23 Dec '16, 11pm
Ultrarunning bartender, Bryan Dayton, shares some of his favorite postrun cocktail recipes.
Bryan Dayton, 42, knows about long, hard runs. He's a competitive ultrarunner (he won the 2006 and 2007 national 50K trail championships) who will log up to 80 miles a week when he's prepping for his next event. As co-owner of two Colorado restaurants (Oak at Fourteenth in Boulder and Acorn in Denver), founder of the Colorado chapter of the U.S. Bartenders' Guild, and a regular on the cocktail competition circuit, he has an-other area of expertise: innovative, delicious thirst quenchers. We asked Dayton what he might concoct if he were mixing up celebratory drinks at a finish-line beverage station. “You always have beer stands at the end of a marathon,” he says. “With a cocktail, you can rehydrate and add some nutrition.” Here are his creations (including two nonalcoholic versions) designed with runners in mind. Cheers!