Tonight: Frasca Food & Wine hosts Death's Door cocktail dinner

Over the past five years, Death's Door has amassed a national following for its line of spirits. Some of those fans are locavores or sustainability advocates, who applaud the company for making small-batch gin, vodka and whiskey using all local -- and many organic -- ingredients from Washington Island, Wisconsin,...

By Laura Shunk

January 26, 2011

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Over the past five years, Death's Door has amassed a national following for its line of spirits. Some of those fans are locavores or sustainability advocates, who applaud the company for making small-batch gin, vodka and whiskey using all local -- and many organic -- ingredients from Washington Island, Wisconsin, in addition to earth-friendly distilling practices. Others just like the taste of the highly botanical gin, the smooth vodka or the racy white whiskey.

The spirits are only available in a handful of bars and restaurants in the state, but tonight at Frasca Food & Wine, the line-up will be showcased with both the Death's Door founder, Brian Ellison, and award-winning cocktologist Peter Vestinos on hand to geek out.

The Frasca event will feature a welcome reception and a four-course dinner in the private dining room, to provide both intimacy and educational opportunities. This isn't a formal class, but Vestinos will make the cocktail pairings throughout dinner, answering questions and divulging tips. And Ellison will be around to answer questions about his spirits and their effect on local agriculture on Washington Island.

The dinner costs $100 (including cocktail pairings) and starts at 6:30 p.m. Make reservations by dialing 303-442-6966.

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Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.

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