New Sherry Bar in Washington D.C.

New Sherry Bar in Washington D.C.

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Husband and wife team Derek Brown and Chantal Tseng have opened new D.C. sherry and ham bar called Mockingbird Hill.

The menu includes 54 different kinds of sherry, four types of cured ham, and a variety of other snacks and cocktails.

D.C. is now home to the first ever sherry and ham bar, Mockingbird Hill.

Mockingbird Hill, which opened on June 7th, is the project of acclaimed bartender Derek Brown and his wife Chantal Tseng, who are major proponents of sherry, and hope that through their new bar, they’ll be able to spread the love for this somewhat controversial drink.

“We’re facing two barriers.” Brown told the Washington Post. “There’s the perception that it’s sweet, when 90 percent of sherry is dry. Number two, the idea that it’s something that your grandmother drank. They drank cream sherry or sweet sherry. This is totally different.”

With a total of 54 kinds of sherry on the menu, as well as a smaller menu of snacks, including four types of cured ham. Brown and Tseng hope to create a similar ambiance to the ones they felt at bars in Spain.

In addition to serving sherry and ham, Brown will also teach free classes about each item on Tuesday and Wednesday nights respectively.

Mockingbird Hill isn’t the first bar in the country to promote sherry on the menu, but Brown and Tseng will be the ones to expose the people of D.C to the complexity and uniqueness of this drink, which Brown says “is like a cocktail on its own.”

Best Bars in D.C. According to D.C. Bartenders

Watering hole suggestions from some of the District’s leading bartenders.

Warm atmosphere, a friendly and knowledgable staff, and a solid cocktail list—these three important criteria make up the best formula for the best bar. And with the number of cocktail enthusiasts and watering holes consistently growing, it’s easy to land in a dark den that may miss the mark.

Here, we tapped into some of the city’s movers and shakers in the beverage world for where they rendezvous after a shift. Here’s where to go on your next night out:

“Most of the places I frequent are the late-night spots,” says Mollie Bensen, co-beverage director at ANXO Cidery & Pintxos Bar. “My coworkers and I will often head to Truxton Inn, across the street from ANXO at 3rd and Florida, where I usually get an Adonis—Oloroso Sherry, sweet Vermouth and orange bitters. It's a classic cocktail and not too boozy, which is perfect after a long shift.” At Truxton Inn, the drinks menu is broken down into two sections: Recommendations and Suggestions. The Suggestions list includes cocktails from various bars around the country, like the No Say, featuring Ilegal Mezcal, Aperol, Mahina Coco Liqueur, lemongrass syrup, lime and pineapple from Pam Wiznitzer at Seamstress in New York City.

“Another favorite is The Gibson on 14th and U, where the bartenders are exceptionally skilled and creative,” Bensen continues. “Often I'll give a few descriptors of what I'm looking for in a drink at that moment and they will come up with something on the fly.”

Adam Bernbach, bar director for 2 Birds 1 Stone, doi moi, Estadio and Proof, gives Maxwell Park in D.C.’s Shaw neighborhood a stamp of approval. “Owner Brent Kroll has been a brilliant sommelier around the city for years and the list definitely reflects it,” he says of the new wine bar. Maxwell Park touts themselves as being “devoted to the adventurous imbiber,” offering a consistent rotation of wines, dishes, guest chefs and visiting sommeliers.

Also on Bernbach’s list: Garden District, Tad Curtz and David Rosner’s Bavarian-inspired beer garden. “My favorite burger in D.C.,” adds Bernbach, “but also probably 40% of my diet in general.”

“My favorite bar right now doesn’t even consider themselves a bar first and foremost,” says Benny Hurwitz, head bartender of Jack Rose Dining Saloon and Dram & Grain. “It’s called Suns Cinema in Mount Pleasant—it’s actually a thematic movie theater where the movies and featured cocktails revolve around a theme every month. Suns has a small bar in the back of the theater that’s open to walk-ins before and after ticketed movie showings.” Bernbach also gives Suns a thumbs up: “It’s a great place to grab a beer or whiskey or a can of sake!”

Greg Engert, beer director of Neighborhood Restaurant Group and partner at DC beer haven ChurchKey likes to kick it old school at The Tune Inn on Capitol Hill. “Just about every walk of life intermingles at this classic dive bar,” says Engert. “There is zero pretense, and random conversations—with regulars and newbies alike—run rampant. It is small, often crowded, opens at 8 am, and does not offer a cocktail list. It is also a lot of fun. I drink pints of Guinness here. And shots of Powers.”

Also on Engert’s list is Service Bar on U Street. “The quirky, hidden gem showcases world class, affordable cocktails quickly—and passionately—stirred by a team of renowned D.C. bartenders,” says Engert. “There is some seriously tasty fried chicken to accompany the cocktails, and one of the most singular private bar spaces in the city, The Snug.” Next time you’re at Service Bar, do as Engert does: “I put myself in the hands of the staff and drink whatever they’re currently digging. And no visit is complete without sharing a super-sized bowl of a tiki drink with friends.”

Finally, beer lovers rejoice—Engert’s got your back. “The Public Option is the smallest, and probably coolest, brewery in the city,” he adds. “They brew classic, soulful styles in tiny batches, and sell it exclusively at the bar’s pub. It is the quintessential neighborhood bar, open only a few days a week, but always full. The brewers are typically serving the beers themselves, which is a bonus.”

Curious what to order? “Anything dark, roasty and malty, especially the delicious Chuck Brown.”

Best Piano Bars In Washington, D.C.

Tired of the too loud, too crowded nightclub scene? Take a break from the movers and shakers and head on down to one of these best piano bars in the D.C. area. Not only will you enjoy the smooth sounds of a local pianist, but also enjoy delicious foods and drinks as well.

Banana Cafe and Piano Bar
500 8th St. S.E.
Washington, DC 20003
(202) 543-5906

What better way to enjoy someone tickling the ivory than at a Tex Mex restaurant and bar? The Banana Cafe and Piano Bar features a fun, festive restaurant with a variety of entertainment to keep patrons coming back for more. Enjoy daily drink specials, including $1 off rail drinks and bottled beer or $2 off any wine or cocktail drink as well as delicious entrees including stuffed plantains and carnitas cubanas. Live piano music is featured Tuesday through Saturday nights with karaoke featured on Monday and Sunday nights.

Quill at the Jefferson
1200 16th St. N.W.
Washington, DC 20036
(202) 448-2300

For a piano bar experience that is a bit more mellow, head to the Quill at the Jefferson where you will find one of the DC area&rsquos greatest pianists. Listen to Peter Robinson perform well-known hits as well as a few of his own creations. An upscale lounge and cocktail bar, the Quill at the Jefferson offers a variety of classic and original cocktail creations, many of which feature homemade ingredients. Enjoy signature cocktails, like the Hill Bee which features gin, lemon juice and lavender-infused honey. Or, try a refreshing seasonal cocktail. Piano music is featured Tuesday through Saturday evenings.

The Bombay Club
815 Connecticut Ave. N.W.
Washington, DC 20006
(202) 659-3727

Reminiscent of the old clubs of India, the Bombay Club mixes equal parts classic decor and exotic cuisine with the smooth sounds of piano music. Enjoy traditional Indian dishes, such as chicken tikka makhni or mustard shrimp curry. The Bombay Club also offers a full lunch menu and dessert specialties including chocolate sticky toffee pudding and raspberry kulfi, an Indian ice cream. Enjoy your delicious meal while savoring the peaceful ambiance from the live piano. The Bombay Club also offers a buffet brunch and live piano music on Sundays.

Pistone&rsquos Italian Inn
6320 Arlington Blvd.
Falls Church, VA 22044
(703) 533-1885

For the freshest Italian food this side of the Mediterranean Sea, head over to Pistone&rsquos Italian Inn where you will find a naturally delicious selection of entrees that&rsquos focused on local produce. Order the linguine with fresh mussels or the rigatoni pescatora. Pistone&rsquos Italian Inn also offers steak, seafood, chicken and veal. Enjoy a casual dining experience both indoors and outdoors. The full-service restaurant and bar also features a bar and lounge where you will find a variety of local performers, including a live pianist, Tuesday through Sunday nights.

Bobby McKey&rsquos
172 Fleet St.
National Harbor, MD 20745
(301) 602-2209

Home to the only dueling piano bar in the DC area, Bobby McKey&rsquos provides an evening of highly energetic and interactive fun. Each evening features two to four piano players who take requests from the audience and work their best to keep the crowd singing all night long. Bobby McKey&rsquos features traditional American cuisine including wings, burgers, salads and sandwiches. Order specialty drinks, like the McKey&rsquos Breeze, or share the fun with an order of the beer tower. Various merchandise, including glow necklaces and LED foam batons, are also available.

2. Vetiver

Noilly Prat dry vermouth, Muyu Vetiver Gris liqueur, Campari, Del Maguey Vida mezcal

Tayer doesn’t give its cocktails names, instead simply highlighting the key ingredient in a bid to boost accessibility. Served in an elegant gossamer-stemmed glass and topped with a garnish of grapefruit zest, the Vetiver is smoky and seductive yet gentle on the palette, perfectly complementing the atmosphere of the backroom bar.

“Every element of this drink is important,” says Berg. “The flavors are very familiar, but the way we get the end result isn’t. I think that’s very typical of our bar. It’s definitely toward the Negroni scale but is a bit more aromatic perhaps. It’s also a drink where the mezcal is there for flavor rather than pungency.”

The best cocktail bar in America is now in D.C.

Derek Brown and JP Fetherston at the Columbia Room in Blagden Alley. (asicophoto/Joy Asico/Courtesy of the Columbia Room)

Washingtonians: If you want to experience the heights of the craft cocktail renaissance, look no further than your own back yard. Everybody else: You now have yet another reason to visit the District. At this year’s Spirited Awards at Tales of the Cocktail — where bars, drinks and brand ambassadors are recognized by peers around the world — the Columbia Room won best American cocktail bar, an award that’s never before been won by a D.C. bar.

This achievement won’t be a huge surprise to anyone tuned in to the city’s cocktail scene. Over the years, the bars run by Drink Company President Derek Brown, chief executive Angie Fetherston and partner JP Fetherston have helped put Washington on the national drinking map. The Columbia Room in particular has been a smart, elegant upstart nipping scrappily at the heels of much-lauded bars in such major cocktail cities as New York and San Francisco. Previous winners include San Francisco’s tiki darling Smuggler’s Cove, Denver speakeasy Williams & Graham and New York’s gussied-up Irish pub, the Dead Rabbit.

Washington, Brown says, “has always been a big little market. We have so many media outlets here, so the city gets attention, but what do people recognize D.C. for? People think it’s a swamp. It gets recognition as the nation’s capital and as a political capital . . . but it’s always undervalued as a cultural capital.”

The Punch Garden at the Columbia Room. (Scott Suchman/Courtesy of The Punch Garden)

That has started to shift on the food front at least, with Bon Appétit naming Washington its restaurant city of the year in 2016, the same year the revered Michelin Guide added it to its roster of American cities worthy of review. Brown sees this latest recognition as a happy part of that trend. “We’re proud first and foremost of our employees . . . but we’re also grateful that our city and our bar and restaurant community has supported us this whole time,” he said. “This really belongs to D.C.”

The original Columbia Room was, literally, a room. It seated 10 people at a time in an intimate boutique space hidden inside the more punk-rock Passenger bar. Both bars (run respectively by brothers Derek and Tom Brown) shuttered in early 2015, when the building was converted because of development. Both went on to find new spaces in the Shaw neighborhood, though where the Columbia Room was once a sort of a magical Narnia wardrobe inside the bigger bar, the two are now a 10-minute walk from each other.

The Columbia Room has been a perennial nominee for multiple national awards over the years. Before its relocation, it had also made the top four in the best new American cocktail bar category at the Spirited Awards.

Its move to its new space more than quadrupled its footage and gave it room to provide a broader range of experiences: The more casual outdoor Punch Garden allows tipplers to seek a greenery-shaded retreat from the District’s sticky summers. In the Spirits Library, guests can try flights of rare and quality sips from the expanded collection.

Derek Brown, right, and his brother Nick at the original Columbia Room in 2010. (Lavanya Ramanathan/The Washington Post)

Deeper into the space is the cocktail-focused Tasting Room, which was key to this year’s award. The Columbia Room impressed the judges “by taking attention to detail to religious heights across all three spaces . . . ” Charlotte Voisey, director of brand advocacy for spirits company William Grant and Sons and one of the judges, emailed me. “The carefully designed, intimate setting of the Tasting Room in particular provides a special ambiance for an immaculate cocktail experience.”

“The eyes drink first” is a phrase often applied to creative cocktail garnishing, but it applies to the Tasting Room, where the team’s fascination with cocktail history is on display. The area behind the bar — which in most bars is used to hold bottles — instead presents a commissioned Italian mosaic depicting elements of the history of cocktails and spirits. A tree hung with citrus and flowers and the names of key botanicals grows out of the Columbia Room’s crest, spreading its branches toward figures pouring drinks, a flaming Blue Blazer and a cocktail arching in serpentine streams into a pyramid of stacked coupes.

That visual is borne out by the drinks, which reach their heights in the seasonal tasting menus the bar team develops with chef Johnny Spero, pairing cocktails with nibbles of his food.

A 2016 cordial at the Columbia Room included gin, horchata logana and makrut lime. (Dixie D. Vereen/For The Washington Post)

While head bartender Fetherston shared a few recipes for this story — The Getaway and The Telephone Tag are both drinks that cocktailers can replicate at home — he admitted that finding “easy” recipes among their back catalogue was a challenge. Many of the Columbia Room’s drinks are you-have-to-be-there concoctions, involving house-made potions few would have the patience to whip up at home. Some of the ingredients on the current seasonal menu include yuzu and calamansi (Asian citrus fruits), feni (a Goan spirit made from cashew), coconut orgeat and watermelon molasses — hardly typical offerings from your corner bar.

To better understand the bar’s approach, take a recent favorite of mine, developed for the “Spring in Paris” menu. The drink and paired bite for the course “Into Great Silence” (taken from the name of a documentary about the Carthusian monks who make Chartreuse) arrived on a tray lined with a pattern of green felt resembling an aerial view of the gardens at the palace of Versailles. Paired with Spero’s composed bite of spring pea and ham, the drink combined the herbaceous Chartreuse with orgeat, sherry and a house-made jus vert, a bright green elixir of peas, spinach and parsley.

Like many of their drinks, that one was a collaborative process, Fetherston said. They had a bartender whose recent trip to France had left him “on a sort of Chartreuse cloud,” they had Spero’s ideas about a bite that would represent the garden coming back after winter, and the whole team kicked around ideas about how to present it visually. The seasonal theme “will open this little world of these ingredients, these spirits that we think will exemplify this idea or this region,” Fetherston said, “but then you have to make it work in the glass.”

The Getaway cocktail see recipe, below. (Deb Lindsey/For The Washington Post)
The Telephone Tag cocktail see recipe, below. (Deb Lindsey/For The Washington Post)

The resulting drink was peak Columbia Room: historically informed, complex, lovely to look at and most important, delicious. That last part is critical, and it’s where I’ve seen some ambitious bars fail to stick the landing. Thinky doesn’t always equal tasty, but Fetherston and team consistently nail it.

The Columbia Room is smarter than your average bar, to paraphrase Yogi, and it may not be to everyone’s taste. But when I go there, the part of me inclined to roll my eyes at seeing such meticulousness applied to an object as ephemeral as a cocktail is always overpowered by pleasure. That’s partly because the drinks are so good, but mainly because those thinky drinks are served by friendly, hospitable staff. If you’re willing to go along, even for a few hours, with the idea that the cocktail is an art form, then the Columbia Room is likely to bring you extreme happiness.

Brown’s aware that some people would hate the Columbia Room. There are people, he said, who don’t want calamansi in their cocktails or to drink out of a fish-shaped glass, “and I respect that. But all these little things — that’s us, they’re all part of our personality. At the Columbia Room, we’ve been able to make the definitive statements about what we love.”

Allan is a Hyattsville, Md., writer and editor. Follow her on Twitter: @Carrie_the_Red.

Richly rounded, deepened with the higher-proof version of artichoke-based amaro Cynar, this elegant and beautifully balanced drink was an early Columbia Room original, composed on the spot for a customer who wanted a daiquiri with Cynar in it.

You can do a traditional shake here, but another option is a reverse dry shake, in which the drink is shaken first with ice (for dilution and temperature) the ice is then strained out and the drink re-shaken to create a frothier head.

From Derek Brown, president of Drink Company and former head bartender at the Columbia Room in the District.

1 ounce fresh lemon juice

½ ounce rich simple syrup (see NOTE)

Chill a Nick and Nora glass or a coupe.

Fill a cocktail shaker two-thirds full with ice, then add the rum, Cynar, lemon juice, the rich simple syrup and salt. Seal and shake vigorously for 10 seconds, then strain into the chilled glass.

NOTE: To make a rich simple syrup, combine 1 cup of sugar and ½ cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring just to a boil, then turn off the heat and let cool. Transfer to a heatproof container cover tightly and refrigerate until chilled through. It can be stored indefinitely.

Nutrition | Per serving: 150 calories, 0 g protein, 16 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 150 mg sodium, 0 g dietary fiber, 14 g sugar

Recipe tested by M. Carrie Allan email questions to [email protected]

This is a complex, boozy sipper.

We found China-China, a bittersweet liqueur, at Batch 13 and Ace Beverage in the District. Acid phosphate, which adds tartness without adding a particular citrus flavor, can be ordered online.

From the bar team at the Columbia Room in Washington.

1 ounce Cocchi Vermouth di Torino

¼ ounce Bigallet China-China (see headnote)

½ teaspoon acid phosphate (see headnote)

Brandied cherry, for garnish

Chill a Nick and Nora glass or a coupe.

Fill a mixing glass with ice, then add the bourbon, vermouth, liqueur, absinthe and acid phosphate. Stir gently for 15 seconds, then strain into the glass. Garnish with a brandied cherry.

Nutrition | Per serving: 180 calories, 0 g protein, 3 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 3 g sugar

Whenever I have bartender friends come to town, the onus is always on me to show off what DC is all about. The first question they ask me is &ldquoWhere are you taking us?&rdquo The DMV has a wealth of riches when it comes to restaurants and bars, so I never know exactly how to answer that question. The only thing I tell them is &ldquoI don&rsquot know, but we are ending our night at Service bar.&rdquo

The bar team at Service bar, ranked one of the top bar teams in the country, knows how to throw a party (hence the ending of the night there). They are the masters at creating an energetic environment and making highbrow, elevated cocktails come off as fun and approachable. It truly is an art form. If more people could do it, they would.

Also, don&rsquot sleep on their food. Hands down some of the best fried chicken in the city. In March they lauched FRIED, a fried chicken sandwich pop-up that partnered with chefs around the city, starting with Kevin Tien&rsquos Sichuan hot chicken sandwich. They are currently working with Opie Crooks from A Rakes Progress.

Scandi Gibson

A fantastic savory cocktail created by Avery Glasser

2 oz Aquavit
1 oz Cocchi Americano
10 drops Bittermens Hellfire Habanero Shrub
20 drops Bittermens Orchard Street Celery Shrub

Combine the Aquavit, Cocchi Americano, Habanero Shrub and Celery Shrub in a mixing glass half-filled with ice. Stir until chilled and diluted, about 20 seconds. Strain into a chilled rocks glass or coupe and garnish with a cocktail onion.

The Law Abiding Citizen

This cocktail by Ryan Gannon of Cure in New Orleans was the grand prize winner in Pama’s “Are You Indispensable?” Cocktail Competition in January 2014. This recipe was featured in an article on Food Republic.

3/4 oz Pama Pomegranate Liqueur
1.5 oz Hidalgo Napoleon Amontillado Sherry
3/4 oz lemon juice
1/4 oz simple syrup (1:1)
4 drops Bittermens ‘Elemakule Tiki Bitters

Shake everything with ice and and double-strain into a coupe. Garnish with 4 drops Bittermens ‘Elemakule Tiki Bitters.


An adaptation of a cocktail dating back to 1903 by Jack McGarry of the Dead Rabbit Grocery & Grog in NYC. This recipe appeared in Wine Enthusiast Magazine.

1 oz Pernod Absinth
1/2 oz Marie Brizard Parfait Amour
1/2 oz simple syrup
4 dashes Bittermens Orchard Street Celery Shrub
3 oz Piper-Heidsieck NV Brut Champagne
Lemon peel twist for garnish

Add Pernod, Parfait Amour, simple syrup and Celery Shrub to a mixing glass with ice. Stir well, then strain into a Champagne flute. Top with Champagne. Gently twist the lemon peel over the drink to extract the oils, and add as garnish.

Improved Tequila Cocktail

Created by Bobby Heugel of Anvil Bar & Refuge, The Pastry War and many other fine establishments in Houston, TX. This recipe appeared in the Washington Post.

2 oz reposado tequila (Heugel recommends Siete Leguas or Siembra Azul)
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.

Gentlemen’s Nouvelle

This cocktail was created by David Ortiz, Spirits Specialist and Educator for Stacole Fine Wines in Florida.

1 oz Bittermens Amère Nouvelle
2 oz fresh grapefruit juice
2 dashes Bittermens Orchard Street Celery Shrub

Shake hard, strain into a coupe glass and top with sparkling wine. Garnish with 1/2 grapefruit wheel.


Created by Eryn Reece, Miss Speed Rack 2013. This recipe was featured on Liquor.com.

1 oz Rittenhouse Rye
3/4 oz Del Maguey Chichicapa Mezcal
1/2 oz Dolin Dry Vermouth
1/2 oz Benedictine
1 dash Bittermens Xocolatl Mole Bitters

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a coupe glass. Garnish with a slice of orange peel.

The Greenhouse

Bridge Lounge , New Orleans, LA

1.5 oz Schlichte Gin
1/2 oz Bittermens Amère Nouvelle liqueur
1 oz soda water
1/2 oz fresh lemon juice
6 drops Bittermens Hopped Grapefruit Bitters

Combine all ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass. Finish by floating 1 oz of Luxardo Apricot liqueur into the bottom of the glass and sprinkle a pinch of micro basil across the top.


This apertif-style cocktail was created by Matty Durgin of the Green Russell in Denver, CO.

1.5 oz Pierre Ferrand Dry Curacao
1 oz Bonal Gentiane Quina
1/2 oz Dolin Blanc Vermouth
1 long dash Bittermens New England Spiced Cranberry

Combine all of the ingredients in a mixing glass and add cracked ice. Long stir. Serve up in a chilled coupe with a discarded orange twist.

Jane Russell

Created by New York bartender Brian Miller, this cocktail combines two rye whiskies. This recipe appeared online in The Huffington Post.

1.5 oz Russell’s Reserve Rye
1/2 oz Rittenhouse Rye
1/4 oz Carpano Antica Formula Vermouth
1/4 oz Grand Marnier
1/4 oz Bénédictine
1 dash Bittermens Xocolatl Mole Bitters

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a coupe or cocktail glass. Garnish with an orange twist.

Sleeping with Strangers

Created by Maksym Pazuniak, co-creator of Beta Cocktails. This recipe appeared online at Wine Enthusiast Magazine.

1 oz Rhum Neisson Blanc
1 oz Kronan Swedish Punsch Liqueur
1 oz Campari
7 drops Bittermens Orange Cream Citrate
Orange twist, for garnish

In a mixing glass, stir together the rhum, punsch and Campari. Add the drops of orange cream citrate. Strain over a large ice cube in a lowball glass. Garnish with an orange twist.

Freudian Daiquiri

Created by Jacki Walczak of Sylvain (New Orleans) – because sometimes a banana is just a banana and sometimes a daiquiri is just a daiquiri.

2 oz El Dorado 5 yr Demerara Rum
.75 oz Lime Juice
.5 oz Giffard Banane du Bresil
1 barspoon 2:1 Simple Syrup (65 Brix)
1 pipette (a full dropper) of Bittermens Hellfire Habanero Shrub

Shake and serve in a rocks glass sans ice (or an Antoinette coupe if you are so inclined).

The Bitter Monk

Created by Tom Schlesinger-Guidelli of Island Creek Oyster Bar in Boston, MA, this cocktail was one of the Cocktails of the Week in Esquire Magazine (full article here: Cocktail of the Week: Bitter Monk).

1.5 oz Old Monk Rum (or other dark rum)
3/4 oz fresh lemon juice
3/4 oz Aperol
1 dash Bittemens ‘Elemakule Tiki Bitters

Mount in a mixing glass, add ice, shake, and strain into a coupe glass. No garnish.

The Woodberry Schooner

Created by Matt Ficke of the Columbia Room in Washington, DC.

1 oz Silver Tequila
1 oz Dolin Blanc Vermouth
1/2 oz simple syrup (or less to taste)
1/2 oz lemon juice
15-20 drops Bittermens Orchard Street Celery Shrub

Stir, strain into a coupe and garnish with a lemon twist.

White Port Cobbler

This modern take on a cobbler was created by Nick Detrich of Cure in New Orleans (recipe via Inside Hook).

3 oz Portal White Port
1/4 oz Small Hand Foods Orgeat Syrup
2 dashes Bittermens ‘Elemakule Tiki Bitters

Combine in a shaker tin. Add 4-5 large ice cubes and shake for a few seconds. Strain over pebbled ice in a julep or cobbler tin and garnish with a gently beaten bouquet of mint and candied almonds.

Age of Reason

Created by Han Shan of B-Side in NYC, this cocktail was named as one of Gaz Regan’s 101 Best New Cocktails 2012.

2 oz Michter’s Rye Whiskey
1/2 oz Pierre Ferrand Cognac Ambre
1/2 oz Cocchi Americano
1 generous barspoon Green Chartreuse (about 1/4 oz)
1 generous barspoon Yellow Chartreuse (about 1/4 oz)
10 drops Bittermens ‘Elemakule Tiki Bitters
1 Lemon Twist

Stir over ice and strain into a chilled cocktail glass.Run the twist around the rim of the glass, then discard.

“Gaz says: ‘Han made some bold moves with this drink, and they paid off well—especially in the case of the Bittermens ‘Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction.'” (via gazregan.com)

South of No North

This coffee cocktail was created by Chris Langston of 1022 South in Tacoma, Washington (recipe via Imbibe).

1.5 oz Reposado Tequila
1/2 oz simple syrup (1:1)
1/2 oz Cynar
1 oz cold-brew coffee (Langston uses an Ethiopian Harrar)
1 fresh egg white
2 dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a shaker, shake vigorously and strain into a chilled cocktail glass. Top with 2 dashes of Bittermens Xocolatl Mole Bitters.

“Rum Row” Old Fashioned

Created by Dominic Venegas of the NoMad Hotel, this cocktail was the winner of the Tales of the Cocktail 2012 Official Cocktail Competition.

1.25 oz El Dorado 12 year old Rum
3/4 oz Banks 5 Island Rum
1/4 oz water
1 barspoon Muscovado Sugar
1 dash Angostura Orange Bitters
1 drop Bittermens Burlesque Bitters
Navel orange peel, squeezed over and dropped in

Place one bar spoon of Muscovado Sugar in an Old Fashioned glass. Drop Orange and Burlesque bitters in sugar, add 1/4 oz water, and add 3-4 cubes of ice. Stir for about 5-7 seconds. Pour in 3/4 oz Banks 5 Island Rum and 1.25 oz El Dorado 12 year old Rum. Garnish with a navel orange peel.

The 700 Songs Gimlet

The Shanty at New York Distilling Company, Brooklyn, NY

1.5 oz NY Distilling Co. Perry’s Tot Navy Strength Gin
3/4 oz fresh lime juice
1/2 oz simple syrup
1/4 oz cinnamon syrup
5 drops Bittermens Hellfire Habanero Shrub

Shake and strain into a chilled cocktail glass.

The Amaris

This cocktail was created by Aaron Polsky of Amor y Amargo as a grand gesture to win back the heart of his then-girlfriend, Amaris. Read the full story here.

1/2 oz Fernet Branca
1/2 oz Strega
1/2 oz Gran Classico
1/2 oz Dolin Dry Vermouth
5 drops Bittermens Burlesque Bitters

Stir, strain neat into a chilled rocks glass.

Fallow Grave

Created by Robin Kaufman of the Toronto Temperance Society (recipe via And One More For The Road)

1.75 oz Buffalo Trace Bourbon
1 oz Amaro Nonino
1-2 barspoons Creme Yvette
2-3 dashes Bittermens Hopped Grapefruit Bitters
1 dash Regan’s Orange Bitters #6

Stir all ingredients over ice and strain into a cocktail coupe. Flame a grapefruit peel over top.

Madeira Cobbler

1½ ounces Sercial Madeira
½ ounce simple syrup
2 peels orange zest
1 peel lemon zest
Bittermens 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 tsp. 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. Makes 1 serving.

The Hotel Room Temperature

This recipe appeared in an article on 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

Stir with ice. Strain into a chilled cocktail coupe. Garnish with an orange twist.

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 fresh lemon juice
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. Let cool. Keep refrigerated.

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 Sweet Vermouth
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 fresh lime juice
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.


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 to garnish

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. Chill.

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.


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 pinch cinnamon
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.


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 dashes Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters

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

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.


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

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

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

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

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.

1730 Pennsylvania Ave. NW
Washington, DC 20006
(202) 393-4232

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.

Washington, D.C.

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 and 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.

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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.)

Watch the video: What does it mean to be a citizen of the world? Hugh Evans (August 2022).