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If the food wasn’t so worth savoring, the cocktails so intriguing, it might feel even more like sacrilege to continue eating during the short and evocative performances in the elegant dinner theater that is “FEED: Dry.” But then, the eats and libations are integral to the ritual that the Boulder-based Catamounts creates during its signature gatherings of culinary and theatrical sustenance.
As the weather warms, bars and restaurants are inspired to look towards the dirt to source garnishes and cocktail ingredients.
Summertime is green time and what’s floral and herbaceous in your backyard, planter, or farmers market stall can translate to an unexpected ingredient or colorful accent in your cocktail glass.
We’ve talked to restaurants, mixologists, a distiller, and a cider maker throughout Boulder County to ask them to share their knowledge of close to the dirt garnishes and ingredients. Turn up the flavor and style profile on your favorite home based cocktails with these garden goodies.
Kendal Lew
Holidays are a time for comfort and nostalgia and maybe a little tipsiness. Eggnog fits all of those, from Thanksgiving through New Year s Day. Dry Land Distillers co-founder Nels Wroe loves the classic winter tradition, which is why the Longmont distillery is hosting its third annual Nog Off beginning Tuesday, November 25. We found out that all of the founders were competitive about their eggnog, and we all felt our eggnog recipes were better than the other, says Wroe, who started making rum at the distillery just to add to the eggnog. It s kind of ridiculous how we created rum, but that s why.