Gracie Moody of Two Arrows Coffee & Bar

Cocktail Recipes for the Season

Gracie Moody, a Pittsburgh native, moved to Vail in 2020 looking for a better ski season. She started her career in the service industry at a country club in 2013 and has since worked her way from a high-volume, riverside bar to a craft cocktail bar in the heart of Vail Village. Since working at Two Arrows, she has expanded her knowledge of spirits, amaro and the craft of creating cocktails.

gracie moody

Photos courtesy of Two Arrows.

In a recent research and development trip to Oaxaca, Mexico, Moody came to truly understand the meaning of mezcal. Traditionally, mezcal is remembered by the celebration and who it was shared with, as opposed to specific tasting notes. The Maizarita drink was created with the intention of cultivating a memorable experience.

The Maizarita and zero-proof Stone Fruit Spritz are two favorites at Two Arrows this season, inspired by talented friends in the kitchen and local ingredients.



  • 1 oz reposado tequila
  • 1 oz mezcal
  • 1 ¼ oz Olathe corn purée (two part corn to one part water, blended and strained)
  • ½ oz lime juice
  • ¼ oz ancho reyes
  • ¼ oz creme de cacao
  • ¼ oz simple
  • ¼ oz fernet


  1. In a mixing tin, combine the tequila, mezcal, corn purée, lime, ancho reyes, crème de cacao, simple syrup and fernet.

  2. Add ice, shake well and strain into a chilled glass over new ice.

  3. Garnish with lime wedge.

Stone Fruit Spritz Zero-Proof Cocktail


  • 1 ½ oz stone fruit puree (peach and nectarine)
  • ¾ oz lime juice
  • ⅔ can of coconut condensed milk
  • Top with Dram lemongrass CBD soda


  1. To create the stone fruit purée, dice, blend and strain peaches and nectarines.

  2. In a mixing tin, combine the purée, lime juice and coconut condensed milk.

  3. Add ice, shake well and strain into a chilled glass over new ice.

  4. Top with CBD soda.