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The Food & Drink Issue

O C TO B E R 2 02 6

A Mammogram Can Save Your Life

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LIFESTYLE LETTER

Dig In: Our October Food & Drink Issue

October 2026 PUBLISHER

Steve Hill | steve.hill@citylifestyle.com CO-PUBLISHER

Debbie Hill | Debbie.Hill@citylifestyle.com

Hi Neighbors, Fall has officially arrived in Castle Rock bringing crisp autumn air, vibrant leaves along the foothills, and an undeniable urge to gather around the table with great food. Welcome to our October Food & Drink Issue, a tribute to the flavors, makers, and growing culinary landscape that make living in Castle Rock so delicious. Our local food scene is truly coming into its own. This month, we take a tour of some of the exciting new restaurant options popping up across town, bringing fresh concepts and diverse flavors right to our doorstep. But fantastic dining isn't just about eating out; it’s also about what we bring into our own kitchens. We take a deep dive into the benefits of sourcing local meats and produce. Choosing locally raised, pasture-fed meats and seasonal Colorado produce means fresher meals, higher nutritional value, and a direct line of support for our regional farmers and ranchers. To celebrate this, we’re highlighting one of our favorite local butcher markets, where craftsmanship and quality take center stage. Knowing where your food comes from changes the entire cooking experience. Plus, as cool evenings settle in, we are embracing the art of the backyard pizza night. From perfecting outdoor oven dough to showcasing locally sourced toppings, we share simple ways to turn a crisp October night into a memorable culinary event with family and friends. Whether you're exploring a new neighborhood eatery, firing up the pizza oven, or stopping by your local butcher for the weekend roast, we hope this issue inspires your next great meal. Bon appétit, Castle Rock!

CONTRIBUTING WRITER

Cassidy Ritter C O N T R I B U T I N G P H OTO G R AP H E R

Castle Rock Headshots

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Otto LAYOUT DESIGNER Emily Lisenbee QUALITY CONTROL SPECIALIST Anna Minnick

Warmly,

STEVE HILL, PUBLISHER & DEBBIE HILL, CO-PUBLISHER @CASTLEROCKLIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Castle Rock City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Castle Rock area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Castle Rock City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

12 Featured

12 22

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Locally Raised

Salt Craft Meat Market owner shares her passion for agriculture

Taste Castle Rock

Restaurants Elevating the Local Food Scene

October Garden Guide

Put the Garden to Bed: Your Fall Winterization Checklist

On the Cover Charcuterie box prepared by Salt Craft Meat Market

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Must See FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

Locally Sourced HOME + DESIGN

Events

Happy Hour FOOD + BEVERAGE

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

5 6

1-2: Findlay Toyota Castle Rock Groundbreaking 3: Aspen Leaf Divorce Mortgage Planning Ribbon Cutting 4-5: Vino in the Village - Castle Pines Village 6: First Responder Freeze 7: Colorado Day Festival - Philip S. Miller Park

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Douglas County Libraries Foundation Awards First-ever Scholarships This summer, the Douglas County Libraries Foundation awarded its first-ever scholarships to three 2026 high school graduates who demonstrated a strong commitment to community service through volunteering at Douglas County Libraries. Swatiswagatika Nayak, Raga Vempati, and Tabor Jensen each received a $1,000 scholarship to support their educational pursuits. The Foundation scholarships recognize students who have given their time and talents to the library while encouraging them to continue their commitment to civic engagement.

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B USIN E SS M ON T H LY

Tri Arts Project Sign Ups Whether you’re an aspiring artist, a parent seeking activities for teens, or a seasoned creator looking to master a new technique, Tri Arts Project’s diverse program is here to inspire your creative journey. They offer structured classes, accessible workshops, and creative opportunities across more than fifteen disciplines. Visit https://triartsproject.org/ classes/ for a full list of classes and sign-ups.

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LOCALLY Raised

Locally-raised meat at Salt Craft Meat Market

SALT CRAFT MEAT MARKET OWNER SHARES HER PASSION FOR AGRICULTURE ARTICLE BY CASSIDY RITTER | PHOTOGRAPHY BY SALT CRAFT MEAT MARKET

M UST SE E | FO O D + BEVERAGE

Jordan Hinton, owner of Salt Craft Meat Market Salt Craft Meat Market offers catering and charcuterie.

Some people are lucky to find their passion at a young age, and Castle Rock native Jordan Hinton is one of them. When she was 8 years old, she began participating in 4-H, a program run by the U.S. Department of Agriculture that teaches youth about farming, livestock care, woodworking, cooking and more. Jordan did this until she was 18. She also raised pigs, while her sister had steers, and participated in Future Farmers of America (FFA) in high school. “That is what got me interested in having a career in agriculture,” says Jordan, who’s now the owner of local butcher shop Salt Craft Meat Market. Jordan went on to study animal science and agriculture business at Colorado State University. She then earned a master’s in meat science, where she learned more about the quality of meat, food safety and how to raise animals so they produce good meat. With a deep understanding of food quality, animal raising and agriculture, Jordan and her husband, Ralph Hinton, opened Salt Craft Meat Market in downtown Castle Rock at 611 Wilcox St. in the fall of 2022. They chose the name “Salt” because it’s the ingredient you add to a dish to bring out the best, natural flavors. “Bringing out the best is what we want to do in the community here in Castle Rock,” Jordan says.

CONTINUED >

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From the locally raised meats for sale to the friendly, welcoming atmosphere, the desire to bring out the best is felt throughout the local butcher shop. While Jordan still raises pigs with her husband, she spends a lot of time at Salt, sharing her knowledge and love of agriculture with the community. “You don’t need to know exactly what all the different cuts of meat are. We’re here to help you find something for dinner, and it doesn’t need to be intimidating,” Jordan says. “I think if you can meet the people who are raising your food and you can trust them, then that goes a long way.” Salt offers high-quality, locally raised meats — including pork from the Hinton’s own pigs and beef and lamb sourced from Colorado farmers and ranchers. The shop also aims to make mealtime easier with deli sandwiches and a selection of grab-and-go meal kits and side dishes. “We try as much as we can to make everything from scratch,” Jordan says. “So we don’t use any seed oils when we cook. … Since the meat’s already high quality, we try to put a lot of effort into making it the best food we possibly can.”

In addition, Salt offers catering and charcuterie. It also sells milk from Morning Fresh Dairy in Fort Collins, baked goods from CastleDough in Castle Rock, pickles from Denver’s The Real Dill and ice cream from Little Man Ice Cream. “We do as much of it local as possible,” Jordan says. Looking back on her career, Jordan reminisces about how she got into the agriculture industry. “Being in 4-H and FFA and having those opportunities was crucial for me,” she says. “There were people who helped me when we didn’t really know what we were doing with animals, and that’s kind of what Ralph and I try to do now: help the next generation of 4-H and FFA kids.” Some of the pigs Jordan and Ralph raise get sold at Salt, and some go to children in 4-H and FFA, who care for and show them at county and state fairs. The Hintons are inspiring younger generations to pursue careers in agriculture, starting with their own kids. They have three children, ages 10, 7 and 4. The oldest is in 4-H and the middle child will join the program next year.

“Bringing out the best is what we want to do in the community here in Castle Rock.”

M UST SE E | FO O D + BEVERAGE

The shop offers a variety of Colorado-made products.

Salt Craft Meat Market at 611 Wilcox St. Locally-raised meat at Salt Craft Meat Market

The shop offers local meat, grab & go meal kits and deli sandwiches.

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THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 16

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/CAST L E R O C K

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

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TA S T E The Brinkerhoff

C A STLE ROCK Restaurants Elevating the Local Food Scene

The Castle Rock dining scene is booming with cozy brunch spots, elevated cocktail lounges, and authentic international flavors. From scratch-made comfort food to refined date-night dishes, the latest wave of openings brings exciting variety to Douglas County. Here are eight vibrant new restaurants to add to your local dining list.

T R E N D SE T T E R | FO O D + BE VE RAGE

Bar Hummingbird at The Brinkerhoff

Izumi Sushi

1. BA R H UM M INGBIR D AT THE BR INKER HOFF The Promenade at Castle Rock Long awaited Bar Hummingbird at The Brinkerhoff is an intimate, 21+ cocktail sanctuary blending European bar culture with stunning Front Range mountain views. Accentuated by rich velvet, amber lighting, and crystal chandeliers, this sophisticated lounge focuses on masterfully crafted drinks paired with elevated small bites like lobster rolls and caviar. It is an intentional, romantic spot built for golden-hour sunsets and quiet conversation.

CV Proper Kitchen & Bar

2. IZUMI SUSHI

3. C V PROPER KITCHEN & BA R

Downtown Castle Rock Located in the heart of downtown, Izumi Sushi serves up exceptional Asian cuisine centered around fresh, melt-in-your-mouth sushi and sashimi. Highlighting creative flavor profiles and artful presentations, the menu spans specialty rolls, nigiri, authentic ramen, and signature cocktails. With a warm, modern atmosphere and attentive hospitality, it offers an elevated dining experience ideal for casual lunches or special nights out.

Castle Rock CV Proper Kitchen & Bar offers an elevated, polished-casual dining experience centered around craft heritage and refined American flavors. The warm, moody space pairs craft cocktails and a curated draft list with sophisticated dishes like Champagne Velvet braised salmon, duck breast, and gourmet burgers. Opening early for daily brunch, it serves as a stylish gathering spot from morning fare through late-night drinks. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/CAST L E R O C K

4 5 Doug's Diner at Bucketlist Tavern

5. THE OLD NORTH END R E S TAU R A N T & DE L I Castle Rock A cozy local favorite serving heart-warming, scratch-made Italian comfort food built on multi-generational family recipes. Guests can enjoy generous portions of classic dishes like chicken parmigiana and hand-crafted pizzas alongside a welcoming bar. Upgrading the everyday dining experience, coming soon will be a dedicated sandwich counter and grab-and-go menu for quick, delicious bites on the fly.

Thai Wow

The Old North End

4. DOUG’ S DINER AT B U C K E T L I S T T AV E R N

6 . T H A I WOW

The Meadows (Castle Rock) A local staple for morning lovers, Doug’s Diner has partnered with Bucket List Tavern to serve up signature morning feasts daily starting at 7:00 AM. The kitchen dishes out hearty comfort favorites like custom skillets, house-made corned beef hash, loaded breakfast burritos, and fluffy hotcakes. Combined with Bucket List’s spacious, lively tavern setting, it is the ultimate neighborhood spot for a satisfying start to your day.

Plum Creek (Castle Rock) Bringing authentic, made-to-order Thai cuisine to the Plum Creek neighborhood, Thai Wow is a vibrant addition founded by two best friends following a successful run in Denver. Rooted in time-honored family recipes, the menu features rich curries, fragrant stir-fries, and fully customizable heat levels crafted with fresh ingredients. It delivers a warm, welcoming environment dedicated to genuine local hospitality.

T R E N D SE T T E R | FO O D + BE VE RAGE

7 8

Griddled Crepes & Paninis

CV Proper Kitchen & Bar

Castello Italiano

7. C A S T E L L O I TA L I A NO Castle Pines Brought to life by the team behind Centennial’s beloved Farro Italian Restaurant, Castello Italiano brings upscale Italian dining to Village Square. This elegant destination pairs refined hospitality with scratch-made dishes, featuring rich selections like bison short rib ravioli, wild boar ragu, and tender land-andsea entrées. It is a warm, sophisticated local spot perfect for romantic evenings and family celebrations alike.

8. GR IDDLED C R E P E S & PA N I N I S Outlets at Castle Rock Griddled Crepes & Paninis brings a fresh, locally owned twist to fast-casual dining. Crafted daily with simple, high-quality ingredients, their menu features sweet and savory crêpes alongside pressed paninis and specialty coffee sourced from a local Denver roaster. It is an inviting space to recharge, whether you are taking a shopping break or working remotely over lunch.

From quick grab-and-go options to luxurious lounge settings, these new spots highlight the incredible variety taking shape across Castle Rock and Castle Pines. As the local food scene continues to evolve, supporting these kitchen teams and local operators helps keep our dining landscape vibrant and unique. Next time you are deciding where to eat, try stepping out of your usual routine to check one of these fresh additions off your list.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/CAST L E R O C K

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October Garden Guide P U T T H E G A R D E N T O B E D : Y O U R F A L L W I N T E R I Z AT I O N C H E C K L I S T ARTICLE BY DEBBIE HILL The 2026 growing season is officially in the books, and it was certainly a challenging one. Record high temperatures, ongoing drought, and local water restrictions tested our gardens every step of the way. However, the summer heat did bring us one delightful win: melons! Melons thrive in high heat, which allowed their natural sugars to fully develop into extrasweet, ripe fruit—a rare treat for local gardeners. Here in Castle Rock (USDA Hardiness Zone 5b), our average first fall frost occurs in late September to early October. As a general rule, it is best to put your garden and landscape to bed before the first hard freeze hits. Use this checklist to winterize your property:

• HARVEST COLD-HARDY CROPS: Pull up remaining vegetables such as kale, spinach, carrots, and beets. • MANAGE WINTER SQUASH: Pumpkins that have already started turning orange will continue to color indoors. However, like other winter squash, they will stop ripening once severed from the vine. • PLANT GARLIC: October is the ideal time to plant garlic cloves directly into the ground so they can establish roots before the winter freeze and sprout early next spring. • CLEAR SUMMER DEBRIS: Remove leftover summer plant material. Diseased foliage left in the soil can harbour fungal spores and pests, infecting next year’s crops.

Gardening is more than a lifestyle—it’s a passion cultivated over 25 years in landscape design. I cherish every moment spent nurturing the earth, watching beauty unfold, and sharing nature’s bounty. From vibrant blooms to fresh harvests, my hope is to inspire you to step outside, breathe deeply, and grow with intention. Let’s create something beautiful—together. Happy Gardening!

LOCA LLY SOU R CE D | HOME + D E SIGN

• PLANT SPRING-BLOOMING BULBS: Tulips are stunning, but local wildlife finds them tasty. If deer frequent your yard, choose critter-resistant options like daffodils and alliums. • PROTECT YOUNG TREES: Wrap the trunks of newly planted trees to guard against frost cracking and snow damage. This barrier also protects tender bark from rubbing during the autumn deer rut. • SCALE BACK IRRIGATION: Reduce summer watering levels by 60%. Be sure to run your system long enough per cycle so moisture penetrates deep into the root zone. • PLAN FOR WINTER HOSE-WATERING: Sprinklers should be blown out in early November to prevent frozen lines. During extended dry spells in winter (periods receiving less than an inch of precipitation), attach a hose to water tree and shrub roots deeply on warm days. • MULCH GARDEN BEDS: Apply a 2- to 3-inch layer of organic mulch around trees, shrubs, and perennial beds to insulate root systems against extreme soil temperatures.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/CAST L E R O C K

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OCTOBER 2026

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A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 2ND - 11TH

Restaurant Week Downtown Castle Rock Come to Downtown Castle Rock during the week of October 2nd - 11th to dine at some fantastic restaurants! Participating restaurants will be creating a special item that is not on their normal menu just for your dining enjoyment. Come out and support local, independent restaurants in the fall in Downtown Castle Rock! OCTOBER 10 TH

Glow Dance Party Therapeutic Recreation Fundraiser Amphitheater at Philip S. Miller Park 1375 W. Plum Creek Parkway Castle Rock, CO 80109 | 7:00 PM Don't miss the Glow Dance Party benefiting the Therapeutic Recreation Program. Participate in fitness dance programs including Zumba, Rebel Groove, Mixxed Fit and D2G SocaFit. There will be great music, dancing and prizes! Proceeds are used to provide scholarships, purchase adaptive equipment and provide access to a wide variety of activities for adults and children with cognitive or physical disabilities. OCTOBER 18TH

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EVE N TS

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From the changing leaves to the soft fall breeze, there is something special about this season. Experience a Fall Festival full of activities, seasonal vendors and all things autumn.

Douglas Land Conservancy will join the fun with Creepy Crawlies Around the Rock. This Halloween-themed animal booth will include some of Castle Rock's creepiest creatures, such as snakes, toads and other invertebrates.

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Bonfire, BBQ , and Brews

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Village Square Shopping Area 7437 Village Square Drive, Castle Pines, CO, 80108 | 5:00 PM

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Join the City of Castle Pines and the Castle Pines Chamber of Commerce for a fun fall evening at the Village Square Shopping Area. Bring the whole family, enjoy great food and live music, roast some s’mores, and spend the evening connecting with friends and neighbors in our Castle Pines community. Come hungry, bring the family, and enjoy a fall night together.

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Fall Festival, Trick or Treat Street, and Pumpkin Race Village Square Shopping Area - 7437 Village Square Drive, Castle Pines, CO, 80108 | 10:00 AM It's a day jam-packed with fun activities for the whole family to celebrate the fall season! Enjoy Trick-or-Treat Street, a pumpkin race, farmer's market, petting zoo, and more! OC TOBE R 3 0 T H

Fangtastic Festival Festival Park, 300 Second Street Castle Rock, CO 80104 | 11:00 AM Join us for a spook-tacular Halloween Trick-or-Treat Community Event designed especially for families and caregivers of homeschooled kids and little ones not yet in school! Experience a delightful booth-to-booth trick-or-treat adventure filled with Halloween music, festive vendor booths, and, of course, plenty of candy to satisfy every sweet tooth.

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ CASTLEROCK

One trusted partner. Multiple technology solutions. One beautifully tailored home. From networking and lighting to audio, video, smart shades, and home theater, Daisy delivers thoughtfully designed technology tailored to your home. Whether you're planning ahead or improving what's already in place, our team provides expert guidance and ongoing support to keep everything running beautifully.

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Scan to schedule a complimentary consultation.

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720.477.1740 daisyco.com/castle-rock-co/

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/CAST L E R O C K

Witch’s Brew A Spooktacular Autumn Sparkler INGREDIENTS • 12 oz prosecco • 2/3 cup blackberries • 1/2 cup water • 2 tbsp sugar • 5-10 sprigs thyme

METHOD • Add blackberries, water, and sugar to a small pan and bring to a boil over medium heat. Continue boiling for 5 minutes or until blackberries can be easily mashed with the back of a spoon. Mash the blackberries until they have all burst. • Turn off heat and add thyme sprigs. Allow to steep for 3-5 minutes, then strain out liquid with a fine mesh. • Divide blackberry syrup among 3 coupe glasses. Top with prosecco and garnish with additional blackberries and thyme, if desired.

BRINGING THE DRAMA WITH DRY ICE Adding dry ice transforms a seasonal cocktail into a mesmerizing potion, but safety comes first: • It Chills Without Diluting: Dry ice doesn't melt into liquid—it sublimates directly into carbon dioxide gas. This chills your cocktail instantly without diluting the flavor. • Never Ingest Solid Dry Ice: Dry ice sits at -109.3F (-78.5C). Swallowing a pellet or allowing it to touch your lips causes severe frostbite and internal injury. Always wait until the pellet has completely dissolved before taking a sip. • Use Single Large Pellets: Stick to one large cube per glass rather than crushed chips. Large pieces sink directly to the bottom and stay there, avoiding accidental sipping. Handle all dry ice using insulated gloves or metal tongs. • Punch Bowl Perfection: For parties, add a large block of dry ice to the outer bowl of a nested punch bowl setup. It creates a heavy cascade of fog over the table while keeping the dry ice entirely separate from the drink itself.

H AP PY H OU R | FO O D + BE VE RAGE

fall sale mums / bulbs fresh roasted chilies customer appreciation, fallfest & more!

What you'll find here, is Quality Local & Family Owned Full Service Tree & Garden Center 303-841-3009

www.pinelanenursery.com

18200 Apache Dr Parker, CO