Just as “eating clean” is the current nutrition mantra, “drinking clean” is gaining momentum with the cocktail crowd. Out are the days of using sugary mixers with ingredient lists you wouldn’t dare try to pronounce. In are the days of combining your favorite liquors with fresh fruits, organic house-made syrups, herbs from your garden and even buzz-worthy items like matcha green tea, carrot juice, turmeric, butternut squash and coconut cream. We asked four Denver bartenders for tips on giving your booze a fresh overhaul. Feel free to order a second round.