Our favorite heat-wave season isn’t over yet, so do taste the last of these photo-friendly cocktails before they’re gone.
The Double Dealer
For the grandfather of bespoke cocktails head to Columbia Room, where an elevated drinking experience awaits. Whether you choose the punch garden, drink library or reservations-only tasting bar, the creative concoctions will not disappoint. With inventive seasonal themes driving the wildly experienced bar team, expect to be pleasantly surprised. (124 Blagden Alley NW)
Todd Thrasher’s tiki bar on the District Wharf has its own rum distillery in the building. Need we say more? The Polynesian-style bar covers the classics as well as the off-beat. (1130 Maine Ave. SW)
A hidden, but not overlooked gem in Blagden Alley looks like a shipping container from the outside, but do step into the garden for an open-aired half indoor/outdoor bar with plenty of elbow room. Calico appeals heavily to the inner child inside us all with its adult juice boxes and playful frozen drinks. (50 Blagden Alley NW)
From formidable mixologist Carlie Steiner of Himitsu fame and partner Anna Leis, this playful new Petworth cocktail bar screams vacation. Channel summer by ordering the classic orange crush. (819 Upshur St. NW)
Is That Thing On Fire?
You may have heard the hype (or seen the Instagrams) about chef Adam Greenberg’s Hawaiian-vibed restaurant in the Union
Market District. Think island-inspired spam sandwiches that pair
perfectly with tropical cocktails like this fresh rum and mezcal filled coconut that gets fiery treatment. (540 Penn St. NE)
If the name didn’t immediately tip you off, turn to the cocktail menu to find that this new Cuba-centric bar takes its rum seriously. Pair your cocktail with a Toro Habano cigar and a couple of croquetas to round out your mini Cuban escape in the West End. (1121 New Hampshire Ave. NW)
Joseph A. Magnus alum Nicole Hassoun and Thy Parra are behind the new cocktail concept Cocktail Curations, which is available to pop-up at your next private or corporate event. cocktailcurations.com
1 1/2 oz. Manzanilla Sherry
1/2 oz. Suze
3/4 oz. peach + strawberry syrup
3/4 oz. pineapple juice
Pinch of flaky sea salt
Pour all ingredients into a shaker over ice and shake until cold. Strain into a rocks glass over ice (one large cube is preferred). Garnish with a slice of peach and a little extra salt. Peach + Strawberry Syrup: Crush 1/2 quart
of fresh strawberries and 1/2 quart of fresh ripe peaches in an immersion blender or with a mortar and pestle. Combine the crushed strawberries and peaches with 1/2 quart of sugar (or sweetener of your choice) and 2 quarts of water. Bring to a boil while stirring occasionally. As soon as it boils, remove from heat and cool. Strain the solids out with a fine mesh strainer into your bottle of choice and store it in the fridge for up to one week.
Published in our September 2019 issue.