A Guide to Drinking at Steuben's
Denver’s spot for revamped comfort food features a diverse cocktail menu
Part trendy retro diner, part hipster bar scene, Steuben’s Food Service is the place to be for updated comfort food and a cutting-edge drink menu. Food and drink are expertly intertwined in this homey restaurant in which the bar selection is equally impressive as the innovative southern menu. Denver Magazine’s 2010 Mixologist of the Year, Randy Layman, has upped Steuben’s reputation for high-caliber cocktails after joining the team almost two years ago. Layman took over for original bar manager Sean Kenyon, who pioneered the original drink menu at Steuben’s, but has since left to co-open his own popular Denver speakeasy, Williams & Graham.
With a mile-long drink menu and so many signature specialties, it’s hard to know what to order. We've rounded up the most notable selections from the Steuben’s bar:
The Taipei Fizz: Layman has jazzed up the joint with new additions to the bar menu, like his signature Taipei Fizz. It's made by shaking together Boca Loca Cachaca, fresh lime juice, simple syrup, coconut, Angostura Bitters and an egg white together, then straining and topping with soda water and a lime. The Fizz's fruity flavors make it a perfect choice for beating the summer heat.
Boozy milkshakes: They’re the newest addition to the joint’s dessert menu, just in time for the summer. The two emerging favorites are The Double Double, aptly named for the duo of malt whiskey and malted milk, and The Strawberry Sunset, a strawberry shake boozified with Campari and Solerno. These frozen delicacies will be served during all opening hours, so there’s no excuse not to try one.
The Barrel Aged Martinez: The bartenders at Steuben’s have become known for taking matters into their own hands. What makes this cocktail made with gin, sweet vermouth, Leopold Brothers maraschino liquor, and bitters so unique is that it’s aged. The concoction sits in wooden casks behind the bar for about eight weeks and is tasted periodically before it is bottled and served on site. Rather than rely on the unappealing traditional maraschino cherry garnish, Steuben’s takes a homemade approach by marinating their cherries in rye.
The Ruby Punch and Scorpion Bowl: You might consider bringing a group to Steuben’s groovy happy hour and trying one of the family-style punches served middle-school dance style in a large glass fishbowl. Steuben’s Ruby Punch serves four to eight, and the Scorpion Bowl, a tropical rum-based punch, serves two to four.
The Bloody Mary: True to Steuben’s style of putting a spin on an old classic, you can order your Bloody Mary with bacon-infused vodka if you’re looking to shake up your classic brunch booze.
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