Tag Archives | cocktails

Federal Negroni Recipe & Negroni Week

by Roberts & June, special to EdibleDC

Processed with VSCOcam with f3 preset

With all apologies to the martini and the Manhattan, if we could rescue only one cocktail recipe from the apocalypse, it would be the Negroni. To our taste buds, nothing rivals the exquisite balance of floral, bitter, and sweet found in the original Negroni. And nothing is more satisfying than riffing off of the original recipe’s template of one part spirit, one part liqueur, one part fortified wine. The possibilities are endless, and almost always worth drinking.  We’ve been especially delighted by this all-local variation, which somehow manages to be both traditional and original, paying deep homage to the Negroni’s Italian roots with ingredients made entirely in the District. You can practically taste the loving care in Don Ciccio & Figli’s easy-drinking, hand-crafted Luna Amara, and the spicy, fruity brightness of Capitoline’s vermouth brings a richness to the drink that we think—dare we … Read More

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Cherry Blossom March Madness at Station Kitchen and Cocktails

by AJ Dronkers, Associate Publisher, EdibleDC

Sakura Manhattan

Sakura Manhattan at Station Kitchen & Cocktails.

Spring has arrived and soon everyone will be celebrating the iconic return of the Cherry Blossoms. The National Park Service  announced the peak will fall between March 18-23. Want to have your mood do some spring blossoming? Start with cherry blossom cocktails. Two versions are being served starting Thursday March 17 at Station Kitchen & Cocktails inside Embassy Row Hotel in Dupont Circle.

It’s all part of a spring celebration and their own March Madness. Each night, Station Kitchen & Cocktails will be serve up a series of cocktails at their bar, sixteen to be exact. Each of the artisan cocktails is competing in “cocktail march madness” brackets. The cocktails that perform the best each night move-on. Make sure you swing by and cast your vote!

And now for some cherry blossom inspiration–here are two cocktail … Read More

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Chefs Behind Bars: Supporting Kids with Cocktails

image1Words and photos by Sara Axelrod, special to Edible DC

Seven of DC’s top chefs gathered at Prequel, (downtown DC’s restaurant incubator and event space), for Chefs Behind Bars on January 17th–an annual fundraising event benefiting the Share Our Strength’s No Kid Hungry campaign. The campaign’s sole focus on ending childhood hunger by connecting kids to the healthy food they need, every day. From whiskey cocktails with salty rims and smoked onion garnishes to mezcal cocktails paired with pumpkin pop-tarts—each chef brought their best and most creative ideas to the table in support of No Kid Hungry.

The lineup included the following chefs, many of whom who have or have previously utilized the Prequel incubator space to kick start their own restaurants:

Matt Baker | Gravitas
Jen Carroll | Requin
John Critchley| Brine
Hamilton Johnson | Honeysuckle
Liam LaCivita | Bar Civitaimage3
James Martin| District Supper
Yuki Nakandakari | Ocopa… Read More

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Mix and Mingle at at Your Own Cocktail Party – A Pro Entertainer Tells You How

By Gina Cherservani special to EdibleDC
Photography by Hannah Hudson


Its 7pm. Guests are arriving and you are one of them! Doesn’t that sound appealing—being able to be a guest in your own home for the holidays? It’s easy. It requires a little planning and setup, but once that’s done you too can enjoy the spirit of the day with your friends and loved ones.

So how do we achieve this state of entertaining nirvana? And what does that mean? Step one, make lists: Who is coming and what to you want to serve? How many people? What space is available for an area to set up the libations?

OK, you’ve made the list. Step two: How do you set it all up? When entertaining guests at home, no real estate should be left unused. For example, a nontraditional table that normally wouldn’t make an ideal bar can be retrofitted … Read More

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A Cuban Exploration

CubaBookby Spencer Launer, special to Edible DC

Secretary of State John Kerry scheduled to raise the American flag over the U.S. embassy in Havana for the first time since January 3, 1961, and I had to get there first. I wanted to feel the sticky nights before the corporate storm. I wanted to hear the live salsa, son cubano, and jazz before bars are taken over with new Beliebers and their new Bluetooth high-performance speakers. I wanted to taste the Cuban cuisine before the country is infiltrated with McDonalds, Burger King and Chipotle.

I deplaned in Jose Marti International Airport and was overwhelmed by the smell of stale Cuban cigars in the jetway, remnants of tourists’ last attempts to enjoy a freshly rolled cigar in the humid climate that preserves each tobacco leaf perfectly. The customs process was a breeze, and I was already bartering for the cheapest ride into … Read More

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America Eats Tavern Highlights Virginia’s Food Roots

By Jai Williams, special to Edible DC

Private Dining Area

As the first colony settled by the English in the ‘New World,’ Virginia’s cuisine has changed over the course of its quadricentennial history. From the indigenous people originally present to the wave of colonists and slaves that came afterward, together they built the foundation of recipes that we’ve come to love and utilize. When internationally acclaimed Chef José Andrés opened America Eats Tavern, its concept differed from his other restaurants here in the District. Mexican, Mediterranean, and Spanish were present but American cuisine, could it be done?

That’s never a question to ask when it comes to the ThinkFoodGroup, Andres’s restaurant conglomerate. Highlighting classic dishes with fresh ingredients, Head Chef Nate Waugaman pays homage to American history while challenging the diner to experience something familiar in a completely new light while showcasing the bounty of flora and fauna Virginia has to offer.

Trio of Oysters

From … Read More

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Drinks Invitational Digital Recipe Book Now Available!

By AJ Dronkers, EdibleDC Digital Editor

As what we hope are the last snowflakes of the season drifting by, we are dreaming of the artisan cocktails and food served on February 19 at EdibleDC’s Drinks Invitational. Can’t remember what cherry infused drink Zentan served you? Want to re-create the divine Vinifera Wine Bar & Bistro hush puppies at home? You’re in luck, we asked our incredible event partners to provide their recipes from that evening–and we’ve compiled them into this digital recipe book. Enjoy!

EdibleDC Drinks Invitational Digital Recipe Book Cover Cocktail with Dried Organe and Cherry Garnish.

EdibleDC Drinks Invitational Digital Recipe Book Cover

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#EdibleDCDrinks Event Recap

by AJ Dronkers, EdibleDC Digital Editor


Hanging garden and lighting (Photo credit: Morgan H. West)

Last Thursday, despite what the WaPo Capital Weather Gang called one of the coldest nights on record since 1934, hundreds of eat and drink local advocates turned out for the inaugural EdibleDC Drinks Invitational. We had been dreaming about pulling together an event for some time and after successfully producing four issues we felt an event held in tandem with our January 2015 Drinks Issue was the perfect excuse. We called it an “Invitational” because in addition to inviting a majority of local small distillers and chefs to participate, we wanted to include some of the best artisan producers from across the region. In the end, 30+ vendors were at our event representing VA, WV, DC, MD, PA, MN, TX, and NY!


Ben Lyon serving up Lyon Distilling Dark & Stormy. (Photo credit: Elizabeth

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A Julep So Cool It’s Blue

By Tim Ebner

As the heat and humidity hit this summer, skip the Manhattan and order up an ice-cold mint julep. Sure, this cocktail has several centuries of history in Kentucky, and it’s the official drink of the Kentucky Derby, but it might also be the perfect remedy for a muggy D.C. afternoon.


Nick Caruana runs a drinks site called The Straight Up, a Saveur 2014 finalist for best cocktail blog. Caruana says Kentucky Senator Henry Clay is credited with bringing the julep to our nation’s capital where he introduced the drink back in the early 1800s at the hotel where the Willard Intercontinental now stands. The Willard’s Round Robin bar still makes the julep according to Clay’s recipe, but for a summer refresh on this iced bourbon beverage, Caruana adds fresh blueberries.

He muddles mint and blueberries with Maraschino to create the base of his “Mint Blulep.” Then, … Read More

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