City Drinks: Convivial Cocktails: Batched Beverages

The weather is growing warmer, the air is crackling with energy and friends are coming out of their winter video-and-food-delivery hibernation — as good an excuse as any for a party!  Even if you’re merely celebrating the glorious onset of … Keep reading

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Food Culture

CityDrinks: Cachaça on the Rise

Brazil is so hot right now. World Cup. Olympics 2016 build-up. And cachaça. If you’ve ever ordered a Caipirinha —  the country’s national cocktail, know for its fresh sweetness — you’ve enjoyed the liquor, which is distilled from sugar cane. … Keep reading

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Food Culture

City Drinks: Art of the Apero: Bamboo and Adonis

Bartenders hear it all the time:  “Well… I’d try a cocktail, but they’re too boozy for me! I’ll just have a glass of wine.”  Wine is wonderful, of course, but there’s another option you may not have considered. I give you: … Keep reading

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Food Culture

CityDrinks: On the Port Side

Southern

Port is the latest drink to migrate from after-dinner to highball glasses. The fortified wine from Portugal is produced in several different styles with varying strengths, including white (very popular in cocktails) entry-level ruby, bolder tawny, late bottled vintage (often … Keep reading

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Food Culture

The Ten: Choice Chocolatiers

So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer. Flowers put a smile on a beau’s face and a well-written card tugs at their heartstrings, but nothing … Keep reading

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Food Culture

City Drinks: Soyer au Champagne

Love is in the air this week, yes, but this can be tricky for those of us who are also in love affairs with food and drink, as there’s nothing worse on Valentine’s Day than winding up too intoxicated or … Keep reading

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Food Culture

CityDrinks: The New Old Fashioneds

truffle

An Old Fashioned is just that – a big boy brown drink of whiskey, sugar and bitters, served muddled or stirred. It has its own glass and a cameo in every movie set in the 50s and 60s. Modern mixologists … Keep reading

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Food Culture