Ghost Denver

Barrel-Aged Cocktails at the Ghost Proof that higher proofs get better with age too Wood-aging: it's not just for wine and Elijah anymore (seriously, rent the Good Son, he was adorable!). Apparently, barrel-aging cocktails is sort of the hot new thing, and no one's doing it better than Ghost Plate & Tap. A hush-hush project the "updated comfort food" spot is keeping off the menu, the cocktails are a collab with Peach Street Distillers, who provide Ghost with oak barrels in which to age their already-mixed 'tails for about 2.5 months, which "adds depth" and brings the ingredients "together in a way that they don't when consumed immediately". Savor: Corpse Reviver #3: After a concoction of gin, orange liqueur, and Lillet gets done in the barrel, they add fresh citrus and absinthe, which "mellows out" the gin's herbaceousness, and results in a rich final cocktail that's supremely oaky without being…

1            Naming your restaurant after a ghost can be ill-advised: 1) you may scare away customers, and 2) you may attract annoying, health-conscious customers looking for supernatural foods. Betting that they're awesome enough to overcome both: Ghost Plate & Tap. A Breckenridge Brewery/ Wynkoop collab located in the ex-Rocky Mountain Diner space, the 176-seat GP&T's actually named after real estate maven Allen M. Ghost, and serves up dressed-up diner favorites under "retro lighting fixtures" and "rich wood", because you know trees always got mad paper. If you're dead-set (!) on apps, they've got a charcuterie platter (pancetta/ onion cheese spread/ soft pretzel sticks/ brats/ artichoke hearts/ pickled veggies), Rockin' Ronnie's Steamin' Clams Casino shipped "direct from Cape Cod" & stuffed with rendered bacon bits, and broiled, bacon-wrapped oysters called Angels on Horseback (so even the most inexperienced riders can just wing it). Dinner highlights include black mussels cooked…