by Raisa Aziz, EdibleDC Contributor
The Shaw neighborhood is bursting with new options for DC foodies this season. With summer now in full swing, Kyirisan, a Chinese French fusion restaurant on 8th Street, has opened their patio so you can feast while still soaking up the sunshine. The duo behind Kyirisan, husband and wife duo Chef Tim and Joey Ma, invited Tim Russell on board as the restaurant’s new Beverage Director earlier this year. EdibleDC visited Kyirisan for the scoop on Tim’s Summer beverage program and, of course, to get you the recipe for one of his seasonal cocktails.
The drinks menu is crafted to complement summer weather and the Asian notes on the menu (think tamarind, natto and coconut). Tim’s Patio Pounders are perfect for sipping while people watching - they are refreshing and made with low ABV liquors so you can have a few without feeling those drunk-in-the-sun vibes too quickly. Not From Charlotte’s Lemonade Stand (recipe below) is a bright combination of sherry, gin, lemon and sage. Tim recommends it alongside the sea bass, which is served with with radish, orange and fish sauce aioli.
In addition to the Patio Pounders, you can also find classic cocktails (“If it ain’t broke…” is the aptly titled section on the menu) and a selection of shots on offer. The shot options are intriguing - catering to both the generally curious and those in the restaurant industry (with shots called “After a Good Shift” and “After a Rough Shift”). Tim’s nod to the pickleback, “Put your pickle back where it belongs,” is currently an Indonesian rum with housemade mango pickle brine. While the cocktail menu incorporates Asian and French liquors, the beer & cider menu is predominantly domestic with flavor profiles listed alongside the beverage options (so you get a sense of what’s on offer even if you haven't tried them before). Wines include a selection from nearby Virginia wineries in addition to Californian and French favorites.
Not from Charlotte’s Lemonade Stand
- 1 ounce sherry
- 1/2 ounce gin
- 3/4 ounce lemon juice
- 3/4 ounce sage simple syrup
To make the sage syrup, bring 1 cup of sugar and 1 cup of water to boil. Stir to dissolve sugar. Soak 1/2 cup sage leaves in the hot mixture until it cools. Strain the mixture into a jar. (It will keep for 2 weeks in the refrigerator.)
Combine all ingredients into a shaker and shake vigorously. Empty contents into a highball glass. Splash of soda water, and garnish with a lemon wheel and a sprig of fresh sage.
Kyirisan is located at 1924 8th St NW and is open for dinner Tuesday to Saturday. www.kyirisandc.com
Raisa Aziz (@raisaaziz) is a food stylist, photographer and writer in the DC Area. When not cooking, baking or eating, you can find her bopping about town in search of local adventures.