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.

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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.”