The drink: Absinthe has such a splendid, uninhibited history — inspiring Toulouse-Lautrec, Vincent van Gogh and Oscar Wilde — that it must be great, right? And more of it must be even greater, right? Wrong. For its Sazerac — known as a Shazzerac ($10) — Shazz pours on the absinthe,…
Blue drinks always remind me of a trip I took during college to Curacao, where they make, not surprisingly, Blue Curacao. Thank goodness I took that trip, because most drinks made with Blue Curacao are gross. This cocktail was an exception. Where am I drinking this blue martini that I…
I’m often looking for a place for a nosh, an espresso and possibly a little hair of the dog. The first two are easy, but the dog hair is tough — not because it’s not available at a myriad of places, but because I don’t want to be judged. At…
I was out with a client who needed food and a cocktail at 3 p.m. I figured I couldn’t possibly find a restaurant with decent food that would have any life at all. But when we walked into this restaurant, five fun people were at the bar and the owner…
Made correctly, a Sazerac is one of my favorite cocktails. Made incorrectly, it tastes like an absinthe bomb. Can you guess where I drank this shitty Sazerac that I review next week?…
I always knew Happy/Bitter Bar’s Mark Stoddard was driven, but I didn’t realize he wanted to take on the world. In New York City last Sunday, Stoddard, Todd Thrasher (Washington, D.C.) and Sean Hoard (New York) were all named Cocktail World Cup U.S. finalists. And in a week, Stoddard will…
I can’t believe I’m saying this, but as far as chain restaurants go, this one actually doesn’t suck. True, the raspberry mojito was sweet enough for my 16-year-old niece, and the martinis were a little on the small side, but, hell, it’s still more than I expected from a chain…
When a server tells me that a dish is spicy, I usually think that I’ll be disappointed, but just the opposite happened at my new favorite Saturday brunch spot. The chorizo served with the huevos rancheros actually made me grab for my water, something so exceedingly rare, that I reached…
A dark bar, a cute bartender and a BIG Manhattan are the only ingredients I need for a good night. And if the bartender hadn’t shaken my Manhattan, it would have been a perfect night, but alas, it seems that only a few of us know that a Manhattan should…
This may come as a huge surprise, but if I had to choose between having to give up alcohol or coffee, I’d probably give up alcohol. Its true! The only thing I love more than a frosty cold adult beverage is a steaming hot latte. The only hints that I’ll…
The drink: Maraschino Liqueur is nothing like the neon-colored cherries that came in your Shirley Temples. This multifaceted, very aromatic liqueur — one of the few liqueurs that is distilled — is a delicious retro spirit that many bartenders are wild about today. It dates back to 1821, when the…
It’s about time that Stranahan’s American Whiskey get the recognition it deserves. Yes, it’s a relatively young distillery — but young or not, Stranahan’s kicks ass. While the first year or so of production was a little hot, I’ve done a lot of “quality testing” of Stranahan’s and, in my…
In sales, they say that it takes five good impressions to overcome a bad first impression. I know this is true, because I have, on occasion and against all odds, made a lousy first impression — and have had to work hard to overcome it. And although I loved the…
Though I grew up south of Hampden (or, as we now refer to it, SoHam), I rarely go to SoHam other than for work or to see my mother at the Landmark. But this new restaurant may change that, because while I liked my pear mojito (pictured above), I’d also…
The Nightclub and Bar Convention & Trade Show (NCB) in Las Vegas in March is the one event that everyone in the industry feels they need to attend — or wishes they could. The show includes a cocktail contest called the Shake It Up Competition, in which 25 mixologists, who…
Tonight is the last night of Carnival, and if you’re looking for a way to join in the celebration without leaving the state, Jared Boller at TAG (1441 Larimer Street) has crafted a Rocky Mountain Caipirinha made with Cabana Cachaça, Colorado wildflower honey, Palisade peaches and lemon juice. “Inspired by…
First, Cherry Creek got Toast — a second outpost of the popular Littleton cafe that moved into the old Village Inn space at 222 Columbine Street last summer. Now, it’s apparently going to get Syrup. A new sign is up at 300 Josephine Street, in the spot that the Egg…
The photo above comes from a great bar. My friend calls it a dive bar, but to me, it’s just a bar-bar. It’s not fancy, and it doesn’t cater to hipster poseurs. Best of all, the bartender named Kathy was the nicest and best bartender I’ve ever had in a…
It must be difficult to leave a great job that you’ve had for seven years for a new job that lasts all of two days. But some things just don’t work out, like former Avenue Grill bartender Randy Layman’s move to Jonesy’s EatBar, which ended after one weekend. You might…
Salt occupies the corner that Tom’s Tavern, a no-frills burger joint, held down for forty years — but the similarities end there. Salt’s beautifully remodeled interior is made from mostly recycled and reclaimed materials gathered in Boulder, and shows that chef/owner Bradford Heap’s commitment to using local sources extends far…
Yes, I’m drinking a margarita, it’s not the weekend and the sun is still out. Why should that be a surprise? But the margarita was surprisingly good, especially since my expectations were so low at this bar within a fast-casual restaurant. And the reason it was so good? They make…
I know it’s a horrible thing to say, but I can’t stand going out with a man who orders a Cosmopolitan. Oh, whatever. You wouldn’t fault me if I said I couldn’t stand going out with a man who wears three-inch heels. Look, it’s just not manly. Order a vodka…
