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What I liked best was that the DJ took request, even when my friends and I had a need for Whitney, he was at the ready with a great remix. There was an eclectic group of people and your standard gay bar atmosphere. A pretty lively and happening place with people partying outside even in FREEZING weather. $10 suggested donation for the cheapest, most worth while drag show i’ve been to in a long time! Hamburger Mary’s 708 E 17th Ave Denver, CO 80203Īlthough I won’t be giving their staff any shout outs (rude), X Bar was a recommendation from a Denver native. We happened to stumble upon them at Hamburger Mary’s, at their weekly Slut Bingo. Not your big city drag queens, these 5 man ladies put on a great show and raised a lot of money. Probably one of the first, regular, charitable drag shows I’ve ever come in contact with, is the Denver Cycle Sluts. What we found were mostly lesbians, but who doesn’t love a lesbian? “I love my job and I love what I do … But once I’m at home, it’s minimal effort: Topo Chico or just water, with a little pour.We traveled to Aspen a few weeks ago to participate in the growing phenomenon known as gay ski week! While we were in the cold midwest, we decided to take a detour to the Mile High City, Denver, to check out the gay scene! Being the first time in Colorado, we had a vision of tall hot men with beards, flannel, and an Abercrombie & Fitch look to them. “I never make cocktails at home,” she explained.
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When she’s not evangelizing at the bar, Kachakov says she’ll enjoy her own mezcal collection in a very specific way. Some of her current favorites include Real Minero, which focuses on low environmental impact through mezcals made by hand Banhez, which is a co-op business model, owned by its growers and producers and El Jolgorio, whose Barril is a particular and pricey bottle she’s bought more than once for her home.
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“You can get so passionate about where it comes from and where it’s made and trying to support the small producers that are making this stuff for us to enjoy,” Kachakov said.
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The traditional, ancestral process of making mezcal starts by pit-roasting the agave, then hand-mashing, open-fermenting with wild yeasts and distilling in clay pots. That first, smoky smell or fiery swallow will give way to notes of fruit, floral or spice, and creaminess, minerality or earthiness. Once you get used to it, it’s going to open up and change your palate so much.” “You want to sip on the mezcal for as long as you can, even though it’s just a 1-ounce pour. “That first sip is always going to be super harsh on your palate,” she explained. Eventually, drinkers can simply “order a copita with dinner,” Kachakov said. By the next, you might ask for a single pour of mezcal in a ceramic bowl, or a flight to compare agave expressions. In one visit to the bar, Kachakov hopes you’ll try a cocktail or two. A new selection of cocktails will be available on May 10. Beverage director Ganice Kachakov, and her staff prepare mezcal tastings and cocktails with agave-based spirits at the bar. Daniel Brenner, Special to The Denver PostĬocktails that have yet to be named Thursday, April 28, at La Doña Mezcaleria.