Feeling it from last night’s festivities? We have just the cure!

A super basic, no-fail Bloody Mary.

Who wants to mess with all the toppings and garnish when your head is pounding? Not us! But bacon- that’s a necessity. Grease + Protein + Amazing Bloody Mix + A Decent Vodka = Bye Bye Hangover.

We recommend throwing a package of thick cut bacon in the oven at 375 on a foil-lined tray for about 12-15 min (keep an eye on it and check every couple of minutes after 12 min). Once the bacon is as crisp or floppy as you like and has cooled just a a bit, be sure to lay your bacon on a few paper towels to catch the excess grease.

While the bacon is cooking, grab some ice and fill nearly to the rim, and pour in your vodka of choice. Next, be sure to shake your mix really well before opening, then pour ‘til about 3/4 full (to leave room for the bacon!). Don’t forget to mix or stir. If you’re feeling extra lazy, just grab a butter knife and give it a swirl.

For this recipe we went with Monopolowa Vodka and Michelada and Bloody Maria Mix. The Bloody Maria Mix has just the right amount of spice for most and brings a thick, homemade feel to your Bloody. Add pepper and hot sauce of choice if you need more kick.

Once the bacon is finished and the grease has been patted off, chop a few slices into bits and add to your mix along with a strip or two and enjoy!

A Classic Manhattan featuring Knob Creek Rye

Ingredients:

• 2 oz. Knob Creek Rye whiskey

• 1 oz. Boissiere Sweet vermouth

• 2 dashes Angostura bitters

• 1 dash of Fee's Grapefruit bitters

• Lemon peel

• Garnish: Two Luxardo Maraschino Cherries

Directions:

Pour the whiskey, sweet vermouth and bitters into a mixing glass filled with ice. Stir well and then strain into a chilled cocktail glass. Twist and discard lemon peel. Garnish and serve. Cheers!

Photos from Knob Creek

Photo Credit: Vermont Sticky

Fall is here in the mountains, and it’s the perfect time to slow down and whip up a Craft Cocktail at home! Let us know what you think about this Rub & Rye featuring some of Crested Butte’s favorite ingredients.

Ingredients: 

• 1.5 oz Bulleit Rye Whiskey

• .5 oz Lemon Juice

• .5 oz Vermont Sticky Maple Syrup

• 1 oz Egg Whites

• 5 oz Peach Fruit Beer

• 5 drops of bitters

• 1 strip of Jamie’s Jerky

• Dry Rub (mixture of dried spices, often with salt and sugar)

• Ice

• Shaker / Strainer

Method:
Rim your pint glass with your favorite Dry Rub, fill halfway with ice and set aside

Add: Whiskey, Lemon Juice, Maple Syrup to a shaker and top with ice

Shake vigorously and strain into pint glass, top with beer & bitters, garnish with a slice of Jamie’s Jerky!

Ready to step up your hosting game? Read on for 3 perfect pairs for your next Charcuterie and Cheese Board!

First things first - charcuterie - we know it really means "the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork." Thank you Wikipedia! However, for the purposes of this guide, let's be real, what's all that delicious meat without cheese?! And wine?! 

MARGERUM Riviera Rosé & Vermont Creamery's Smoky Pepper Jelly

This Rosé out of Santa Barbara, CA is a Grenache-Syrah based pink and packs some serious prestige for its price point. With a little effervescence out of the glass this rosé is dry, crisp, and refreshing, with notes of strawberry, honeysuckle and rose petals. The Riviera Rosé is great on its own and pairs well with Vermont Creamery's Smoky Pepper Jelly: Sweet meets heat in this blend of pleasantly spicy pepper jelly with subtle notes of hickory wood smoke. Add your favorite prosciutto and you’re set!

BROADBENT Vinho Verde Arinto & Kerry Gold Cheddar and Summer Sausage

Vinho Verdes are typically a simple white wine, meaning 'green wine', a reference to its youngness and freshness, usually displaying a bit of effervescence. The Broadbent isn't too hard to find and you can impress your friends by letting them know that Vinho Verde is a region in northern Portugal and not a grape varietal. ;) Pair it with Vermont Summer Sausage. 

Shooting Star Blaufränkisch, Washington & Salami 

This is a great and unusual red at a fair price point. Be sure to let it open up for 30 min or so before enjoying. Because this red has a light body with raspberry, blueberry and modest earthiness along with soft tannins it will pair perfectly with salami - the easiest of all charcuterie meats. While choosing your Salami don't be afraid to pick up a Salumi because Salami is actually just a type of Salumi!!!

You'll want to add a your favorite crackers, some fresh fruit (think thinly sliced strawberries, grapes and apple slices), olives and jam spread.

And now for the big secret! Choose a wine you love and pair it with your favorite meats and cheeses and you will have your Ultimate Charcuterie and Cheese Board! It's really all about enjoying your favorite flavors and time shared with friends and family! Share your perfect #CharcuterieandCheeseBoard on Instagram and tag #acmeliquorstore to get featured!

It's the peak of Peach Season in Colorado, do it up right with this Summer Peach Manhattan!!!

Ingredients: 

• 1/2 Large Ripe Peach, skinned & sliced into wedges
• 2 oz. Peach Schnapps
• 3 oz. Four Roses Bourbon
• 1/2 oz. Sweet Vermouth
• Ice 

Method:
Using a blender mix Peaches & Schnapps until smooth, strain if desired.

Pour Peach & Schnapps mixture into a cocktail shaker filled with ice

Add Bourbon & Vermouth and shake vigorously

Pour into a chilled glass and garnish with sliced peaches.

Check out this amazingly refreshing cocktail concoction created by one of our customers. Thanks for sharing Dara!

Ingredients: 

• 2 diced fresh figs (now avail at Safeway)

• Spring 44 Gin

• Thai basil

• Ice

Simple syrup:

• 1/2 cup water

• 1/4 cup local honey

Method:
To create your own simple syrup: 
Add water to a small saucepan with honey and figs
Bring to a boil while smashing fig parts and stirring
Remove from heat and let sit 10-20 minutes
Strain solids and reserve for other recipes

Cocktail: 
Fill a wine glass with ice
Add 1 1/2 oz spring 44 gin
Top with 1 oz (or to taste) simple syrup
Stir and garnish with fig and basil, syrup will last 1-2 weeks in the fridge

Have a recipe you'd like to share? Comment below and we'll get in touch!