Whiskey might be a winter staple, but that doesn’t mean it should be forgotten during warmer months. While plenty of Denver spots feel the same, I specifically like Argyll Whisky Beer’s summer take on the spirit. The Uptown gastropub opened in June with a bar program overseen by certified cicerone and whiskey ambassador Ryan Conklin. The emphasis of Argyll’s booze selections, Conklin says, is well curated but affordable. Such is the case with house cocktails like the Tuck & Roll, a puckery-sweet, bourbon-based cocktail. The smash incorporates mint, raspberry, lemon juice, and 1792 Ridgemont Reserve Bourbon for a straightforward, yet aptly-summer drink.
Conklin, who spends a lot of time thinking about the complexities of whiskey and advising bartenders on how to use it, explains why he picked 1792 for the Tuck & Roll: “1792 isn’t too sweet [and it offers] a slight herbal characteristic that has great connectivity with the mint….It’s an incredibly well-made whiskey that allows us to produce great cocktails while keeping them priced approachably.” The Tuck & Roll is served in a rocks glass, with large, one-inch cubes of ice. “People who can’t drink whiskey neat should try it. It’s easier to take a risk with the words lemon, mint, and raspberry next to it.”
If you don’t have a chance to stop by Argyll before the cocktail menu changes, here’s how to make the Tuck & Roll at home.
Note: The above graphic shows the generic ingredients used to make the cocktail. Below is the exact recipe that Argyll bartenders follow.
2 ounces 1792 Ridgemont Reserve Bourbon
¾ ounce raspberry syrup*
¾ ounce lemon juice
6 leaves of fresh mint
Shake all ingredients together in a cocktail shaker, fine strain over ice into an old-fashioned glass, and garnish with a fresh sprig of mint.
*Made with equal parts raspberries and white sugar, blended and strained.
Follow digital associate editor Jerilyn Forsythe on Twitter at @jlforsyt.