Dark Chocolate | Pot de Creme | Whipped Cream
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Sourced directly from individual growers in Mexico and hand-roasted in Boulder, Colorado, Sienna's Fortuna Chocolate uses single estate cacao which is fermented and dried by each grower ensuring sophisticated flavor profiles and building upon thousands of years of traditional techniques.
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A perfectly understated honey, we're loving adding it into the base for vanilla ice cream; whipped into a sponge cake topped with buttercream and seasonal fruits; or for a delightful dinner party aperitif with gin, champagne and elderflower syrup.
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At Bee Squared, Beth produces honey from bees that have not been chemically treated. Locally produced honey is better for you and for your environment. Sourced from three Northern Colorado counties - Boulder, Larimer and Weld - a variety of sizes and types ensures that there is a honey for every occasion. Dedicated to sustainable beekeeping, the company helps give back to their community by inviting food lovers to join them and learn safe practices on harvest tours and honey-making workshops.
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Smoked Orange is the new black! Cocktail Punk cold smokes orange zest with alderwood, and the result is smoky but not overly intense; a finishing touch of mint adds depth of flavor. This is the bitter that you'll find yourself using again and again throughout summer.
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Bitters are as old as cocktails, but Cocktailpunk looks to the future, not the past. With a simple goal: to create compelling accents for the modern cocktail. Cocktailpunk cocktail bitters are a carefully chosen set of basic elements that are focused and nuanced, simple yet devious. They are perfect in classic cocktails, but were really designed for the cocktails that haven't been invented yet.
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Umm..YUM! Chef Jennifer Jasinski treats us to a recipe that is summertime + comfort food all rolled into one delicious biscuit.
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With a bottle of Pickett's #3 Ginger Beer concentrated syrup on your home bar, things just got turned up a notch. Not only can you serve your cocktail guests their favorite Ginger Beer cocktail, you can heat it up with this Hot n' Spicy syrup that's summer inclined.
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A James Beard Foundation award-winner for Best Chef Southwest in 2013, Jasinski opened her first restaurant, Rioja, in Denver’s Historic Larimer Square to critical acclaim in 2004, featuring a menu inspired by Mediterranean ingredients and influenced by local and seasonal products. She and business partner Beth Gruitch acquired Bistro Vendôme, a French bistro across the street from Rioja in 2006 and opened Euclid Hall Bar & Kitchen just around the corner in 2010. Chef Jen was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation.
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Growing up in a household dedicated to food quality instilled a love for Justin from a young age. After visiting South Korea in 2008, he decided to take the plunge with his business partner - Tyler - to follow their hobby into a reality.
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