Food and Drink

Living Social Hosts a “Secret Mixology Event” – with a Punch

Photo courtesy of
‘Cocktail, Jack Rose Dining Saloon’
courtesy of ‘Jenn Larsen’

Recently, users of the smart phone app from daily-deal site LivingSocial might have seen an usual instant deal pop up: A “Secret Mixology Event” with no further details given. Daring buyers who bought the deal later received instructions on the time, place, and details. They were told to arrive at Jack Rose in Adams Morgan at 9:00, look for a man with a rose in his lapel.

Tucked in one of the lovely little private rooms off the upstairs bar, complete with cozy fireplace and lovely view over the slightly-drizzly night, the small group assembled around the bar to learn from noted cocktail-mixer and Jack Rose beverage director Rachel Sergi about how to make festive holiday cocktails fevor their own gatherings this season. Being greeted with a flotilla of Bulleit Rye bottles arranged in a line across the bar upon arrival, things were off to a good start.
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Food and Drink, The Daily Feed, We Love Drinks

Friday Happy Hour: Bloody Mary

Photo courtesy of
‘Bloody Mary’
courtesy of ‘Jenn Larsen’

It’s time for Friday Happy Hour, highlighting a drink we’ve recently enjoyed, every Friday at 4pm! Please share your favorites as well.

Wait, a Bloody Mary on a Friday? They’re just for brunch, right? Ok, perhaps you won’t be having one this evening, but I happen to harbor a soft spot for the most ubiquitous of hangover helpers. I especially love its history, around since the 1920’s in Paris or 1930’s in New York, depending on the tale – its exact origins are somewhat disputed. Vaudevillian George Jessel claimed to be the first to mix vodka and tomato juice as a morning cure-all, while famous bartender Fernand Petiot added the spice element now considered essential. Petiot worked at Harry’s Bar, frequented by another master of the cocktail, Hemingway. This gives what we usually consider a humble drink a very sexy past.

I’m partial to my Bloody Mary with a Bull Shot, that is, adding beef broth which gives it a lot more depth. This is probably due to my hating tomato juice with a passion as a child. It was only as an adult that I grew to tolerate it, spurred by a friend who swore by tomato juices’s healthy and healing qualities. Slowly I saw the light. Continue reading