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Sips: TAG’s Snap Del Rio

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When I moved here from the desert, I welcomed the idea of dynamic weather—and there’s been plenty of it since I arrived. In addition to the snow and the cold, I’ve taken a particular delight in observing changing cocktail menus around town. Who doesn’t love a lemonade-vodka during the summer or an aromatic Scotch mid snowstorm? (Trust me: such pleasures are diminished when you reside somewhere that maxes out at a 40-degree temperature fluctuation.)

That being said, I don’t enjoy a seasonal menu focused only on whiskey-on-the-rocks-type drinks in the winter. It may be cold outside, but that doesn’t mean you can’t be creative. If you ever find yourself with the same concern, swing by TAG for their varied cocktail menu that offers something that will warm you up without being overpowering. Or you can make the Snap Del Rio—a recommendation from TAG bar manager Gerard Collier—at home.

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The drink (named after Broncos’ defensive coordinator, Jack Del Rio) combines whiskey, allspice and gingersnap liqueurs, bitters, agave syrup, and lemon juice. The flavor mash-ups of ginger and molasses, as well as lemon and bitters results in a lip-puckering cocktail that is both warming because of its spices, and refreshing because of its fruity profile.

You’ll need:

1 ounce Ritten House Rye Whiskey

½ ounce Snap liqueur

¼ ounce St. Elizabeth Allspice Dram

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½ ounce Agave syrup

½ ounce Lemon juice

2 dashes Fee Brothers Whiskey Barrel-Aged Bitters

Luxardo cherry

Directions:

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Combine ingredients, shake, and serve up in a coupe with a Luxardo cherry.

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