hollyandflora.com

I know I’ve referenced a lot about self-care this year, and it’s a concept you’ve probably heard a lot of buzz about in the media, as well. I find it so easy to just throw myself out of bed, slap on sunscreen, don my sunglasses, and get after the day’s chores, but that’s so unfulfilling. As the clouds gathered in the late afternoon yesterday, I gave our potted plants on the porch a little water and then gathered the essentials for a riff on one of my favorite classic cocktails, a summer-influenced Negroni — citrusy gin, gentian-forward Suze, and a favorite, new indulgence of mine, Vin d’Pampe Vermouth Rosé. I’ve been smitten with Samantha’s Vin d’Pampe Vermouth Rosé, a grapefruit-laced vermouth that is absolutely delicious on its own, subbed for regular vermouth in gin-based cocktails {like the classic Martinez}, or tossed with a splash of soda or sparkling wine.

I pretty much revel in that day’s festivities every day of the year, but I’m celebrating with you by sharing a couple bottles of wine that Steve and I enjoyed this past week. Steve and I couldn’t have chosen a windier day to plant our summer garden and paint the exterior of our house. When we moved out here to Paonia over a year ago, we didn’t have the time to plant or maintain even a simple herb garden. * on the nose  –  ripe strawberry, watermelon, gardenia, and rose, with hints of fresh thyme and wet rock * on the palate  –  crisp with bright acidity, boasting notes of red berries and ripe nectarine, dry on the finish with a silky mouthfeel * on the table  –  pairs perfectly with slow-roasted chicken, grilled spring vegetables, roasted peaches with cream, or falafel with tzatziki * on the eyes  –  palest of straw with green reflections * on the palate  –  crisp with medium acidity, boasting notes of white peach, lime zest, and ripe pear, with a lingering finish * on the table  –  pairs well with spicy, Asian-inspired dishes, roasted golden beets with chèvre {my personal favorite}, grilled shrimp, and summer stone-fruit salads

If you follow a few cocktail-centric Instagram accounts, you’ve most likely seen several riffs on the classic cocktail, The Last Word, popping up in your feed this week. The original specs on the cocktail call for equal parts gin, green Chartreuse, maraschino liqueur, and freshly squeezed lime juice. I have used celery bitters, I’ve juiced celery to drink on its own, and I’ve nibbled on the wilted garnish on many a Bloody Mary, but I had never incorporated the vegetable in a cocktail. This cordial experiment went exceptionally well, and it married magically with the yellow Chartreuse, lemongrass-infused gin, cucumber, and lime.