I would be remiss to not begin with our meeting host, cookbook author, PBS TV chef and Colorado-lover Christy Rost. She and co-host the lovely Ellen Marchman (Colorado-devoted Principal of Get Ink Public Relations) conceived of this gathering over a quick but inspired interview at the Snowmass Culinary Festival in the summer. Seeing a gap they rounded up select individuals to begin talking about how to appropriately bring Colorado’s spirits and wines more to the forefront.
GINGERED PEAR COCKTAIL
This sweet and sassy cocktail is brimming with flavors of ginger and pear. Easy to make!
- 1 ¼ ounce Pear Brandy I used Peach Street Distillery brand
- Ginger Beer I used Rocky Mountain Soda brand
In a highball glass filled with ice, pour in pear brandy.
Fill with Golden Ginger Beer and top with a fresh pear slice.
During lunch Moose, while sharing his distilling pedigree, issued a most heartfelt description of why distilling in Colorado has meant so much to him (greatly crediting Jordan Via for guiding Peach Tree’s endeavors). I can’t even recreate the words he shared but it was the spirit of it that was so impactful. I wasn’t sure if I wanted to cry or adopt him but I was sure he spoke to what makes this region what it is: strong, hard working, spirited people committed to a quality of their end product, all the while having fun and building relationships and a sense of community. You can taste it in their beverages as strongly as we all felt it from Moose.