Laissez le bon temps rouler with Dazzle’s Sazerac

With Mardi Gras coming next week, people of all kinds and creeds are searching for a way to celebrate without slipping into bejeweled, beaded hell. Fat chance. You’re one of those souls whose skin takes on a ghostly pallor when you’re dressed in purple, gold and green? You habitually cower…

Beer calendar: Quads, sours and bocks are all a blessing

Odell Brewing takes pride moving slow, and in expanding at a reasonable, measured pace — which is why the Fort Collins beer makers was so deliberate last week in announcing that it would enter the Texas market — the company’s first new state in two years. To help out, Odell…

CapRock Farm Bar at the Source will pour its last drink on Friday

Six months ago, in September, Lance Hanson was mingling with crowds and enjoying a cocktail made with CapRock organic gin — his gin — at the Source; it was the first night that CapRock Farm Bar was pouring cocktails, and Hanson, the founder of Peak Spirits, the Hotchkiss-based distillery under…

Pink elephants and Palomas at Los Chingones

The name Los Chingones — “The Badasses,” more or less — suggests that Troy Guard’s new restaurant is populated with tequila-slamming roughnecks. Yet its paloma, a tequila drink made with pink grapefruit and soda, is not exactly chingón, shall we say. The gentle yet addictive paloma has single-handedly caused my…

25 things you never knew about Michael Reilly, bartender at the Matchbox

As Westword’s Ask the Bartender columnist, I’ve talked with many bartenders for Cafe Society’s “Behind the Bar” series, posing numerous questions to Denver’s top bartenders…and often receiving the same answers: “I love chartreuse,” or “I’m really into smoked cocktails/barrel aging/bottled cocktails.” See also: A bartender by any other name…is still…