a Bloody Mary infused with strawberry, tarragon and black pepper.  The Pinyon in Boulder has a cocktail made with Racer 5 India Pale Ale, Jackalope Gin and grapefruit juice that is exceptional.  If you haven't caught any of this exiting cocktail scene, here is a short list of a few of my favorite restaurants around Denver and Boulder that are taking cocktails to a whole new level.  Also following, an original recipe for Stranahan's Colorado Whiskey with Spicy Burnt Lemon.

Best Cocktails of Denver and Boulder:

The Pinyon in Boulder, Downtown
Oak in Boulder, Downtown
TAG in Denver, Lodo
Lou's Food Bar in Denver, Highlands
SALT in Boulder, Downtown
RootDown in Denver, Highlands 
Colt & Gray in Denver, Union Station Area
Happy Noodle House(Bitter Bar) in Boulder, Downtown



Stranahan's Colorado Whiskey with Spicy Burnt Lemon

Ingredients

2 oz Stranahan's Colorado Whiskey
7 dashes Angostura Bitters
1 tsp simple syrup
1 tsp lemon juice
lemon twist
2 thin slices of Serrano pepper
water (to taste)


Directions

Fill a large glass with ice then add bitters and whiskey.  Stir until chilled.  Add simple syrup and lemon juice.  In a rocks glass squeeze the lemon peel with a lighter lit while close to the glass to perfume the glass with a really nice burnt lemon aroma.  The flame should dance a little bit as you do this.

Strain whiskey into rocks glass, then muddle the rest of that lemon peel and the Serrano in the bottom of the glass.  Add 2 ice cubes, taste the drink. and add water to your liking.

Honey Carrot Soup

Serves 2-4

Ingredients

¾ lb. carrots(4-5 medium carrots), peeled and thinly sliced
2 ½ cups vegetable or chicken broth
1 onion, chopped
3 sprigs fresh thyme
1 cup milk or cream
1/3 cup honey
fresh grated nutmeg
pinch cayenne pepper

Directions

Sauté carrots and onion over medium-high heat for 5-8 minutes or until onion is translucent.

Add thyme, cayenne and broth and bring to a simmer. Cover and simmer over medium heat about 10 minutes or until carrots are tender.

Remove thyme stems and blend using an immersion blender or a regular blender until smooth. Return to pan.

Add honey, milk and nutmeg. Return to simmer then serve immediately.