Death & Co

Death & Co Denver opened in 2018 inside The Ramble Hotel at 1280 25th Street in the River North Art District, the first expansion of a bar that founders David Kaplan, Alex Day and Ravi DeRossi had opened in a windowless East Village room in 2007. The Denver site is not one bar but four rooms with different jobs. The lobby bar runs full table service under 1930s decor, velvet seating, crystal chandeliers and dried flower arrangements; DC/AM operates as a neighbourhood cafe from 7am to 3pm daily; The Garden is a seasonal outdoor space open Wednesday through Sunday afternoons and evenings; and Suite 6A is an intimate mezzanine lounge overlooking the lobby, available for private events. The bar that opened here was, by design, a test of whether the New York programme could be rebuilt at altitude rather than franchised, and the non-alcoholic list has been part of that from the first menu rather than bolted on later. The Ramble Hotel itself is a fifty-room boutique property, and the bar's position in its lobby means the room fills early and holds a mixed crowd of hotel guests and neighbourhood regulars; service runs to 11pm most nights and to 12:30am on Fridays and Saturdays.

The current menu carries a standing Zero Proof section of four drinks built the same way as the full-proof list. Vibe Shift combines Seedlip Garden and Pathfinder with ginger, cinnamon, grapefruit, lime and a non-alcoholic Kolsch. Porch Swing runs Lyre's Pink Gin, Three Spirit Livener and Seedlip Garden against watermelon, white balsamic and lemon. Business Casual is the bitter, low-sugar option, just Giffard non-alcoholic aperitif, red verjus and black tea. Cap Gun is the smoky one, using Almave Humo with Lyre's Coffee, Three Spirit Nightcap, lapsang souchong and orange. Non-alcoholic wine and beer are listed alongside. The programme's reputation was built by opening bar manager Alex Jump, who was hired to launch the Denver room and told 5280 that she had never worked at an establishment with non-alcoholic drinks on the menu before it; she has since left to open The Peach Crease Club in the same neighbourhood. Westword's January 2026 Dry January round-up described the bar as countering the cloying reputation of the category. Earlier menus have carried different builds under the same section heading, among them a Carda Ballista of red verjus, paprika, cardamom and Pathfinder, and an Autumnal Incense of maple, clove, orange and chocolate bitters, which is a fair guide to how often the list turns over.