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This restaurant is the first place I take out-of-town guests who think Denver is fly-over culinary country. And while their shock over our incredibly good dinner was sweet, the bar’s new selection of fall cocktails was perhaps too sweet. The one above was made with Leopold Bros. Cranberry Liquor and Apple Whiskey with a splash of soda; my favorite not-too-sweet-drink was made with Jim Beam, Domaine de Canton ginger liqueur and ginger beer.
Guess where I’m drinking … and, after the jump, eating?
