Sweater Weather Swizzle

Most transformations take time. I’d venture to say that the good ones — the lasting ones — require more than just a hasty turnaround. The unavoidable twists, the unexpected detours, the disciplined repetition and the countless do-overs not only contribute to forging character or building a great brand, but they also almost always yield more interesting stories in the process.

I recently got to taste Stillbound pommeau, which is Shawn Larson’s latest project, and I was really impressed. Larson was the longtime cidermaker for Big B’s in Hotchkiss and is currently owner and brewer for both Chrysalis Barrel Aged Beer and Paonia United Brewing Company. Stillbound is built on a simple conviction: the best moments aren’t rushed.

WHAT IS POMMEAU?

Pommeau is an apple-based aperitif that originated in the Normandy region of France. It is made by pressing fresh apple juice, blending it with apple brandy and aging it in oak, resulting in an aromatic orchard drink that’s richly textured, complex and bright, oftentimes showing notes of vanilla, caramel and baking spices. Stillbound’s pommeau is patiently aged in freshly emptied bourbon barrels at altitude in Hotchkiss for a minimum of two years. While it’s versatile in a cocktail, it’s also just right when served neat or over ice.

This pommeau-forward cocktail is one that stretches out all that summer gives generously: slow-ripened fruit, rich honey and zesty lemon. Combine those with the spice and intensity of fresh ginger, and the resulting cocktail tastes like the best apple pie you’ve ever had.

SWEATER WEATHER SWIZZLE

1 1/2 ounces Stillbound pommeau
1 1/2 ounces fresh apple juice
1/2 ounce Montanya Oro Rum
1/2 ounce Storm King Distilling Co. Colorado Straight Rye Whiskey
1/4 ounce ginger-honey syrup (see notes)
1/4 ounce freshly squeezed lemon juice
2 dashes DRAM “Hair of the Dog” aromatic bitters
Fresh or dehydrated apple slice, thinly cut

1. Prep your cocktail glass with ice and set aside. If you can source pellet ice, it’s a fun touch that feels like you’re still holding onto summer.
2. In a mixing tin, combine all of the ingredients, except the apple slice.
3. Add ice and shake well. Strain into the prepped cocktail glass and garnish with the apple slice, topping off with more pellet ice if desired.

GINGER-HONEY SYRUP

1 cup local honey
1 cup water
1 cup fresh ginger, peeled and coarsely chopped

1. In a small saucepan, combine all three ingredients. Over medium heat, bring the mixture to a low boil and simmer for five to seven minutes, letting the heat soften the ginger and infuse the honey syrup.
2. Remove from heat and let completely cool to room temperature.
3. Strain the solids through a fine-mesh strainer and store the syrup in the fridge for up to two weeks.

This ginger-honey syrup yields a little under two cups. Use any leftover syrup on pancakes or waffles, in stir-fry dishes or in drinks that would benefit from a spicy kick.

Pommeau as a Gift

Pommeau was always the bottle Shawn Larson would bring to dinner parties or give as a Christmas gift because people had never tasted anything quite like it. In his tasting room, customers would often ask, “How long does it last once it’s open?”

“That night,” he’d jokingly answer. “Not because it goes bad, but because once people start sharing it with friends, it’s hard not to finish the bottle together.”

Originally published in the fall 2026 issue of Spoke+Blossom.