El Piñon stirs tropical soul into Colorado winter with a Winter Rum Punch rooted in motel-era charm.
ASK THE OWNER – Nathan Beal
A dual-purpose space: “El Piñon was designed to be the living room of the motel, intentionally bridging travelers and the neighborhood. By day, we operate as a specialty coffee shop serving Servant Coffee, Rebel Pastries, and local breakfast burritos. As the afternoon rolls in, the lights dim, and we pivot into a craft cocktail and wine bar. The idea is that you can transition from a laptop to a lowball glass without ever leaving your seat. It’s about creating a true third space on Colfax.”
Honoring La Vista’s mid-century roots: “We leaned into the road-trip nostalgia of the ’50s and ’60s. The bar itself sits in what was originally the motel lobby, and downstairs is Grandma’s Basement—a lower lounge designed to feel like a family den, complete with wood-paneled walls and vintage furniture. It’s intentionally low-scale and comfy rather than sleek or intimidating. When the restored neon sign glows outside at night, it anchors everything in that classic Colfax history.”
Winterizing Polynesian Pop: “La Vista was built at the height of America’s Polynesian Pop obsession. A traditional rum punch feels poolside, but we wanted to winterize that motel-era vibe. Using darker aged rums and warming spice keeps the tropical soul intact while giving it enough weight to stand up to a Denver snowstorm.”
Opening on East Colfax: “This project was about reclaiming a property with a heavy past. Seeing neighbors who lived next door for 30 years walk in for the first time—and then return with friends—that’s when you know the community has embraced it.”
Mix It Yourself
“While rum punch is typically poolside, we wanted to winterize that classic motel vibe. Dark aged rums and warming spice keep the tropical soul but give it enough weight to stand up to a Denver snowstorm.”—Nathan Beal owner, El Piñon
Winter Rum Punch Cocktail
Ingredients
- 1 oz. Bear Creek Distillery Silver Rum
- 1 oz. Saison French oak-aged Caribbean rum
- 1 oz. Bear Creek distillery spiced rum
- ¾ oz. POM juice
- ¾ oz. pineapple juice
- ¼ oz. fresh lime juice
- ¼ oz. simple syrup
- dehydrated pineapple slice (garnish)
Directions
- Combine all ingredients in a cocktail shaker, add ice, and shake.
- Strain into a 12 oz. rocks glass with nugget ice and garnish with a dehydrated pineapple slice.
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