In 1974, my family opened Heritage Wine & Liquor. At the time, ours was the only liquor store in Greenwood Village, Centennial and the Denver Tech Center (DTC). Today, we remain true to the values that have long made us the most incredible liquor store in Denver – great prices, great selection and great service.
In the years since we first opened, my staff and I have been privileged to count many of our loyal customers as friends. From the bottom of my heart, thank you for your patronage! It is for you that we have compiled some of our very favorite cocktail recipes (and sometimes, a brief history lesson). We plan to add to it regularly, so check back soon. Enjoy!
Owner, Heritage Wine & Liquor
- 4 blackberries
- 1 tablespoon lemon juice
- 1 tablespoon rock candy syrup
- 1.25 ounces vodka, tequila blanco or light rum
- Mint sprig (or lime wedge)
- In a glass, combine blackberries, fresh lemon juice, and rock candy syrup;
- Lightly crush berries to release their juice.
- Add ice and vodka, tequila blanco or light rum; stir to combine.
- Top with seltzer. Garnish with a mint sprig. If using tequila substitute a lime wedge for the mint sprig.
Champagne Punch (A perfect summer patio drink)
Ingredients (serves two – so double for guests and neighbors):
- 3 tablespoons grenadine
- 3 tablespoons Cointreau
- 2 tablespoons brandy
- 1.75 cups champagne
- Raspberries, apples, or other seasonal fruit
- Fill a small pitcher halfway with ice.
- Pour grenadine, Cointreau, brandy, and champagne over the ice.
- Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses.
- Garnish punch with raspberries, apples, or any other fruit in season.
Ingredients (per cocktail):
- 2 tsp sugar or rock candy syrup
- 6-8 mint leaves
- Club soda
- 1 lime, halved
- 2 oz light rum, good mixing rum; Cruzan White
- mint sprig for garnish
- Place the sugar, or rock candy syrup, the mint leaves, and a little club soda into a highball glass.
- Muddle well to dissolve the sugar and to release the mint flavor.
- Squeeze the juice from both halves of the lime into the glass. Roll the limes hard on a hard surface before cutting: more juice comes out.
- Drop one half of the lime into the glass.
- Add the rum and some ice.
- Stir well until the drink comes up in the glass.
- Fill the glass with ice cubes.
- Add the rest of the club soda.
- Garnish with the mint sprig.
Pisco Sour - A very popular summer drink, well known be anyone who's visited South America.
Pisco is a potent South American brandy with a storied history and a passionate following. Pisco is exported from both Peru and Chile, and both countries claim to be the original producers of the liqueur. Pisco is made from only certain varieties of grapes, which are fermented and distilled into a potent aguardiente. It is the essential ingredient in the now world famous cocktail, the pisco sour.
Ingredients (for 2 drinks)
- 1/3 cup white sugar
- (rock candy syrup may be used, or if available, Falernum)
- 1 egg white
- Aromatic bitters
- Place ice cubes, pisco, lime juice, sugar, egg white, and bitters in a blender
- Blend on high speed until finely pureed
- Pour into two glasses and garnish with an additional dash of bitters
It all began for the Sazerac cocktail in the early 1800's when Antoine Amedee Peychaud mixed Cognac with his Peychaud bitters. In 1859, the drink was the signature drink of the Sazerac Coffee House in New Orleans, where it received its name. The exact reason for the substitution of rye whiskey for the Cognac is unclear, but the whiskey base is used today. The cocktail also originally used absinthe, which although making a comeback, is difficult to find and can be substituted with Herbsaint, Pernod or Absente.
Ingredients (per drink):
- 3 oz rye whiskey (Bulleit, George Dickel, Templeton)
- 3/4 oz simple syrup (Rock candy syrup)
- Peychaud bitters to taste
- absinthe or absinthe substitute
- lemon twist for garnish
- Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
- In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
- Add the rye whiskey and ice to the bitters mixture and stir.
- Discard the ice in the chilled glass and rinse it with absinthe (or substitute) by pouring a small amount into the glass, swirling it around and discarding the liquid.
- Strain the whiskey mixture from the mixing glass into the old fashioned glass.
- Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.
Vanilla Vice – fresh and fruity; perfect for brunch!
Ingredients (per drink):
- 2 strawberries, muddled with 2-3 mint leaves
- 1 1/2 parts vanilla vodka
- 3/4 part agave nectar
- Muddle strawberries and mint in a shaker
- Add ice, vanilla vodka, and agave nectar
- Shake, and then strain into a highball glass over ice
- Garnish with more fresh mint leaves
Vieux Carre - pronounced voh- care-eh
This is a classic cocktail straight from New Orleans. It was Walter Bergeron who created this cocktail at the Hotel Monteleone in the 1930's, naming it after the French meaning "old square" which referred to the French Quarter. This is still one of the specialties of the establishment and sipping one at the spinning Carousel Bar is said to be a great experience. The Vieux Carre is a complex cocktail that doesn't look quite right on paper but is stunning when mixed well. Ingredients:
- 1 oz rye whiskey
- 1 oz Cognac
- 1 oz sweet vermouth
- Dash Peychaud's bitters
- Dash Angostura aromatic bitters
- 1/2 oz Benedictine
- Lemon twist for garnish
- Pour the whiskey, Cognac and vermouth into an old-fashioned glass half-filled with ice
- Add the bitters
- Add the Benedictine then stir four times with a silver spoon
- Squeeze the lemon over the drink then drop it into the glass