“I think rum drinkers are some of the most dynamic drinkers around. The world of rum is so vast and I really do believe there is a rum out there for everyone.” —Amanda Houghtaling, Bartender at Pony Up
Ask the Bartender: A few questions with Amanda Houghtaling.
What do you love most about working at Pony Up?
“I always know there will be someone that I can strike up a conversation with. I love being part of an [awesome] team that provides that feeling for whoever walks through the door. It’s a great privilege.”
What is your favorite summer cocktail to make?
“Probably a Queen’s Park Swizzle because it’s boozy, refreshing, and beautiful. What more could you want in a summer drink?”
Pony Up is known for its French Dip sandwiches; what would you pair with the Matcha Colada?
“I would definitely say the Chicken Tikka Masala Dip. I love a tropical, creamy cocktail with anything Indian.”
Where do you hang out off the clock?
“If I’m feeling a bit fancy, I love Sunday Vinyl and seeing what records are playing that evening. Or, I hit Vesper Lounge. It’s super close to home, and all of the bartenders know my name. It’s also one of the first bars I ever went to when I first moved to Denver over ten years ago. That was back when it was actually called Lancer Lounge.”
Matcha Colada
Ingredients:
1 oz. Plantation 3 Stars rum
1 oz. Cruzan Aged Dark rum
1⁄2 oz. pineapple juice
1⁄4 oz. simple syrup
2 oz. matcha powder Splash of Coco López Mint sprig for garnish
Directions:
Combine ingredients, shake, and pour over crushed ice. Garnish with mint.
Pony Up | 1808 Blake St.
Authored by Bre Patterson
Photography by Joni Schrantz
