Denver: Cocktail Bar Tour with Tastings & Dairy Block Walk

4.97

(131 reviews)

What’s the experience like?

We were already halfway through our first Brachetto Spritz when I realized how much Union Station actually hums at night. Our guide—Sarah, who seemed to know every bartender by name—was pointing out old Beaux-Arts details above the crowd, but honestly I was distracted by the smell of garlic and olive oil from the focaccia. The place felt both grand and relaxed, which is kind of Denver in a nutshell. I tried to remember what she said about the station being rebuilt in 2014 but got lost watching people crisscrossing under those chandeliers. Anyway, we moved on before I finished my olives (should’ve eaten faster).

Tavernetta was next. It’s right by the tracks—you can see trains sliding past if you sit near the window. We got this housemade focaccia that was almost too soft to pick up, plus marinated olives that reminded me of something from a trip to Italy years ago. Sarah told us about the James Beard Award thing, but what stuck with me was how easy everyone laughed here—even when I mispronounced “Brachetto” (I still think about that). The cocktail had this gentle fizz and just a hint of bitterness; not sweet like I expected.

The Oxford Hotel felt like stepping into an old movie set—dark wood everywhere and these tiny art deco tiles underfoot. Apparently it’s Denver’s oldest hotel. Our guide shared some wild stories about cowboys drinking bourbon here back in the day. The Butter Pecan Old Fashioned at Urban Farmer was… well, it tasted like autumn somehow? Warm, nutty, smooth—like someone melted pecan pie into bourbon but made it classy. We all went quiet for a second after that first sip.

Walking to the Dairy Block was one of those moments where you realize how fast a city can change—the alleyway strung with lights, murals everywhere, people spilling out of little bars and shops. Inside The Maven Hotel there’s art everywhere; bold colors, big sculptures—felt more like an artist’s studio than a lobby. Sarah mentioned how this whole block used to be a dairy warehouse (I guess that explains the name). She introduced us to one of the bartenders at Poka Lola Social Club who mixed up two cocktails just for our group—one floral and light, one smoky and strong—and neither tasted like anything I’d had before.