The Cocktail Element
Have you been to SALT the Bistroyet? It is undoubtedly one of the best farm to table restaurants in Boulder and deserving of a visit. If you’ve been there before, it is time to go back. Not just because we’re in the midst of peak growing season and practically everything on the menu comes from a local source, though that may be reason enough for most.
It is time to go to SALT to experience “The Cocktail Element.”
What is The Cocktail Element you ask?
It is your customized drink menu for you to “Mix + Match = Make Merry.” The Element’s instruction-guide-like menu describes this “Personalized Flavor Formula” as “designed for you by the SALT Cellar Bar Chemists!”
It goes on to instruct you on how to mix + match your drinks. “This is a unique opportunity for you to wandangle the elements of your own cocktail. Choose from six classic cocktail styles + six spirit bases + a smorgasbord of delicious, complimentary, natural flavors. Be the architect of your own entertainment. Select. Sip. Smile.”
And smile you will…
Just flip over the laminated menu card and get your writing utensil in your hand…
On the left you have your base spirits. What do you prefer? Tequila, Bourbon, Scotch, Vodka, Gin, or Rum? Next, decide on a flavor. How do you feel about cilantro? Or, chipotle, tamarind, ginger, vanilla bean, cherry, cardamom and honey, lavender, blackberry, or pineapple? These are some interesting flavors, and if you’re not sure which one you might prefer with your base spirit, just ask your waiter or waitress. The crew at SALT has extensively taste-tested The Cocktail Element and would be more than happy to offer advice.
The column on the right is where I think you need to concentrate the most. What type of drink do you want? Something lively, crisp, and intense like a SOUR? Or something a little lighter, like a COLLINS. Perhaps you like the pomegranate color and taste of a DAISY. Maybe it is time to try a SLING, RICKEY, or FIZZ. All of the different drink styles are described on the menu card.
I’ve had 4 or 5 different combos (not in one sitting) and really enjoy the Bourbon + Cardamom and Honey + Sour myself.
The Cocktail Element is a really unique approach to cocktail menus and SALT is, as far as I know, the only restaurant in town (maybe anywhere?) offering such a hands-on, design it yourself, cocktail experience. It’s time to head to downtown Boulder for Social Hour and design a few. Just grab a marker and circle some stuff on the card. See what comes back from the bar, and let me know what you think.
Cheers!
Peach and Lettuce Smoothie
How can someone love a Vita-Mix so much? The past 8 months have been so fantastic thanks to this workhorse of a kitchen machine. Every morning I drink a green smoothie that is made of oranges, lettuce or another leafy green like kale or spinach, and frozen blueberries or raspberries. It is simple and a very nice way to start the day.
Peaches are in season here in Colorado, so I am pleased to start the day with local, seasonal produce that hasn’t been shipped in from Florida or California. This is my low carbon footprint breakfast drink that I’ll enjoy until I bid farewell to my favorite fuzzy fruits…
Into the Vita-Mix goes 2 or 3 peaches (pitted, of course) and as much lettuce as you can stuff in there. I have an heirloom mix I picked up at the Farmers’ Market. Add a little water and some ice cubes if you’d like it cold. Turn it up to speed 10, then high, then enjoy.
CSA Challenge
- At August 14, 2010
- By megan
- In CSA Challenge, Ollin Farms
0
Another week of a not-so-challenging CSA Challenge. I LOVE all of this stuff! Corn, zucchini, fingerling potatoes, celery, peppers, lemon cucumbers, kale, basil… and a LOT of tomatoes that I somehow forgot to get into the photo!
Thanks Ollin Farms!
Peanut Noodles
- At August 10, 2010
- By megan
- In Hazel Dell, noodles, peanut butter, Peanut Sauce
- 2
I love making peanut sauce, and I especially like to make it in the summer when locally grown fresh veggies are available. Here’s one example of a peanut noodle dish.
I had some shiitake and oyster mushrooms from Hazel Dell.
I sliced them and sauteed them in a little butter and peanut oil with 1/2 of a yellow onion and some scallions.
While the mushrooms cook, boil some water for your noodles. I used a package of udon noodles and prepared them according to the instructions on the package. Pay attention to the instructions because over or under-cooked noodles do not make a great dish.
When the noodles are done, rinse them in cold water and drain well. Then transfer them to a large bowl and add the mushrooms as well as some other veggies. I added sliced carrots and blanched broccoli florets.
Pour on as much peanut sauce as you like and mix well.
Get creative with some seasonal veggies and enjoy.
Let’s get Social