Spring has sprung, and there's no better way to celebrate the beginning of the season than with St-Germain. Made from handpicked elderflowers native to France, it makes an elegant addition whether you’re planning a romantic picnic for two or partying outdoors with friends. Its subtle flavor allows it to pair easily with complementary spirits. A classic celebratory pairing combines St-Germain with Champagne, but bartenders in Denver are using it with more than just bubbly. Vodka, gin, rye, rum, tequila and bourbon all play well with St-Germain. See Eater’s map of where to find St-Germain in and out of the bottle. À votre santé!
Hailed a hip LoHi joint, Root Down aims to connect the neighborhood to a dining experience in the same way ingredients are connected to food. Chef and proprietor Justin Cucci turned an old gas station into a restaurant, and though the decor is modern and fun with Cucci's craigslist and eBay finds, traces of the old grease shop can still be seen. The garage opens into a patio, and servers sport vintage mechanic shirts with their names. The playful menu emphasizes fresh and sustainable cuisine and pushes boundaries by bringing together flavors from around the world. The beverage program at Root Down is on point with the food, introducing guests to cocktails with creative energy and balance. Try the Pepper Blossom, made with vodka, St-Germain, jalapeno, basil, grapefruit and lemon juice. 
1 oz. vodka
1 oz. St-Germain
.75 oz. Jalapeno simple syrup
.75 oz. fresh lemon juice
.25 oz. grapefruit juice
fresh basil
Combine all ingredients in a cocktail shaker, add ice and shake vigorously. Double fine strain into a chilled cocktail glass and garnish with fresh basil. To make jalapeno simple syrup, combine 16 oz granulated pure cane sugar, 8 oz water and 4 jalapenos in a pot. Bring mixture to a boil, reduce heat and simmer for 15 minutes. Remove from heat and strain syrup into a heat-safe container.