SALT, Still a Personal Favorite

Some of my friends think I’m a little too obsessed with SALT.  I’m certainly not talking about the crystals of flavor we sprinkle on food.  I’m talking about the bistro named after our oldest seasoning.  Why would I be obsessed with a restaurant?  That’s silly.  Silly, yes, but there must be some truth to it because when a friend texted me that the restaurant we had planned to meet at was packed, I suggested SALT without hesitation. 
Let’s go to SALT.
Go to SALT we did, and we enjoyed a plum and goat cheese flatbread.  I’d never had a plum, goat cheese, and mint flatbread, and while plums are in season, you should go try one of these.  The plums are sweet and moist, local goat cheese adds a nice contrast to the sweetness of the plums, and a sprinkle of mint ties it all together.  Good thinking, Mr. Executive Chef Kevin Kidd and staff.
I also enjoyed a unique cocktail- Cool as a Cucumber– created by SALT’s up and coming Tyler Anderson.  This vodka-based cocktail with cucumber and Serrano peppers is fantastic, especially on a hot summer day.

And I could go on and on… like how there are a number of cute men working there… but that has NOTHING to do with the quality of their food nor with why I enjoy SALT so much.  It just continues to be one of the best places in Boulder for food and drink. Period.

Beer Cocktails

Well, I did predict it was going to be the summer of beer cocktails… (insert big smile here).

SALT has a new summer menu out for the Cocktail Element and a new cocktail style is the boilermaker- a beer based cocktail. Go check it out.

This might look like your average beer, but there’s something extra special in there.

Vanilla Bourbon

If you read my blog, you’ll know that I have been having a pretty intense love affair with cocktails lately. They’re fun. I like to be around them… get to know them… explore their flavor profiles.

And since it all seems to boil down to flavor profiles at this stage in my cocktail affair, it’s only right to explore the flavor profiles of this spring’s Cocktail Element, created by my esteemed sommelier/mixologist friend, Evan Faber of SALT. Last month I infused some Chipotle Tequila. This month it is Vanilla Bourbon.

How do you make Vanilla Bourbon? Soak a vanilla bean in some bourbon. It’s easy. I got some Madagascar vanilla beans from Savory Spice Shop and let them sit, whole, in a jar of Maker’s Mark for 3 days. I used on bean per liter jar of bourbon. You taste subtle notes of vanilla in my vanilla bourbon, and it seems smoother to me than regular bourbon. Now I need to experiment with a vanilla bourbon cocktail. Stay tuned…

 

Roundhouse Imperial Aged Gin

It all started with a cocktail. I was at SALT while guiding one of my downtown dining tours, and my guests got to “mix + match = make merry” with The Cocktail Element. As the esteemed libation experts at SALT know, I really enjoy my cocktails. And not just any ole’ cocktails. Real, thoughtfully prepared, unique cocktails. Sometimes I’m presented with a cocktail that’s not on the menu, or one that is a twist on a classic. That day, out came beverage director Evan Faber with a martini glass.

I, also sometimes known as Megan Maple Bourbon, immediately thought I had been served a bourbon or scotch cocktail, martini style. I took a sip and couldn’t quite place any flavors, but I knew it was a whiskey cocktail.

I couldn’t have been more wrong! I can only explain it like the moment the record player needles slides off the record and music comes to a screeching halt. It was a gin cocktail. A GIN cocktail! And not just any ole’ gin. This was made with Roundhouse Imperial Barrel Aged Gin. It was so golden honey brown, I was fooled. But, this barrel aged gin, disguised as scotch or bourbon to anyone ignoring the label, surprises and delights the palate.

Roundhouse Spirits, “Handcrafted Spirits of Uncommon Character,” is located right here in Boulder, and you can visit the distillery Thursdays-Saturdays from 3-7 pm. I did just that.

These barrels house the next batch of Imperial Barrel Aged Gin. Ted Palmer, el presidente, chief distiller, and tour guide, told me that the first batch had just gotten out to select restaurants and is available in limited quantities in liquor stores. Looks like the Imperial Cocktail at SALT is one of the first official barrel aged gin cocktails in town for Roundhouse Spirits.

Here’s Evan’s recipe:

2 oz Roundhouse Imperial Gin
1 oz Boissiere Sweet Vermouth
Dash of Orange Bitters
Garnish with a cherry

Stir well over ice and strain into a martini glass.

But, back to the place where the magic happens… Ted gave us a great tour of the distillery.

Turns out he has some custom made stills, handmade in Spain.

Ted is very enthusiastic about gin. He said he knew he wanted to make gin from the moment he had his first delicious sip. I was please at the end of our tour to enjoy some delicious sips of his libations. There’s a complementary tasting at the end of each tour, by the way.

Roundhouse Spirits currently makes gin, the newly released barrel aged gin, as well as Coretto, a fantastic coffee liqueur, which features a special roast from Boulder’s Unseen Bean. And, stay tuned for the new spirit… coming soon!

At the tasting bar, we learned about Ted’s theory of artfully producing a “Melting Pot Gin” with flavor profiles from the best parts of all world styles of gin. Come to a tasting and smell all of his choice ingredients and learn which ones are traditional in Dutch, English, and American styles of gin.

I bought a bottle of the first batch of Imperial Aged Gin. I have plans for this bottle…

You can try the Imperial Cocktail at SALT, but supplies are limited. Cocktail possibilities, on the other hand, seem endless.




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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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