Welcome to the Friday Happy Hour, your single drink primer for the weekend.
Last month Samer and I were treated to a sneak peek of the incredibly refreshing cocktail Owen Thomson would mix up to inaugurate the “Farm to Glass” program in his new role at Cafe Atlantico. Beginning tonight, you can try it too. Called the Cool Hand Cuke, it has a beautiful green hue quirkily topped by a baby cucumber blossom. Perfectly balanced between vegetal and spice flavors, it features SubRosa Tarragon Infused Vodka, Black Rock Farms Baby Persian Cucumber Juice, black pepper and thyme juice and “Dr. Thomson’s” spiced liquor #2.
The “Farm to Glass” program is part of Cafe Atlantico’s Farmers’ Market Dinners, a three-course menu (priced at $45) sourced from the Penn Quarter FRESHFARM market by newly appointed head chef Richard Brandenburg and served every Friday evening during market season. The “Farm to Glass” cocktail program will complement the dinners and their seasonal ingredients.
A green cocktail for a green program. Sip up what Samer called “summer in a glass,” and don’t forget to eat the baby cucumber garnish too – it’s part of the fun!