Cocktail Corner: The Crimson Room

crimson-room-autumn-leaves-cocktail

Try this vermouth-based cocktail at The Crimson Room. Courtesy The Crimson Room

Whether  it’s Snowmageddon or a picturesque summer day greeting you out the window, there is nary a time when a simple, flavorful cocktail can’t add the right amount of relaxation to the weekly grind. But unless you’re one of Denver’s prized mixologists, concocting such a sip isn’t easy.

Luckily, the Mile High City’s cocktail crafters like to share. And, starting today, we are sharing with them. Welcome to our monthly “cocktail corner” post. From mocktails to whiskey blends, we are asking one Denver mixologist each month for a drink recipe, as well as the how-to.

First up is The Crimson Room’s Autumn Leaves signature cocktail. Located on Larimer Square, The Crimson Room is a jazzy underground escape. Marked by a red door next to Ted’s Montana Grill, the stairs lead to a low-lit room filled with eclectic seating areas, plushy booths, a piano set-up for live jazz music and a long bar. Sips (updated regularly) and shareable sweet and savory plates are on the menu.

The Autumn Leaves is not named for the time of year, but instead came from an old jazz song (like all of their cocktails) that they felt fit the flavors mixed into the drink’s vermouth base.

INGREDIENTS
1 ½ ounces Carpano Antica (sweet vermouth)
¾ ounce Cynar (artichoke amaro)
¾ ounce lime juice
1 egg white
2 dashes plum bitters

DIRECTIONS
Combine all spirits, juice and the egg white into a shaking tin with 1 dash of plum bitters. Add ice and shake vigorously. Strain out all the liquid and throw out the ice. Dry shake (shaking without the ice). Pour into a coupe or cocktail glass, add the second dash of bitters and serve.

PAIR WITH
The Crimson Room’s spicy mixed nuts with candied bacon if you’re on site, or a similar nut mix at home.

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