MARTINIS

Blood Orange Martini

  • 1 - 1/2 oz Orange Vodka
  • 1/2 oz Cointreau
  • 1/2 oz Aperol
  • Juice of one Blood Orange
  • 1/2 oz Simple Syrup
  1. Combine ingredients in a shaker and shake to mix
  2. Strain and serve in a martini glass

Hyrup's Elixer

A taste of the mountains from both ends of the country: local Colorado Whiskey sweetened with nature's best tonic, Vermont Maple Syrup and a hint of apple.

  • 2 oz Stranahan's Colorado Whiskey
  • 1 oz Vermont Maple Syrup
  • Apple Cider Sugar (garnish)
  • Dried Apple Chip (garnish)
  1. Rub rim of martini glass with lime, rim with cider sugar.
  2. Pour ingredients into a cocktail shaker with ice.
  3. Shake well and strain into glass.
  4. Garnish rim with apple chip.

Silver Queen Side Car

Our take on a bistro side car has a toasted nutty characteristc.

  • 1 - 1/2 oz Brandy
  • 3/4 oz Tuaca
  • 1/4 oz Frangelico
  • 1/4 oz Simple Syrup
  • 1/4 oz fresh squeezed Lemon Juice
  • 3 Toasted Hazelnuts (garnish)
  1. Rub rim of martini glass with lemon, rim with sugar.
  2. Combine Brandy, Tuaca, and Frangelico.
  3. Pour mixture, lemon juice, and simple syrup into cocktail shaker with ice.
  4. Shake well and strain into glass.
  5. Float 3 toasted hazelnuts to garnish (opt.)

Smokey Peach

  • 3 oz Tequila
  • 2 oz Cointreau
  • 2 oz Chipotle Simple Syrup
  • 2 oz Peach Puree
  • 1/2 Lime, fresh squeezed
  • Mix of sugar and chipotle powder (garnish)
  1. Chill a martini glasss, rim with a lime wedge and sugar/chipotle powder mixture.
  2. Pour all ingredients into a shaker and then fill half way with ice.
  3. Shake for 10 seconds and strain to the rimed martini glass, allowing as much of the peach puree into the glass as possible to preserve the texture.

Triple Black

An espresso martini with attitude, named for the 3 types of dark flavored liquors in the drink.

  • 2 oz Van Gogh Espresso Vodka
  • 1 oz Kahluah
  • 1 shot Espresso
  • 3 Espresso Beans (garnish)
  • Black Sambucca (garnish)
  1. Combine Van Gogh Espresso Vodka and Kahluha and pour into cocktail shaker with ice.
  2. Shake extremely vigorously to form a foam head.
  3. Strain into martini glass and allow head to settle for a moment.
  4. Float espresso beans and lightly drizzle Sambucca (not too much) on top of the head.
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