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
- 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.