When brainstorming ideas for a new bar in Colorado Springs, creative team Cody Banks and Nikko Posada set out to fill a void in the city’s food and beverage scene.

With each having more than 10 years of experience in the hospitality industry, they wanted a relaxed, approachable space that encourages interest around craft cocktails.

“We press on that idea of, it’s made by bartenders for bartenders. You can be an at-home bartender, come in, have questions, feel free to ask — we’re never gonna gate-keep,” Banks said. “It’s supposed to be that kind of balance of come in, ask questions, have fun, enjoy your time.”

That’s what led to the creation of a new downtown bar, Nomads.

The bar is the product of Atlas Restaurant Group, which is behind downtown food hall CO.A.T.I. and Ola Juice Bar. The space was previously occupied by Colorful Colorado at The Garden, a summer pop-up. Nomads officially opened on June 14.

Inspired by craft cocktail neighborhood bars like Thunderbolt in Los Angeles and Milady’s in New York, Nomads is hoping to elevate the cocktail scene in Colorado Springs, Banks said. The bar aspires to fill a gap by emphasizing service. Servers are bartenders and bartenders are servers.

“We realized is that even though there is a developing cocktail scene out here, there is a disconnect between hospitality and craft cocktail,” Banks said. “I feel like, we were able to kind of fill that spot between offering something that’s little more craft — a little more fun and different than your normal cocktails — but also providing the best hospitality that we can.”

The reasoning behind the name of the bar, Nomads, is to pay homage to the range of individuals who end up in the Springs.

“We saw Colorado Springs is really just a melting pot of individuals, whether they’re military, whether they’re out here for work, college, just to kind of create a place where everyone kind of feels comfortable, just existing without having any preconceived notions,” Banks said.

When crafting the menu, Banks drew from his experience in the culinary world. It contains a wide range of drinks, from savory cocktails to sweet shots. So far, the most popular menu items seem to be the Chimi Gimm a savory drink made with Argentinean gin, lime and chimichurri, and the Snoop Stewart, a more tropical flavored frozen cocktail made with scotch, brandy, pineapple, coconut and sage.

“Each of our cocktails has either some type of homemade ingredient or some type of culinary structure behind it,” Banks said. “As opposed to layering all these liquors and building this expensive cocktail … I wanted to create cocktails that really explored the palate.

“So you’ll notice when you have our cocktails that there’s a beginning a middle and an end. There’s not just one note — our cocktails are designed to take you through a journey, just the way a chef’s plate is designed to take you through a journey.”

In the coming months, the bar plans to expand its food options and release a food menu. At the moment, they offer snacks, including charcuterie plates.

This fall, the bar hopes to start hosting bartenders from around the country for special pop-ups.

The laid-back aura of the new space is apparent, with plenty of outdoor space to enjoy the summer weather. The bar even has games like cornhole and fire pits to feel like you’re spending time in a friend’s backyard, Banks said.

“We kind of wanted that — that backyard, that super-personal feel where you’re not like cluttered, you’re not breathing down each other’s throats, you’re not forced to find a spot quickly,” Banks said. “It’s kind of nice to where you can relax, take your time, enjoy yourself. We wanted to create a space that felt open and inviting.”

Ultimately, Banks and Posada encourage everyone to stop by, and not to be intimidated by the craft cocktail label.

“Whether you’re an enthusiast or a seasoned cocktail veteran, there’s something here for you that you can still have fun,” Banks said.