RECIPE: Steamboat Whiskey Co.’s Field of Dreams
STEAMBOAT SPRINGS — On a hot summer day, what makes the perfect cocktail?
One that’s not too sweet, not too bitter and refreshing with each sip.
Steamboat Whiskey Co., a distillery pub located at 55 11th St. in downtown Steamboat Springs, has just the answer.
It’s the Field of Greens, a cocktail known for its unique twist on tradition from a recipe by head bartender Chris Hoak.
Creating spirits by hand, Steamboat Whiskey’s specialty is the Warrior Whiskey, which is a 100-proof bourbon and rye blend. They also offer Ski Town Vodka, and more recently, their own flavor of gin.
The 88-proof Sleeping Giant Gin was released on June 8 and is showcased in this particular cocktail.
“Our gin is a very approachable gin,” said Nathan Newhall, head distiller who co-owns Steamboat Whiskey Co. with his wife, Jessica Newhall.
“It’s a traditional London dry gin,” Newhall said. “On the nose you get those traditional juniper notes. Then on the palate it’s more of a botanical gin – a light-tasting, flavorful botanical gin, that a lot of people, actually drink straight.”
The greens, as the title of this cocktail allude to, come from muddled celery and cucumber as well as the gin, which features nine different botanicals including juniper green tea and lemon.
“It’s really one of those well-balanced, refreshing cocktails perfect for a hot summer day,” Newhall said.
The Steamboat Whiskey Co. is open from 2 to 10 p.m. Wednesday through Friday and noon to 10 p.m. Saturday and Sunday.
Steamboat Whiskey Co. “Field of Greens” recipe
- 1.5 ounces of the Sleeping Giant Gin
- 1/2 ounce of freshly squeezed lime juice
- 2 wheels of cucumber, muddled
- A few pieces of chopped celery, muddled
- ¼ ounce of agave nectar
Make sure the celery and cucumber are muddled. Pour ingredients in a shaker.
To build the cocktail, fill the shaker with the muddled cucumber and celery, pour in the lime juice, agave and gin. Optional: Steamboat Whiskey Co. also adds CBD oil as an addition. Shake well.
Double strain the mixture, and pour over a large ice cube. Finish it off by garnishing with a cucumber wheel and bit of celery.
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