For when happy hour resumes...
From left: The 43 (featuring George Dickel rye whiskey), Nicholas Bardon (tequila with prickly pear puree), Offering Sakejito (sake muddled with mint), The Hudson (vodka and red wine) and Blueberry Bucha (vodka and honey kombucha.
For mixologist Andy Grigol, a cocktail’s DNA should mirror the world surrounding the bar where it’s served. And since the new Gerrard Street Kitchen sits inside Dupont Circle’s The Darcy—amid scores of embassies—Grigol crafted a menu that embraces the planet’s many tastes. Guests will find lots of botanicals, spices, purees and nectars woven into the offerings. “With a nod to London’s distinct pub history and culture, our new beverage menu also features concoctions inspired by many regions in Asia,” Grigol says. Our first hosanna goes to The 43, named after the London nightclub infamous during the 1920s. Grigol mixes George Dickel rye whiskey with Italicus, chamomile tea and ginger; it’s then infused with Baltimore bitters and Old Bay seasoning. Another standing O should be reserved for Blueberry Bucha; the tipple employs Tito’s vodka infused with ginger, blueberries and honey kombucha. It’s crowned with rambutan—a small, round tropical fruit native to Indonesia and Malaysia. Grigol has created an impressive liquid passport, and we don’t even have to leave the District. 1515 Rhode Island Ave. NW, 202.232.7000
Slice of Heaven, featuring apple-and-cinnamon-infused rum
Photography by: Greg Powers
