Ken Kodys




I grew up outside of Boston, Ma but now Live in Denver, Colorado.


I worked for Breckenridge Brewery as the beverage director for their Restaurants before moving to Republic National Distributing Company.


The Sundown Saloon in Boulder, CO and Red Hat in Boston and Employees Only in NYC!!


Too close to call, but Corpse reviver #2 and Mai Tai are up there. I drank Negroni for years and will never turn down an easy drinking beer and a shot of tequila.

Bad ass barman/rock n roll moment?

Well I've worked in some shady bars and have some stories that might be layed to rest, but the one that stands out is kinda funny now.  I was throwing a private party at my bar once and I was on the door just to keep people from trying to come in on a Thursday night, and three guys came up to hand me IDs. I explained to them nicely that we were closed for the night but they could come back tomorrow and we would take care of them... well they started mouthing off while walking away and I mouthed off back, they turned around and walked toward me and we bickered for a second, then the middle one decided he had enough and clocked me in the face. I shook it off and explained to them very quickly that they better leave or they would be in trouble, they laughed for a second and as I tried to explain, three gigantic guys burst through the double doors behind me... I was having a birthday party for my buddy who was on the local rugby team and the glass windows behind me were probably putting on a show for these guys. Let's just say that my rugby boys made quick work of the three guys in a gentlemanly fashion.  It was not half as bad as I thought it could have been.

Ever done it on a bar?

Have you seen the type of girls that do it on bars?  That is about as nasty as a mat shot.

What's next for you?

I am going to continue to work for Breckenridge Brewery and try to build their cocktail programmes at each bar.  It's an ongoing project that will never have be done the way that the industry is evolving right now. I also will continue to consult on other projects.  I would love to own my own bar some day, I have a handful of concepts that I've mapped out and I think it's just a matter of finding the right partners, location and cash to do it.  It will be fun when it happens but I play it safe so it will be the when the right opportunity comes along.

Best/worst chat up lines you've heard at a bar?

Oh god, "I'll fly you to Colorado so you can make it to Sarah's going away party"- This one was what I used on my Wife before I actually knew her so I guess it's the best I've ever heard.  "I bet you sex tonight that I can out-drink you" I actually saw a guy challenge a girl this way in my bar and about an hour later, I had to shut him off and she seemed fine. He definitely lost and I never served him again because he was way out of control after 3-4 drinks.

Tell us a secret or something we don't know?

I started bartending to make money to survive whilst I wrote my first novel. I finished it at my first bar gig but by the time I finished it I was so into the art of the bar that I never tried to get my book published and I have continued to dabble in novel writing, but I have found another passion that I enjoy and it is a paying career with less rejections. Someday I will try to get that novel and others published. It is definitely my life goal, so if you know any publishing houses who want to give a writer a chance send them my way.

If you were to make a barchick cocktail, what would you put in it?

I made a cocktail last week because I wanted to come up with a new favorite drink for myself, and when I was done I claimed it to me the manliest girly drink I had ever made, it goes as follows: "Rupaul" 1 1/2oz Illegal Reposado Mezcal 1/2oz Agave Nectar 1oz Charred Pineapple Puree 3/4 oz lime juice 1/8 oz or bar spoon Amaro Montenegro Garnished with a pineapple leave stalk and topped with a charred pineapple skewered to a luxardo cherry.

How do you like your Martini?

If I'm going for the martini style, I'm drinking a Martinez 2oz gin, 1 oz Carpano or Punt e mes, 1/4 oz Leopold brothers maraschino, 1 dash ango, and I prefer an orange zest flames over the top.

What did you want to be as a kid?

Athlete when I was very young, and a traveling artist/wanderer when I hit my teens.