At Session Kitchen (1518 S. Pearl St.; 720-763-3387) the staff wants you to hang out and enjoy a “session” of eating, drinking and socializing. The menu reflects that philosophy with a love of food, but without the formality showcasing a variety of small plates and hand-crafted cocktails designed to let people talk and enjoy their time. During the summer the front garage doors are open to the street enticing guests to linger for the afternoon or evening, or, if so inclined, stay all day.

The latest addition to the Breckenridge-Wynkoop restaurant empire, Session Kitchen also applies the idea of ‘sessioning’ to the drinks. In that regard Head Bartender Michael Cerretani and his staff are bringing it with the cocktail menu. If you visit during the afternoon, you’ll find the bar staff prepping a variety of incredibly sweet smelling fresh-squeezed juices, purees and syrups.

Currently, the most famous drink at Session is the T-virus, which is receiving a lot of buzz around town. Created by bartender Les Baker V this surprisingly girly-looking pink and minty tasting cocktail is actually an homage to the Resident Evil video game. We’ll tell you the ingredients and see if you die-hard gamers out there can figure out the connection to the game. The T-Virus is made with 42 Below Vodka, blood orange, ginger, lime, fresh mint, and blueberry, which when mixed with the fruits and ginger give the drink its deceptive pink color. The cocktail is very minty and refreshing with all the taste and no bite from the ginger.

Other cocktails include Baker’s Cherries with Leopold Bros. Michigan Cherry Whiskey, blueberry, ginger, lemon and peach liqueur. This beautiful berrilicious cocktail has a bit of a bite from the ginger at the finish, but most of the drink is sweet and tangy, not syrupy. The Whiskey Smash features Old Forester Bourbon, blackberries and lemon. This dark burgundy-colored cocktail has a berry scent with the full taste of the blackberries and a subtle smoky finish.

For brunch, which is served Friday, Saturday and Sunday from 11 AM to 3 PM, try the Blood and Bubbles with Ruffino Prosecco, Leopold Bros. 3 Pins, St. Germain and blood orange. The bar uses an imported blood orange puree rather than fresh squeezing because blood oranges are seasonal and Cerretani can’t ensure the quality of the fruit throughout the year. The blood orange is Italy’s principal fruit so the pairing with Prosecco is obvious. While similar in concept to the Mimosa, the cocktail doesn’t have the tart bite of champagne or the acidic taste of regular OJ making it perfect for sipping during a long brunch session.

Happy Hour at Session Kitchen is 4 to 6 PM Monday through Thursday and 3 to 6 PM Friday, Saturday and Sunday and features select Session cocktails for $6, specially selected wines by the glass for $6 and beers from the Breckenridge-Wynkoop family for $3. The small plates change regularly with what is in season, but will always be interesting and tasty. If available we suggest the Brie Corn Bread Apple Shallot Salad with Kombucha hot sauce or the Loaded Avocado, think stuffed baked potato, only better.