In Stacey Brugeman’s October review of Lower48 Kitchen, she noted the lengthy qualifications of co-owner Mario Nocifera and chef and co-owner Alex Figura. The same finesse that landed the Ballpark eatery on our 2014 list of Denver-Boulder’s Best Restaurants is found behind the bar. First-time bar manager Brandon Brough tended bar in Breckenridge for 10 years before heading back down the mountain to work with Sean Kenyon at the Squeaky Bean, and then Old Major, before leaving to run the show at Lower48.
The 40-year-old manages a staff of three and works closely with Figura and pastry chef Brittany Campbell to match what’s on the plate. Brough also cleverly names his cocktails with nods to Lower48’s Industrial Revolution-esque decor and atmosphere. The Rosie the Riveter, an airy, vodka-based drink named after the iconic figure from World War II, is a great example of Lower48’s ode to Americana. Sip on the easy-drinking slightly frothy and fruity delight and enjoy the conversation it sparks about U.S. history—or maybe just how Brough draws those little red hearts so perfectly.
Note: The above graphic shows the generic ingredients used to make the cocktail. Below is the exact recipe that Lower48 Kitchen bartenders follow.
1 ½ ounce Hangar One Mandarin
1 ounce The King’s Ginger Liqueur
½ ounce lemon juice
1 egg white (about 1 ounce)
1 dash Peychaud’s Bitters
1 dash orange bitters
Combine all ingredients in a cocktail shaker. Shake and double strain into a coupe glass. Use drops of Peychaud’s bitters and a toothpick to create the tiny, red hearts that garnish the drink.
Follow digital associate editor Jerilyn Forsythe on Twitter at @jlforsyt.