| June 1, 2010 | Food & Drink
Tequila has always been a much-loved summertime spirit, and this season we’ve got our eye on Corzo. Produced in the mountains of Jalisco, Mexico, Corzo is one of the few triple-distilled tequilas made of 100 percent blue agave from the Highlands, an area widely recognized as the plant’s premier growing region thanks to its high altitude and rich, sandy soil. Corzo’s flavors—tropical fruit and spicy pepper—come together to create a distinct taste with a clean, delicate and smooth finish. Grab a bottle and whip up a few homemade concoctions to wow your friends. Local Spirits, 435 E. Main St., 970- 925-7699
Corzo Watermelon-Cucumber-Jalapeño Infusion
1 bottle of Corzo Silver
+ 5 spears each of watermelon
+ 3 to 5 small pieces of jalapeño
Refrigerate for 24 hours. Serve chilled or on the rocks.
Crafted from 10 exotic ingredients and a unique vapor-infusion process, Bombay Sapphire is an exceptional gin. Its remarkable depth and versatility can be used in a variety of cocktails, including the delightfully refreshing Sapphire Raspberry Collins.
Sapphire Raspberry Collins
1 1⁄2 oz. Bombay Sapphire
+ 1⁄2 oz. fresh lemon juice
+ 1⁄2 oz. simple syrup
+ 5 fresh raspberries, muddled
or 3⁄4 oz. raspberry purée
+ 3 oz. club soda
Shake all ingredients, except club soda, and pour into ice-filled highball glass. Top with club soda. Garnish with 1 raspberry and lemon wedge.
For an unusual spin on vodka, try Skyy Infusions Ginger. The premium vodka is infused with real ginger, imbuing the liquor with its spicy and sweet profile; there are also hints of cinnamon and roasted orange. The perfect summer sip: the Ginger Goddess cocktail.
1⁄2 fresh kiwi
+ 3 large slices D’Anjou pear
+ 1 1⁄2 oz. SKYY Infusions Ginger
+ Champagne (or sparkling wine)
Muddle kiwi and pear in a cocktail shaker. Add SKYY Infusions Ginger with ice and shake vigorously. Strain into a Champagne flute and top with Champagne or sparkling wine. Garnish with a slice of kiwi.