Audio By Carbonatix
As Michelangelo discovered in the Sistine Chapel, creating an Italian masterpiece takes time. Mixing a great cocktail does, too — but the Limon Cello at Campo de Fiori is more than worth the wait. Poured from a glass decanter into a frozen shot glass, the Limon Cello mixes a simple syrup with grain alcohol in which lemon rinds have been soaking for at least six weeks. Traditionally poured as a nightcap, it’s meant to be slammed, not sipped: Although the potent, sugary-sweet concoction ($7) might taste heavenly, it can quickly land you in hangover hell. But Campo, the festive and famously loud Cherry Creek watering hole, hustles and bustles like the crowded streets of Rome and does not lend itself to contemplative cocktails. Instead, drinkers grab a tiled table in the bar (usually filled with Denver’s hottest see-and-be-seen crowd nibbling on fantastic Italian fare), raise their glasses, toast the night — and forget that morning will ever come. Salut!
