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4 Sips to Cherish

BY Nevin Martell | June 29, 2017 | Feature

Part of our 50 finest things happening in the DC food scene right now.
The Fizz, The Sour and The Boulevardier at Rebellion

Bite My Cocktail
When Del Campo chef Victor Albisu and his bar manager, Amin Seddiq, put their heads together for the five-item Bite My Cocktail menu, it was a stroke of culinary and liquid genius. The creations are all worthy of a standing O, including the Asado: prime hanger steak, Angel’s Envy bourbon, black cherry liqueur, grilled-lemon juice and peppercorn syrup. Drink—and eat—up! 777 I St. NW

Lupo Nero Scaffa
Room-temperature cocktails—really? Yes, and it’s a trend perfected by several smart mixologists in town, including the bar team at Lupo Verde. The Lupo Nero Scaffa is what owner Francesco Amodeo says his grandfather would have imbibed when ice was a treat. The drink boasts Hayman’s gin, Amaro Tonico Ferro-Kina, Don Ciccio & Figli Mandarinetto, dry vermouth, maraschino liqueur and angostura bitters with half an ounce of water for dilution. 1401 T St. NW

The Fizz, The Sour, The Boulevardier
All right, we’re cheating a little here—there are three drinks worth savoring, but they all come from the same custom whiskey specially crafted for Rebellion last winter by Maker’s Mark. The 120 bottles represent a trove of balanced tastes born in American white oak barrels and tweaked for taste in Kentucky by the Rebellion bar team. “This is a fascinating process and a unique opportunity to see how different wood affects bourbon,” says Beverage Director William Scott Jackson. The sips would make Don Draper smile. 1836 18th St. NW

Bye Bye Miss American Pie
As blackjack tables churn all night at MGM National Harbor, the well-heeled guests at the Blossom Cocktail Lounge overlook the proceedings holding cocktails with DC-centric names like Foggy Bottom and Congress Heights. Our favorite is an homage to the Don McLean tune: George Dickel rye whiskey, Calvados, chai tea, apple cider, lemon, cardamom honey, skewered apple slices, a cinnamon stick and a dash of grated nutmeg. 101 National Harbor Ave.

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