DRINK HERBS
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WE THE DRINKERS: Situated perpendicular to one of the most historically relavent areas of DC you’ll find the 14th St Coordior: a strip of the most lively locales in the area.
BEHIND THE BAR: Drinking neighborhoods in Brooklyn and the fabric of the city behind it TASTE TEST: The best beers that will brighten the darkest days of winter
CRAVINGS: A splash of absinthe adds a bit of magic to baked oysters
the mix
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DRINK YOUR HERBS: One of the best ways to perk up a cocktail on a hot summer day is to add some fresh herbs. From mint juleps to a basil margaritas, we’ve rounded up our favorite herbal cocktail recipes.
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QUENCH: How you too can find comfort in Wisconsin’s roadside taverns
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MIX IT UP: Sweetness and spice make everything nice in this DIY allspice dram
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GEAR: Short-statured demitasse cups with big-time appeal for everyone
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MOVERS & SHAKERS: There are half a million bartenders in the United States, and while we’re grateful for each and every one of them, a few of these pros stand out from the pack.
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With fresh herbs growing out of control on your patio and calling to you in large bunches at the farmers market, now is the time to give your cocktail game a little practice. It’s easy to shake up something fancy when basil, mint, thyme and rosemary can be picked at their peak and dropped in your glass.
One of the best ways to perk up a cocktail for a hot day is to add some fresh herbs. From mint juleps to a basil margaritas, we’ve rounded up our favorite herbal cocktail recipes.
Muddle herbs with fruit to release their flavors and scents at their freshest. Then shake with bourbon to make a smash. Shake a handful of leaves with liquor, citrus juice and ice in a cocktail shaker to bang up the herbs enough to infuse the drink. The little bits of leaves that swim through the strainer and into your glass are happy grace notes. Garnish even the most basic drink or with a sprig of your favorite herb to add instant gusto. Use lemongrass as a stir stick. Steep fresh herbs in homemade simple syrup to give their flavors a longer shelf life. It’s a quick and rewarding way to use up a surplus bunch of herbs.
Basil is bright herb perfect for cocktails. Chopped basil leaves lend crispness to a simple vodka martini. Watermelon and basil is a classic pairing—we combine them with tequila, lime juice, and yellow Chartreuse. In the Poddington Pea, a basil simple syrup is shaken with gin, sherry, mint, and blanched peas. Then, without ado, you can spike iced tea with vodka, citrus juice and mint simple syrup for a summer afternoon party. Add a splash of lavender simple syrup to champagne for a floral nightcap. Infuse sangria with herbs like basil or mint. It’s a natural complement to fruit.
basil BERRY BASIL CHAMPAGNE
BERRY BASIL MARGARITAS
Jacquelyn, Bark and Linen
Jessica, How Sweet It Is
Okay so I’m being a total cheater today because this cocktail was already featured, but honestly, it’s my favourite recipe to date. I made it mid-morning some time ago specifically to shoot it, and had to literally stop myself from guzzling the whole thing before noon (willpower, commence!) The combination of muddled basil, raspberry, limoncello and champagne is just beyond— it can’t be beat.
I don’t know which is weirder, that I had the patience to roast berries before putitng htem in this beverage, or that I put something green, like a vegetable, in my margarita. Basil is a vegetable.
2 oz fresh lemon juice 12 cup fresh basil leaves 12 cup fresh raspberries 12 tbsp sugar 1 oz lemon vodka 1 cup champagne
Add the raspberries, basil and lemon wedge to a high ball glass. Muddle until raspberries are pureed and basil has been bruised. Fill glass with ice. Add limoncello, lemon vodka, sugar and stir until sugar is disolved. Top with champagne. Garnish with a single raspberry and lemon wheel, if desired. I could profess my love for this cocktail ‘til the cows come home. This is one of those dangerous, “oops, I just drank my fourth one inside an hour” kind of cocktails. It goes down like punch. Really, really, really good punch. Don’t wait for a special occasion…just go make one.
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1 cup fresh blueberries 12 tsp salt 12 cup sugar 12 cup water 12 cup fresh basil leaves
For the roasted bluebrry basil simple syrup, preheat oven 400 degrees. Place 1cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15–20 minutes. Combine equal parts sugar and water in a small saucepan and add 6–8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine simple syrup and blueberries. 2 oz Grand Marnier 1 1 2 oz tequila 2 oz fresh lime juice 2 oz prepared simple syrup
Rim the edge of your glass with a lime wedge and dip in a mix of sugar and salt. In a shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then garnish with blueberries and basil.
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mint
SPIKED MINT LEMONADE
CUCUMBER FIRECRACKER
Jessica, How Sweet It Is
Lana, Creative Culinary
The first cocktail featuring mint is a light and refreshing strawberry and mint lemonade. The drink can easily be made adult-friendly by adding a healthy dose of vodka, but can be served to the kids at the gathering too!
The thing about cucumber in a cocktail is that it’s not extraordinary; but is at the same time. It’s adds a cool element, much like cucumbers do to a salad or sandwich. Not overwhelming or overpowering, nope just something almost indiscernible yet still so refreshing. Just add a couple of slices of cucumber when you muddle together the lime and watermelon
1cup sugar 1cup water 1 1 2 cups fresh lemon juice 1 1 2 cups fresh strawberries 12 cup fresh mint leaves 2 oz vodka
Combine sugar and water in a small saucepan and heat over medium heat to make a simple syrup. Whisk for a minute or two until sugar dissolves, then once mixture combines to a boil, turn off heat and set in the fridge to cool for about 10 minutes. Add strawberries and mint to a blender, pureeing until liquified. Add in lemon juice and simple syrup, pureeing until combined. At this point you can choose to keep the mixture thick with the fruit puree, strain half of it to lighten it a bit or strain all of it to remove the strawberry pulp. It’s up to you! Pour the mixture into a pitcher and stick in the fridge for 20 minutes until cold. Serve in a collins glass over ice. Make this drink adult-riendly with a healthy splash of vodka before serving!
4 cubes fresh watermelon 12 cup fresh lime juice 12 cup fresh mint leaves 2 oz simple syrup 4 oz vodka
Combine vodka, cucumbers, watermelon and lime in a cocktail shaker. Muddle all ingredients well. Add simple syrup, fill with ice, cover and shake until ice cold. Rim the glasses with a cut lime and dip in the lime rim mixture. Fill the glasses with ice and pour the ingredients from the shaker into the glasses. Garnish with a watermelon slice, a cucumber slice and a mint sprig. This is so perfect; one of those ultra refreshing cocktails that I think I need to have ready after a day of that gardening stuff…and today I do. Lana Smith
Steep fresh herbs in homemade simple syrup to give their flavors a longer shelf life.
thyme rose GINGER THYME LEMONADE
BOURBON THYME COCKTAIL
Amy, The Blond Cook
Tessa, Salted Plains
Fresh seasonal thyme and peppery ginger add a boost of flavor to this spiked, summery lemonade.
You probably have your summer barbeque sides figured out, but let’s not forget the drinks! This cocktail was inspired by one of my favorite restaurants, and I it was time to add a homemade version to my repertoire.
Start by preparing the ginger-thyme lemonade. In a medium saucepan, combine water, sugar, ginger and thyme over medium-high heat. Stir until sugar dissolves and remove from heat. Once cool, strain into a clean glass pitcher and add lemon juice. Stir to combine. You can keep the lemonade refrigerated for up to one week. 1 oz whiskey 3 oz prepared lemonade 3 dashes bitters 12
Combine all ingredients and shake with ice. Strain into an ice-filled Collins glass and garnish with a lemon wheel and fresh thyme sprig. 10 SPIRIT Magazine 13
Start with the simple syrup. In a saucepan, combine honey, water, and thyme sprigs over medium heat. Bring to a simmer, stir until honey has dissolved. Remove from heat and allow to cool. 1 1 2 oz bourbon 4 tsp prepared thyme simple syrup 3 dashes Angostura bitters 4 sprigs thyme 1 lemon peel
Add the thyme simple syrup, 3 dashes of bitters, bourbon and ice to an Old Fashioned glass. Garnish with a lemon wheel and fresh thyme sprig.
emary LIME ROSEMARY SPRITZER
ROSEMARY MARGARITAS
Martha Stewart, Living
Lauren, Wicked Spatula
This cocktail is a light and refreshing addition to any outdoor gathering.
Our second take on the classic summer herb, rosemary, is a zesty fresh mararita. Perfect to enjoy on a hot summer day.
1 cup sugar 4 oz fresh lime juice 4 sprigs rosemary 4 cups white wine 1 liter club soda
Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Transfer peaches with syrup to a container; cover, and refrigerate for at least one hour. Place peach slices and about 1/4 cup syrup in ice-filled glasses. Add wine and top with club soda. Garnish with a sprig of rosemary.
3 oz tequila 4 oz fresh lime juice 3 tbsp simple syrup 1 oz San Pellegrino 1 tsp coarse sea salt 2 sprigs rosemary
Rim a double old fashioned glasses in salt by using the lime to moisten the rim and then dip into the salt. To make the margarita combine 3 ounces tequila, juice of 3 limes, and 3 tablespoons simple syrup in a cocktail shaker or jar. Shake and strain into ice filled glasses. Top with a splash of San Pellegrino, and garnish with a fresh sprig of rosemary.
Muddle fresh herbs with fruit to release their flavors and scents at their freshest.
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the inkers Situated Perpendicular to one of the most historical areas of DC: U St, lies one the most lively areas on a Friday night: 14th St. What was born? U St Corridor: The cultural epicenter, both new and old, of Washington, DC.
Let’s face it, 14th Street is intimidating, because something new opens every time a politician gets in trouble. Since you’re struggling to prioritize, here’s our take on the best places to hit when getting a taste of 14th Street. This is one of the tightest crawls you’ve ever seen though, so don’t count this as workout. Just relax and celebrate that it’s the freakin’ weekend.
QUARTER+GLORY: There’s a new destination on 14th Street for the $14 cocktail: Quarter+Glory quietly opened last week with a list of more than 25 cocktails. (To be fair, some are only $12.) The bar gets its name from “an alleged New York literary society” that ended each meeting by raising a glass and chanting, “Give me Quarter and Glory!” Quarter+Glory is at 2017 14th Street.
THE GIBSON: With more than 50 seats, both inside and out, the Gibson clocks in as D.C.’s largest speakeasy. On a Wednesday, a table for two was available on Saturday night at multiple times: 6:30 p.m., 7:30 p.m., 8 p.m., 8:30 p.m., 9:30 p.m. and 10:30 p.m. There’s also a wait list option for walk-ins. The Gibson is at 2009 14th Street. LOST SOCIETY: Located on the corner of 14th and U, Lost Society stimulates your eyes, ears, and taste buds with menu brought to life by our Executive Chef Joseph Evens, Designed to evoke an underground, Victorian atmosphere, Lost Society consists of two levels. The second level is comprised of the lounge and roof deck with an indoor and an outdoor bar, and a more laid back ambiance than in our dining room. Lost Society is at 2001 14th Street. TICO: Don’t lie DC, you live for what’s new. So grab a table at Tico because the doors just swung open. Feast on seven types of tacos and small plates like mac and cheese loaded with ingredients from Spain, Serrano ham and manchego cheese. If you can’t decide between the dishes, give them a price point and they’ll feed you. You’ll be drinking tequila, they have 140 selections. Tico is located at 84 T St NW. POLICY: Policy features a culturally diverse menu prepared with local ingredients and sauces made from scratch. The upstairs lounge is the perfect place to end your evening with some music and one of our innovative cocktails. The goal was to create the perfect location for your first and last stops of the evening. Policy is located at 1904 14th Street. LUPO VERDE: The 14th Street corridor has its fair share of restaurants—but one with a room dedicated to Italian meats and cheeses is more of a rarity. The local Italian liqueur producer will use some of his own limoncellos and spirits flavored with the likes of mandarin oranges and fennel. You’ll also find a twist on the barrel-aged Negroni spiked 14 SPIRIT Magazine 18
with pisco, as well as bourbon infused with more of those Italian hazelnuts. Lupo Verde is located at 1401 T St. MATCHBOX: Crispy, flavorful woodfired pizzas plus sliders with mile-high onion frizzles lure both families and singles to this consistently good New American chainlet that also boasts long tap beer lists and fun, modern settings. Waits can be long, but professional service and the fun ambiance are ample distractions. While pizza is a passion, the supporting cast, our bistro menu, is what sets us apart. Sip on value-driven wine, or a craft cocktail and join us. Matchbox is located at 1901 14th St NW CAFE SAINT-EX: This happening 14th Street Corridor bistro looks like a bar but offers hidden pleasures on the plate via a solid selection of Eclectic eats, along with a best deal brunch; it can be hard to get a seat in the cool, aviationthemed barroom, but there’s also a sweaty dance room downstairs and wonderful outdoor tables. Cafe Saint-Ex is at 1847 14th Street. BAR PILAR: Papa Hemingway would have approved of this highly energetic 14th Street Corridor American gastropub that offers strong drinks, inspired snacks and a brunch that can banish any trace of a hangover; the innovative menu comes at casual-bar prices, and even if the servers can be a bit too cool, this place has got character. Bar Pilar is located at 1833 14th Street. MASA 14: Cheers to any joint that has happy hour seven days a week, especially when $4 margaritas are involved. Though you can get in on happy hour in the bar and lounge, why wouldn’t you head up to their sweet roof deck? Beer, wine, and a few more cocktails are also $4, plus small plates are on offer. Masa 14 is located at 1610 14th Street. EL CENTRO D.F.: An above-average take on Mexican street food, but with to-die-for guacamole and strong margaritas keep regulars regular at Richard Sandoval’s safe-bet south-of-
Picking a favorite happy hour in DC is like picking a favorite child. Except this is a child that you must be at least 21-years-old to drink, which is a pretty complicated relationship to have with a kid.
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the-border chainlet one up with Day of the Dead decor; an excellent happy hour and popular bottomless brunch keep things rowdy and festive here. Also look out for the basement-turned Latin danceclub late into the night. El Centro D.F. is at 1819 14th Street. THE BLACK CAT: There is always something going on at the Black Cat, whether it’s a legendary national act on the Main stage or an up-and-coming local band, independent film, or poetry event on the Backstage. But if you feel like getting away from it all (or just don’t want to cough up the dough for a cover charge) take a break in our Red Room Bar. The Red Room features a fully stocked bar with an assortment of craftbrews and imports, and a good selection of bourbon and scotch. The Black Cat is at 1811 14th Street. RED LIGHT: Your second stomach (which is reserved for dessert only) is grumbling. If only 14th Street had a place that just served sweets. Oh wait, there’s Red Light! Snag a patio table and order a set of the addictive Black & Tan Donuts stat. You’ll still be thinking about those pale ale beignets with stout chocolate filling tomorrow. Keep the buzz going with cocktails from the Wilder Brothers
No city appreciates a good happy hour like DC. We work hard here, we need it!
like a Sazerac or the Doubledown. Red Light is located at 1401 R Street. BLACK JACK: Bocce games protected from the elements (especially oppressive humidity). A healthy dose of jostling around among hoards of young single people. A nice Summer Hofbrau on draft. And creative cocktails like the Grilling Season, made with Balcome Brimstone whiskey, Aperol, and Dolin Blanc. These are the makings of a great spot to close the night. Attention firsttimers: Black Jack is above Pearl Dive, look for the stairs. Black Jack is located at 1612 14th Street. BARCELONA WINE BAR: A sexy, energetic ambiance and flavorful food collide at this Spaniard with three locations to choose from. It is a great place for people-watching on tis gorgeous outdoor patio patrolled by an equally gorgeous staff; the tapas-centric menu is done right, though pricey and huge wait times come with the territory. Barcelona is located at 1622 14th Street. LE DIPLOMATE: Maybe the hottest address in town, after 1600 Pennsylvania Avenue of course. This French brasserie on 14th transports diners with a classic menu, adept, no-attitude service and a
beautiful camera-ready setting. Although this winner may be a victim of its own success, most enjoy every visit, the amazing flavors alone will make you want to come back. Le Diplomate is at 1601 14th Street. Perhaps no city in America appreciates a good happy hour like DC. We work hard here, we need it! For those days when that first post-work drink can’t come soon enough, here’s your guide to happy hour all over the District, with the best pick no matter what neighborhood’s most convenient for you.
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M OV E R S & SHAKERS There are over 550,000 bartenders working in the United States, and while we’re grateful for each and every one of them (and all of their hard work), a few of these pros stand out from the pack. Whether you eagerly follow the craft cocktail scene or you just love sharing a few laughs with friends over a well-built drink, you know the value of a truly excellent bartender: these are the folks behind the bar who can take the edge off the end of the day with a vigorous shake, a few flicks of the wrist, and a glorious cocktail made just for you. To celebrate the barkeeps, the master mixologists, the leaders and progressives in the new wave of craft cocktails who boldly take us to higher, more exciting levels of artful inebriation than ever before, we’ve come up with a list of the best up-and-coming bartenders. They’ve happily sacrificed countless hours of their lives taste-testing spirits, seeking the best wines, researching the history of libations, altering recipes over
and over until they’re absolutely perfect and with the utmost care, and cultivating menus. They may turn you on to something new. Or maybe they’ll simply make the best Long Island Ice Tea you’ve ever had, using only the best ingredients. And they won’t scoff at you for it. So, how did we narrow down the best bartenders in the whole country? First, we looked at who was making waves in their cities, who took home awards or received nominations and talked to insiders about who was doing the extraordinary. This is that culmination. While we scoured the whole of the United States, we sought to find the greatest contemporary bartenders in every major American city, and we found that while these bartenders are all stand-outs, they also have very personal approaches to their craft.
DANIEL WARRILOW
Son of a Gun, Los Angeles How did you end up at Son of a Gun? “I come from a huge family and every time my parents and I would go to a family event, everyone would bring a dish and my parents would make me try one of everything. I’ve had that philosophy throughout my whole life, and transferred these skills towards becoming a bartender, and have gradually worked my way to beverage manager.” What should I order at Son of a Gun? “I love drinks that are a bit more robust, but with the same philosophy of Latinlocal. I love Midwestern beer and spirits, and I love the way we do things here in Los Angeles. I’d recommend grabbing one of our signature margaritas.”
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Where do you go after your shift? “I’m a big fan of Eveleigh, I think they have some stellar bartenders as well as a great guest bartending program. I think it’s important to support local talent as well as bring in people from all over the country to share their knowledge with us. It doesn’t hurt that Jordan Toft is also a really great chef.” What are some of your favorite ingredients lately? “Everyone’s been doing it, but I’ve been drinking a lot of vermouth lately, so I’m trying to do stuff with that. I’ve always loved gin, and working with these guys, I’ve been drinking a lot of pisco, cachaça, rum, tequila, and mescal. That’s where I’ve been lately.” What is your typical cocktail style? “I bring an approachable feel—I’m not going to make a 10-touch cocktail, but I’ll make a 4-touch cocktail with really awesome ingredients. The focus here is Latin and local and keep it simple. Nobody wants to wait 18 minutes.”
I bring an approachable feel—I’m not going to make a 10-touch cocktail, but I’ll make a 4-touch cocktail with really awesome ingredients.
MONY BUNNI
Queen Mary Tavern, Chicago How did you first start bartending? “I worked at restaurants for a really long time and when Sable opened, I was a cocktail server. A year and a half in, a friend came up to me and said, “When are you going to start staging?” I hadn’t thought about it at all, but he said “Great, you’re going to do that.” I had actually wanted to leave the industry, and had been going to school for illustration. But then I started staging at Sable and just wanted to do that.” What is there for me to drink at Queen Mary Tavern? “There’s a focus on gin and rum, Scotch and fortified wine. Rum and gin are just things you equate with the British Navy. I would recommend ordering our signature tea punch that comes in a teapot with teacups. In the winter, it is served warm, but in the summer, its a fruity cold punch.”
Where do you go on your day off, and what do you order there? “I love Richard’s. When it comes to that kind of stuff, I don’t want to think about it—I want High Life and whiskey or gin. I live three doors down from best Intentions, and I’ there every day. That’s where you’ll find my butt on a barstool.” What ingredients have you been using the most lately? “I use sherry a lot, and I really love the Salers Aperitif. I also really enjoy bitter ingredients and use a lot of Amari in my cocktails. There’s some sort of bitter in just about everything I make.” What makes the perfect cocktail? “I like to make cocktails that stick to classic builds, but the way the ingredients work together is unexpected or doesn’t taste like anything you’ve ever had before. Knowing every ingredient and what it tastes like separately is key to crafting new and cohesive cocktails.”
If you know every single ingredient and what it tastes like separately, that is the key to crafting new and cohesive cocktails.
My style is very culinary. I use a lot of shrubs and things like that, and spices. I like exotic flavors. TONIA GUFFEY
Dram and Gin Palace, New York How did you get your start at Dram and Gin Palace? “Although I had little experience, Nightwood fortuitously hired me for their opening staff and I spent a year there before moving on to Graham Elliot as a server. I then wound up behind the stick a Simone’s, Big Star and the Charleston, in that order. I had a great idea of encouragement at the Charleston to host my own event and do things like gourmet Jell-O shots.” Tell me about the menu. “While there’s a menu of fairly straightforward, but well-thought out drinks, there are also a couple things that set the our beverage program apart. There’s the daily dram, bourbon is infused with seasonal flavors through a four-foot tall cold infuser tower.” What are some of your favorite cocktail bars in New York City? “My favorite cocktail bars are generally the ones that maintain skill and excellence but also don’t feel stuffy. I don’t take myself seriously at all so its sort of hard for me to be in places that do. I love the atmosphere at Mayahuel— its really warm and inviting.” 22 SPIRIT Magazine 31
What ingredients do you like to use? “I experiment with various Amari, vermouths and flavorings. Recently, ingredients like cinnamon, coffee beans and star anise have found their way into the infuser and are available as a shot.” Where do you get inspiration for crafting new drinks? “I definitely fall on the side of the spectrum that says “less is more” as far as the amount of ingredients. Many of the classics are three and four ingredients and are still better than a lot of the cocktails I see on menus today.”
JULIANNA FRY
The Tigress Pub, Austin How did you end up bartending in Austin, from ND? “I got my start in the divest of dive bars in Fargo, North Dakota, and moved to New York in order to work my way up at a variety of great bars in the city.” Which drink should I order off the menu at The Tigress Pub? “Our signature cocktail is shaping up to be the Upstate, a Manhattan riff. It’s got some rye whiskey in there, walnut liqueur, a little bit of sweet vermouth and some chocolate bitters. It’s a Manhattan warmed up for winter.”
Where do you go on your day off and then what do you order? “My go-to would be East Side Showroom because the bartenders there are passionate and super creative. They make gorgeous drinks. They’re always working on something new to push new boundaries and that’s encouraging to me as a bartender.” What are your favorite ingredients to work with lately? “My style is very culinary. I use a lot of shrubs and things like that, and spices. I like exotic flavors, and as afar as things that I love to work with, I love Scotch and I love rum. I’ll drink those straight, in sours and daiquiris.” How do you come up with new drink ideas for your menu? “I’ll read things like Food and Wine and think, this would be good as a cocktail, and I write down ideas. So I had quite a few ideas and it was a jumping-off point for how we developed them at the Drifter. Then I played around for a couple days and came up with some really original drinks. Some have roots in classic cocktails, some are riffs on classics and some are totally bizarre new things.”
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