While our Washington roots grow deep, Courtney and I always jump at the opportunity to take a visit to New Mexico and visit the team at Gruet, one of our sister wineries. On our most recent visit, we took a drive fifteen minuets past the winery’s Albuquerque tasting room to the historic Los Poblanos Inn & Organic Farm. Like Browne, Los Poblanos has family at its core. Three generations of the Rembe Family have owned and helped operate Los Poblanos. Penny and Armin Rembe purchased the second half of the property and undertook a preservation plan to maintain the architecture, gardens, and open farmland over twenty years ago. With the help of their four children, Los Poblanos continues to thrive.
Los Poblanos is an ideal place to celebrate special events or just a wonderful weekend as the magic begins at the front gate. The charming grove of trees paired with the Sandia mountains and tons of lavender bring a sense of relaxation. When taking a stroll around the property, we were met with peacocks, alpacas, and wild game birds. Courtney and I were able to engage in a few quick games of cornhole before heading to the farm shop that houses an assortment of their proprietary seasonings and products, most with their signature, fresh harvested lavender.
The onsite dining, Campo, bings “farm-to-table” to a whole new level. It is clear the menu is carefully curated, and one of the highlights of our brunch was their iconic Lavender French 75. Highly floral, fruit and refreshing it was spectacular way to mark the occasion.
Truly, you are in a place all its own when you are at Los Poblanos. A great way to top-off a trip to the Southwest! Try the recipe below for a Southwest flavored afternoon!
Mix up a batch of Lavender French 75 cocktails:
Combine 6 ounces of Gruet Burt or Gruet Blanc de Noirs with 3/4 ounces of your favorite gin and 1/2 ounce of lemon juice with a 1/2 ounce of Los Poblanos Lavender Simple Syrup. Serve in flutes with a ribbon of lemon peel.
Want something for the kids? Make lemonade with Los Poblanos Lavender Simple Syrup and freshly squeezed lemon juice. Serve in a tall glass over ice, rimmed with Los Poblanos Lavender Sugar.