Breaking The Norm

Upscale LoHi Steakbar revamps the traditional Manhattan with a Japanese and pear twist.

Photo by Joni Schrantz

“This Impro’pear’ Behavior is often described as a fruited Manhattan, with a slight pear flavor, light and delicious. ” —Joshua David, Bar Manager at LoHi Steakbar

Impro’pear’ Behavior

Yields 1

2 oz. Iwai Japanese whiskey
3/4 oz. Mathilde-Poire pear liqueur
1/2 oz. Dolin dry vermouth
2 dashes of orange bitters

Mix all ingredients into a cocktail glass, add ice, and stir. Strain drink over fresh large ice cube in double old fashioned glass and add skewered cherry for garnish.

Photo by Joni Schrantz

Ask the Bar Manager: Joshua David

When did you start bartending?

“I started bartending when I was 19 or 20. I’ve been in the industry for 14 years now, with six or so years of bartending experience.”

What’s your proudest accomplishment behind the bar?

“Anytime I come up with a new cocktail or concoct a ‘bartender’s choice and the result is delish for the guest, I feel a sense of accomplishment.”

What’s your favorite bar tool?

“The Kilpatrick fine strainer. A relatively new tool that combines the Hawthorne strainer with a fine strainer. Sours and fizzes are much easier to clean up with that tool.”

Most unusual drink request?

“The drink itself wasn’t an unusual one, quite tasty if I remember [correctly]. It was a take on a Manhattan but the guest requested a specific drink that his favorite YouTube bartender had concocted. It was a fun scenario, just unusual for someone to request a drink they saw someone else make online.”

What do you enjoy most about bartending at LoHi Steakbar?

“The passion that [co-owner] Joe Pettenger has for this industry and for his restaurant flows into every drink I pour. Without him at the helm, LoHi SteakBar would be just another steak joint in Denver.”