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.


The Paulista at the Park Hyatt.

At the Park Hyatt in DC, the lounge’s version of Brazil’s top drink is made with macerated seasonal berries. The Paulista combines citrus, fresh fruit and floral Leblon Cachaca, which is made in small batches and finished in Cognac barrels.



  • 2 oz Leblon Cachaça
  • 1 oz lime juice
  • 3 brown sugar cubes
  • Splash of club soda
  • Fresh berries – whatever is in season


  1. Shake cachaça, lime juice, berries and sugar with ice.
  2. Strain into a Collins glass over fresh ice.
  3. Top with fresh berries and top off with club soda. Keep reading…

Meatless Monday: Tamal Frijol con Queso

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays. So we’ve turned to chefs for a little inspiration. Today, New York’s Maya, which is celebrating their first Annual Tamale Festival through June 30, dishes up a Tamal Frijol con Queso.

Tamal de Queso y Frijol

Tamal Frijol con Queso


  • 1 corn husk, cleaned
  • 2 oz Masa – Tamal de Frijol y Queso
  • ½ oz refried beans
  • ¼ oz Panela cheese
  • ½  oz or 3 to 4 Rajas pieces Keep reading…

The Ten: Top Tapas Spots

Photo courtesy of Jaleo, Greg Powers & Audrey Crewe

Photo courtesy of Jaleo, Greg Powers & Audrey Crewe

So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.

Sharing is caring. When we’re feeling magnanimous and hungry, we gather a group of friends for tapas (and a few rounds of cocktails, of course). Here are ten places showcasing small plates with big flavors. Keep reading…

Bottoms Up: Queen Bee

Sometimes life calls for a cocktail — and here at CityEats, we’re especially fond of celebrating Thirsty Thursdays. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, mix up a Queen Bee from B&O American Brasserie in Baltimore.


Queen Bee


  • ½ oz American Harvest Vodka
  • 1 oz St. Germain
  • ½ oz. Yuzu Juice
  • ½ oz Honey Water


  1. Shake all ingredients with ice.
  2. Strain into a chilled cocktail glass.
  3. Garnish with an orange twist.

City Drinks: Art of the Apero: Bamboo and Adonis

Bamboo Cocktail

Bamboo Cocktail

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: the wine-based cocktail.  Now before you become alarmed, envisioning a bartender pouring a couple of types of table wine together and exclaiming, “Voila!”, hear us out. There is a long, celebrated history of wine-based cocktails, incorporating such things as vermouths, madeira and sherry, in conjunction with bitters and other mixers. Also, as you may have noticed, we are a wee bit fanatical about wine-based cocktails and have been known to shout it from the rooftops (insert links to below cocktails) on more than one or two occasions. Keep reading…