• Shaken & Stirred - Creative Cocktails Ideas & Trends

    POSTED December 22, 2016
  • Shaken & Stirred - Creative Cocktails Ideas & Trends

    POSTED December 22, 2016
  • Shaken & Stirred - Creative Cocktails Ideas & Trends

    POSTED December 22, 2016

With visions of holiday cocktails dancing in attendees’ and planners’ heads this time of year, we asked a few of Denver’s many great restaurants about where trends are headed for 2017 and for glimpses of what they are shaking and stirring.

Trends & Drink Recipes

SOL Mexican Cocina - Mezcal is really taking off and will continue to do so in 2017. It is especially well received in Colorado and even more so as the weather gets colder. Additionally, we are seeing a trend in Mexican comfort drinks like horchata that are being used in cocktails like SOL’s Horchata Martini. SOL offers the martini year-round, but it is popular in the winter months. For December, SOL also is serving up a Pomegranate & Cinnamon Margarita.

Horchata Martini – Housemade traditional Mexican horchata shaken and strained with black tea-infused Don Julio Reposado tequila and 1921 Crema tequila and dusted with cinnamon

Pomegranate & Cinnamon Margarita – Don Julio Blanco Tequila, mezcal, lime juice, agave nectar and Pom juice served with a fresh cinnamon rim on the glass and topped with pomegranate seeds

Ocean Prime - We see a lot of darker spirits being consumed in the colder months, like The Whiskey Clover. Around the holidays we sell a lot of bubbles. Our New Year’s Eve cocktail is the Prime Sparkler, and the Berries & Bubbles is a very festive holiday cocktail.

The Whiskey Clover – Gentleman Jack Whiskey, Hennessy VS, honey water, hand-squeezed lemon and orange

Prime Sparkler – prosecco, grenadine, house made sour mix, orange bitters

Berries & Bubbles – Belvedere Citrus Vodka, marinated blackberries, house made sour mix, Domaine Chandon Brut

Uncorked Kitchen – For a new twist on holiday cocktails instead of plain simple syrup, use a sugar reduction or gastrique (syrup made with sugar and vinegar) with a funky fruit flavor to add a twist to a classic cocktail such as a Blood Orange Cosmo or a Pomegranate Manhattan. At Uncorked Kitchen’s Wine Bar, we have a new cocktail called Stoned Fruits, creating a double-entendre for the Stoned name that is based primarily on pit fruit flavors.

Stoned Fruits - Local peach bourbon, apricot brandy, apple cider syrup reduction, splash of absinthe for aromatics.

Eggnog with a Twist

Eggnog Crème Brûlée Martini – vanilla vodka, Frangelico, Grand Marnier and eggnog. The Inverness Fireside Bar & Grill

So Snoggy Nog – rum, Creme de noyaux and eggnog topped with cappuccino foam. Amante Coffee

Upside the Noggin – Plantation Five Year Rum, Plantation Dark Rum, Germain-Robin Brandy, Monkey Shoulder Scotch, whipping cream, whole egg, vanilla ice cream and nutmeg. Baur’s Restaurant and Listening Lounge

The Centers for Disease Control and Prevention on Sunday recommended that all gatherings of more than 50 people be cancelled or postponed for the next eight weeks, in order to prevent the spread of the novel coronavirus, COVID-19. The recommendation covers events like parades, concerts, festivals, conferences, sporting events, weddings and more.


These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

1. What are you looking forward to the most in your new role?


Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.