The upper patio of Poste’s courtyard keeps guests cozy this season with its coeur d’hiver.
By Kelly A. Magyarics
If you think the days of lounging outside with a few cocktails and a bite to eat are over until the frost thaws, think again. Poste Brasserie just transformed its patio into a chill-proof cocktail lounge, complete with hot or cold seasonal libations, fondue, fire pits and blankets.
Get cozy with a companion while sipping one of lead bartender Jason Wiles’ seasonal sips—available only on the patio. Warm drinks include the Smokin’ Bacon Hot Chocolate ($12), with bacon-infused Bulleit bourbon, hot cocoa and a housemade bacon cayenne marshmallow; Where There’s Smoke, There’s Fire ($13), with Mezcal, spiced rum and agave sweetened green tea; and Elysium ($14), with Amaro, Amaretto, Grand Marnier, coffee and chocolate bitters.
Chilled cocktails include Pearly Legal ($13), with Subarashii Kudamono pear dessert wine, rye whiskey, Nardini Acqua de Cedro (a grappa-based liqueur made from lemon peels), Nardini Mandorla (a bitter almond liqueur), apple bitters and Asian pear eau de vie; Flip You For Real ($14), with Maker’s Mark Bourbon, apple cider, caramel and a whole egg; and A Midautumn Night’s Dream ($14), with High West Silver Western Oat Whiskey, roasted pumpkin purée, Domain de Canton, maple syrup and Angostura bitters, topped with ginger-infused whipped cream. A selection of dark spirits and fortified wines for sipping will make sure guests stay warm from head to toe.
Chef Dennis Marron has created a seasonal menu of fondues, soups and other bar bites for sharing, including Classic Cheese Fondue ($17), with melted Comté cheese served with cubed bread, apples and sausage; and S’Mores Fondue ($14), with melted milk chocolate, graham crackers and marshmallows. The full patio menu, including raw bar items, is available upon request. Poste’s winter courtyard bar is open Tuesday through Saturday from 4 PM until close, weather permitting.
In case you want to cozy up at home in front of a crackling fire, Jason Wiles shared the recipe for the Elysium with Washington Life. Its combination of bitter, citrus and sweet is appealing all season long—it would be a terrific drink to serve in place of regular coffee after Thanksgiving dinner.
Recipe courtesy of Jason Wiles, Poste, Washington, D.C.
1 ½ oz. Amaro
1 oz. Amaretto
1 oz. Grand Marnier
2 dashes chocolate bitters (The Bitter Truth and Fee Brothers both make great chocolate bitters)
Orange peel, for garnish
Combine Amaro, Amaretto, Grand Marnier and bitters in a warm footed mug. Fill with coffee, and garnish with an orange peel.
Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics.com, or on www.twitter.com/kmagyarics.