Located about two miles from town near a convenient satellite ski lot, this distillery resides in the green-light district (named for the proliferation of marijuana dispensaries). A brand new expansion includes additional production space, a barrel aging room with a communal table, and a 50-seat restaurant with a chef’s tasting bar, helmed by Daniel O’Brien (formerly of Seasonal Pantry, Washington DC), offering small plates and spirits-friendly bites, like caviar. Resident liquid chef Billie Keithley reaches for Breckenridge bourbon, blended with sourced whiskey, in creating her Alpine Skyline. The fruity and savory drink pays homage to the Manhattan, not surprising given Keithley wears a tattoo of the classic cocktail on her shoulder. Also try their elusive American single malt, Dark Arts, and the beers of Broken Compass Brewery, just across the way.
- 2 oz. Breckenridge bourbon
- 1 oz. Teakoe Signature Batch No. 6 tea, brewed (or other black tea)
- ¼ oz. honey simple syrup (see recipe below)
- ¼ oz. cherry gastrique (see recipe below)
- 2 dashes barrel-aged whiskey bitters (or other cocktail bitters)
- 1 Luxardo maraschino cherry
Combine liquid ingredients in a mixing glass with ice. Stir and strain into a coupe glass or serve on the rocks. Garnish with a cherry.
For honey simple syrup:
- 1 cup water
- ½ cup honey
- ½ cup sugar
Over medium heat, add ingredients until honey and sugar are dissolved. Let cool and bottle. Store refrigerated for up to two weeks.
For cherry gastrique:
- 12 oz. frozen cherries, thawed
- 1 cup sugar
- ¼ cup honey
- 1 cup cider vinegar
Place honey and sugar in a saucepan over medium heat, stirring constantly until sugar is melted and beginning to caramelize. Add vinegar and cherries. Continue to simmer for 30 minutes, or until the liquid reaches a syrup consistency. Adjust to taste. Allow to cool and strain out the cherries, reserving the liquid. Bottle and refrigerate for up to two weeks.