That confidence with the egg often stops somewhere near that line separating our kitchens from our bars, though
But rye deserves better. With it’s floral notes, spicy first pass across the palette and perfumed aroma, rye’s complexities mean it’s never dull.
In a whiskey scene increasingly populated with dorm-room dreck filled with cinnamon or honey or apples, rye stands out as a truly different sort of whiskey. That built-in complexity has rye not only gaining in popularity among cocktail aficionados, but among distillers who realize that those layers of flavor offer them a chance to get a little weird.
The sad truth is, despite all of its documented wonders, alcohol just isn’t that good for you. And beyond the potential damage it can do to your liver, it also comes packed with plenty of carbohydrates, sugars and calories — three serious no-nos for anyone rocking a dutiful diet regimen.
If you want to wow the guests with your Colorado-made booze choices, you probably need to snag something harder than beer. And no better way to do that than to mix some of the Mile High State’s best spirits with some well-known holiday classics.
“The easiest way to rack up calories is with alcohol, because it adds up pretty quickly,” she says.
When the temperature plummets, few things warm the soul better than a hearty cocktail. This winter, once the last of the changing leaves has hit the ground and the snow beckons over the Rockies, look past hot chocolate and hot toddies in favor of something different — a mulled beer.
Hard cider has been gaining popularity quickly in the last few years, so why not make it at home? We sat down with Nick Bruening from the Beer Hut and Dry Dock Brewing Company to figure out how to make that delicious apple into an even better alcoholic beverage.