Classics, as well as seasonally-inspired libations, make up the hotel’s new cocktail program.
By Kelly A. Magyarics
Park Hyatt Washington recently unveiled their new spring cocktails.
The sumptuous and bright lounge of the Park Hyatt Washington (1201 24th Street NW, ) is one of my favorite places to sip a cocktail–maybe before dinner at the adjacent (and always spot-on) Blue Duck Tavern. A few weeks ago, the hotel launched its seasonal spring cocktail menu, peppered with both classics, as well as new concoctions with house made syrups, infused-spirits, and kitchen collaboration. Since the mercury has been rising in the D.C. area the past few weeks, you might want to grab one and head outside to the Park Hyatt’s patio–perfect for people watching and soaking up the sun.
The Spring Lady, with Plymouth gin, peach puree, lime juice, chocolate bitters. Photo courtesy of Park Hyatt Washington.
“The concept behind our new spring cocktails mirrors what we are doing in the kitchen,” explains German Broggi, Food and Beverage Director for the Park Hyatt Washington. “We started creating our own, house made infusions over a year ago, using the same fresh ingredients found at Blue Duck Tavern.” He goes on to point out that guests can also drink locally, as the bar uses local spirits from distilleries in Virginia and Maryland. And fresh, in-season fruits, vegetables and herbs from the Park Hyatt’s fourteen farmers go into the shaker.
Here is the complete new cocktail list–all drinks are priced at $14, and the ones listed with an asterisk are brand new to the menu.
Classic Cocktails:
*Mint Julep – Buffalo Trace Bourbon, Raw sugar, wild mint
Classic Sazerac – Wasmund’s Rye whiskey, Pernod, Peychaud’s bitters, raw sugar
*The Last Word – Plymouth gin, Chartreuse Green, Luxardo Maraschino, lime juice
*Margarita – Patron Silver, Triple Sec, Agave nectar, lime juice
French 75 – Blue Coat gin, Domaine Carneros sparkling wine, lemon juice, raw sugar
*Pimm’s Cup – Pimm’s No. 1 cup, Cointreau, mint leaves, cucumber, ginger ale
Dark & Stormy – Gosling’s dark rum, Reed’s ginger beer, lime juice
Seasonal Cocktails:
*Sakura Pisco Thyme – Housemade thyme-infused Pisco, lemon juice, raw sugar, lavender foam
Grapefruit Gimlet – Housemade grapefruit-infused vodka, lime juice, agave necar
*Kentuckian Roobois – Maker’s Mark, housemade roobois-infused dry vermouth, ginger beer, lime juice
*The Spring Lady – Plymouth gin, peach puree, lime juice, chocolate bitters
*Pamela’s Punch – Prairie Organic vodka, Hum spiced liqueur, lemon juice, raw sugar, soda water
*Spicy Concoction – Housemade raspberry-infused gin, spicy syrup, lemon juice, basil
Kentuckian Rooibos cocktail at Park Hyatt, with tea-infused Vermouth. Photo courtesy of Park Hyatt Washington.
The Park Hyatt shared with me its recipe for the Kentuckian Rooibos. Steeping Rooibos tea in white Vermouth coaxes layers of flavors, Bourbon adds a touch of sweetness and smoke, and lemon juice brightens. At the Park Hyatt, the drink is topped with ginger beer—look for Barrett’s, Reeds, Gosling’s or Fever Tree.
Kentuckian Rooibos
Courtesy of Park Hyatt Washington, Washington, D.C.
1 1/2 oz. Markers Mark
1 oz. Rooibos tea-infused white Vermouth (See Note)
3/4 oz. lemon juice
1 oz. simple syrup
Ginger beer
Lemon wheel, for garnish
Add ice to a Collins glass. Add first four ingredients, and stir well. Top with ginger beer, and garnish with a lemon wheel.
Note: For infused vermouth, take 1 bottle of high quality white vermouth (like Dolin Blanc.) Add several Rooibos teabags to bottle. Shake vigorously every few hours, until desired flavor is achieved. Remove teabags.
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.
