Where: 1575 Boulder St., Denver, 303-477-4600
Hours: 4-10 p.m. Sunday-Thursday. 4-11 p.m. Friday and Saturday.
Atmosphere: Glitzy-glam with low lights, big booths, rounded banquettes, a beautiful view of downtown and big busy bar.
A few things I am afraid of:
Heights. Psycho astronauts in diapers. Tiramisu martinis.
So I was seized with fear when I first saw the 40-item martini list at the Lower Highland restaurant Vita. Caramel apple martinis! Snickers martinis! Tiramisu martinis! Oh, my!
Call me old-fashioned, but yikes.
A martini is, or should be, a martini. It is gin (or maybe, maybe, vodka) stirred (or shaken, if vodka) with a little vermouth, then strained into a glass (with or without rocks) and sparely garnished with an olive or a twist.
(Or an onion, but that would officially make it a Gibson.)
A martini is not apple and butterscotch schnapps
shaken with vodka and garnished with graham cracker. It is not Baileys, Frangelico, Amaretto and Stoli Vanil drizzled with chocolate.
And it is most certainly not Starbucks Chocolate Liqueur and Kahlua, shaken with vodka and served in a chocolate-rimmed “martini” glass.
For more on this story, see DenverPost.com.
![Irish soda bread is a quick bread, which means it doesn’t require any yeast or kneading to rise. Instead, it relies on baking soda and buttermilk, which interact for leavening. When the ingredients are combined, the leavening process starts immediately, so the dough should be mixed quickly — hence the moniker “quick bread.” It shouldn’t […]](https://www.coloradodaily.com/wp-content/uploads/2023/03/SJM-TASTEFOOD-0319-1.jpg?w=495 "Irish soda bread is a quick bread, which means it doesn’t require any yeast or kneading to rise. Instead, it relies on baking soda and buttermilk, which interact for leavening. When the ingredients are combined, the leavening process starts immediately, so the dough should be mixed quickly — hence the moniker “quick bread.” It shouldn’t […]")