Lady Jane

Lady Jane opened in 2018 at 2021 West 32nd Avenue in Lower Highlands and states its purpose plainly on its own site: a neighbourhood cocktail bar serving drinks in a welcoming and safe space, with a list meant to be bold, seasonal and approachable while leaning on local ingredients. The room is airy and plant-filled, the team is collaborative rather than built around a single name, and general manager Stuart Weaver runs it. The full-proof menu is technically ambitious in a way that is easy to miss from the casual room: clarifications through sheep yogurt, coconut milk and whey, force-carbonated builds, and a house six-amaro blend among them. The bar took Reader's Choice Best Bar in 5280's Top of the Town 2023 awards, and its cocktail programme has been covered by Thrillist, Eater Denver, Imbibe, 303 Magazine and Denver Life. It runs mostly first-come first-served with limited reservations, and is closed Sundays.

The zero-proof drinks sit in the same column as the cocktails at a flat $12 and turn over with the rest of the menu, which is the reason the list looks different from one season to the next. The current four are the Grapehojicha Swizzle, built on Three Spirit Livener with Concord grape, Giffard pineapple shrub, pineapple, hojicha tea and lime; the Pineapple Nogroni, which layers AMASS Riverine, Giffard bitter aperitif and Leopold Bros non-alcoholic aperitivo over pineapple; the Cucumber Spritz, using UNDONE Little French Aperitif with cucumber, matcha honey and soda; and Morning Bun & Coffee, a dessert-leaning build of The Pathfinder Hemp & Root, Three Spirit Nightcap, cold brew, morning bun syrup and cardamom. Westword's January 2026 round-up wrote that non-alcoholic spirits have a permanent place at the bar, describing an earlier pair, the Bay Leaf Cream Soda and an earlier Pineapple No-groni; those specific builds have since rotated off, but the section itself has not. Happy hour runs until 6pm Tuesday through Friday and all day Monday, and the food is a short list of meze and nibbles: an olive and sweet-and-spicy pepper mix, peppadews with marinated feta, stuffed vine leaves with tzatziki feta dip, hummus with chilli crunch, whipped lemon ricotta, and burrata with fig spread.