Upstairs, Lone Tree’s Jack’s Modern Steakhouse runs on Wagyu, dry-aged seafood, and white-tablecloth polish. Downstairs, something looser takes over. The Blind Tiger, a speakeasy-style lounge tucked beneath the dining room, opened this spring with jazz and blues on the speakers, a hidden menu for those in the know, and a cocktail list built on Prohibition classics with a twist. Even the name comes with a little illicit history. To skirt temperance laws, some establishments charged patrons to view a so-called “blind tiger,” with a “complimentary” glass of whiskey conveniently included in the price. The term eventually became shorthand for a speakeasy. Bar lead Michael Phillips takes us inside the modern-day version and introduces its signature pour.
Ask the Bartender
Michael Phillips
A different kind of downstairs: “We quickly noticed that guests needed somewhere to go when the upstairs was full. The Blind Tiger became its own experience rather than just an extension of Jack’s.”
Classics, reimagined: “A lot of our drinks start with cocktails people may recognize, like the bee’s knees, and then we add our own flair through different flavors and ingredients.”
Why the soft n’ smokey: “It has whiskey-forward character and a presentation that really makes an impression. It’s served over a large ice cube, then finished with a dried apricot and smoked, so the experience starts before you take a sip. It won the People’s Choice Award for Best Whiskey Cocktail in Colorado at Stranahan’s Barrel Royale in 2024.”
More than a drink stop: “We have an elevated small-bites menu with oysters, sashimi rolls, and sushi. You can grab a drink and a bite, or make The Blind Tiger the destination for the evening.”
Soft N’ Smokey
Ingredients
- 2 oz. house barrel-aged Stranahan’s Blue Peak
- ¼ oz. house-made toasted pecan syrup
- 3 dashes black walnut bitters
- 1 dried apricot (garnish)
- smoke (optional, for finishing )
Toasted Pecan Syrup
- ½ c. pecans (chopped)
- ½ c. sugar
- ½ c. water
Directions
- Add the house barrel-aged Stranahan’s Blue Peak, toasted pecan syrup, and black walnut bitters to a mixing glass.
- Stir until chilled and properly diluted, then pour over a large ice cube.
- Garnish with a dried apricot and finish with smoke before serving (optional).
Toasted Pecan Syrup
- Toast ½ cup chopped pecans at 350°F for 6 to 8 minutes.
- Meanwhile, heat ½ cup sugar and ½ cup water in a saucepan, stirring until the sugar dissolves.
- Remove from heat, add the toasted pecans, and steep for 1 hour. Strain and refrigerate.
“It all comes down to balance. When you have food with rich and bold flavors, you want a cocktail that brings something different to the table rather than competing with it.”—Michael Phillips
For print-exclusive stories, download the digital magazine or pick up a copy from select local King Soopers, Safeway, Tattered Cover, or Barnes & Noble locations.
