Continuing my tour of new Denver hotels, I had the good fortune of visiting Cherry Creek North’s Halycon, which opened in August 2016 and was the first new lodging property in this hip, high-end district to open in a decade, with more coming online in the near future.
—2 oz. Grey Goose La Poire vodka
—.5 oz. St-Germain elderflower liqueur
—.5 oz. lemon and lime sour mix
—.5 oz. pomegranate puree
—splash of Sprite
Add the splash of Sprite or any lemon/ lime soda to a chilled martini glass. Place the Grey Goose, St-Germain and sour mix in a shaker with ice and shake. Pour into the martini glass and add pomegranate puree, which will settle to the bottom to create a layered effect.
—1 oz. marshmallow vodka
—1 oz. Richardo’s Decaf Coffee Liqueur
—1 oz. cream
—graham cracker crumbs
Dip the rim of a martini glass in a shallow dish of chocolate syrup and then in a dish of fine graham cracker crumbs. Combine marshmallow vodka, Richardo’s Decaf Coffee Liqueur and cream in a martini shaker with ice. Pour into glass and garnish with toasted marshmallows.
—3 oz. bourbon, scotch or cognac
—2 tsp. confectioners’ sugar
—2 sprigs fresh mint —crushed ice to fill one widemouthed pint Mason jar or julep cup
Courtesy of T-Zero Lounge, St Julien Hotel & Spa
—2 bottles Plantation 3 Stars Rum
—1 bottle Dolin Blanc Dry Vermouth
—1.5 bottle Aperol
—1 bottle Pierre Ferrand 1st cru Cognac
Stir and age in an oak barrel for 1½ to 2 weeks.
—1.5 oz. Bison Grass Vodka
—1 honey crisp apple, juiced
—1 honey crisp apple slice for garnish
1. Pour Bison Grass Vodka over ice.
2. Run one whole honey crisp apple through masticator or juicer and pour apple juice over vodka.
3. Garnish with a honey crisp apple slice.
Courtesy of bittersweet, located in Denver’s Washington Park neighborhood.
—2 oz. mezcal
—3 house-made cherry halves*
—1 tsp. raw sugar
—3 dashes bitters
—.5 orange slice
1. Muddle fruit, sugar and bitters in an old fashioned tumbler (short cocktail glass).
2. Add mezcal and ice, stir several times, garnish with orange slice and serve.
—.75 oz. Monin cucumber syrup
—8-10 mint leaves
—1.5 oz. Hendrick’s gin
—.5 oz. St-Germain (elderflower liqueur)
—1 oz. lime juice
—splash Sierra Mist
—mint sprig and cucumber spear to garnish
1. Muddle mint and cucumber syrup.
2. Add gin, St-Germain and lime juice and shake with ice.
3. Pour into glass, and then top with a splash of Sierra Mist, mint sprig and cucumber spear.
—1.25 oz. Lillet Rose
—.5 oz. Bombay Sapphire East
—1 oz. lemon simple syrup*
—1 oz. bottled flat water
—splash Crème de Viollette
1. Add all ingredients into a martini shaker.
2. Stir and strain into a martini glass.
3. Garnish with an orange twist.
4. Serve and enjoy!
* Make lemon simple syrup by bringing 2 cups of water and 1 cup of sugar to a boil. Take off heat and add one cup lemon juice. Let cool and run through a strainer.