Garnish Games isn’t about those delicate sprigs of micro greens or a well-placed piece of mint. No, Garnish Games wants bartenders to go all out, piling cocktails high with mostly edible pizazz rivaling the drink itself.
This year 10 contestants have entered Garnish Games, but only six of them will earn the right to compete on September 4 for the live finale at Meow Wolf. Sponsored by Diageo Spirits and DiningOut Events (Top Taco, Rare Steakfest, and Chicken Fight! this Thursday, August 29), the finale includes a free welcome cocktail for all attendees, sample cocktails from the Garnish Games bartenders, giveaways, and more.
Meet the makers, and go and try their creations at the bar they’re representing. The competition is decided by imbibers, so it’s up to you to pick a garnish to rule them all. Voting ends on Friday, August 30.
Marvelous Mary at STK
Why be basic when you can be fabulous? Enter, the Marvelous Mary (feature photo), a beefed up Bloody Mary taking front and center. Bar maven Diana Rodriguez created the drink, inspired by the classic brunch cocktail. Each Tajin rimmed glass comes piled high with Nueske applewood-smoked bacon, pickled shrimp, stuffed olives, a celery stick, and the restaurant’s signature Lil BRGs, aka tiny burgers.
“We’re adding an elevated and modern twist on our popular Bloody Mary,” said Rodriguez. “The garnish exemplifies how STK goes above and beyond to make every guest’s experience exciting and enjoyable.” 1550 Market St., Denver, stksteakhouse.com
Sorry, I’m a Vegeterarium at Poka Lola Social Club
Plants take over the Sorry, I’m a Vegeterarium, a gin and genepy cocktail with grapefruit, lemon, fallernum, and a house-made black pepper and celery simple syrup. Creator Harvest Pelletier found inspiration through a garden-happy coworker who started making videos about using her fresh veggies in cocktails.
“I loved the idea and wanted to bring it over to the Garnish Games,” she said, showcasing how the garnish for this contestent works almost as a stage for the bright and boozy drink. “I’ve used several veggies from her garden to make my cocktail, and also, succulents are the only plants I can keep alive so I have a special love for them.” 1850 Wazee St., Denver, pokaloladenver.com
Jacobean at Hop Alley
Right now it seems everyone wants an Espresso Martini, which is why Dustin Lawlor created the Jacobean for Garnish Games. But it’s not any coffee cocktail, Lawlor whipped up a low-ABV drink with Mr. Black Coffee Liqueur, Hoodo Chicory Liqueur, Cynar, and espresso concentrate.
As for the garnish, it’s subtle in appearance, but focuses on the restaurant’s dedication to zero waste. Hence, a thick cap of black pepper sweetened heavy cream rests on top. Then the drink gets sprinkled with citrus dust from orange peel scraps and espresso powder. 3500 Larimer St., Denver, hopalleydenver.com
Not Like Us at Done Deal
This cocktail is Not Like Us, yes, that’s that name, but it’s also unlike anything you’ve tasted. For starters, the base showcases Ron Zacapa 23 rum, highlighted with a house-fermented strawberry-sake syrup, lime, and a ponzu granita. Now for the garnish, which features fish sprinkled with popping candy.
“Choose from our house-made pop rocks in strawberry serrano, yuzu cilantro, or sesame bonito, paired with a perfectly seared piece of sushi-grade ahi tuna,” said creator Jacob Pike, adding he enjoyed making a drink that not only pairs with something from the raw bar, but actually comes paired with it. Republic Plaza, 370 17th St., A Lobby, Denver, drinkdonedeal.com
Sidequest at Hell or High Water Tiki Bar
The Sidequest may be the wickedest drink on the line up, and we mean that both in slang terms and because it’s made to look like a devil’s head. What bartender Lex Healy did for the drink is pure art. To make the garnish Healy started with a hibiscus and rose petal stripe and a fresh cannabis leaf inside the glass. Two Thai chiles make the horns of the devil head, and an edible cannabis pakora frames the drink.
Inspiration for the cocktail comes thanks to the flavors being churned out at Samosa Shop, chef Dave Hadley’s Indian-American street food fusion located on the first floor. That’s why there’s a cone of marsala chips clipped to the side of the glass, as well as a capsule of hibiscus rose water, and a mango chili gummy bear. A joint of dried fenugreek and curry leaf round out the genius garnish, and yes, you can take the herbs home and infuse a bottle of mezcal just as Healy had done for this cocktail. 1526 Blake St., Denver, hellorhighwatertiki.com
Fiesta Bay at Death & Co
Join the party at Death & Co in RiNo with bar man Scott Ruggiero’s Fiesta Bay cocktail. Yes, it’s meant to be a celebration, inspired by a Mexican beach vacation. Of course Don Julio Blanco plays a starring role, as well as Empirical Ayuuk, a Oaxaxan chili liqueur. Ruggiero gives his drink a tropical twist with a tamarind salt rim, and a garnish featuring dehydrated ginger, coconut, sugar, and orange.
“The garnish was created to be playful and interactive,” said Ruggiero, adding he wants drinkers to imagine themselves sipping a Margarita or Paloma on a beach in Mexico. “The garnish uses the waste from making the cocktail ingredients to highlight a sustainable approach to cocktail garnishes.” 1280 25th St., Denver, deathandcompany.com
The Viking Funeral at Clayton Hotel & Members Club
Don’t mourn for this drink, even if it’s dubbed The Viking Funeral. Afterall, it’s a celebratory blend of George Dickel 8-Year bourbon, Italicus Rosolio Bi Bergamotto, fresh lemon juice, house-made chile-infused honey syrup, and a quick spray of smoky Lagavulin 16. On top you’ll find a fresno chile, edible flowers, and smoked rosemary sprig, because you need a little fire to send off a good viking to Valhalla.
“My garnish is inspired by a deep love of history and a profound reverence for those who came before,” said Erik Sisco, who created the drink. “There’s no greater tribute than the [historical] ving funeral, which honors the past with a nod to tradition and respect.” 233 Clayton St., claytondenver.com
Alegría at Agua Bendita
Find joy in bartender Donald Down’s Alegría, a harmonious cocktail with Don Julio Silver tequila, Calpico’s lychee-flavored soft drink, sake, and a bit of amaretto. It’s all shaken with fresh strawberries and pickled ginger to create a unique drink with a great garnish.
“The glass features a strawberry compote rim and holds a skewer of strawberry and ginger-stuffed lychee on a Strawberry Pocky stick that resembles a sea anemone,” said Down. “The lychee fruit itself was the inspiration as it stands out with its distinctive shape, flavor profile, and texture.” 1949 Market St., Denver, no website
Space Cowboy at 801 Chophouse
Bar man Matt Ehrlich went out of this world with his cocktail, Space Cowboy. The adventure in flavors includes rum, orange liqueur, coke, and amaretto. A vanilla meteor, or, if you will, vanilla ice cream, gives the drink a float feel. Add on a sprinkle of magic Blue Razz dust, and it’s a candy store specialty.
“Space Cowboy embodies a blend of sophistication and whimsy, perfect for a refined steakhouse setting,” said Ehrilch. “By incorporating playful glassware and unique ingredients, it invites guests to indulge in a touch of fun while enjoying a sophisticated dining experience.” 3000 E. 1st Ave., Denver, 801chophouse.com
Lake Bird at Gusto
Take a trip on a sea of booze thanks to Reeves Brown’s Lake Bird cocktail. The idea behind the drink is the classic tiki tipple the Jungle Bird. But this glass features Ron Zacapa dark rum, two kinds of amaro, and pineapple juice. The mixologist also drew inspiration from Sloan’s Lake, which diners can see right out the front door of Gusto.
“The garnish evokes a lakeside greenery with its blend of cinnamon, clove, fennel, rosemary, and mint, complemented by two charming sailing friends,” said Brown. And those in the know may recognize said friends as a Studio Ghibli kodama, or tree spirit from the animate film Princess Mononoke. 1671 N. Raleigh St., Denver, cholonconcepts.com
All these cocktails are available this week on the restaurant’s menus. For more information, recipes, and to see videos of the cocktail creators, head to garnish-games.com. Then, vote here and join the fun at the finale on Wednesday, September 4 from 6 to 9 p.m. at Meow Wolf’s Convergence Station (1338 1st St., Denver). Entry is included with price of the admission to the art hub.
