I spent almost four years away from LUPEC Denver, living in Philadelphia (hello, LUPEC Philly!) and while there were many benefits to moving home, LUPEC is always at the top of my list.  I am inspired by my fellow members, with their passion, humor, wit, and creativity.  The atmosphere at a meeting is infectiously joyful, whether we’re planning an event, rating some truly lovely (or awful) cocktails, or just catching up on each other’s lives.

So here’s a toast to us, ladies of LUPEC Denver and our amazing adventures together! I can’t wait to see what the next seven years hold for us!

LUPEC's Pink Hooter Cupcake created by Big Fat Cupcake

Big Fat Cupcake created the LUPEC Pink Hooter, based on the Pink Lady cocktail. It’s a vanilla cupcake filled with pomegranate cream and topped with pink buttercream frosting and a cherry. It’s only $3.95, available Mon-Fri throughout April. It’s yummy! 10% of proceeds from the shop will go towards helping people with cancer who aren’t able to pay
their rent or mortgages.

Go get your cupcake!

129 Adams St
Denver, CO 80206
(303) 322-2253

For all of us in LUPEC, drinking responsibly is key to a good night.  Everyone handles it differently, depending on personal taste and the night: some take public transportation, ride bikes, or walk; others arrange a designated driver; others have just a drink or two at the very beginning, then stop consumption; it just depends.  And of course, the cab option is always an excellent one, but it can get expensive.

This year, the Colorado Department of Transportation wants to make the holidays safer for everyone.  They’ve teamed up with RTD, MillerCoors and the Colorado State Patrol to offer FREE cab vouchers from a variety of bars and restaurants in Denver, Boulder, and Colorado Springs.  Free!  Costing you zero dollars*!  There’s no reason NOT to take a cab at that point!

So remember as you celebrate the season that you’ll have a lot more to celebrate if you drink and travel safely.  And even if you’re not at one of the participating venues, make the right choice, and don’t drive if you’ve been drinking.

*Except a tip – I don’t think gratuities are included.

The truth is, while the Women’s Christian Temperance Union probably had the best of intentions, Prohibition had a somewhat opposite effect than the blissful freedom from moral corruption envisioned.  In fact, organized crime flourished as the bootleggers kept the booze flowing.  Finally, after thirteen years of speakeasies and bathtub gin, Prohibition was repealed on December 5th, 1933.

We here at LUPEC would like to point out the role of women’s groups and, eventually, women voters, in Prohibition.  The Women’s Christian Temperance Union demonstrated just how influential a group of women can be, even without the right to vote, while the  Women’s Organization for Prohibition Reform (WOPR) showed that ladies with the vote can do a whole lot more!

LUPEC recommends that you celebrate Repeal Day tomorrow by throwing one back (responsibly) and thanking the Women’s Christian Temperance Union for helping to create the jazz babies and flappers of the Roaring Twenties.  Need a place to imbibe?  Try these happy hour options:

• The Cruise Room was actually opened on December 6th, 1933, making it the perfect place to celebrate Repeal Day with a fabulous cocktail!
• Dazzle Supper Club features a great happy hour menu and fantastic jazz.
• The Cork House is another fantastic option, for those with a taste for grapes.

Cheers!

I hosted the most recent LUPEC meeting, La Bella Italia, based on drinks and food that I enjoyed on a trip to Italy this summer.  Though the drinks were fairly popular (and I will be posting about them in the next few weeks), the night’s clear winner was the bruschetta.

Here’s how I did it.

The mix:

1 28 oz can chopped tomatoes

1 oz package fresh basil

4 cloves of garlic

~3 tablespoons olive oil

~ 1/2 – 3/4 teaspoon sea salt (the kind you would put in a salt grinder – large crystals)

First, I drained the tomatoes thoroughly in a colander.  While this was going on, I threw the basil, garlic, and sea salt in the food processor together and processed it till everything was all chopped up into teeny tiny little bits – 30 seconds?  I added the olive oil, and reprocessed for a few seconds.

Post-olive oil, I added the tomatoes and reprocessed in pulses for a second at a time, just enough to chop the chunks a little smaller but not enough to puree it. It all sat and married together for a while, then was served on slices of baguette that were lightly toasted and rubbed with raw garlic.

Buonissimo!

Totally not mine, but basically what it looked like.

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