Boshqa

Vashingtondagi yangi Sherry Bar

Vashingtondagi yangi Sherry Bar


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Er va xotinlar jamoasi Derek Braun va Chantal Tseng Mockingbird Hill deb nomlangan yangi sher va xam barini ochishdi.

Menyuda 54 xil xashor, to'rt xil tuzlangan jambon va boshqa atıştırmalıklar va kokteyllar bor.

D.C. hozirda birinchi sheri va xam barning uyi, Mockingbird tepaligi.

7 iyun kuni ochilgan Mockingbird tepaligith- mashhur sherik Derek Braun va uning rafiqasi Chantal Tsengning loyihasi, ular sherining asosiy tarafdorlari va ular yangi barlari orqali bu munozarali ichimlikka bo'lgan muhabbatni yoyishlariga umid qilamiz.

"Biz ikkita to'siqqa duch kelmoqdamiz." Braun aytdi Vashington Post. "Sherining 90 foizi quruq bo'lsa, bu shirin degan fikr bor. Ikkinchi raqam, bu sizning buvingiz ichgan narsa degan fikr. Ular qaymoqli sher yoki shirin sherini ichishdi. Bu butunlay boshqacha. "

Menyuda jami 54 turdagi sherlar, shuningdek, atıştırmalıklarning kichikroq menyusi, shu jumladan to'rt xil tuzlangan jambon. Braun va Tseng Ispaniyadagi barlarda bo'lgani kabi muhit yaratishga umid qilishadi.

Sheri va jambonga xizmat qilishdan tashqari, Braun seshanba va chorshanba oqshomlarida navbati bilan har bir element haqida bepul darslar o'tkazadi.

Mockingbird Hill - bu menyu bo'yicha sherni targ'ib qiladigan mamlakatdagi birinchi bar emas, lekin Braun va Tseng shahar aholisini ushbu ichimlikning murakkabligi va o'ziga xosligi bilan tanishtiradi. o'ziga xos ".


DC Bartenders ma'lumotlariga ko'ra, DC eng yaxshi barlari

Tumanning etakchi barmenlaridan suv quyish bo'yicha takliflar.

Issiq muhit, do'stona va bilimli xodimlar va mustahkam mexnat ro'yxati - bu uchta muhim mezon eng yaxshi bar uchun eng yaxshi formulani tashkil qiladi. Kokteyl ixlosmandlari va sug'orish teshiklari doimiy ravishda o'sib borayotgani sababli, qorong'i uyaga tushish oson bo'ladi.

Bu erda biz ichimliklar olamidagi shaharning boshqa ko'chiruvchilari va chayqaluvchilarini tanladik, ular smenadan keyin uchrashishdi. Keyingi tunda qaerga borish kerak:

ANXO Cidery & amp Pintxos Bar-dagi ichimliklar bo'yicha direktor Molli Bensen: "Men tez-tez boradigan joylar-kechki payt." "Hamkasblarim bilan men tez -tez 3 -chi va Floridadagi ANXO qarama -qarshisidagi Truxton Innga boramiz, u erda odatda Adonis - Oloroso Sherri, shirin Vermut va apelsin achchiqlarini olaman. Bu klassik kokteyl va unchalik ichkilikboz emas, bu uzoq smenadan so'ng juda mos keladi ”. Truxton Innda ichimliklar menyusi ikki qismga bo'lingan: Tavsiyalar va takliflar. Takliflar ro'yxatiga Nyu -Yorkdagi tikuvchilik do'konida Peg Viznitserdan Ilegal Mezkal, Aperol, Mahina Koko likyor, limon sharbati, ohak va ananas qo'shilgan "No Say" kabi mamlakatning turli barlaridan kokteyllar kiradi.

"Yana bir sevimli - bu Gibson 14 va U, barmenlar juda mahoratli va ijodiy", - davom etadi Bensen. "Men tez -tez ichadigan narsamni ta'riflagichlarga beraman va ular tezda nimadir o'ylab topishadi."

Adam Bernbax, 2 Birds 1 Stone, doi moi, Estadio va Proof kompaniyasining bar direktori, Kolumbiya okrugining Shou mahallasidagi Maksvell Parkga muhr belgisini beradi. "Uy egasi Brent Kroll ko'p yillar davomida shahar bo'ylab ajoyib sommelier bo'lib kelgan va ro'yxat uni albatta aks ettiradi", - deydi u yangi vino bar haqida. Maksvell Park o'zlarini "sarguzashtli imbiberga bag'ishlangan" deb atab, sharob, idish -tovoq, mehmon -oshpaz va tashrif buyuruvchi sommelierlarni doimiy ravishda aylantirib turishni taklif qiladi.

Shuningdek, Bernbax ro'yxatida: Garden tumani, Tad Kurts va Devid Rosnerning Bavariyadan ilhomlangan pivo bog'i. "Mening shaharchadagi eng yaxshi gamburgerim, - deb qo'shimcha qiladi Bernbax, - lekin umuman, mening dietamning 40 foizi."

"Hozir mening eng sevimli barim o'zlarini bar deb hisoblamaydi", deydi Benni Xurvits, Jack Rose Dining Salon va Dram & amp Grain bosh barmeni. "Bu" Pleasant Mountdagi Suns Cinema "deb nomlanadi - bu aslida tematik kinoteatr bo'lib, unda filmlar va taklif qilingan kokteyllar har oy mavzu atrofida aylanadi. Suns teatrning orqa tarafida kichkina barga ega, u chiptali film namoyishidan oldin va keyin yurish uchun ochiq. " Bernbax Sunsga ham bosh barmog'ini beradi: "Bu pivo, viski yoki qutichani tortib olish uchun ajoyib joy!"

Greg Engert, Neighborhood Restaurant Group kompaniyasining pivo direktori va ChurchKey DC pivo maskanining sherigi, Kapitoliy tepaligidagi The Tune Inn -da eski maktabni boshlashni yaxshi ko'radi. "Hayotning deyarli har bir yurishi bu sho'ng'in barida aralashadi", deydi Engert. "Hech qanday da'vo yo'q va tasodifiy suhbatlar - odatdagilar bilan ham, yangi boshlanuvchilar bilan ham - keng tarqalgan. U kichkina, ko'pincha gavjum, ertalab soat 8 da ochiladi va mexnat ro'yxatini taklif qilmaydi. Bu ham juda qiziqarli. Men bu erda Ginnes pintlarini ichaman. Va Pauerlarning zarbalari. "

Engert ro'yxatida U ko'chasidagi xizmat ko'rsatish paneli ham bor. "G'ayrioddiy, yashirin marvaridda jahon darajasidagi, arzon kokteyllar namoyish etiladi, ular mashhur shahar barmenlari tomonidan hayajonlanadi", deydi Engert. "Kokteyllarga hamrohlik qiladigan juda mazali qovurilgan tovuq va shahardagi eng o'ziga xos xususiy barlardan biri" Snug "bor." Keyingi safar Servis Barida bo'lganingizda, Engert kabi qiling: "Men o'zimni xodimlarning qo'liga beraman va hozir qazayotgan narsalarini ichaman. Do'stlar bilan juda katta hajmdagi tiki ichimligisiz hech qanday tashrif tugamaydi. ”

Nihoyat, pivo ixlosmandlari xursand bo'lishadi - Engert sizning orqangizda. "Ommaviy tanlov - bu shahardagi eng kichik va, ehtimol, eng zo'r pivo zavodi", deya qo'shimcha qiladi u. "Ular klassik, jonli uslublarni mayda -chuyda qilib tayyorlaydilar va uni faqat barning pabida sotadilar. Bu mahallaning eng muhim bari, haftada bir necha kun ochiq, lekin har doim to'la. Pivo ishlab chiqaruvchilar odatda pivolarga xizmat qilishadi, bu bonusdir. ”

Qiziq, nima buyurtma qilish kerak? "Har qanday qorong'i, qovurilgan va malt, ayniqsa mazali Chak Braun."


Vashingtondagi eng yaxshi pianino barlari

Tungi klubning juda baland va gavjum sahnasidan charchadingizmi? Harakat qiluvchilar va chayqaluvchilardan tanaffus qiling va shahar atrofidagi eng yaxshi pianino barlaridan biriga o'ting. Siz nafaqat mahalliy pianinochining yumshoq tovushlaridan, balki mazali taomlar va ichimliklardan ham zavqlanasiz.

Banan kafesi va pianino bar
500 8 -chi S.E.
Vashington, DC 20003
(202) 543-5906
www.bananacafedc.com

Kimki fil suyagini qichitsa, Tex Mex restoran va baridan zavqlanishning yaxshiroq yo'li bormi? Banana kafesi va pianino barida xaridorlarning yana qaytib kelishini ta'minlash uchun turli xil o'yin -kulgilarga ega qiziqarli va bayramona restoran mavjud. Har kungi ichimliklar, jumladan, temir yo'l ichimligi va shisha pivo uchun 1 dollar yoki har qanday sharob yoki kokteyl ichimligidan 2 dollar, shuningdek, to'ldirilgan plantatsiyalar va karnitas kubanalari kabi mazali taomlardan bahramand bo'ling. Seshanbadan shanbagacha tunda jonli pianino musiqasi, dushanba va yakshanba kechalarida karaoke ko'rsatiladi.

Jeffersonda kviling
1200 16 -chi St.
Vashington, DC 20036
(202) 448-2300
www.jeffersondc.com

Bir oz yumshoqroq bo'lgan pianino chalish tajribasi uchun Jeffersondagi Quill -ga boring, u erda siz shahar atrofidagi eng yaxshi pianistlardan birini topasiz. Piter Robinsonning taniqli xitlarini, shuningdek, o'zining bir nechta ijodlarini tinglang. Jefferson -dagi Quill -da yuqori darajali dam olish xonasi va mexnat barlari klassik va o'ziga xos mexnat kokteyllarini taklif etadi, ularning ko'pchiligida uyda tayyorlangan ingredientlar mavjud. Gin, limon sharbati va lavanda asalidan iborat Hill Bee kabi ajoyib kokteyllardan rohatlaning. Yoki tetiklantiruvchi mavsumiy kokteylni sinab ko'ring. Pianino musiqasi seshanbadan shanbagacha kechqurun namoyish etiladi.

Bombay klubi
Konnektikut shoh ko'chasi 815 N.W.
Vashington, DC 20006
(202) 659-3727
www.bombayclubdc.com

Hindistonning eski klublarini eslatuvchi Bombay klubi klassik dekor va ekzotik oshxonaning teng qismlarini pianino musiqasining silliq tovushlari bilan aralashtiradi. Tovuq tikka maxni yoki xantal qisqichbaqasi kori kabi an'anaviy hind taomlaridan bahramand bo'ling. Bombay klubi, shuningdek, to'liq tushlik menyusi va shirinliklarni, shu jumladan yopishqoq shokoladli puding va malina kulfi, hind muzqaymoqini taklif qiladi. O'zingizning mazali taomingizdan rohatlaning va jonli pianinodan tinch muhitni his qiling. Bombay klubi yakshanba kunlari bufetli nonushta va pianino uchun jonli musiqani ham taklif qiladi.

Pistone & rsquos Italian Inn
6320 Arlington Blvd.
Falls cherkovi, VA 22044
(703) 533-1885
www.pistoneitalianinn.com

Italiya taomlari uchun O'rta er dengizi qirg'og'idagi Pistone & rsquos Italian Inn mehmonxonasiga boring, u erda siz mahalliy mahsulotlarga mo'ljallangan tabiiy taomlarni topasiz. Yangi midiya yoki rigatoni pescatora bilan lingvinga buyurtma bering. Pistone & rsquos Italian Inn shuningdek, biftek, dengiz mahsulotlari, tovuq va dana go'shtini taklif qiladi. Ichki va tashqi makonda tasodifiy ovqatlanishdan zavqlaning. To'liq xizmat ko'rsatadigan restoran va barda, shuningdek, seshanbadan yakshanbagacha tunda mahalliy ijrochilarni, shu jumladan jonli pianistni topishingiz mumkin bo'lgan bar va dam olish xonasi mavjud.

Bobbi Makki va rsquos
Filo ko'chasi 172
Milliy port, MD 20745
(301) 602-2209
www.bobbymckeys.com

DC hududidagi yagona duel pianino barining uyi, Bobbi McKey & rsquos kechani juda baquvvat va interaktiv o'yinlar bilan ta'minlaydi. Har oqshom tomoshabinlarning so'rovlarini qabul qiladigan va tuni bilan olomonni kuylashi uchun qo'lidan kelgancha harakat qiladigan ikki -to'rt pianinochi ishtirok etadi. Bobbi McKey & rsquos an'anaviy Amerika oshxonasini o'z ichiga oladi: qanotlar, burgerlar, salatlar va sendvichlar. McKey & rsquos Breeze kabi maxsus ichimliklarga buyurtma bering yoki pivo minorasi buyurtmasi bilan zavqlaning. Bundan tashqari, har xil tovarlar, shu jumladan yaltiroq marjonlar va ko'pikli LED tayoqchalar ham mavjud.


2. Vetiver

Noilly Prat quruq vermut, Muyu Vetiver Gris likori, Campari, Del Maguey Vida mezkal

Tayer o'z kokteyllarini nomini aytmaydi, aksincha, kirishni yaxshilash uchun taklifning asosiy tarkibiy qismini ajratib ko'rsatadi. Gossamerdan yasalgan oqlangan oynada xizmat ko'rsatiladi va uning ustiga greyfurt ta'mi qo'yiladi, Vetiver tutunli va jozibali, ammo palitrada yumshoq, orqa xonadagi bar muhitini mukammal darajada to'ldiradi.

"Bu ichimlikning har bir elementi muhim", deydi Berg. "Lazzatlar juda tanish, ammo biz yakuniy natijani olish usuli emas. Menimcha, bu bizning barimizga juda xos. Bu, albatta, Negroni shkalasiga to'g'ri keladi, lekin biroz xushbo'yroqdir. Bu, shuningdek, mezkal o'tkirligi uchun emas, balki ta'mi uchun bo'lgan ichimlikdir. "


Amerikadagi eng yaxshi kokteyl barlari hozir D.C.


Derek Braun va JP Feterston Blagden xiyobonidagi Kolumbiya xonasida. (asikofoto/Joy Asiko/Kolumbiya xonasining ruxsati bilan)

Vashingtonliklar: Agar siz hunarmandchilik kokteyli uyg'onishining yuqori cho'qqilarini boshdan kechirishni istasangiz, o'zingizning hovlidan nariga qaramang. Hamma: Endi siz tumanga tashrif buyurishingiz uchun yana bir sabab bor. Bu yilgi "Tales of the Cocktail" mukofotida - barlar, ichimliklar va brend elchilari butun dunyodagi tengdoshlari tomonidan tan olinadi - Kolumbiya xonasi Amerikaning eng yaxshi kokteyli bariga sazovor bo'ldi, bu mukofotni hech qachon DC bar qo'lga kiritmagan.

Bu yutuq shaharning mexnat sahnasida bo'lganlar uchun katta ajablanib bo'lmaydi. Ko'p yillar davomida Drink Company prezidenti Derek Braun, bosh ijrochi direktori Enji Feterston va sherigi JP Feterston boshqaradigan barlar Vashingtonni milliy ichimlik xaritasiga kiritishga yordam berdi. Ayniqsa, Kolumbiya xonasi Nyu-York va San-Frantsisko kabi yirik kokteyl shaharlaridagi maqtovga sazovor bo'lgan barlarning poshnalarini qoqib qo'ygan, oqlangan va oqlangan. Oldingi g'oliblar orasida San-Frantsiskodagi tiki sevgilisi Smuggler's Cove, Denver Speakeasy Williams & amp Graham va Nyu-Yorkning irland pivosi "O'lik quyon" bor.

Vashington, deydi Braun, "har doim katta bozor bo'lgan. Bu erda bizda juda ko'p ommaviy axborot vositalari bor, shuning uchun shahar diqqatni tortadi, lekin odamlar DC ni nima uchun tan olishadi? Odamlar buni botqoq deb o'ylashadi. U mamlakat poytaxti va siyosiy poytaxti sifatida tan olinadi. . . lekin u har doim madaniy poytaxt sifatida kam baholanadi. "


Kolumbiya xonasidagi Punch bog'i. (Scott Suchman/Punch Garden izni)

Bu hech bo'lmaganda oziq -ovqat sohasida o'zgarishni boshladi, Bon Appetit Vashingtonni 2016 yilda restoran shahri deb atadi, o'sha yili hurmatli Mishel qo'llanmasi uni Amerika shaharlari ro'yxatiga qo'shib qo'ydi. Braun bu so'nggi e'tirofni ushbu tendentsiyaning baxtli qismi deb biladi. "Biz birinchi navbatda o'z xodimlarimiz bilan faxrlanamiz. . . lekin biz, shuningdek, bizning shahar va bizning bar va restoran jamoamiz bizni doim qo'llab -quvvatlaganidan minnatdormiz ", dedi u. "Bu haqiqatan ham D.C.ga tegishli."

Asl Columbia xonasi tom ma'noda xona edi. U yo'lovchilar punk-rokidagi maxfiy butik maydonida bir vaqtning o'zida 10 kishini o'tirdi. Ikkala bar ham (aka -uka Derek va Tom Braunlar boshqaradi) 2015 yil boshida, bino rivojlanish tufayli o'zgartirilgan paytda yopildi. Ikkalasi ham Shou mahallasida yangi joylarni topdilar, garchi Kolumbiya xonasi bir paytlar katta barning ichida sehrli Narnia shkafi bo'lsa, hozir ular bir-biridan 10 daqiqalik piyoda.

Kolumbiya xonasi yillar davomida ko'plab milliy mukofotlarga nomzod bo'lgan. Ko'chirilishidan oldin, u Spirited mukofotida Amerika kokteyli barining eng yaxshi yangi toifasida birinchi to'rtlikka kirgan edi.

Uning yangi makonga ko'chib o'tishi uning tasvirini to'rt barobarga ko'paytirdi va unga kengroq tajriba taqdim etish uchun joy berdi: Oddiy ochiq-oydin Punch bog'i sayohatchilarga tumanning yopishqoq yozidan ko'kalamzorli chekinishni izlashga imkon beradi. Ruhlar kutubxonasida mehmonlar kengaytirilgan kolleksiyadan noyob va sifatli qultum parvozlarini sinab ko'rishlari mumkin.


Derek Braun, o'ngda va uning ukasi Nik 2010 yilda Kolumbiya xonasida. (Lavanya Ramanatan/The Washington Post)

Bu yilgi mukofotning kaliti bo'lgan mexnatga asoslangan tatib ko'rish xonasi kosmosga chuqurroq kiradi. Kolumbiya xonasi sudyalarni hayratda qoldirdi: "har uch joydagi diniy balandliklarning tafsilotlariga e'tibor berish. . . "Charlotte Voisey, spirtli ichimliklar kompaniyasi brendlarini himoya qilish direktori Uilyam Grant va Sons va sudyalardan biri menga elektron pochta orqali xabar yubordi. "Taste xonasining sinchkovlik bilan ishlab chiqilgan, samimiy sozlanishi, benuqson mexnat taassurotini berish uchun maxsus muhit yaratadi."

"Ko'zlar birinchi ichadi" - bu kokteylni ijodiy bezash uchun tez -tez ishlatiladigan ibora, lekin bu jamoaning kokteyl tarixiga bo'lgan qiziqishi namoyish etiladigan Tasting xonasiga tegishli. Barning orqasidagi maydon - aksariyat barlarda butilkalarni ushlab turish uchun ishlatiladigan joy - uning o'rniga kokteyllar va spirtli ichimliklar tarixi elementlari tasvirlangan italyan mozaikasi. Sitrus va gullar osilgan daraxt va asosiy botanika nomlari Kolumbiya xonasining tepasidan o'sib chiqadi, uning shoxlarini ichimliklar quyayotgan raqamlarga, alangali Blue Blazerga va serpantinli oqimlarda kokteyl bilan biriktirilgan kupalar piramidasiga yoyadi.

Bu ingl. Ichimliklar, mavsumiy ta'm menyusida o'z cho'qqisiga chiqadi, bar jamoasi oshpaz Jonni Spero bilan birgalikda kokteyllarni o'z taomlari bilan birlashtiradi.


2016 yilgi Kolumbiya xonasida samimiylik jin, horchata logana va makrut ohakini o'z ichiga olgan. (Diksi D. Verin/The Washington Post uchun)

Bosh barmen Feterston bu hikoyaning bir nechta retseptlari bilan o'rtoqlashdi - "Qochish" va "Telefon tegi" - bu kokteylchilar uyda takrorlashi mumkin bo'lgan ichimliklar - u o'z katalogidan "oson" retseptlarni topish qiyin bo'lganini tan oldi. Columbia Room-dagi ko'plab ichimliklar-bu siz tayyor bo'ladigan uydirmalar, bunda uy qurilishi iksirlarini o'z ichiga oladi. Mavsumiy menyudagi ba'zi ingredientlarga yuzu va kalamansi (Osiyo sitrus mevalari), feni (kajudan tayyorlangan Goan ruhi), kokos orgati va tarvuz pekmezi kiradi - bu sizning burchagingizdagi odatiy taklif emas.

Barning yondashuvini yaxshiroq tushunish uchun "Parijda bahor" menyusi uchun ishlab chiqilgan, yaqinda yoqtirganimni tanlang. "Buyuk sukunatga" kursi uchun ichimlik va juftlangan luqma (Chartreuzani yaratgan Karf rohiblari haqidagi hujjatli film nomidan olingan) saroy bog'larining havodan ko'rinishini eslatuvchi yashil kigiz naqshli laganda ustiga keldi. Versal. Speroning bahor no'xati va jambonidan tayyorlangan luqmasi bilan bog'langan ichimlik, o'tli Chartreuzani orgat, sheri va uydan tayyorlangan jus vert, no'xat, ismaloq va maydanozdan yasalgan yashil iksir bilan birlashtirdi.

Ko'pgina ichimliklar singari, bu ham hamkorlikdagi jarayon edi, dedi Feterston. Ularda barmen bor edi, yaqinda Frantsiyaga qilgan safari uni "qandaydir Chartreuz bulutida" qoldirgan edi, ularda Speroning qishdan keyin qaytib keladigan bog'ni tasvirlaydigan luqma haqidagi g'oyalari bor edi va butun jamoa uni qanday taqdim etish kerakligi haqida o'ylashdi. ingl. Mavsumiy mavzu "bu ingredientlarning bu kichik dunyosini ochadi, bizning fikrimizcha, bu g'oya yoki bu mintaqaga misol bo'la oladi", dedi Feterston, "lekin keyin siz uni oynada ishlashingiz kerak".


Getaway kokteyli retseptini quyida ko'ring. (Deb Lindsi/Washington Post uchun)
Telefon tegi kokteyli retseptini quyida ko'ring. (Deb Lindsi/Washington Post uchun)

Natijada Columbia Room cho'qqisiga chiqdi: tarixiy ma'lumotli, murakkab, qarash yoqimli va eng muhimi mazali. Bu oxirgi qism juda muhim va men ba'zi shuhratparast barlar qo'nish joyiga yopishib olmaganini ko'rganman. Thinky har doim ham bir xil ta'mga ega emas, lekin Feterston va uning jamoasi doimo bunga intilishadi.

Kolumbiya xonasi sizning o'rtacha baringizdan ko'ra aqlli, Yogi iborasini ifodalaydi va bu har kimning didiga mos kelmasligi mumkin. Ammo men u erga borganimda, kokteyl kabi vaqtinchalik narsaga tatbiq etilgan tafsilotlarni ko'rib, ko'zlarimni yumishga moyilman. Bu qisman ichimliklar juda yaxshi bo'lgani uchun, lekin, asosan, mazali ichimliklarga mehmondo'st va mehmondo'st xodimlar xizmat qilgani uchun. Agar siz kokteyl - bu san'at turi, degan fikr bilan, hatto bir necha soat birga bo'lishni xohlasangiz, Kolumbiya xonasi sizga katta baxt keltirishi mumkin.

Braun biladi, ba'zi odamlar Kolumbiya xonasidan nafratlanishadi. Uning so'zlariga ko'ra, kokteyllarida kalamansi yoki baliq shaklidagi shishadan ichishni istamaydigan odamlar bor, "va men buni hurmat qilaman. Ammo bu kichik narsalar - bu biz, ularning barchasi bizning shaxsiyatimizning bir qismidir. Kolumbiya xonasida biz o'zimiz yoqtirgan narsalar to'g'risida aniq bayonotlar berishga muvaffaq bo'ldik. "

Allan - Xaytsvill, Md., Yozuvchi va muharrir. Uni Twitter -da kuzatib boring: @Carrie_the_Red.

Arishok asosidagi amaro Cynar-ning yuqori isbotlangan versiyasi bilan boyitilgan, bu oqlangan va chiroyli muvozanatli ichimlik Kolumbiyadagi xonaning asl nusxasi bo'lib, u erda Cynar bilan taom tayyorlashni xohlagan xaridor uchun yaratilgan.

Siz bu erda an'anaviy chayqashni qilishingiz mumkin, lekin boshqa variant-teskari quruq chayqash, bunda ichimlik avval muz bilan suyultiriladi (suyultirish va harorat uchun), keyin muz tortiladi va ichimlik yana chayqatiladi va ko'pikli bosh hosil bo'ladi.

Derek Braun, Drink Company prezidenti va tumandagi Kolumbiya xonasida sobiq bosh barmen.

1 untsiya yangi limon sharbati

½ untsiya boy oddiy sirop (QAYDga qarang)

Nik va Nora stakanini yoki kupeni sovutib oling.

Kokteyl chayqatgichining uchdan ikki qismini muz bilan to'ldiring, so'ngra rom, Cynar, limon sharbati, oddiy sirop va tuz qo'shing. Yoping va 10 soniya davomida kuchli silkiting, so'ngra sovutilgan oynaga torting.

ESLATMA: Boy oddiy sirop tayyorlash uchun, bir stakan shakar va ½ stakan suvni kichik bir yirtqichlardan, o'rta olovda, shakar eriguncha aralashtiring. Qaynatishga keltiring, keyin olovni o'chiring va sovushini kuting. Issiqlikka chidamli konteyner qopqog'iga mahkam joylashtiring va sovib ketguncha muzlatgichga qo'ying. U muddatsiz saqlanishi mumkin.

Oziqlantirish | Har bir xizmat uchun: 150 kaloriya, 0 g protein, 16 g uglevodlar, 0 g yog ', 0 g to'yingan yog', 0 mg xolesterin, 150 mg natriy, 0 g xun tolasi, 14 g shakar

M. Carrie Allan tomonidan sinovdan o'tgan retsept elektron pochta orqali yuboriladi [email protected]

Bu murakkab, ichkilikboz.

Biz Xitoy-Xitoy, achchiq-likyor likyorni, tumandagi 13-partiya va Ace ichimliklaridan topdik. Maxsus sitrus ta'mini qo'shmasdan tortish qo'shadigan kislotali fosfatni Internet orqali buyurtma qilish mumkin.

Vashingtondagi Kolumbiya xonasidagi bar jamoasidan.

1 untsiya Cocchi Vermouth di Torino

All untsiya Bigallet Xitoy-Xitoy (bosh izohga qarang)

½ choy qoshiq kislotali fosfat (bosh izohga qarang)

Garnitura uchun gilos

Nik va Nora stakanini yoki kupeni sovutib oling.

Aralash stakanini muz bilan to'ldiring, so'ngra burbon, vermut, likyor, absint va kislotali fosfat qo'shing. 15 soniya davomida muloyimlik bilan aralashtiring, so'ng stakanga torting. Brendli gilos bilan bezang.

Oziqlantirish | Har bir xizmat uchun: 180 kaloriya, 0 g protein, 3 g uglevodlar, 0 g yog ', 0 g to'yingan yog', 0 mg xolesterin, 0 mg natriy, 0 g xun tolasi, 3 g shakar


Qachonki mening shaharga barmen do'stlarim kelsa, har doim DC nima ekanligini ko'rsatish vazifasi menga yuklatilgan. Ular menga beradigan birinchi savol bu & ldquoBiz bizni qayerga olib boryapsiz? & Rdquo DMV restoran va barlar borasida boylikka ega, shuning uchun men bu savolga qanday javob berishni hech qachon bilmayman. Men ularga aytadigan yagona narsa - bu men bilmayman, lekin biz tunimizni Service barda tugatyapmiz. & Rdquo

Mamlakatning eng yaxshi bar jamoalaridan biri bo'lgan Service barning bar jamoasi qanday ziyofat uyushtirishni biladi (shuning uchun u erda tun tugaydi). Ular baquvvat muhit yaratish va baland bo'yli kokteyllarni kulgili va qulay qilish uchun ustalardir. Bu haqiqatan ham san'atning bir turi. Agar ko'proq odamlar buni qila olsalar edi.

Shuningdek, ularning taomlari ustida uxlamang. Shahardagi eng yaxshi qovurilgan tovuqlardan bir nechtasini topshiradi. Mart oyida ular Kevin Tien va rsquos Sichuan issiq tovuqli sendvichdan boshlab, shahar atrofidagi oshpazlar bilan hamkorlikda qovurilgan tovuqli sendvichli qovurilgan FRIED kulishdi. Ular hozirda A Rakes Progressdan Opie Crooks bilan ishlaydilar.


Skandi Gibson

Avery Glasser tomonidan yaratilgan ajoyib mazali kokteyl

2 oz Aquavit
1 oz Cocchi Americano
10 tomchi Achchiq do'zax olovi Habanero buta
20 tomchi Bittermens Orchard ko'chasi selderey butasi

Aquavit, Cocchi Americano, Habanero buta va selderey butasini muz bilan yarim to'ldirilgan aralashtirish stakanida birlashtiring. Sovutguncha va suyultirilguncha aralashtiring, taxminan 20 soniya. Sovutilgan toshli stakan yoki kupe ichiga to'kib tashlang va mexnat piyozi bilan bezang.

Qonunga bo'ysunuvchi fuqaro

Nyu -Orleandagi Rayan Gannon tomonidan tuzlangan bu kokteyl 2014 yil yanvar oyida Pamada “ Siz ajralmasmisiz? ” mexnat tanlovida bosh mukofot sohibi bo'lgan. Bu retsept Oziq -ovqat respublikasi haqidagi maqolada keltirilgan.

3/4 oz Pama anor likyori
1,5 oz Hidalgo Napoleon Amontillado Sherri
3/4 oz limon sharbati
1/4 oz sirop (1: 1)
4 tomchi Achchiq odamlar ‘Elemakule Tiki Achchiq

Hamma narsani muz bilan silkitib, kupaga ikki marta torting. 4 tomchi Bittermens va#8216Elemakule Tiki Bitters bilan bezang.

Avtomobil

Moslashuv 1903 yilga tegishli mexnat Nyu -Yorkdagi O'lik quyon oziq -ovqat va amp Grog kompaniyasidan Jek MakGarri tomonidan. Bu retsept "Wine Enthusiast" jurnalida paydo bo'lgan.

1 oz Pernod Absinth
1/2 oz Marie Brizard Parfait Amour
1/2 oz oddiy sirop
4 chiziqcha Bittermens Orchard ko'chasi selderey butasi
3 oz Piper-Heidsieck NV Brut shampani
Bezatish uchun limon qobig'ining burmasi

Muz aralashtirilgan stakanga Pernod, Parfait Amour, oddiy sirop va selderey butasini qo'shing. Yaxshilab aralashtiring, so'ng shampan naychasiga quying. Yuqori shampan vinolari. Limon qobig'ini muloyimlik bilan burab, yog'larni chiqarib oling va bezak sifatida qo'shing.

Yaxshilangan tekila kokteyli

Bobby Heugel tomonidan Anvil Bar & amp Refuge, Xamir ovqati urushi va Xyustondagi (TX) boshqa ko'plab yaxshi muassasalar tomonidan yaratilgan. Bu retsept Washington Post gazetasida paydo bo'lgan.

2 ozlik tekila (Xyugel Siete Leguas yoki Siembra Azulni tavsiya qiladi)
1 choy qoshiq maraschino likyor
2 chiziqcha Achchiq odamlar Xocolatl Mole Bitters
1 chiziqli Angostura achchiqlari
1 choy qoshiq agave nektar
Bezatish uchun limon qobig'ining burmasi

Aralashtiruvchi oynani yarmigacha muz bilan to'ldiring. Achchiq va agave nektariga tekila, maraschino likyorini qo'shing. 30 soniya davomida kuchli aralashtiring, so'ngra sovutilgan kokteyl stakaniga torting. Limon qobig'ini ichimlik ustiga aylantiring, stakanning chetini ishqalang, so'ng uni garnitur sifatida qo'ying.

Janoblar Nouvelle

Bu kokteyl Floridadagi "Stacole Fine Wines" spirtli ichimliklar bo'yicha mutaxassis va o'qituvchi Devid Ortiz tomonidan yaratilgan.

1 oz achchiq amer Nouvelle
2 oz yangi greyfurt sharbati
2 chiziqcha Bittermens Orchard ko'chasi selderey butasi

Qattiq silkitib, kupe stakaniga to'kib tashlang va ko'pikli sharob bilan to'ldiring. 1/2 greyfurt g'ildiragi bilan bezang.

Sforzando

Eryn Reece, Miss Speed ​​Rack 2013 tomonidan yaratilgan. Bu retsept Liquor.com saytida namoyish etilgan.

1 oz Rittenhouse javdar
3/4 oz Del Maguey Chichicapa Mezcal
1/2 oz Dolin Quruq Vermut
1/2 oz Benediktin
1 chiziqcha Achchiq odamlar Xocolatl Mole Bitters

Aralash stakanga barcha ingredientlarni qo'shing va muz bilan to'ldiring. Aralashtiring va kupe stakaniga torting. Bir bo'lak apelsin qobig'i bilan bezang.

Issiqxona

Bridge Lounge, Nyu -Orlean, LA

1,5 oz Shlichte Jin
1/2 oz achchiq Amère Nouvelle likyor
1 oz sodali suv
1/2 oz yangi limon sharbati
6 tomchi Bittermenlar greyfurtdan achchiqlanishdi

Shakarchadagi barcha ingredientlarni muz bilan birlashtiring va yaxshilab silkiting. Sovutilgan kokteyl stakaniga torting. Stakanning pastki qismiga 1 oz Luxardo O'rik likyorini suzish bilan yakunlang va tepasiga bir chimdik reyhan seping.

1682

Bu apertif uslubidagi kokteyl Denverda (AQSh, Green Russell) Matty Durgin tomonidan yaratilgan.

1,5 oz Per Ferrand quruq kurakao
1 oz Bonal Gentiane Quina
1/2 oz Dolin Blan Vermut
1 uzun chiziq Bittermens New England ziravorli kızılcık

Aralash stakanga barcha ingredientlarni qo'shing va muzli muz qo'shing. Uzoq aralashtirish. Sovutilgan kupeda to'q sariq rang bilan ishlang.

Jeyn Rassell

Nyu -Yorklik barmen Brayan Miller tomonidan yaratilgan bu kokteyl ikkita javdar viskisini birlashtiradi. Ushbu retsept Internetda The Huffington Post -da paydo bo'ldi.

1,5 oz Rassell ’s zaxira javdar
1/2 oz Rittenhouse javdar
1/4 oz Carpano Antica Formula Vermut
1/4 oz Grand Marnier
1/4 oz oz miqdordagi benediktin
1 chiziqcha Achchiq odamlar Xocolatl Mole Bitters

Aralash stakanga barcha ingredientlarni qo'shing va muz bilan to'ldiring. Aralashtiring va kupe yoki kokteyl stakaniga torting. To'q sariq rang bilan bezang.

Notanish odamlar bilan uxlash

Beta kokteyllari hammuallifi Maksim Pazuniak tomonidan yaratilgan. Ushbu retsept "Wine Enthusiast" jurnalida Internetda paydo bo'ldi.

1 oz Rhum Neisson Blan
1 oz Kronan shved punch likori
1 oz Campari
7 tomchi Bittermenlar apelsin kremli sitrat
Apelsin burmasi, bezak uchun

Aralashtiruvchi stakanda rum, punch va Kamparini birga aralashtiring. Apelsin sitratining tomchilarini qo'shing. Pastki oynada katta muz kubini torting. To'q sariq rang bilan bezang.

Freyd Daiquiri

Silvaynlik (Nyu -Orlean) Jakki Uolchak tomonidan yaratilgan –, chunki ba'zida banan shunchaki banan, ba'zida esa daiquiri - bu faqat daiquiri.

2 oz El Dorado 5 yosh Demerara Rum
.75 oz ohak sharbati
.5 oz Giffard Banane du Bresil
1 osh qoshiq 2: 1 oddiy sirop (65 Brix)
1 pipetka (to'liq tomchi) Achchiq do'zax olovi Habanero buta

Muzni silkitmasdan va toshlarda oynada xizmat qiling (yoki agar siz moyil bo'lsangiz, Antuanette kupesi).

Achchiq rohib

Boston, MA shtatidagi Island Creek oyster baridan Tom Schlesinger-Guidelli tomonidan yaratilgan, bu kokteyl Esquire jurnalida haftaning kokteyllaridan biri edi (bu erda to'liq maqola: haftaning kokteyli: achchiq rohib).

1,5 oz Old Monk rom (yoki boshqa qora rom)
3/4 oz yangi limon sharbati
3/4 oz Aperol
1 chiziqcha Bittemens ‘Elemakule Tiki Bitters

Aralash oynaga joylashtiring, muz qo'shing, silkiting va kupe stakaniga torting. Garnitür yo'q.

Woodberry Schooner

Vashingtondagi Kolumbiya xonasida Matt Ficke tomonidan yaratilgan.

1 oz kumush tekila
1 oz Dolin Blan Vermut
1/2 oz oddiy sirop (yoki ta'mga ko'ra kamroq)
1/2 oz limon sharbati
15-20 tomchi Bittermens Orchard ko'chasi selderey butasi

Aralashtiring, kupaga quying va limon bilan bezang.

Oq Port Cobbler

Ushbu zamonaviy poyabzal ustasi Nik Detrich Nyu -Orleandagi shifobaxsh (Inside Hook orqali retsept) tomonidan yaratilgan.

3 oz oq port
1/4 oz oz qo'lli ovqatlar orgeat siropi
2 chiziqcha Achchiq odamlar ‘Elemakule Tiki Achchiq

Chayqaladigan qolipga birlashtiring. 4-5 ta katta muz kubini qo'shing va bir necha soniya davomida silkiting. Qalag'irli yoki muzqaymoqli qalayda toshbo'ronli muzni to'kib tashlang va yalang'och guldasta va shakarlangan bodom bilan bezang.

Aql davri

Nyu-Yorkdagi B-Side shtatidan Xan Shan tomonidan yaratilgan bu kokteyl Gaz Regan ’s 101 eng yaxshi yangi kokteyllaridan biri deb topildi.

2 oz Michter ’s javdar viski
1/2 oz Per Ferrand konyak Ambre
1/2 oz Cocchi Americano
1 saxiy barspoon Green Chartreuse (taxminan 1/4 oz)
1 saxiy barspoon Yellow Chartreuse (taxminan 1/4 oz)
10 tomchi Achchiq odamlar ‘Elemakule Tiki Achchiq
1 limon burmasi

Muz ustida aralashtiring va muzlatilgan kokteyl stakaniga quying, stakanning chetini burang, keyin olib tashlang.

“Gaz shunday deydi: ‘Han bu ichimlik bilan bir qancha dadil harakatlar qildi va ular yaxshi to'lashdi - ayniqsa achchiq -achchiq holatlarda ‘Elemakule Tiki achchiqlansa, bu qog'ozda hech qanday ma'noga ega emas. Stakanda ular ukulele o'ynaydi, boshqa ingredientlar esa "Pulp Fiction" dagi Uma Turman va Jon Travolta kabi raqsga tushishadi. ” (gazregan.com orqali)

Shimoldan janubda

Bu qahva kokteyli Kris Langston tomonidan yaratilgan 1022 janubi Tacoma shahrida, Vashington (Imbibe orqali retsept).

1,5 oz Reposado Tekila
1/2 oz oddiy sirop (1: 1)
1/2 oz Cynar
1 oz sovuq qaynatilgan qahva (Langston Efiopiya xarraridan foydalanadi)
1 yangi tuxum oqi
2 chiziqcha Achchiq odamlar Xocolatl Mole Bitters

Ingredientlarni shakerga birlashtiring, kuchli silkiting va sovutilgan kokteyl stakaniga quying. Bittermens Xocolatl Mole Bitters 2 ta chiziq bilan tepada.

“Rum qatori va#8221 eski moda

NoMad mehmonxonasi Dominik Venegas tomonidan yaratilgan bu kokteyl "Tales of the Cocktail 2012" rasmiy kokteyl tanlovi g'olibi bo'lgan.

1,25 oz El Dorado 12 yoshli Rum
3/4 oz banklar 5 orol Rum
1/4 oz suv
1 osh qoshiq Muscovado Shakar
1 chiziqli Angostura apelsin achchiqlari
1 tomchi Achchiq -achchiq burlesque achchiqlari
Kindik apelsin po'stlog'i, siqilgan va ichkariga tushdi

Bir osh qoshiq Muskovado shakarini eski uslubdagi stakanga qo'ying. Shakarga apelsin va burlesk achchig'ini tushiring, 1/4 oz suv qo'shing va 3-4 kubik muz qo'shing. Taxminan 5-7 soniya davomida aralashtiring. 3/4 oz Banks 5 Island Rum va 1,25 oz El Dorado 12 yoshli Rumga quying. Kindik apelsin qobig'i bilan bezang.

700 qo'shiqlar Gimlet

Shanty Nyu -Yorkdagi distillash kompaniyasida, Bruklin, Nyu -York

1,5 oz NY Distilling Co. Perry ’s Tot Navy Strength Jin
3/4 oz yangi ohak sharbati
1/2 oz oddiy sirop
1/4 oz dolchin siropi
5 tomchi Achchiq do'zax olovi Habanero buta

Chayqatib, sovutilgan kokteyl stakaniga torting.

Amarilar

Bu mexnat Amor y Amargolik Aaron Polskiy tomonidan o'sha paytdagi qiz do'sti Amarisning qalbini qaytarib olish uchun katta imo-ishora sifatida yaratilgan. To'liq hikoyani bu erda o'qing.

1/2 oz Fernet Branca
1/2 oz Strega
1/2 oz Gran Classico
1/2 oz Dolin Quruq Vermut
5 tomchi Achchiq -achchiq burlesque achchiqlari

Aralashtiring, muzlatilgan toshli stakanga yaxshilab torting.

Fallow qabr

Toronto Temperance Society Robin Kaufman tomonidan yaratilgan (va yana bir yo'l uchun retsept)

1,75 oz Buffalo Trace Bourbon
1 oz Amaro Nonino
1-2 osh qoshiq Creme Yvette
2-3 chiziqcha Bittermenlar greyfurtdan achchiqlanishdi
1 chiziqli Regan va #8217s apelsin achchiqlari #6

Barcha ingredientlarni muz ustida aralashtiring va kokteyl kupasiga quying. Ustidan greypfrut qobig'ini olovga qo'ying.

Madeira Cobbler

1 untsiya Sercial Madeira
Un untsiya oddiy sirop
2 qobiq apelsin qobig'i
1 ta limon qobig'i
Achchiq odamlar Xocolatl Mole Bitters

Shake Madeira, simple syrup and peels with cracked ice. Pour contents (including the ice) into a rocks glass. Top with a few drops of bitters and serve with a straw.

Albuquerque Old Fashioned

Created by Tristan Willey while at Amor y Amargo

2 oz Rittenhouse Rye Whiskey
Barspoon of Cane Syrup
3 dashes Angostura Bitters
6 drops Bittermens Xocolatl Mole Bitters
20 drops Bittermens Hellfire Habanero Shrub

Stir with ice and garnish with an orange twist.

Peru Blanco

Another great Pisco cocktail from Boston’s Brother Cleve

1 oz Macchu Pisco
1 oz Bittermens Amère Nouvelle
1 oz Dolin Vermouth de Chambéry Blanc
2 dashes Bittermens ‘Elemakule Tiki Bitters

Regime Change Punch

Colin Shearn of The Franklin Mortgage & Investment Co. in Philadelphia created this punch for one. This recipe appeared on Reuters.com.

1.5 oz Old Grand-Dad Bonded Whiskey
1 oz Fresh lemon juice
3/4 oz Tropical Fruit Black Tea
1/2 oz Lairds Bonded Applejack
1/2 oz Demerara Syrup
1/4 oz Galliano
1/4 oz Honey Syrup
1 osh qoshiq. Allspice Dram
1 dash Bittermens ‘Elemakule Tiki Bitters

Combine all ingredients and shake with ice. Strain into large goblet with fresh ice. Top with 1 oz seltzer. 1 ta xizmat qiladi.

The Hotel Room Temperature

This recipe appeared in an article yoqilgan Starchefs.com about room temperature cocktails. It was created by Kirk Estopinal of Cure in New Orleans.

1.5 oz Carpano Antica Vermouth
3/4 oz El Dorado 12 Year Rum
1/2 oz Marie Brizard Orange Curaçao
14 drops Bittermens Xocolatl Mole Bitters
Orange Peel

Combine the ingredients in a rocks glass. Stir and pour between two rocks glasses a few times. Serve in one of the glasses with a peel of orange skin that has been expressed on the glass, but not into the drink. Hang the peel on the glass artfully.

Improved Tequila Cocktail

Created by Bobby Heugel of Anvil Bar & Refuge in Houston, TX, this cocktail recipe appeared in the Washington Post.

2 oz Reposado Tequila (Siete Leguas or Siembra Azul preferred)
1 teaspoon Maraschino Liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters
1 teaspoon agave nectar
Twist of lemon peel for garnish

Fill a mixing glass halfway with ice. Add the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for 30 seconds, then strain into a chilled cocktail glass.

Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

Loose Noose

This stirred bourbon drink was created by Frank Cisneros of Dram in Brooklyn, NY. It appeared in the second edition of “Lush Life: Portraits from the Bar” by Jill DeGroff.

2 oz Bourbon
1/2 oz Sweet Vermouth
1/2 oz Fino Sherry
1/2 teaspoon St. Elizabeth Allspice Dram
2 dashes Bittermens Xocolatl Mole Bitters

Muz bilan aralashtiring. Strain into a chilled cocktail coupe. To'q sariq rang bilan bezang.

Diablo Azul

Created by Bob McCoy while at Eastern Standard, Boston, MA

3/4 oz Blanco Tequila (Siembra Azul)
3/4 oz Yellow Chartreuse
3/4 oz Cointreau
3/4 oz Lime Juice
1 dash Bittermens Hopped Grapefruit Bitters

Shake and strain into a cocktail glass. No garnish.

Among Dreams

This Manhattan-inspired cocktail was created by Turk Dietrich of Cure in New Orleans, LA

2 oz Carpano Antica
½ oz Green Chartreuse
½ oz Rye Whiskey
9 drops Bittermens ’Elemakule Tiki Bitters
7 drops Fee Bros. Old Fashion Aromatic Bitters

Combine liquid ingredients and stir with ice. Strain into a chilled cocktail glass.

Northern Lights

Created by Tom Schlesinger-Guidelli, the Northern Lights is one of the signature cocktails at Craigie on Main in Cambridge, MA

1.5 oz Scotch
3/4 oz St. Germain Elderflower Liqueur
1/4 oz Clear Creek Douglas Fir Eau de Vie
1/2 oz yangi limon sharbati
1/4 oz fresh orange juice
1/4 oz Demerara syrup (1:1 demerara sugar and water)
2 dashes Bittermens ‘Elemakule Tiki Bitters

Combine Scotch, St. Germain, Eau de Vie, lemon juice, orange juice and syrup in a shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass and garnish with a lemon twist.

Rum Manhattan

Created by Ed Hamilton of the Ministry of Rum, this cocktail was presented at the Diageo “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Zacapa Rum 23
1/2 oz Dolin Rouge Vermouth
2 dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a mixing glass and fill with ice. Stir until chilled and strain into a cocktail glass. Serve straight up with either a cherry or twist of orange, lemon or lime.

Grito de Dolores

Andy Seymour of AKA Wine Geek created this cocktail, which was featured at Diageo’s “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Tanqueray No. TEN
1/2 oz Del Maguey Crema Mezcal
1 dash Del Maguey Tobala Mezcal
2 dashes Bittermens Xocolatl Mole Bitters
Grapefruit Twist for Garnish

Combine ingredients into cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with a wide grapefruit twist.

Sadie Hawkins Sling

This bourbon-based tiki cocktail from JBird in New York City is big enough for two!

Photograph: Jessica Leibowitz

1 pineapple
2 dashes Bittermens ‘Elemakule Tiki Bitters
1/2 oz demerara syrup *
3/4 oz John D. Taylor’s Falernum
3/4 oz pear brandy
1/2 oz Rothman & Winter Orchard Apricot Liqueur
1 oz freshly squeezed lemon juice
2 oz pineapple juice
4 oz Buffalo Trace Bourbon

Core pineapple (leaving a few inches of fruit at the bottom to make an oversize vessel). Freeze overnight in a Ziploc bag.

Put a small amount of ice in a cocktail shaker. Add bitters, demerara syrup, falernum, pear brandy, apricot liqueur, lemon juice, pineapple juice, and bourbon.

Shake and strain into the cored and frozen pineapple. Add crushed ice stir with a swizzle stick or long spoon. Add more crushed ice and garnish as desired (pineapple leaves, orange slices, bendy straws, umbrella…)

* To make demerara syrup: heat sugar with water over low in a small saucepan, stirring to dissolve. Sovuq bo'lsin. Muzlatgichda saqlang.

Peru Negro

Created by Brother Cleve, the Godfather of Boston’s cocktail revival

1 oz Macchu Pisco
1 oz Gran Classico Bitter Liqueur
1 oz shirin Vermut
1/2 oz Amaro Nonino
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up with an orange twist.

Hiram Bingham

Created by Jay Crabb of the Walnut Creek Yacht Club in Walnut Creek, CA, this cocktail appeared in the July/August 2011 issue of Imbibe Magazine. It is named for the explorer who came across the ruins of Machu Picchu in 1911.

1.5 oz Quebranta Pisco
1 oz Apricot Liqueur (such as Rothman & Winter)
1 oz yangi ohak sharbati
1/4 oz Cane Syrup
2-3 dashes Bittermens ‘Elemakule Tiki Bitters
6 leaves fresh mint, torn
Chilled Brut Sparkling Wine

Combine ingredients in a shaker and fill with ice. Shake until chilled (about 10 seconds). Double strain through a fine-mesh strainer into a chilled flute glass. Garnish with a dried apricot and a mint sprig.

Shandygaff

The Golden Dawn, Auckland, New Zealand (thanks to Jacob Briars for the recipe!)

“A Dickensian marriage of gin, beer and ginger beer, and lemon, finished with outrageously good grapefruit bitters.”

45 mls (1.5 oz) Beefeater gin
90 mls (3 oz) Hallertau No. 1 (The Golden Dawn’s draft house beer, which is similar to a more aromatic, fruity Brooklyn Lager)
90 mls (3 oz) Bundaberg Ginger Beer
Bittermens Hopped Grapefruit Bitters bezash

Fill a beer glass with ice, add gin and beer, stir quickly, then top with ginger beer. Finish with 3 lemon wedges and a couple of dashes of Bittermens Hopped Grapefruit bitters atop the glass.

Boston Tea Party (Punch)

From Jim Meehan of New York’s PDT for the Wall Street Journal

1 750 ml bottle Banks 5 Island Rum
18 oz Sencha Green Tea
1 375ml bottle Noilly Prat Dry Vermouth
6 oz St. Germain Elderflower Liqueur
½ oz Bittermens Boston Bittahs

Combine all ingredients and chill in a refrigerator. Serve in a bowl with a large block of ice. Garnish each serving with grated nutmeg. Serves many.

The Smoking Gun

Winner of the 2010 Metropolitan Opera Cocktail Competition
Created by Lynnette Marrero – Peels, NYC

1/4 oz Cio Ciaro
1.5 oz Rittenhouse Rye
1/4 oz Smoked demerara*
1 dash Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters

Garnish with a flamed orange zest.

* 1 tbsp Lapsong Souchong tea brewed into 8 oz water. Add tea to boiling water and let it steep for 2 hours. Add tea to 8 oz demerara over medium heat. Simmer and reduce. Sovuq.

East India Trading Company

Winner of the 2010 Appleton Estate Reserve “Remixology” Bartender’s Challenge
Created by Brian Miller

2 oz Appleton Estate Reserve
3/4 oz East India Solera Sherry
1/2 oz Ramazotti
2 dashes Bittermens Xocolatl Mole Bitters

Stir & strain into a coupe – no garnish.

Alicante

Winner of the 2010 Tales of the Cocktail Bar Room Brawl
Winning Bar: Drink, Boston
Created by Scott Holliday – Rendezvous, Cambridge, MA

1.5 oz Grand Marnier
1 oz Van Oosten Batavia Arrack
1 oz Noilly Prat Dry Vermouth
2 dashes Angostura Orange Bitters
2 dashes Bittermens Xocolatl Mole Bitters

– Combine all ingredients in double old fashioned glass over a large chunk of ice.
– Stir to incorporate and dilute.
– Orange Twist (expel the oil over drink, discard the twist) and sprinkle salt on the ice cube.

History (from Drink’s Facebook Page): Scott Holliday (from Rendezvous in Cambridge, MA) created this cocktail. Alicante is a city in Spain, located on the southwest coast, on the Mediterranean. It is the capital of the province of Alicante, and one of the fastest growing cities in Spain. The area has been inhabited for over 7,000 years, and was a vital trading port for early civilization. The Alicante is a unique cocktail in that the combination of ingredients allow sweet, salt, bitter & umami to all shine through in one glass. The matching of orange and chocolate balance well with the funkiness of Batavia Arrack.

Cider a la Minute

Created by Heather Mojer – Hungry Mother, Cambridge, MA

1/4 of a Macoun apple, grated
1 chimdik darchin
1 pinch nutmeg
1/3 oz Becherovka
1/2 oz Velvet Falernum
1.5 oz Ron Zacapa Solera 23

Shake and strain into an ice filled collins glass. Top with 2 dashes Bittermens ‘Elemakule Tiki Bitters and Fevertree ginger beer

Tequila Amargo

When you ask a “barman” what he can do for a bitter tequila drink and this is what he comes up with, you know you’re at the right place. This is a creation from the legendary Fernando del Diego, owner of Del Diego in Madrid. (Jan 16, 2009).

3 of Herradura Reposado Tequila
1 golpe of Creme de Cassis
1 golpe Moet and Chandon Marc de Champagne
1 golpe Punt e Mes
4 dashes Bittermens ‘Elemakule Tiki Bitters

Now, his 𔄛” means a three count, and a “golpe” is a splash… I’d translate it like this:

2 oz Herradura Reposado Tequila
2 bar spoons Creme de Cassis
2 bar spoons Moet and Chandon Marc de Champagne
2 bar spoons Punt e Mes
4 dashes Bittermens ‘Elemakule Tiki Bitters

Stir and serve up in a cocktail glass. Finish with a wide orange peel.

Opaka Raka

Created by Brian Miller as part of the launch of the now defunct Elettaria. It’s a new Tiki classic, featured in Beachbum Berry Remixed (p. 206).

1.5 oz Junipero Gin (if not available, Tanqueray can be substituted)
1.5 oz Donn’s Spices #2 (equal parts vanilla syrup and allspice dram)
3/4 oz Lime Juice
1/4 oz Simple Syrup
1 dash Bittermens ‘Elemakule Tiki Bitters

Shake with ice and serve in a highball glass filled with fresh ice. Garnish with a lime wheel.

#42

A summer refresher from the team at Hungry Mother in Cambridge, MA.

2.5 oz Greylock Gin
1/4 oz Dry Vermouth
1/4 oz Honey Syrup
1 dash Bittermens Boston Bittahs

Stir and serve in a coupe glass with a lemon twist.

Right Hand

Created by Michael McIlroy of Milk and Honey and Little Branch in 2007. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish.

1.5 oz Aged Rum (Matusalem Gran Reserva)
3/4 oz Carpano Antica
3/4 oz Campari
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass

The Conference

A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.

1/4 oz Demerara Sugar Syrup
1/2 oz Rittenhouse Bonded Rye (100 Proof)
1/2 oz Buffalo Trace Bourbon
1/2 oz Cognac
1/2 oz Calvados
2 ta chiziq Angostura achchiqlari
1 dash Bittermens Xocolatl Mole Bitters

Garnit
Orange Twist (wide)
Lemon Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and lemon twists.

Latin Quarter

Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 barspoon Sugar Cane Syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud Bitters
Lemon Twist

Yuvish
Absinthe (Herbsaint or Ricard)

Fill a double old fashioned glass with ice and a small amount of Absinthe (Herbsaint or Ricard). Stir the rum, sugar cane syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

The beginnings of Ago Perrone’s Dolce and Cabana

Dolce and Cabana

Ago Perrone, one of London’s amazing bartenders, created this fantastic cocktail while at Montgomery Place that showcases Cabana Cachaça.

45 ml (1.5 oz) Cabana Cachaça
20 ml (2/3 oz) Lillet Rouge
2 dashes Bittermens Hopped Grapefruit Bitters
2 dashes Bittermens Xocolatl Mole Bitters
5 ml (1/2 barspoon) Simple Syrup
Lemon Twist (discard after twisting)

Stir in a large beaker (like the one in the picture to the right) and strain into a cocktail coupe. Twist and discard lemon and garnish with a fresh cherry.

Second Sip

This is what happened when we challenged Brian Miller, then at Death and Company, to come up with a cocktail that combines scotch, bitters and Fernet Branca…

2 oz Compass Box Asyla Scotch
1/2 oz Carpano Antica sweet vermouth
1/2 oz Cockburn 20 yr old Tawny Port
1/4 oz Fernet Branca
2 dashes Bittermens Xocolatl Mole Bitters

Stir, strain and serve in a coupe. Please, no garnish!

New England Daiquiri

A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 oz Lemon Juice
2 tsp Maple Syrup
1 dash Bittermens Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

Camerone

Created by Paul Clarke while reviewing Bittermens for the Cocktail Chronicles.

2 oz Reposado Tequila (Don Julio)
3/4 oz Amer Picon
1/4 oz Licor 43
2 dashes Bittermens Xocolatl Mole Bitters

Stir well with ice and strain into a chilled cocktail glass.

Neisson Negroni

Created by Avery Glasser while at Death and Company with Ed Hamilton, the Minister of Rum. Though the contents are remarkably similar to the Right Hand, the different proportions create a remarkably different drink.

1 oz Neisson Reserve Agricole Rum
1 oz Campari
3/4 oz Carpano Antica
1 dash Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass with an orange twist.

Chocolate Martica

1 oz Appleton V/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
1/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters

Stirred and served up in a cocktail glass.

Young Laddie

Joaquín Simó riffs on an Old Fashioned, substituting scotch for the more common bourbon. The resulting drink is extremely complex yet surprisingly refreshing. Death and Company, 2007.

2 oz Bruichladdich “Rocks” Scotch Whisky
1/4 oz Simple Syrup
1 dash Peychaud Bitters
1 dash Bittermens Hopped Grapefruit Bitters

Garnit
Orange Twist (wide)
Grapefruit Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and grapefruit twists.

South of North

A Brian Miller original – crisp, fruity and positively habit forming. Death and Company, 2007.

1 oz Herradura Silver Tequila
3/4 oz St. Germain Elderflower Liqueur
1/2 oz Lime
1/4 oz Simple Syrup
1 dash Bittermens Hopped Grapefruit Bitters
2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne. Strain into a Collins glass filled with ice cubes. Top with Champagne.


2014’s Best New Cocktail Bars In Washington, D.C.

Enjoy bourbon, beer and southern comfort food at Rebellion, a classic American tavern with a new-age feel. Rebellion offers over 50 types of bourbon and whiskey along with a variety of draft beers and signature barrel-aged cocktails. Start off the night with an order of Naw&rsquolins BBQ shrimp or a bowl of chili. Classic entrees include shrimp and grits, drunken rib eye and jambalaya. Rebellion is home to the “Sons of Anarchy” watch party every Tuesday night as well as the Hockey House, where Capitals fans who rock the red can enjoy $3 Molson Canadian cans.

The Pursuit Wine Bar
1421 H St. NE
Washington, DC 20002
(202) 758-2139
www.thepursuitwinebar.com

If a glass of wine helps you unwind, head to the Pursuit Wine Bar where you will find a lengthy list of white, red, rose, sparkling and dessert wines. Not sure which one to try? Order the Standby Flight at the bar and design your own wine tasting from the day&rsquos available selection. The Pursuit Wine Bar also offers signature cocktails like the Sinful Gin, which features Hendrick&rsquos gin, basil, lemon-lime juice and ground pepper, as well as beer. Nibble on Castlevetrano olives, homemade hummus and Naan bread or a seasoned nut medley. The Pursuit Wine Bar is also open for brunch.

Chaplin&rsquos Restaurant and Bar
1501 9th St. NW
Washington, DC 20001
(202) 644-8806
www.chaplinrestaurantdc.com

For a throwback bar that takes you back to the days of silent films, plan a visit to the Chaplin&rsquos Restaurant and Bar. Everything from the décor to the drinks are inspired by the late great star. Try the Tramp, which features bourbon, Benedictine liqueur, Peychaud&rsquos bitters and burnt orange peel, or the Pilgrim, which features a variety of liqueurs plus pineapple and lemon juices. The Asian-inspired menu includes homemade noodles, ramen and even drunken dumplings. The Whiskey-A-Go-Go features pork dumplings, Japanese whiskey and lemon. Happy hour specials include half-priced draft beers, cocktails and wines by the glass.

Red Light
1401 R St. NW
Washington, DC 20009
(202) 234-0400
www.redlightbardc.com

At Red Light, guests will enjoy the best part of the night: dessert. Choose from a variety of decadent treats, like the Black and Tan Donuts, Cheese Fondue for Two or the Milk Chocolate Crunch Cake. Add a sweet cocktail, like the Cake Shake or the Irish Goodbye, and you will be in sugar heaven. Red Light also offers a variety of champagne-inspired drinks like the Gipsy Eyes, which includes vodka, Crème de Violet, Luxardo Cherry liqueur, lemon, lavender bitters and champagne, and the Dirty Shirley, which features your choice of gin or vodka plus Cherry Herring, burlesque bitters, root ginger ale, brandied cherries and cotton candy.

GCDC
1730 Pennsylvania Ave. NW
Washington, DC 20006
(202) 393-4232
www.grilledcheesedc.com

This grilled cheese bar features a variety of sandwiches sure to satisfy your comfort food needs. Order the Bacon Jalapeno Popper Grilled Cheese and savor the taste of four cheese cheddar blend, goat cheese and bacon on butter jalapeno cheddar bread. Or try the Mushroom Melt, which includes Taleggio, sautéed wild mushrooms, caramelized onions and truffle oil on buttered wheat toast. Pair it up with a delicious cocktail, like the DC Honey Dew, which features spicy vodka, honeydew, mint, lemon and lime, or the Ginger Fizz, which includes gin, lemon and ginger beer. GCDC also offers wine and beer.


Vashington, Kolumbiya okrugi

The heartbeat of the district’s social scene, our sisters and brothers in the bar, restaurant and coffee industries, are bottling up some feel-good vibes to keep your spirits buzzed.

Who would have thunk it? If you strip down bar design to its most basic elements, focusing instead on outstanding bartending, great conversation and a tailor-made experience, you get something [. ]

Coffee by day and cocktails, beer and wine by night . . . It’s the Bruce Wayne/Caped Crusader of establishments. The name, which pays homage to the District’s past, and [. ]

A cozy neighborhood bar with an open-air layout conducive to conversation with friends and strangers alike. Creatively themed cocktails, fresh ingredients, and an expansive spirit list make for a great [. ]

The Wydown Coffee Bar is a modern take on big city-small town coffee. Serving up down-home baked goods, curated coffee and Midwestern hospitality, this place leaves you wanting to stay [. ]

A European-inspired all-day cafe and bar, off the beaten path of DC’s Dupont Circle neighborhood. Residents specializes in intricately created cocktails, a renaissance of the espresso martini and curated experiences [. ]

As it goes with designing the modern hotel, the LINE D.C. is ahead of the curve. It’s a cunningly constructed multi-purpose communal space, that features a coffee shop, multiple dining [. ]

A badass rooftop, speakeasy, radio station, wellness center and featured restaurant -- American Son -- inspired by its creator’s experiences as a second-generation chinese immigrant in rural Arkansas. All of [. ]

An intimate upstairs bar featuring inventive and classic cocktails, in a fun and funky atmosphere. Dim lighting, curious details and a fondness for sugar cane-distilled spirits make it a unique [. ]

Ordering an old fashioned or cup of joe should have complexity and personality, and be seamlessly executed. Slipstream is delivering that and much more, offering coffee, cocktails and provisions morning, [. ]

Quavaro delivers durable, handmade, high-quality, ethically-made leather goods — what more could you want from a company? Its aviation-inspired weekenders, backpacks, laptop bags, and tote bags are must-haves and the [. ]

Getting a professional shave or trim should be fun, luxurious, curated and draw on classic and modern techniques. Barber of Hell’s Bottom couldn’t agree more, opening its first shop in [. ]

The first of its kind in D.C., the Cotton & Reed distillery is hoping to re-establish rum’s prominence by introducing it as a more versatile spirit than most have come [. ]

Gypsy Sally’s is a nostalgic live music venue and bar stashed away in the District’s Georgetown neighborhood. Anyone with a love of music, past or present will want to come [. ]

Since putting down roots in Seattle, Filson, founded in 1897 by pioneer C.C. Filson, has extended its footprint across the states. With a reputation for producing high quality, tough and [. ]

TCB serves up coffee the right way. with a side of humility and revelry. From the choose-your-own-adventure espressos, multi-roaster menu, salvaged materials integrated into its design, to the mint colored [. ]

Jack Rose is a whiskey bar without an equal in Washington D.C. (or anywhere else really). With 2,687 bottles of whiskey on tap, there’s something for everyone, from the refined [. ]

McClellan’s Retreat is the District’s salute to American History’s most nonchalant General, best known for this trepidatious command approach - a disposition that endeared him to his troops. In the [. ]

A speakeasy vibe that looks hidden and exclusive but feels intimate and sweeping. The menu is playfully descriptive and honest that leaves you without question but always curious for more. [. ]

A tucked-away modern hotel grounded in classic style, sophistication, and great hospitality. Rich wood, accents of auburn, green, gold and grey create a sleek look, in addition to a warm [. ]


Petworth’s Women-Owned Cocktail Bar Opens Soon with Sherry Soft-Serve and a Bubbles Garden

Two women walk into a bar—and change everything. That’s what happened when Himitsu co-owner Carlie Steiner va Anna Bran-Leis, owner of Taqueria Del Barrio, took over the former Hank’s Cocktail Bar space neighboring their Petworth restaurants. The duo have replaced the moody decor with a color blast of mint green, teal, yellow, and pinks (hot and millennial) and turned the back patio into a “bubbles garden.” Dos Mamis, a self-described “good vibes neighborhood cocktail bar,” opens Friday, June 28.

“We’re both looking to do something really fun, really low-key, very neighborhood-esque” says Steiner. Bran-Leis chimes in: “We just want to evoke joy.”

What sparks joy is a personal thing, and so is the bar for Steiner and Bran-Leis. Each brings something different to the 75-seat indoor/outdoor space. Steiner, who runs the lauded cocktail program at Himitsu, is behind the booze and also a “sobrio” menu of non-alcoholic drinks.

“What you’re going to find is no proof, low proof, and a whole lotta proof,” says Steiner. The duo designed the menu to be inclusive for all—including drinks priced at a wallet-friendly $9. “At the end of the day people just want something in their hand to make them feel comfortable, so we want to provide that.”

The Woman-Hattan, a rum-based riff on a Manhattan.

On one end of the potency spectrum you can order a Woman-Hattan, a “pink and pretty” riff on the classic Manhattan with rum, curaçao and grenadine. On the opposite side there’s a Nah-Groni mixed with Seedlip—a popular non-alcoholic spirit—and zero-proof spins on a vermouth and Campari that Steiner created herself. (She’s dubbed the latter “Camparty.”) Both are infused with herbs and botanicals to mimic negroni ingredients. Somewhere in the middle: frozen cocktails like the Buenas Ondas (translation: “good vibes”) with rum, lime, and homemade cold-pressed strawberry-ginger syrup. The team is also playing with Pedro Ximénez sherry soft-serve for those balmy afternoons.

On the garden patio , Bran-Leis will highlight rums from her native Guatemala and a spectrum of sparkling wines, from $9 happy hour bubbles to $70 splurge-worthy bottles. You’ll also find other “bomb, crushable, quaffable” wines, per Steiner, like rieslings (“mother nature’s gift to earth,” she says) and chilled reds. Think a cool, summery Sangiovese—not necessarily rosé. Picnic and ping-pong tables have been replaced with lounge furniture and a Peruvian coin toss game called Sapo.

A “quaffable” Teal Eye cocktail with fresh lime, cold-pressed ginger syrup, and pineapple.

Dos Mamis is named for the greeting—“Hey, Mami”—the two neighbors often give each other in passing. The concept is designed to keep that casual, convivial vibe—definitely more bar than restaurant. A small kitchen will turn out plates of cheese, charcuterie, and snacks like croquettas. But the space, from designer Natalie Park, doesn’t look like your typical cocktail haunt (dark, candlelit). The Dos Mamis say the brightness is intentional to create a safe environment.

“The big thing we want to make clear is that our space is for everybody. We’re going to do that by physically turning the lights up and verbally telling people that. Also by keeping our eyes out and training our staff properly,” says Steiner, who adds that the team will work with Safe Spaces DC for harassment training. “Before we’re thinking about making a drink we’re thinking ‘Is this person safe?’ People don’t do that enough.”

Dos Mamis. 819 Upshur St., NW. Opening Friday, June 28.

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.


Six D.C. bars make Esquire’s list of “The Best Bars in America”

Esquire Magazine's 2013 "Best Bars in America" list features 28 dives, pubs and cocktail lounges from coast to coast, hand-selected by cocktail author and historian David Wondrich. The most surprising takeway: Six entries are from Washington D.C. That's as many as from New York City and San Francisco combined. (UPDATE: Here's David Wondrich's commentary on Washington bars.)

Some of these are obvious choices – the Columbia Room is in for serving high-end custom cocktails in a refined atmosphere, and even the bourbon bars of Louisville can't match the enormous whiskey selection at Jack Rose. The Tabard Inn's quirky decor and wonderfully romantic lounge have made it a favorite of Washingtonians for decades, and the cocktail program is wonderful – if in transition after the departure of head bartender Chantal Tseng, who will be in charge of the sherry program at the forthcoming Mockingbird Hill.

I might not put Off the Record or the Round Robin Bar on my "Where You Should Drink Right Now" list, but they earn deserved nods as historic Washington hotel bars. (And Off the Record's John Boswell makes one of the best gin martinis anywhere in the city.)


Videoni tomosha qiling: Perfect serve: Oloroso Sherry (May 2022).