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Adam Larkey

The Scoop on Denver's Bottled Cocktail Scene

Bars around town are starting to bottle their cocktails. Here are the details on the trend.

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| Adam Larkey

A little magic in a bottle is what some of Denver and Boulder's best bartenders are bottling up. The show of shaking, stirring, or tweezing garnishes on top of a fancy cocktail is not what these new drinks are about. Pre-batched and bottled cocktails are simply expertly mixed drinks ready to be popped and served tableside. They simplify the job of the bartenders during service and offer guests both consistency and novelty. Bottled cocktails can be carbonated in house but that is not a requirement.

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Note: Restaurants on this map are listed geographically.
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Frasca Food and Wine

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Bartender Allison Anderson recently unveiled the "Blush and Glow," at the award-winning restaurant in Boulder. This bottled cocktail is made with tequila, Aperol, hibiscus tea, Cocktailpunk smoked orange bitters and orange cinnamon syrup.

OAK at fourteenth

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Bryan Dayton, owner and bartender at Oak, recently added the bottled "Peruvian Cup" to the offerings. This cocktail fuses Cesar Pisco, Pimm’s #1, pineapple, lime and fresno chilies for a zesty kick in a bottle.
Restaurateur Frank Bonanno's flagship restaurant is now offering the bottled "Masculine Weil’s." The drink, created by bartender Austin Carson, is a sweet meld of Aperol, Campari, Robert Weil “Tradition” Riesling.
The "Jop Jop" is a fun, new way to enjoy a special punch. Ace house bottles and carbonates this blend of Leopold Bros. American Small Batch Whiskey, Mekhong Thai Spiced Spirit, oolong tea, lemon juice and cane sugar. The drink is sold by the liter and recommended for you and 2 to 5 of your closest friends.

Frasca Food and Wine

Bartender Allison Anderson recently unveiled the "Blush and Glow," at the award-winning restaurant in Boulder. This bottled cocktail is made with tequila, Aperol, hibiscus tea, Cocktailpunk smoked orange bitters and orange cinnamon syrup.

OAK at fourteenth

Bryan Dayton, owner and bartender at Oak, recently added the bottled "Peruvian Cup" to the offerings. This cocktail fuses Cesar Pisco, Pimm’s #1, pineapple, lime and fresno chilies for a zesty kick in a bottle.

Mizuna

Restaurateur Frank Bonanno's flagship restaurant is now offering the bottled "Masculine Weil’s." The drink, created by bartender Austin Carson, is a sweet meld of Aperol, Campari, Robert Weil “Tradition” Riesling.

Ace

The "Jop Jop" is a fun, new way to enjoy a special punch. Ace house bottles and carbonates this blend of Leopold Bros. American Small Batch Whiskey, Mekhong Thai Spiced Spirit, oolong tea, lemon juice and cane sugar. The drink is sold by the liter and recommended for you and 2 to 5 of your closest friends.

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