In·di·an sum·mernouna period of unusually dry, warm weather occurring in late autumn.“As well as being warm, the atmosphere during Indian summer is hazy or smoky, there is no wind, the barometer is standing high, and the nights are clear and chilly.”
According to the Old Farmer’s Almanac this is the perfect description for early fall in Colorado. Up in the High Country the leaves are starting to change to gorgeous reds, yellows and oranges. But down here on the Front Range, the green leaves are still holding on strong.
Our outdoor patios are in full use even as the days get shorter. We are savoring as much time as we can outside before the cold comes in a few short weeks.
The new bar is installed and ready to “rock”, for lack of better words! It is a Cherokee stone from the Rock Garden in Fort Collins, and was a beast to move. Needless to say it isn’t moving any time soon.
We are also enjoying our nights out on the deck watching the kids play on the lawn as the sun sets over the Rockies.
One of the the things I have gotten good at lately is using up the last of summer’s sweet offerings. The kids are devouring as much watermelon as possible. Watermelon salsa, salads with feta, and agua frescas are all regulars on our weekly menu. But, one of my all-time favorite recipes to make are watermelon mojitos. I can’t think of a better way to use up all of the excess mint flourishing in the garden right now, and locally made rum makes the drink just that much better.
Last night I had the opportunity to visit the CopperMuse Distillery here in town, and briefly meet the owners. After we sat down I honestly had a hard time choosing which drink to order. All of them seemed wonderful. Garden favorites like strawberries, cucumbers, lavender, and even a Bloody Mary with pickle juice were all calling my name. Side note: I am not a huge fan of cold tomatoes. But after a sip of their Bloody Mary I was sold! I finally decided to put aside my beloved mojito in favor of trying their vodka in a peach cocktail. Needless to say it was amazing. All of the flavors mixed together complemented the liquor perfectly.
A great night with long time friends over delicious cocktails. I absolutely love that I am able to see where my food and drink come from. It is a wonderful reminder of all the local businesses we have here in town. As a local small business owner myself it makes me feel good to support others in their adventures!
Before I go, I’ll leave you with my “go to” recipe for Watermelon Mojitos.
Prep Time: 5 min
2 cups watermelon
12 mint leaves (or more if you like mint)
1 cup ice
2 oz CopperMuse Silver Rum
1 lime, cut into wedges
7-up soda (can substitute club soda or Sprite, whatever your little heart desires)
watermelon, lime, and mint for garnish
To a shaker, (I love my Mason Shaker,) add watermelon, mint ice, and limes wedges and muddle crushing the ice and lime to release flavors.
Add rum and shake.
Fill glasses with ice and pour half full with watermelon mixture. Finish filling glass with 7-up and stir to combine.
Garnish with watermelon wedge, mint stem and or lime wedge to make it look pretty.