The Spruced Collins

To make the Spruced Collins, fill a tall Collins glass with:

  • Ice
  • 1½ ounces of CapRock Organic Dry Gin
  • ½ ounce of fresh lemon juice
  • ½ ounce of Leopold Bros Three Pins Alpine Herbal Liqueur
  • 1 teaspoon of agave nectar
  • Top with 3 to 4 ounces of club soda
  • Garnish the Spruced Collins with a lemon wheel and a cinnamon stick

Concocted by Mark Stoddard, manager of the Bitter Bar in Boulder, this drink puts a Colorado twist on the classic Tom Collins. This cocktail has an distinct alpine flavor and a local connection to the mountains. Stoddard recommends using CapRock Organic Dry Gin from Hotchkiss, Colorado. “Even if you think you don’t like gin, you’ll like this light, fruity and refreshing style, distilled with a few different species of local apples.

Stoddard’s version of the Collins also calls for his favorite après ski ingredient: Three Pins Alpine Herbal Liqueur. “Three Pins is a telemark skiing term and an amazing herbal liqueur produced by Leopold Bros in Denver,” says Stoddard.

It’s made from a special blend of alpine herbs, botanicals and flowers from the Rockies. He claims it’ll even help treat altitude sickness.

—Jen Laskey


The number of kitchen experiments it took Boulder athletes Jasmine Oeinck and Brandon Bailey to nail the recipe for Red, White, and Blueberry, their best-selling flavor of Bulumu Granola. (Coincidentally, also the number of kilometers in an Olympic distance triathlon). The pair founded Bulumu in 2010, inspired by the need to munch tasty fuel before, during and after outdoor adventures, without being forced to consume sketchy ingredients like the GMO canola oil found in most supermarket granola brands. As for the name, well, it’s a term of endearment between Oeinck and her mother when signing off of email—bye you, miss you, love you. Find it in Boulder at Lolita’s Market, Lucky’s Market, Alfalfa’s, the Flatirons Athletic Club and Rally Sport or in Niwot at the Niwot Market. Or order a bag online at