Our Drink Recipe for Being Delayed
Who ever thought that being late could be a good thing? Well now we do, thanks to our bar manager Mark Mangold. We know how it goes when you’re searching for that relaxing, chill bar to unwind in after the long week of work or just to get past hump-day. Times like those are when you want a custom drink good enough that you forget you already sat down. With that first jolting sip, it’s like a pair of hands giving you a good friendly shake of the shoulders. Then you lusciously melt into a euphoria you don’t come out of without being delayed to wherever it was you thought you needed to be next. In other words…you stay for another…
Allow Mark’s twist on a Manhattan to remind you to slow down and be delayed. Just in a much tastier way and even in the comforts of your own home if you like. That’s why we’re letting you in on our newly created concoction. Just remember, the euphoria’s even better when you let us make it for you instead. At least that’s our take 🙂
La Casa Retrasado | Speciality Drink
Ingredients:
- 1.5 ounces of bourbon | We recommend our latest locally distilled obsession, Laws Whiskey
- 1/2 ounce of dry Curacao Orange Liquor | An international favorite we love and use is Pierre Ferrand’s Dry Curacao
- 1 bar spoon of Allspice Dram | We like the St. Elizabeth brand, but you can also make your own if you really wanna get all drink’ster on us
- 1/2 ounce of Amaro |Ciao Caro is our go-to
- 2 dashes of Decanter Bitters | Our’s are house-made – another reason to let us do this for ya
- 1 bar spoon of Ginger Simple Syrup | Yeah…these are house-made by us too. Hey it’s our job!
- 2 dashes of Orange Bitters | You guessed it…house-made by us 😉
- Orange zest for garnish quids into your mixing glass.
Utensils (helpful, but not necessary):
- Bar Spoon
- Mixing Glass (or regular large glass)
- Something for chiseling a massive ice-cube (not kidding)
- Chisel out that awesome cube of ice (to a size that it will fit in your glass though) or have 4-5 regular ice cubes ready in your glass. *This can be done first or later in the process – up to you.
- Get back to your concoction and stir your combined liquids with your bar spoon.
- Pour into your glass over your ice, preferably while holding high your other hand in drink-creation triumph! And don’t forget to add your garnish.
- Now sit back, be delayed, and come see us for another.
We’re all about the swish (Shabu Shabu) at Kobe An. There’s something about that gentle dip of premier mouth-watering American Kobe Beef in savory broth and vegetables. Choosing how long the steaming broth cooks your meat and vegetables, you appreciate your part in the experience of your food that much more when you bring it home to your mouth. Our passion is to share this delicious joy with Denver, its residents and visitors. To make sure that you’re part of that, The Swish Club exist here so you can learn the latest on what we’re cooking up, how we’re creating it, and how you can benefit from specials and discounts to immerse yourself into traditional Japanese cuisine. All you have to do is subscribe. You’ll get a welcome gift for joining and each month will receive a fun digest of recipes, news that will interest your stomach and senses, and alluring stories and ways to be involved with us in our local community. We’re thrilled to have you with us. Thank you for visiting our site and we hope you stay connected. Happy swishing!
It’s that time of year again for Colorado – The Denver Restaurant Week. What’s a unique way to enjoy it this year? We’re the only restaurant in town that serves Shabu Shabu, so we’re also the only place you can get it, even for Denver Restaurant Week. Since we just opened last summer (2014), it is our first time to participate and your chance to indulge in a full-on Shabu Shabu or Sukiyaki 3-course meal for only $30/person during this 10-day event. The countdown has started to its kick-off on February 20th…better hurry to enjoy and learn more! We remember back in the day when Denver Restaurant Week was born. It started as 5280 Restaurant Week by the much-loved magazine, 5280 . Remember that? It focused more on getting a full 3-course meal at some pretty nice restaurants for the great price of $52.80 for a couple. Great theme they had going since that also ties in with Denver ‘s elevation of 5,280ft. above sea-level. Of course they also made it possible for individual enjoyment at half the couple’s price. Now in its 11th year, it’s evolved and grown, continuing to give everyone an affordable and discounted way to try out Denver’s top restaurants. Now it’s called Denver Restaurant Week and the price is only $30 per person / $60 per couple. Not only does it take place annually (this year from February 20th – March 1st), but for the past few years it also takes place for two weeks around the end of summer/beginning of fall. Check out below our amazing menu for Denver Restaurant Week (please note that the current menu on the DRW page is not correct and the one below is the correct one). You’ll see what an amazing opportunity it is to enjoy not just our Shabu Shabu and Sukiyaki, but our small plates and desserts as well. We’re also making sure to give you an upgrade option if you want to savor our American Kobe (Wagyu) Beef by Snake River Farms . Make reservations soon, because we’re already filling up! We can’t wait to have you dine with us soon.
We’re counting down the days to welcoming sushi to our dining experience. Are you excited yet? You will be when you realize that our location is one of the few restaurants in our awesome neighborhood of Lower Highland that has a sunny outdoor patio for enjoying sushi and our traditional Shabu Shabu. So when is the big release date? Lean in close and we’ll let you in on what we know… Getting ready to introduce sushi to a restaurant menu takes a lot of work. It takes the proper prep space and experienced staff and chefs. Check, check and check! This week we’re putting the very final touches on the expanded kitchen space we have so that we can offer you high-quality, delicious sushi. And it’s almost ready! Stay tuned here on our site and via social media to learn of the upcoming debut of our full sushi menu. We will also be featuring premium sushi, such as Toro, Unagi and many more fresh selections. If you’ve been in before to savor our Shabu Shabu and Sukiyaki, you know we’re committed to the freshest, choice-grade ingredients and quality experience. You can bet that you’ll find that with our sushi as well. But don’t just take our word for it – let these pictures speak for themselves and come in for your stomach to decide.
Boy do people love talking about our meat…fortunately, what they love even more is eating it! We want you to know where we get our premium ribeye from because what we make for you and where it comes from matters to us. So please allow us to introduce to you Snake River Farms, our provider of the exquisitely delicious and unique American Kobe (Wagyu) Beef. Kobe Beef Center-Stage When people hear the words Kobe Beef together they either get very excited and hungry or they get worked-up about it and whether or not it’s the real thing (we’re sure they still get hungry too). That’s understandable since the Kobe cut of beef is characterized by delicious, fine marbling that is hard to come by and specific only to its Japanese heritage standards. Yet there’s more, which explains why people get worked-up about it… Until 2012, Japan did not export Kobe Beef. Many restaurants in other countries, sadly enough, lied about serving true Kobe Beef so they could charge more to the customer – definitely not our style! So what’s the big deal about Kobe Beef anyways? It has the most deliciously amazing taste that comes from extraordinarily high standards and a distinct breed of cattle that are born and raised superbly in Japan.