Tag Archives: cocktails

Food and Drink, The Daily Feed
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Next Tuesday: Let’s Grab a Drink at Wisdom

WeLoveDCDrinks

Don’t forget to get your ticket! WeLoveDC is hosting its first event of the year at Wisdom Cocktail Parlour. The party goes down next Tuesday, February 23 from 6-8 p.m.

We didn’t want to just have a happy hour. We’re not just about having fun (wink wink). So we kicked this one up a notch, providing what we know you really want: to walk away a little wiser.

Come have a drink with your favorite WeLoveDC authors while learning what craft cocktail guru Erik Holzherr, owner of Wisdom, suggests you might enjoy in one and mixes one up for you on the spot.

Get your ticket and come hang with us. Tickets, which include your first craft cocktail, are $15 ahead of time or $20 at the door (space permitting). Food and happy hour specials will also be available.

And don’t forget, to sweeten the deal:

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Adams Morgan, Food and Drink, The Features, We Love Drinks
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Drinks Preview: Tryst

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David Fritzler burns up a Blue Blazer. Photo credit: Samer Farha.

For many people I know, Tryst is “The Office.” Well, now they can drink on the job in style!

Last week the Adams Morgan coffeehouse pioneer rolled out a new cocktail menu, and fellow WLDC author Samer and I were treated to some fine libation as they branch away from the bean. And as we all await the impending snowflakes of doom, it’s nice to note that Tryst will be open throughout the storm!

In operation since 1998, Tryst has always aimed to be a neighborhood gathering place true to its fun motto, “No Corporate Coffee, No Matching Silverware.” Of course they opened the year after I’d already left Adams Morgan for Logan Circle, so I’ve never been one to hang out there – but several friends really do treat it as their office, setting up with laptops and getting social over the screens, fueled by lots and lots of coffee. Just as the java isn’t corporate, when it came time to debut a new cocktail menu, Tryst wanted to do the same for drinks. With David Fritzler at the helm, Tryst’s beverage director for the past ten years, and two new bartenders – J.P. Cacares and Lana Labermeier – the new menu is billed as “quality cafe cocktails” ranging in price from $6-10.

As David told us, “I want to bring pre-Prohibition cocktail knowledge, quality liquors and fresh ingredients out of the speakeasy and expensive hotel bars and to the general public.” As a member of the DC Craft Bartenders Guild, he’s already dedicated to a high standard of cocktail culture. We parked ourselves at the bar and knocked back a few to see whether the drinks would succeed.

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Food and Drink, Interviews, People, The Features, We Love Drinks
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We Love Drinks: Ivan Iricanin

Photo courtesy of
‘Masa 14 – 7’
courtesy of ‘maxedaperture’

We Love Drinks continues our series where we look behind the bar, profiling the many people – from mixologists to bartenders, sommeliers to publicans – who make your drinks experience happen.

When Ivan Iricanin first tells me his favorite drink is tequila, I don’t quite believe him. After all, as beverage manager for Masa 14 with its 100+ tequila collection, doesn’t he have to say that? But the care is evident as he lines up a flight showcasing some exquisite ultra-aged tequila. And once I sample his simple margarita, I definitely believe him.

Ivan’s originally from Serbia, spending the past five years in DC and previously working with Richard Sandoval at Zengo. When I ask how a Serbian came to love a Mexican liquor, he mentions rakija, a fruit brandy usually made with plums. The best varieties are homemade and difficult to get. Traveling to Mexico as part of his stint with Washington Wholesale, he was reminded of his national liquor when trying the micro-tequilas – and of course Sandoval’s Mexican heritage was a huge influence as well.

Most Americans never get past mixto tequila, artificially colored and only 50% or so of it actual agave – the remainder coming from other sugar sources. “You’ll get a headache if it’s mixto,” Ivan says strongly, “all our tequilas served here are 100% agave.” This is serious stuff, with a regulatory council and bottle identifiers similiar to wine regulation. Ivan suggests starting your exploration with a flight – and what better way to completely wipe all memory of previous bad tequila choices than to go with a micro-tequila flight. Masa has six on the menu, and you won’t find them anywhere else.

As he lines up the gorgeous bottles with a card explaining each one, I’m thinking this could be dangerous, even though Ivan says the quality is flawless. I’m still relieved that fellow WLDC author Max is also along for the ride to help me with the tasting! Continue reading →

Food and Drink, The Features
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WeLoveDC Presents: Cocktails at Wisdom

WeLoveDCDrinks

Looking to take your understanding of drinks to the next level? Experience the handcrafted cocktail revolution firsthand at Wisdom Cocktail Parlour on February 23 from 6-8 p.m. with the WeLoveDC Crew.

Wisdom’s Erik Holzherr will be dishing on the art of the cocktail, suggesting what you might enjoy in one, and offering up some amazing libations poured especially for you.

Tickets, which include your first craft cocktail, are $15 ahead of time or $20 at the door (space permitting). Food and happy hour specials will also be available.

To sweeten the deal:

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Food and Drink, Interviews, People, The Features, We Love Drinks
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We Love Drinks: Elli Benchimol

Photo courtesy of
‘Elli’
courtesy of ‘Samer Farha’

We Love Drinks continues our series where we look behind the bar, profiling the many people – from mixologists to bartenders, sommeliers to publicans – who make your drinks experience happen.

Elli Benchimol is never without a wine key, maybe two. Sometimes three. This can cause problems with airport security. Or, it can save the day! Either way, she laughs it off. It’s a chilly afternoon, and she thoughtfully pours me some hot tea as we sit down to talk about her background and learn about the beverage program she manages at AGAINN, downtown’s new “British Isles Bistro.”

Fellow author and photographer Samer has come along and can’t stop salivating at the wall of scotch. But we’ll get to that soon! I had previously stumbled onto AGAINN one night not having a clue that they had a brilliant cocktail program, and was instantly smitten. The bar is beautifully lined with fresh ingredients, garnishes and brown bottles, a selection of bitters, exotic tinctures of vanilla rooibos.

“Some people have added the syrups to their fish and chips by accident,” Elli smiles.
But I’m sure they would never be made to feel intimidated about such a mistake here. It’s a friendly environment, with the affectionate camaraderie between Elli and her staff immediately obvious.

Maybe that’s part of the West Coast style. Elli is a transplant from the laid-back land, someone who (like our first profile Josh Volz) was profoundly influenced by the San Francisco cocktail and wine scene. She’s part of a tradition of culinary professionals who believe that bar and kitchen should go hand in hand, and that quality is worth the wait.

“In San Francisco I learned that waiting for ten minutes for a cocktail is the true test,” Elli says, getting ready to line up some of her favorites. Samer and I lean forward like eager students.

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Food and Drink, Special Events, The Daily Feed
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Cocktail Class at The Columbia Room

Photo courtesy of
‘20090120L1000010_640’
courtesy of ‘furcafe’

Now that The Passenger is well embarked with Tom Brown at the helm, brother Derek Brown’s internal cocktail laboratory – the bar-within-the-bar called the Columbia Room – is set to start classes in February. Seminars will be held every other Wednesday at 7pm for $65 each. The current line up through March sounds fascinating. It’s an ambitious program that will be helpful not only for you libation geeks already making your own bitters and eager to learn more, but also for those just delving into the world of craft cocktails.

“A Primer on Orange Liqueur” kicks off February 17, covering the difference between major top-shelf makers and showing participants how to make your own version of triple sec. Derek will demonstrate proper Margarita, Sidecar and Fancy Gin cocktails and help elevate this sometimes over-abused ingredient. Continue reading →

Night Life, The Features, We Love Drinks
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Friday Happy Hour: The Gin Gin Mule

Photo courtesy of
‘Gibson’
courtesy of ‘maxedaperture’

Welcome to the Friday Happy Hour, your single drink primer for the weekend.

This week, you get a longer entry for the long weekend.  You also get a summer drink to remind you that, despite what 2010 has indicated thus far, there is warmth in the world and summer is only a few months away.  Plus, it’s supposed to be 55 degrees today.  Relative to the past few weeks, that’s balmy.  This weekend, have yourself a gin gin mule.

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Interviews, People, The Features, We Love Drinks
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We Love Drinks: Jason Robey

Jason Robey, New Heights. Photo courtesy of Pfau Communications.

Jason Robey, New Heights. Photo courtesy of Pfau Communications.

We Love Drinks continues our series where we look behind the bar, profiling the many people – from mixologists to bartenders, sommeliers to publicans – who make your drinks experience happen.

Charred rosemary? Curried pumpkin seeds? Beet juice? Not to mention the bubbling pots behind the bar… what’s going on here?

You might think you were in some mad scientist’s laboratory, except that the guy torching a “lollipop” of tightly wound orange peel is actually extremely laid-back. This is Jason Robey, mixologist at New Heights, a native of southern Maryland back in DC by way of New York and North Carolina. His return is thanks to the recession, and that may be the best thing the economic downturn has done for our city. His drinks have just the proper blend of alcohol and aesthetics, with only as much flash as is absolutely necessary.

Jason strikes me as a perfectionist, but without any uptight vibe. His bar preparation set-up takes two hours. His infusions take anywhere from one to two weeks. There’s an evident amount of care and dedication that goes into the background work before your glass even hits the bar. Not afraid to experiment, Jason still manages to maintain a very practical style in what is after all a warm and inviting bar.

And like the best bartenders, he has a self-deprecating wit. I’m beginning to think that’s part of the job description. He was planning a cocktail riff on the classic Maryland crab boil the night I visited. It took a minute to realize he wasn’t actually joking. If anyone could pull that one off, it would be Jason.

“You know how I think of all these drinks?” he asks.

I shake my head.

“In the shower.”
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Night Life, The Daily Feed
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The Gibson Expands Saturday

Photo courtesy of
‘Ceiling at The Gibson’
courtesy of ‘Jenn Larsen’

If you’ve been left waiting outside at the Gibson, then you’ll probably be ecstatic to hear: they open their upstairs this weekend, doubling the capacity of the popular speakeasy. Better news? The upstairs has a couple rooms that you can rent for private events. Of course, I’m betting that’s going to be a popular option which then limits the capacity again, so don’t get too excited, just get ready to book that room way in advance for cool events.

Food and Drink, The Features, We Love Drinks
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We Love Drinks: Herbs, Flowers & Spice

"Eros" cocktail, Zaytinya

“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.

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Food and Drink, Night Life, The Features, The Hill, We Love Drinks
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We Love Drinks: Wisdom

"Wealthy Missionary" cocktail, Wisdom

"Wealthy Missionary cocktail, Wisdom" by Jenn Larsen, on Flickr

When Wisdom owner Erik Holzherr’s Tortoise and the Bare cocktail won the 2009 Artini competition, it took a lot of people by surprise (as in, who is this guy and where exactly is his bar??). I knew I had to get over to sample his concoctions as quickly as I could get someone to venture into the wilds of Pennsylvania Avenue SE with me. 

Inside Wisdom’s shopworn exterior is an enveloping dark and shabbily elegant space, with cosy curtained nooks featuring tin ceiling plates on the walls. Moroccan glass lanterns abound. It’s all very Victorian professor’s idea of a medieval tower by way of the harem.

First up to try was the Wealthy Missionary – with a name like that, how could it not be? It turned out to be a luscious mix of Surreal Ginger Peach Vodka and Stone’s Original Ginger. My metaphors went into overdrive – “it’s a southern summer, a debutante’s ball!” Seriously, this cocktail is off the charts good.

But then I had a sip of my friend’s Pears of Wisdom and couldn’t decide which I liked better. This cocktail, featuring vodka and pear cognac (they make pear cognac??) with elderflower, was just like slipping on a vintage French silk slip and lolling around in a field of flowers…

I warned you about my metaphor overdrive. Continue reading →

Food and Drink, Night Life, The Daily Feed
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Tuesday Night Escape

Cocktail at Bar Pilar

"Cocktail at Bar Pilar" by Jenn Larsen, on Flickr

Starting tonight, you only have three more Tuesday nights to enjoy Cocktail Sessions with mixologist Adam Bernbach at Bar Pilar, before he leaves the 14th Street digs on May 19th (GOG has the full scoop on his future plans).

I really love Pilar, love Adam’s cocktails, especially anything featuring cardamon syrup… but I can’t make it tonight. So my loss is your gain, there’ll be an extra seat, get over there!

Alexandria, We Love Drinks
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We Love Drinks: The Majestic

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Earlier this winter WLDC Author Jasmine, along with another friend and I, headed out for a ladies night in Old Town. We made our way down King Street, and wound up at The Majestic where we snagged a seat at the bar and sipped some very classy cocktails.

The cocktail menu boasts, “Our cocktails are made with fresh ingredients and take a bit more time than most. Thank you for your patience. We promise they are worth the wait!” Having a front row seat to the two mixologists behind the bar, the menu isn’t joking. They bartenders pick fresh mint out of a large bundle and hand crush it carefully for the Mint Julep. Decorative twists are done one at a time, fresh for each cocktail. I was smitten, each drink is incredibly labor intensive, and the longer we sat there, the more impressed I became. Continue reading →

Food and Drink, The Daily Feed
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Preview: Greek Easter Festival @ Zaytinya

grape vodka cocktail at zaytinya

Easter Grape Cocktail at Zaytinya by flickr user Needlessspaces

Yesterday, before watching my Tar Heels snag our fifth Championship title (squee!),  I headed over to Zaytinya for a media preview of the Easter Menu.

While I’m still basking in the glow of my University of National Champions win, the Easter food and drink at Zaytinya certainly added to the wonderfulness of yesterday. So let me see if I can focus on food for a moment and tell you all about the Easter Festival headed our way… Continue reading →

Downtown, Food and Drink, Night Life, We Love Drinks
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We Love Drinks: Equinox’s Cider Happy Hour

Equinox Cider Happy Hour by RSchley

Equinox Cider Happy Hour by RSchley

The Oct. 22nd edition of the Dining Out email from Washingtonian had a tip about a happy hour that sounded like a November dream – Fall Cider Happy Hour at Equinox. Yum! I do love me some cider. And my partner in crime for happy hour, Rebecca, loves herself some fall. Fall is well known as her favorite season.  So we decided this would be the perfect treat and headed over last Friday for “hard cider cocktails and complimentary snacks”.

Now, the first thing to note is that these Fall Cider Hours only happen on Fridays. And only between 5 p.m. and 7 p.m., and only until December 19th. (Then, rumor has it, the theme changes to chocolate! YES! Jenn, wanna set a date?) So if you’re looking to get yourself some “fall in a glass” (as Rebecca says), then scoot on over!

So we arrived around 6 p.m.-ish and the place was packed. So packed that we almost turned around again and headed for the door. But we were stopped by a bartender who practically forced us to stay, and took our coats and bags and put them in the check room. Which was fabulous, really, for those of us who hate to tote around all our gear while we drink. He gave us a menu and promised us he’d be back. And then the free food started coming around – we were handed some sort of glorious crispy spring roll type thing. My apologies for not knowing exactly what it was. But it was seriously good food. I was hoping the drinks would live up. Continue reading →