Colorado Hospitality Pros Share Their Dream Drinks and Destinations

If I could be drinking anywhere other than home, I would be…

“In Bandol, France, by the bay. I’d ask the bartender for two spritzes: One would be half Campari, half Aperol and the other made with Cocchi Rosa, with a big fruit garnish.” —Cecelia Jones, general manager at Uncle in Speer

“In a hammock in the Caribbean. My order: a rum old fashioned made with orange and mole bitters, a large ice cube, and a kiss of orange oil.” —Nicole Lebedevitch, beverage director at Forget Me Not in Cherry Creek

“At Twin Peaks park in San Francisco at night, where I’d watch the lights in the city with a case each—can I say that?—of Russian River Brewing Company’s Pliny the Elder and Blind Pig.” —Jonathan Taylor, head brewer at Trinity Brewing Co. in Colorado Springs

“At the Haleakalā volcano on Maui, sipping a Don Q Cristal rum daiquiri made in the Cuban cantinero tradition [aka blended], under a blanket, watching the sun rise.” —Emillio Ortiz, president, the Colorado Springs Bartenders’ Guild, and bar manager, 503 West Open Kitchen & Craft Bar