FROM ASPEN, WITH LOVE
GUNNER’S LIBATIONS
by JEANNE MCGOVERN
WILD FLOWER I do not consider myself a girly-girl and, generally speaking, the only time I indulge in a fruity, frothy cocktail is on the beach or at a swim-up pool bar. But bartender Anthony Bohlinger’s Wild Flower, one of Chefs Club at The St. Regis Aspen’s signature drinks, has me rethinking the notion of a pink drink garnished with flowers. Made with gin and fresh-
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pressed lemon and watermelon juices, as well as a lavenderinfused syrup, the Wild Flower is refreshing and unique: the watermelon makes it light, the lavender (including a fresh sprig as a garnish) gives it a floral flair, and the egg-white froth makes it fun. But not in a girly-girl way; this is a gin drink anyone can — and should — enjoy on a hot summer’s day. Gunilla Asher is taking a break from the bar scene, so we’re turning this page over to you. Email jmcgovern@aspentimes.com with what cocktails you’re mixing, what libations you’re drinking, what tastes have tempted your tastebuds and we’ll share them with our readers. Cheers!
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Aug u st 15 - 2 1 , 2013
Hendricks Gin Fresh lemon juice Lavender syrup Watermelon Organic egg white Combine all ingredients and shake vigorously for about 15 seconds. Add fresh ice and shake another 15 seconds. Strain into a coupe glass and garnish with fresh lavender.