1. Mix It: West End Tavern's Blueberry Lace

    02:21

    from 5280 magazine Added 407 2 0

    Mixologist Sage Swink from Boulder's West End Tavern creates a bourbon drink that is decidedly accessible and sweet, thanks to the addition of muddled blueberries, soda water, basil, and agave nectar.

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    • Streets of Denver

      06:54

      from 5280 magazine Added 484 1 0

      Stop motion compilation of Denver city streets. This will play at the event to help carry out our "Streets of Denver" theme for our bi-annual Single in the City event for 2011.

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      • Mix It: Interstate's Mint Julep

        02:45

        from 5280 magazine Added 553 1 0

        Just in time for the Kentucky Derby, Interstate's Joey Newman shows us how to make the famed mint julep. While a May tradition, the refreshing bourbon cocktail is ideal for sipping all summer long. Bonus: Don't miss Interstate's Derby party on May 1 with specials on mint juleps all day long ($5 buys you a julep with Early Time, while the $8 version features Woodford Reserve). 901 West 10th Ave., 720-479-8829, www.interstaterestaurant.com

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        • Mix It: LoHi Steakbar's Ginger Gimlet

          01:44

          from 5280 magazine Added 278 1 0

          It Takes guts—and finesse—to combine intense flavors like juniper-sweet gin and peppery-stong ginger for a well-balanced drink. But the skilled bartenders at LoHi Steakbar do just that by shaking fresh gin with lime juice, simple syrup, and muddled, fresh ginger for a beverage, served in a martini glass, that is unapologetically strong and sultry.

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          • Mix It: The New 1920s Cocktail at Colt & Gray

            03:07

            from 5280 magazine Added 580 1 0

            Head barman Kevin Burke mixes the New 1920s cocktail, which is essentially a rye Manhattan with an absinthe rinse. Careful measurements, lightly cracked ice, a prolonged stir, several dots of bitters, and a burst of orange flame prove that, here, technique is paramount. (By the way, this drink isn't on the menu, but Burke encourages you to order it anyway.) Did you know: The combination of a worldwide shortage of angostura bitters and the rise of the craft-cocktail movement has inspired many bars to make their own bitters, Colt & Gray included.

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            • Mix It: Cupid's Cocktail at the Squeaky Bean

              02:01

              from 5280 magazine Added 325 1 0

              Dan Guaydacan, a bartender from the Squeaky Bean www.thesqueakybean.net, shakes up the slightly spicy and sweet Cupid's Cocktail. This romance-worthy sip is a blend of Van Gogh Vanilla vodka, chai tea, Chambord, agave nectar, freshly squeezed lemon juice, and two skewered dates. (Available through Valentine's Day, and by special request.) 3301 Tejon Street, Denver, CO, 303-284-0053

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              • Faux Real

                04:27

                from 5280 magazine Added 479 0 0

                Babooshka salon gives us the skinny on the Nuggets' Chris “Birdman” Andersen's faux-hawk.

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                • Mix It: TAG's Guava Fizz

                  01:49

                  from 5280 magazine Added 203 0 0

                  Mike Henderson, bar manager at TAG Restaurant, kicks off our monthly Mix It video series by showing you how to whip up their Guava Fizz. This lusty blend of Plymouth gin, Orchid guava liqueur, fresh-squeezed lime juice, simple syrup, egg white, and soda should be on your top-sips list.

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                  • Mix It: Smoked Date Milk Shake from Jill's at St. Julien Hotel & Spa

                    02:54

                    from 5280 magazine Added 214 0 0

                    Watch staff at Jill's in the St. Julien Hotel & Spa blend smoked dates and vanilla gelato for an innovative and creamy treat. Bonus: Add one shot of bourbon for an adult twist on this nonalcoholic drink.

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                    • Mix It: How to use egg whites in a cocktail

                      02:15

                      from 5280 magazine Added 252 0 0

                      Mike Henderson, bar manager at TAG Restaurant, explains the secret behind many-a-great cocktail. The raw egg white

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