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Montana Made: Pintler Punch

The “A” in August must stand for “arid” because it’s the driest month on a Montana ranch resort. Ranchers don’t complain because the weather is ideal for cutting, raking and baling hay.

The Ranch grows and harvests hay for our herd of longhorn cattle and horses

Soon we’ll be celebrating our all-inclusive Autumn Harvest Weekend and thinking about the fall colors, but for now, steady hot temperatures have us thirsty, conjuring up visions of the watering hole. Just like the best dude ranch vacations, the summer cocktail is all about balance—between salty and sweet, bubbly and still.

When six o’clock rolls around, Ranch guests head to The Great Room in the Granite Lodge to relax after a day of horseback riding , archery or hiking Montana trails. Cocktail connoisseurs may wonder what the world’s only Forbes Travel Guide Five-Star luxury guest ranch serves parched guests. Our bartenders craft drinks to taste, but we also offer seasonal drinks that use herbs from Chef Drage’s garden, syrupy stone fruit and foraged berries.


Here’s one of this year’s favorites—the Pintler Punch, named after the Pintler Mountain Range near The Ranch’s southern border.

Pintler Punch

1 orange slice
4 basil leaves
1 ½ oz. peach-infused bourbon
Juice from half a lemon
2 oz. iced tea
¼ oz. agave nectar

– Fill a rocks glass with ice.
– Muddle the orange slice and three basil leaves in your cocktail shaker.
– Add peach-infused bourbon, lemon juice and iced tea.
– Measure ¼ oz. agave nectar, or 1 ½ tsp.
– Cover the shaker and give it all you’ve got. Strain over ice and garnish with a basil leaf.
* To serve straight up, add ice to the glass and shaker. Toss the ice from the glass before you strain the cocktail.

For your next drink, try a “Whisky Ditch.” This local Montana favorite is just quality whisky irrigated with a little water and served up or on the rocks. The blog also features summer recipes for the Flathead Cherry Ranch Rickey and the Huckleberry Bear Trap.