Libations: Recipe recap from Food & Wine Classic |

Libations: Recipe recap from Food & Wine Classic

Fresh off the heels of the Food & Wine Classic in Aspen, many people in the Roaring Fork Valley are still recovering from all that comes with the Classic — a long three or four days of indulging and imbibing combined with early mornings and late nights. If you missed out on this year’s Classic, or if you just are in Food & Wine withdrawal, here are three favorite recipes that were served up either in the Grand Tasting Pavilion or at parties around town.

Unicorn Tears from Woody Creek Distillers
Jeremy Wallace/The Aspen Times

Unicorn Tears

  • 1.5 oz Woody Creek Gin

  • .5 oz Fresh Lemon Juice

  • .5 oz Aloe Liquor

  • 5 or more drops of b’lure (butterfly pea flower extract)

Put the Woody Creek gin, fresh lemon juice and aloe liquor in a mixing glass, add some ice and stir until diluted. You can put your hand on the mixing glass while stirring as the heat of your hand helps with the dilution. Add some ice to a rocks glass and use a strainer to pour the gin mixture over the ice in the glass, then add a five or so drops of blur, stir and garnish with a lemon wedge.

Patron’s Bitter Mai Tai
Patron/Courtesy Photo


  • 1 oz Patrón Silver

  • .5oz Patrón Citrónge Orange
  • 1 oz MARTINI Bitter
  • 75 oz Orgeat Syrup
  • .75 oz Lime Juice
  • Lime wheel for garnish
  • Mint sprig for garnish

Method: Combine all ingredients in a shaker with crushed ice. Shake vigorously to chill and pour contents into the glass. Garnish with a lime wheel and sprig of mint.

Girvan Holiday


  • 1.5 oz Hendrick’s Gin

  • 5 oz Pineapple-Beet Shrub

  • 25 oz Ginger Honey
  • .5 oz Lemon Juice
  • 2 oz Soda Water

Build all ingredients in a Collins glass

Served over a clear Collins Ice Cube

Garnish with ginger candy

Pineapple-Beet Shrub

• 1/2 Gallon Champagne Vinegar

• 2 Ripe Pineapples

• 2 lbs Roasted Red Beets

• Steep all ingredients for at least a week

• Strain off solids

• In a blender, add 32 oz of infused vinegar

• Add 16 oz evaporated cane sugar or 10 oz of honey

• Blend at high speed for at least 1 full minute

Ginger Honey Syrup

• 32 oz Fresh Ginger Juice

• 16 oz WC

• Strain off solids

• In a blender, add 32 oz of ginger juice

• Add 16 oz evaporated cane sugar or 10 oz of honey

• Blend at high speed for at least 1 full minute

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