One of Denver’s hottest restaurants, Root Down opened an airport offshoot in 2013, and the bar program was designed by the man behind the downtown version. That means a carefully selected drink list following the restaurant’s field to fork mentality.
One of the best choices: The Beet Down. It’s a mix of dry gin, aperol, ginger liqueur, lemon, mint — and beets. It offers a zing and refreshing quality. The bar itself feels more downtown than airport. It will transform your experience.