Posts Tagged ‘Cocktail Corner’
Posted by The Editorial Desk / Thursday, June 18th, 2009
Eventide Mixologist Balances Hot Nights With Cool Drinks
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
“Eventide” is the old English term for the hours of waning sunlight between late afternoon through nightfall. And there is no better place to enjoy those moments when we balance the bustle of work with sips of leisure than Eventide’s recently opened rooftop lounge. Bar manager Stephen Warner balances vodka infused with spicy jalapeño and the soothing coolness of cucumber—a great way to beat the heat of the day, while turning up the dial for a fiery evening.
Paletas Fizz
1 ounce cucumber-infused vodka
1 ounce jalapeño-infused vodka
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1 ounce egg white
1/2 ounce jalapeño syrup (see below)
Shake all ingredients vigorously for 15 to 20 seconds. Strain into an iced highball glass, and top with club soda. Garnish with a fresh cucumber curl.
Jalapeño syrup
1/4 cups Demarara sugar
3/4 cups plain sugar
2 cups water
4 jalapeños, sliced
1 ounce vodka
Mix all in small saucepan.
Bring to a boil and reduce down by 1/3. Strain, cool and bottle.
(June 2009)
Putting Prohibition Out to Pasture
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
Prohibition went into effect in January 1919, and was strictly enforced once the Volstead Act became legislation on Jan. 16, 1920. After 13 long, dry years (and countless deaths from homemade hooch), our government came to its senses and lifted the ban on booze on Dec. 5, 1933, otherwise known as Repeal Day.
On Dec. 5, the D.C. Chapter of the United States Bartenders’ Guild hosts mixologists from around the country to demo classic cocktails at a festive fundraiser benefiting the Museum of the American Cocktail, the City Tavern Club’s Preservation Fund and the D.C. Craft Bartenders Guild. The party is open to the public and kicks off at City Tavern Club (3206 M St. N.W.) at 8 p.m. Reserve tickets ($75) via email: repealday2008@gmail.com, or visit www.dccraftbartendersguild.org for more info.
The Martinez
2 ounces Old Tom Gin
1 ounce Carpano Antica (sweet vermouth)
1/4 ounce Luxardo Maraschino liqueur
2 dashes orange bitters
Stir ingredients over ice and strain into a chilled cocktail glass. Garnish with an orange twist.
(December 2008)
Winter Chill, Hot Buttered Thrill
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
Master mixologist and sommelier Todd Thrasher brings yet another creative twist to a yuletide favorite. HIs recipe is a little labor-intensive, but worth the extra effort—it’s the holiday season, after all! As an alternative, though, you could always bring your loved ones right to the source; Thrasher whips up Cold Buttered Rum at both PX and Restaurant Eve, in Old Town Alexandria.
STEP ONE:
Butter Rum mixture
Melt 1/2 pound salted Kerrygold butter. Add one liter of Captain Morgan rum. Bring the mixture to room temperature, then whisk for 10 minutes, and place in freezer. Allow the fat from the butter to rise to the top and solidify. Skim off, and strain the mixture.
STEP TWO:
Spiced Syrup
2 quarts water
1/2 cup light-brown sugar
10 cloves
1 star-anise pod
1 stick cinnamon
4 all spice, crushed
1 rind of half an orange
Dash of ground nutmeg
Combine all ingredients in a saucepan over low heat, and reduce water to 1 1/2 quarts. Strain.
STEP THREE:
Cold Buttered Rum Cocktail
2 ounces butter rum mixture
1 ounce spiced syrup
Pour over ice into a rocks glass. Garnish with orange twist.
(November 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
With one of the most sensational elections in history only a few weeks away, this cheeky drink remains relevant—simply because it’s so darn delicious! The Liaison Capitol Hill is smack dab in the middle of political hubbub, so guests enjoy a little chuckle when they stop in for a tipple after a long day of hardball negotiations.
Impeachment Martini
Courtesy of executive chef Ryan Morgan
3 ounces rum (preferably Bacardi)
1 tablespoon granulated sugar
2 lime quarters, seeds removed (save other half for garnish)
5-7 fresh mint leaves
1 ounce Boiron white-peach puree
3 slices fresh peach (save one slice for garnish)
Splash of club soda
Muddle sugar, limes and mint in the bottom of a mixing glass. (Do not over-muddle, or drink will taste grassy.) Add rum, white-peach puree and fresh peach slices in glass, and shake or mix well. Strain into an ice-filled cocktail glass, and add a splash of club soda. Garnish with a lime wedge and slice of fresh peach on the rim of the glass.
(October 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Courtesy of Barsol Pisco
Latin influences are heating up our bars, and the latest trend features a distilled grape spirit called pisco. Both Chile and Peru produce the eau-vie, and each considers the Pisco Sour its national cocktail. The friendly rivalry is now stretching beyond South America, as norteamericanos, too, embrace this grape brandy with brazos abeirtos.
Pisco Sour
2 1/2 ounces pisco
1 ounce lime juice
1 teaspoon sugar
1/4 ounce pasteurized egg white
Dash Angostura bitters
Vigorously shake pisco, lime juice, sugar and egg white with plenty of ice. Strain into a sours glass. Garnish with a dash of bitters.
(September 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Hana Jung
If you can’t escape elsewhere for the stickiest month of the year, Alexandria’s Indigo Landing is the perfect place to close your eyes and pretend you did.
It’s not all that hard to imagine the rippling water beyond the roomy outdoor deck is a sparkling sea, or that the slight breeze sweeping across the bar could carry a tinge of sea salt, especially when the sweet and creamy concoction in your hand tastes like a luscious island libation—made all the tastier with the knowledge that you skipped out on the airport lines.
Limoncello Cream
3 1/2 ounces Limoncello
2 ounces pineapple juice
Splash of cream
Shake combined ingredients with lots of ice. Pour into an ice-filled rocks glass. Garnish with a wedge of fresh pineapple.
(August 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
If you haven’t ventured to Dupont Circle in a while, it may be time to catch up on one of its latest hotspots. Last year, Alan Popovsky (owner of Felix and Spy Lounge, a little further up the Red Line) opened doors to chic brasserie-style dining and drinking spot Hudson. In addition to summer drink specials on the patio and half-priced wine on Sundays, Hudson’s cocktail list features some intriguing creations. The house-made syrups and purees reflect the imagination and care employed behind the bar.
A Better Two Pair
1 1/2 ounces Absolut pear vodka
1 1/2 ounces house-made
Two Pear Puree*
1 ounce house-made sour mix
Dehydrated pear slice
Pour all ingredients into a mixing glass and shake vigorously with ice. Strain into a chilled martini glass. Garnish with a slice of dehydrated pear.
Two Pear Puree:
2 Bartlett pears
2 prickly pears
1 tablespoon ascorbic acid
1 cup simple syrup (sugar water)
Combine all ingredients in a blender. Puree until smooth and fruit is thoroughly incorporated (mash should be a vibrant pink).
(June/July 2008)
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
It’s that time of year again: Summer is peeking out at us from behind the last cold front of the year (we hope), the cherry blossoms are stretching forth fragile, blooming branches, and cocktail menus everywhere are switching over to light, refreshing drinks to suit the season.
Local mixologist Gina Chersevani concocted this cocktail for EatBar, the hip gastro pub that continues to blossom alongside its popular Arlington sibling, Tallula Restaurant. For Mother’s Day, or simply celebrating spring, this tipple will make you feel sunny all over.
Gnome’s Water
1 1/2 ounces Hendrick’s Gin
1/2 ounce Cointreau
Dash cucumber juice
Dash lavender syrup
1/2 ounce fresh lime juice
Dash soda water
Pour first five ingredients into a cocktail shaker, give a quick roll, then pour into an ice-filled Collins glass. Top with soda water.
Gina’s lavender syrup:
One cup water
One cup sugar
1/2 cup lavender flowers
Bring all ingredients to a boil. When the liquid attains a nice caramel color, remove from stove, strain flowers, let cool and refrigerate.
(May 2008)
Posted by The Editorial Desk / Friday, November 21st, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
Well-kempt women in lace and pearls strolling beneath a leaf-fringed sky. Trotting horse hooves clopping along stone-lined streets. Gentlemen tipping their hats as they encounter passers-by around town. Has the calamity of the modern world rendered the gentility of Historic Alexandria a thing of the past?
Well-kempt women in lace and pearls strolling beneath a leaf-fringed sky. Trotting horse hooves clopping along stone-lined streets. Gentlemen tipping their hats as they encounter passers-by around town. Has the calamity of the modern world rendered the gentility of Historic Alexandria a thing of the past?
Not if you’re hanging out at King Street’s newest see-and-be-seen hotspot. The Colonial-style Jackson 20 captures the rustic elegance of an era gone by with brick, stone, leather and wood accents throughout, and is named to honor Andrew Jackson (aka “Old Hickory”), who became our seventh president in 1829. This cocktail is a tribute to the Tennessee gentleman whose face graces our $20 bills, and who had a reputation for enjoying a rousing good time.
The Virginian Gentleman
1 1/2 ounces Gentleman Jack
1/2 ounce honey liqueur
Dash of bitters
Lemon juice
Ginger beer
Shake all ingredients, with ice. Strain into glass and top with ginger beer.
(April 2008)
Posted by The Editorial Desk / Friday, November 21st, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Fredde Lieberman
Legal eagles and outlaws alike voluntarily surrender to temptation at the freshly minted Trademark Bar. Nestled in the new Westin Alexandria Hotel, the wine bar is named for its proximity to the U.S. Patent and Trademark Office and features some creative cocktails playing off that concept. Where better to mull over your latest invention—or consort with your lawyer—than perched upon a barstool?
Refreshing Allegation
2 ounces Patron Silver tequila
1 1/4 ounces fresh lime juice
1 ounce white cranberry juice
Cilantro sprig
Muddle cilantro in bottom of mixing tin. Add ice and remaining ingredients, then shake well and strain into ice-filled highball glass. Garnish with cilantro sprig and lime wedge.
(March 2008)
