From Farm to Glass

24 Carrot Bistro’s craftsman cocktails blend local flavors with artisanal flair

By Chloe-Anne Swink

A restaurant can be just that—a place hungry patrons go to dine on food they don’t have to cook themselves. It can also be a respite—a hub that cultivates comradery, thoughtfully curated for its community, and a home of hospitality that becomes a second space for regulars and offers peak experiences for passers-through. 

24 Carrot Bistro is the latter. 

Located on the quaint-but-expanding main street of downtown Erie, 24 Carrot Bistro is a cherished spot in Boulder County’s thriving culinary scene, beloved by its quickly growing community.

The bistro’s roots run much deeper than one can see. A Colorado native, owner Bianca Retzloff cultivated an affinity for food and hospitality while growing up on her family farm in Hygiene. Her parents were also the founders of the now-shuttered Alfalfa’s Market.

After college, Retzloff pursued a culinary degree and spent the next 15 years working in restaurant kitchens throughout Boulder. When the time was right and her experience was ample, she pursued her lifelong dream: owning a restaurant. 

When she discovered the 120-year-old building at 578 Briggs Street, Retzloff knew it was the place to bring her dream to life. “The building itself just lends itself to that atmosphere that we were looking for,” says Retzloff. 

“The craft cocktails were really born from the bar itself. When we came into this space to look at it and decide where we we’re going to open a restaurant, the bar really is what drew us in. [The building has] always been a bar or tavern of some sort throughout history here in Erie, and the bar itself has been here since the ‘60s.” They repurposed a backbar from a Denver bar and built the front part themselves, inspired by the Prohibition era, which shaped the concept for their cocktail bar—a vision that certainly permeates the space. 

24 Carrot Bistro is intimate and warm. The 25-foot craftsman bar is the clear focal point, a beacon for those seeking connection. The aged brick walls and antique wooden floors complete the distinguished, yet humble space. 

A bar that holds such a spirited history begs a masterful mixologist to bring it to life, and Beverage Manager Jennifer Shillington has done so beautifully. Her passion for connecting with patrons, familiarizing them with ingredients and helping them discover recipes they relish has made cocktail lovers of a community that often opts for beer or wine.

24 Carrot Bistro’s bar program shines a light on both classic cocktail recipes and seasonal ingredients and botanicals from local purveyors. Whether mastering classics like the Old Fashioned or crafting impromptu libations with ingredients from their own garden, it’s a must-try for anyone with a refined palate for elixirs—or those looking to cultivate one.

Shillington describes their prohibition era cocktails as pared down. “You get all the flavors. You really understand what you’re drinking,” she says. “You can really respect the ingredients and taste what you’re supposed to taste.”

That mindfulness—the moment when you pause to savor and appreciate every component of a well-crafted cocktail, mocktail, meal or experience—is the essence of dining at 24 Carrot Bistro.

Retzloff endeavored to create a refined yet inclusive watering hole that preserves and honors the history of Erie. In doing so, she also built a space to share nourishing foods and intentionally sourced ingredients from nearby farms that practice sustainable and regenerative agriculture. Buckner Family Farm and Croft Family Farm, both located in Longmont, provide the meats and produce, respectively. The bistro also flies in fresh seafood from the east coast throughout the week. The vibrant floral arrangements that brighten the space come from her brother’s farm, Wild Nectar Farm, in Hygiene.

Must-try house cocktails include The Farmer’s Daughter—made with huckleberry-infused vodka, cucumber, lemon, balsamic and agave—and Hans Shot First, a concoction of gin, lemon, prosecco and lavender tincture. The bistro also offers 12-ounce bottled cocktails for takeout, featuring everything from house favorites to perfected classics, including the Swillin’ Swine, which combines bacon fat-washed bourbon, bitters and peach black tea syrup.