drink local

Our Favorite Bar Programs in Colorado

By | January 30, 2016
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We love a good imported spirit as much as the next guy, but the following restaurants and bars have won us over for their support of Colorado distilleries, combined with thoughtful, skillfully executed cocktail lists that change with the seasons.

In Aspen, check out:

Justice Snow’s
Jimmy’s American Bar
Grey Lady
Chefs Club

In the Denver-Boulder area, we love:

Mercantile Dining & Provisions
The Cooper Lounge
The Kitchen
Williams & Graham
OAK at Fourteenth
The Bitter Bar
Frasca Food & Wine


(Recipes make one cocktail)

Six Chair

By Kelley Slagle

  • 1½ ounces Breckenridge Bourbon
  • ¾ ounce grapefruit juice
  • ½ ounce Lillet Rouge
  • ½ ounce St-Germaine Elderflower Liqueur
  • Rosemary sprig

Add first 4 ingredients to a cocktail shaker, add ice. Shake briefly to combine and chill. Strain over ice in rocks glass. Garnish with a rosemary sprig.

Winter’s Dance

By 10th Mountain Whiskey & Spirit Company

  • 1½ ounces Colorado Clear Mountain Moonshine
  • ½ ounce pomegranate juice
  • ½ ounce honey simple syrup
  • ½ ounce Canton Ginger Liqueur
  • Prosecco
  • Pomegranate seeds

In the same order as above, add the first 4 ingredients to a champagne flute. Top with prosecco and garnish with 3–4 pomegranate seeds.

Harvest Apple

By Molly Briggs

  • 2 ounces Woody Creek Vodka
  • 2 ounces apple cider or Simply Apple
  • ¼ ounce pure maple syrup
  • 2 dashes Angostura bitters
  • Pumpkin pie spice

Add first 4 ingredients to a cocktail shaker, add ice. Shake and strain over ice in rocks glass. Sprinkle with pumpkin pie spice.

Pat Sage Act

By The Kitchen, Denver

  • 1 ounce CapRock Gin
  • 2 tablespoons Strongwater Peach-Rose Shrub
  • 1 tablespoon fresh lime juice
  • 3 muddled sage leaves

Add all ingredients to a cocktail shaker, add ice. Shake and strain into a coupe glass. Garnish with a fresh sage leaf.

Colorado Winter

By Dante Reesman, Justice Snow’s

  • 1½ ounces Dancing Pines Gin
  • ½ ounce Leopold Bros. Three Pins Alpine
  • ¼ ounce lemon juice
  • 1 ounce green cardamom simple syrup
  • 1 ounce egg whites
  • Finely ground black pepper

Combine everything except pepper. Dry shake, wet shake, fill a coupe glass to the brim. Top with pepper. Use a blow torch to lightly toast the pepper.

Article from Edible Aspen at http://edibleaspen.ediblecommunities.com/drink/our-favorite-bar-programs-colorado
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