The Quarantini Takes Center Stage
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A cocktail featuring Maryland’s only agave spirit
By Tim Ebner | Photography by Jennifer Chase | From Edible DC Fall 2020 issue
As we stay home to safely social distance, chances are good you’ve turned to your bar cart for a drink... or two... or several.
That simple act of fixing a drink in a pinch is what Hudson Tang, food and beverage manager of the Round House Theatre in Bethesda, calls The Quarantini—a tongue-in-cheek play on the situation we find ourselves in because of the COVID-19 pandemic.
“A Quarantini can be a drink or cocktail for any occasion—it’s your go-to beverage of choice,” he says. “As many bars and restaurants shut down because of the pandemic, we wanted to find a way to help people stuck at home... so, I started a Quarantini cocktail series to teach people how to make delicious and easy drinks.”
Round House Theatre’s Hudson Tang
In the spring, Tang launched his virtual series on Round House Theatre’s Facebook page. The two-way conversations highlight local producers of craft spirits, wine and beer while also adding to the roster of virtual programs hosted by the theater while it remains closed to in-person performances and events.
“I never thought I would be the person to take center stage,” Tang says jokingly. “Our Quarantini series became this fun way to highlight our bar program, and some of the very unique people and talents in our backyard.”
That includes Meghan Brown, owner and co-founder of Gray Wolf Distilling in St. Michaels, MD, which produces Lobo, the state’s first agave spirit.
Lobo, which means wolf in Spanish, is “tequila’s American cousin,” Brown explains. “It’s made from 100% organic blue agave nectar imported from Mexico.”
Gray Wolf founders R.B. Wolfensberger and Meghan Brown
Lobo’s profile is more mellow than tequilas found south of the border. At first sip, you’ll notice a vegetal, grassy punch, with some subtle finishes—hints of vanilla and maple syrup. Much of this flavor comes from an aging process in French oak barrels.
“I liken it to a reposado [aged] style,” Brown says. “When you sip it, you may be surprised by a short burst of alcohol on the tongue but once your palate is primed, butterscotch sweetness lingers.”
Lobo is also a versatile player for cocktails, Brown says, perfect for a spicy Margarita or a substitute in a Boulevardier. Tang offers up another cocktail recipe the theater created: The Bites Back.
“This is a drink that has a bit of a kick to it—hence the name,” Tang says. “The muddled black peppercorn adds a spicier punch, and there’s some additional sweetness from the maple syrup.”
But really, Tang says, it’s the Lobo that serves as the headline act, and this drink deserves a standing ovation.
“With Lobo, there is just such a depth of flavors,” Tang says. And when you combine it with dry Curaçao and a few orange bitters, it results in a cocktail that’s extremely bright, refreshing and the perfect way to pass the time on a crisp fall day—even if you’re stuck at home, with no end in sight.
The Bites Back
Ingredients
½ teaspoon black peppercorns
½ teaspoon maple syrup
2 ounces Lobo Agave by Gray Wolf
¼ ounce dry Curaçao
3 dashes orange bitters
Gently muddle the peppercorns with the maple syrup in a mixing glass. Add the Lobo Agave and dry Curaçao. Stir with ice cubes for 20 seconds. Double strain into a coupe or cocktail glass and top with orange bitters. An orange peel garnish is optional.
Lobo is available in select liquor stores throughout Maryland and DC. You can also find it at several Maryland farmers markets, and the distillery offers free home delivery to Maryland residents. Visit graywolfspirits.com to learn more.
