{"id":120988,"date":"2025-03-08T23:30:55","date_gmt":"2025-03-08T23:30:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/theres-no-i-in-team-for-collin-griffith-beverage-director-at-oak\/"},"modified":"2025-03-08T23:30:55","modified_gmt":"2025-03-08T23:30:55","slug":"theres-no-i-in-team-for-collin-griffith-beverage-director-at-oak","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=120988","title":{"rendered":"There\u2019s No \u201cI\u201d in Team for Collin Griffith, Beverage Director at OAK"},"content":{"rendered":"


\n<\/p>\n

\n

Beverage Director of OAK at Fourteenth, Collin Griffith, had sights set on pursuing an environmental-related career early on in life.<\/h2>\n

As he studied his first ambition in college, he worked side gigs in the food and beverage industry to sustain himself financially. The more time he spent in the restaurant business, it became increasingly clear that he was meant to be a part of it in the long run. In particular, the beverage-making side of the spectrum fascinated him.<\/p>\n

\"\"<\/p>\n

\u201cThere is a sort of folklore and storytelling that comes along with the trade. I started to cut my chops behind the bar at the Boulder Theater where I worked off and on for 10 years. I always seek improvement and education so after doing high volume for some time, I decided to pursue fine dining cocktail bartending because of the craft,\u201d added Griffith.<\/p>\n

From that point on, Collin built his skillset and experience at several notable establishments, each of which taught him something new.<\/p>\n

\n

\u201cI started working for Bryan Dayton in 2015 at Denver\u2019s Acorn and really started to dig into the craft cocktail side of things. It gave me a profound appreciation of attention to detail and pride in craft. I worked my way through that program over four years. At this point, I decided to get some new experience and worked at Beast and Bottle as the lead bartender. From there, I left to open a neighborhood concept called Northside Eatery + Market. This was my first time having full autonomy over the beverage program from systems, buying, and management.\u201d<\/p>\n<\/blockquote>\n<\/div>\n

\n

All the expertise developed through Collin\u2019s dedication to the craft brought him to the position he proudly holds today. In March of 2023, Half Eaten Cookie Hospitality named him Beverage Director of OAK at Fourteenth.<\/p>\n

OAK offers the best of American cuisine: wood-fired, seasonal, American food, located in the heart of Boulder.<\/p>\n

\n

\u201cOAK at Fourteenth is one of the reasons I fell in love with hospitality to begin with. It\u2019s such a fun program that has been led by some of the best in the business over the years. Because of the new American cuisine, it allows for a very diverse cocktail program that breeds creativity. The bar program is perfectly complemented by a diverse and great wine list,\u201d said Collin.<\/p>\n<\/blockquote>\n

The beverage program at OAK is all over the map, in the best way. They draw on many influences from emerging trends still rooted in classic cocktail preparation and have a ton of fun creating.<\/p>\n

One of the fan favorites of the drink menu is \u201cThe Across the Atlantic,\u201d a drink developed by Bryan Dayton that pays homage to the sources of its ingredients. They start with an American Rye whiskey and then travel \u201cacross the Atlantic\u201d to France with the addition of Lillet Rouge and D.O.M. Benedictine, then add a touch of honey and a couple dashes of Oak Aromatic bitters from Cocktail Punk.<\/p>\n

Griffith accredits a great deal of OAK\u2019s beverage program success to his solid team. \u201cIt\u2019s all about a good team. The program is really all about a group of people working with the same goal in mind. It\u2019s about consistency and building systems that make things run smoothly. We look to create cocktails that tell a story, elicit feelings, and sensations of nostalgia.\u201d<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Beverage Director of OAK at Fourteenth, Collin Griffith, had sights set on pursuing an environmental-related career early on in life. As he studied his first ambition in college, he worked side gigs in the food and beverage industry to sustain himself financially. 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