Craft Cocktails, Denver Style (Concourse C)

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.

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