The gradual rise and fall of Bishop’s Lodge Road, as it winds towards Tesuque, is as sensual and lyrical as a road can be. The views of the Jemez to the left and the Sangre de Cristos to the right only add to the pleasure. So does the knowledge that one will shortly turn off onto the drive of the Auberge at Bishop’s Lodge for a drink and a nibble at SkyFire, the Auberge’s bar, and restaurant. Completing our work on this debut issue of TABLE Magazine New Mexico has been a journey, and we’re looking forward to a libation.
More on the Sangre Sunset
One of us chooses the Sangre Sunset, a concoction of blueberry lavender vodka, aperol, lime, vermouth rosso, and also grapefruit juice. Another one of us sips at the delicate smokiness of Ilegàl Mezcal with one cube and a slice of orange. The others go for a margarita variation and a prickly pear Collins. Yes, we take a sip from each other’s drinks. Though, we are each happiest with the one we chose for ourselves. Yes, we are very happy indeed to be in this lovely bar, celebrating something wonderful and toasting what we hope is a future as vibrant and bright as the sunset sky over SkyFire’s terrace. Here’s to a great summer for everyone.
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Sangre Sunset Cocktail Recipe
Description
Tangy, sweet, and a bit botanical.
Ingredients
- 3/2 oz of blueberry lavender vodka
- 3/4 oz of Aperol
- 3/4 oz sweet vermouth
- 3/4 oz grapefruit juice
- 1/4 oz lime juice
- Optional spring of lavender garnish
Instructions
- Mix all ingredients in a shaker with ice and strain into a coupe glass.
Recipe by Skyfire at Bishop’s Lodge
Photography and Styling by Tira Howard
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