Whether it’s fresh and fruity or dry and earthy, club members love an innovative summer cocktail.
|The Club Cooler
• ½ oz. fresh cucumber juice
We asked Sarah Joy, Service Director at The Club at Crested Butte in Crested Butte, Colo., to share one of her summer wine cocktail recipes and insights on what inspires her creations.
Q: What makes a good summer wine cocktail? What are members looking for when they order one?
A: A summer cocktail is refreshing and fun. Members are looking for fresh ingredients, innovative flavors, and of course something that’s easy to drink on the golf course!
Q: How do you conceive of a cocktail—do you start with a flavor profile you’d like to create, or do you mix things together and see what you get?
A: I generally start with one ingredient or flavor profile and then choose other flavors that will enhance that main idea. I also look for seasonal and local ingredients that will make the cocktail more unique and memorable.
Q: What role do wines play in cocktails? Are they typically supportive elements, or do they contribute flavor?
A: Wine definitely contributes flavor. It generally becomes the core of the drink inspiring the supporting flavors. Which is why the possibilities are endless when using wine in cocktails.
Prosecco is great for mixing in cocktails because it’s not too sweet or too dry, which gives me more options with other ingredients. The fizzy aspect adds an extra summery feel. Who doesn’t love bubbles?
Q: How do you keep your drink menu fresh and interesting?
A:I am looking for inspiration in everything. Food, a new liquor, or trends can open my eyes to completely new ideas. I like to change my menu seasonally, to keep members interested and excited about what’s coming next.
Q: Do you consider food pairings when creating a wine cocktail?
A:Food pairings are definitely more of a challenge. I focus on what setting the cocktail will be served in, to create something that will complement the whole atmosphere.
Q: Do you offer wine coolers?
A: We do carry wine coolers. Members expect more than a bottled product. With the market saturated with organics, exotic produce and the craft cocktail craze, the standard wine cooler isn’t cutting it anymore.