The Weirdest Thing That Actually Tastes Great
By Alison Baitz
Mockingbird Hill bar manager and head bartender Chantal Tseng was looking for a way to incorporate pickled garlic juice into a drink. Inspired by the classic pickleback (a shot of whiskey chased with pickle juice), she dreamed up the fino garlicback, a shot of dry fino sherry followed by a small saucer of pickled garlic juice. The result is a perfect note of savory flavor, and, as Tseng boasts, a “versatile” choice, as it works perfectly as a palate cleanser—or makes a great introduction to the nuanced world of sherry itself.
On a side note, Angie , manager just told Edible DC that Mockingbird Hill is also starting a high bar coffee service in mid-June and opening early for those seeking java and breakfast. Mockingbird Hill opens at 8 a.m. -3:00 p.m. daily for coffee, breakfast and lunch service, and … Read More