I love following restaurants on Twitter so I can hear about everything from what dishes they’re cooking up, to what events they’re hosting, to what specials they might have coming my way soon. Last week I took a look at how DC restaurants use Twitter successfully. Today I’m happy to award We Love DC’s first Food Tweet of the Week award to Co Co. Sala!
The chocolate lounge & boutique serves American cuisine and specializes in espresso and chocolate-based drinks, artisanal chocolates, and exquisite pastries. Co Co. Sala first got on Twitter in June 2009, but started using the social media tool actively in June 2010. The restaurant currently has more than 4,000 followers and sends out about 20 Tweets a day, all actually in conversation with diners.
This week is the perfect temperature. Chilly and brisk without being completely hunker-down cold. It’s the ideal weather for taking a stroll with a hot drink in hand or sitting in the window of a shop sipping on out of a mug. Which got me to thinking – where can you find some unique hot chocolate in DC? None of that Starbucks generic mix, but some original, interesting mugs of the good stuff. Here are a few of my top suggestions. Continue reading →
“Eros cocktail, Zaytinya” by Jenn Larsen on Flickr
Summer always puts me in mind to garden. I have a little herb garden with oregano, rosemary and lavender that always needs pruning, some roses that need constant watch from black spot, peonies dusty with blight – wait a minute. Gardening in DC is hard work, our weather vacillating between wet and humid to dry and droughty. Isn’t there an easier way to enjoy herbs and flowers than order flowers online?
Why yes. Drink them!
I love nothing better than to cook with fresh herbs and spices, and I’ve been known to throw some edible flowers into my salad, so I am loving the growing spread of these ingredients in cocktails. We’re both lucky and spoiled to be enjoying a cocktail renaissance here in DC. Time was a decent drink meant liquor + mixer, maybe with a garnish. Not anymore. Bartenders are approaching cocktails like, well, a chef would. The explosion of housemade syrups and infusions enable mixologists to make some potent magic.
But as with gardening, not everyone has a green thumb. It’s not enough to just toss some herbage in a martini glass and hey pesto! it’s a delicious cocktail. Just like that time I put too much adobe sauce in my sweet potato puree and set my guests throats on fire (um, sorry about that!). You have to know how flavors work together and how much power that pepper’s going to pop onto your tongue.
So here are my current favorites highlighting the trifecta of herbs, flowers and spice, with a few misses along the way.