Our Favorite Bar Programs in Colorado
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:
In the Denver-Boulder area, we love:
RECIPES TO ENJOY AT HOME
(Recipes make one cocktail)
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.
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
- 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.
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.
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.