basic Cocktailist: The Drinks Of summer version - DCist.com

summer season is in full swing in D.C., with Congress in recess unless September and a few lucky residents getting out of town. That leaves the rest of us, together with rankings of humidity-sopping wet tourists, who wish to drink adore it's a tropical holiday. fortunately, D.C.'s bartenders are stepping up to the challenge, serving up summer season cocktails with numerous clean juices and lighter spirits.

Lemon and grapefruit juice dominate the menu at TAKODA Restaurant and Beer garden (715 Florida Avenue NW). given that the restaurant's opening in March, customary manager Sean MacDonald has been working to make the cocktails as stunning as their beer and whiskey menu. His Rosemary Greyhound made with Ketel One vodka provides natural notes to the traditional grapefruit cocktail. "It's my favorite," says MacDonald, noting that individuals consider of it as a "lady's drink" and, for that cause, there was difficulty it wouldn't promote. seems, MacDonald's instincts had been correct, as the cocktail, scented with a rosemary garnish and a bittersweet tingle in the conclude, grew to become the second-most beneficial seller after their accepted historical customary made with beer syrup.

Grapefruit juice additionally looks in TAKODA's Brown Derby made with excessive West bourbon and honey syrup and appealing to manhattan drinkers who still need their favourite brown liquor served up, however want a summery respite from the warmth. MacDonald additionally has a remedy for the summer time cold—the cold Toddy, a calming innovation that swaps out bourbon for a Redemption White Rye.

"every person is aware of what a hot Toddy is," says MacDonald, "and bourbon goes in reality neatly with hot tea and lemon, however no longer when the tea is cold." White rye complements these ingredients with out making it overly sweet, and a cinnamon stick garnish adds a punch-like satisfactory to the clean cocktail.

Head Bartender Daniel Pouridas of Izakaya (705 6th road NW) offers a dessert-like drink fit for warmer climate: the Berry White is a frothy egg white and historical Forrester bourbon coupe that gets its circular blackberry flavor from jam. "The problem with the use of blackberries behind the bar is the entire muddling," says Pouridas, "so a jam streamlines things and provides a bit complexity and depth of taste." It also has a little lemon juice tartness and bitter traction from black rice vinegar, however the standard impact is milkshake-like smoothness.

The Tea provider cocktail is Pouridas' gin and tonic tribute to a japanese custom, showing off the shiny and grassy flavors of eastern sensha tea. "I make the tonic syrup with gentian root, cinchona bark, dried orange and lemon, honey, and juniper berries," Pouridas says, "then I add brewed eco-friendly tea." His tonic has greater bitterness than bottled kinds—greater gin-like—and the sensha tea is much less cloudy than matcha powder that's greater generally found in eastern-themed cocktails. eventually, Pouridas' Tokyo 75 is an entire re-feel of the regularly occurring French 75, getting its alcoholic kick from umeshu, a japanese plum spirit that Pouridas makes by including plum juice and sake to mizu sochu, a distilled barley spirit. glowing wine and lime juice approximate the seem of the French 75, however this cocktail is presents a sweeter complexity highlighted with the aid of cinnamon spice, wine aromas, and a boozy plum finish.

As a Mediterranean cuisine restaurant, José Andrés' Zaytinya has taken a shockingly tropical turn with its summer time cocktail menu. The Spartan Sling is closer to the Singapore Sling of Malaysia than a normal drink of the Greek Isles; Root herb spirit distinguishes this punchy cocktail made with pineapple juice, Cherry Heering, condominium gin, and bitters, topped off with a pillow of foam and an unique flower garnish. On the lighter facet, the Juniperus is a brilliant and breezy blend of cucumber juice and cardamom syrup bolstered with Hendrick's gin and spicy Mediterranean tonic.

D.C.'s personal Rickey is regularly occurring for its cooling consequences on sizzling days, but making a Kirsch Rickey with the German cherry brandy called Kirschwasser instead of gin adds a gloomy cherry flavor while nevertheless leaving the drink searching vivid and clear.

Kirsch Rickey

2 oz. Kirschwasser1 tablespoon lime juiceChilled club soda2 cherries for garnish

construct drink in a highball glass filled with ice, adding lime juice and kirsch first. excellent with soda and stir gently. Add cherries for garnish.