These DC-area restaurants are using funky gadgets and nifty glassware for your drinks.
Bombay Velvet The Cutting Whis-Tea’s pipe-shaped glass arrives on a wood base and hay, with Islay Scotch whisky, rosemary-infused Earl Grey tea and masala bitters. 12100 Sunset Hills Road, Reston, Va., 703.956.9359, bombayvelvet.us
Zeppelin Ari and Micah Wilder use the Toki Highball machine to blend supercarbonated Champagne bubbles and spirits to create drinks like the Toki Baller. 1544 Ninth St. NW, 202.506.1068, zeppelindc.com
Bresca Bar Manager Will Patton extracts funky notes from strawberries fermented on white port with a PolyScience sous-vide. They are stirred into The Other King with Monkey Shoulder Scotch whisky. Expect more regal tastes when Jônt opens upstairs. 1906 14th St. NW, 202.518.7926, brescadc.com
Photography by: greg powers; albert ting; robert fairbairn/theaperturegroup.co