Congratulations to Caroline Clark, the beverage and hospitality director at One MICHELIN Star The Wolf's Tailor and the 2023 MICHELIN Guide Colorado Exceptional Cocktail Award Winner presented by Basil Hayden! As Director of Beverage and Hospitality for Brutø and The Wolf's Tailor, we wanted to get the dish from Clark herself on the deliciously refreshing cocktails (as well as the non-alcoholic beverages) at the One Star. Cheers!
What are you drinking these days?
Fresh, red wines from the most thoughtfully farmed vineyard sites! Lately I can’t get enough of the young producers from the Central Coast of California like Amevive, Outward, Emme, and Margins. I also love exploring small production distillates of Mexico while being mindful of the sustainability challenges in the region.
Favorite non-alcoholic drink?
Dry Storage in Boulder makes a thyme lime espresso tonic that I cannot quit—no better afternoon pick-me-up! I am also a big fan of the movement towards flavorful adaptogenic beverages like the CBD line from Dram Apothecary or functional herbal blends for mixed beverage use, like 3 Spirit.
How have your cocktail tastes changed over the years?
I don’t fear sugar content like I used to. Where once I desired only high octane, no-nonsense cocktails that were the purest expressions of spirits, I currently find myself more focused on seasonal produce, ferments, and other scratch ingredients to create balanced and food-friendly cocktails. That being said, I'll always veer towards higher acidity beverages when it comes to personal preference.
What’s the biggest misconception about mixology or cocktails in general?
Making drinks is a flavor and hospitality act first, but I think many people are distanced from the significance of cocktail ingredients as agricultural products. I believe recognizing that is crucial, as it links spirits to broader environmental, historical, and social contexts. The production of spirits involves farming practices, land use, ecosystems and biodiversity, labor, and local communities of people. In global history, the industry has caused harm in many regions. While I want us all to enjoy the earthly pleasure of sipping on a delicious and excellently crafted cocktail, I also hope to encourage folks to explore the world of craft beverages and all of its nuances with a curious, critical, and open mind. The choice of products selected for the back bar can have a major impact when vetted intentionally for social and environmental footprint.
What’s your ideal meal and pairing?
I’ll never stop dreaming of yakitori right off the charcoal grill with a hip bottle of savory, mineral-smacked Jura white like Overnoy-Crinquand Old Vine Chardonnay or Labet “Les Champs Rouges”. Yum!
Hero image: Jeff Fierberg/The Wolf's Tailor
