Sour Cherry Gel Cocktail Shooter at DC Harvest
We’ve loved DC Harvest’s food for awhile, but recently DC Harvest has changed up its drink menu and now has several new creative cocktails available. Under the leadership of new bar manager Matthew Fisk, DC Harvest’s drink menu has branched out from only having domestic alcohols to instead having a mix of domestic and international. Fisk–a former philosophy and ancient language graduate–comes to DC Harvest by way of New Orleans and Proof, Vinoteca, Ripple, and Daikaya in D.C. In discussing the changes to the cocktail menu, Fisk says “when I came here to DC Harvest, the bar was completely stocked with offerings that only came from the United States…I strongly advocated for a more international presence behind our bar…the cocktail is an American institution, like rock and roll. Its origin is multiple. Mixing together ingredients from different lands is how this country began, and what often makes the U.S. a wonderful place to hail from. We will always feature spirits from our friends and neighbors at home, but we will also not forget that most of us came here from elsewhere.”
Clover Kyu at DC Harvest
A sample of the new drink menu (descriptions and photos courtesy of Fisk and the staff at DC Harvest; links added in by District Cuisine if you would like to learn more about the drinks or alcohols):
- Que hora son?–inspired by a Paloma cocktail, grapefruit juice is turned into grapefruit water through a gel agar clarification process that involves mixing the grapefruit juice into a gelatin that is then run through a small sieve (this process was perfected by Dave Arnold a famous mixologist in New York City). The grapefruit water is mixed with aperol, triple dry, Espolon Blanco tequila, salt, malic acid, honey syrup, and phosphoric acid. It is then put into bottles where it is carbonated prior to being served with lime and pineapple mint.
Que Hora Son at DC Harvest
- Clover Kyu–a combination of Jensen’s dry gin, fresh made black raspberry syrup, egg whites, and Yuzu.
- Sour Cherry Gel Cocktail Shooter—gelatin mixed with Leopolds Bros Maraschino Cherry Liquor is set for several hours. More gelatin is mixed with lemon-infused Ivy City gin, lemon juice, and sugar–this is then poured over the other gel (the cherry one from the fridge) until both set together. The resulting gel cocktail is served with a raspberry on the side.
Driftwood Kitchen on H Street
Driftwood Kitchen (400 H Street) is celebrating its one year anniversary this Saturday (October 10th). For brunch, they are inviting guests who wear their pajamas to get a free glass of campaign to celebrate, and they will be offering a special prefix menu (as well as an a la carte menu) and bottomless mimosas and bloody marys for $15. For dinner, every guest will get a complimentary glass of champagne and there will be a prefix menu, free give aways, and half price bottles of select wine.
Front of Vendetta
Vendetta (1212 H Street) will be turning its Sunday menu into an all day brunch. From 11 am until 10 pm on Sundays, you can enjoy the entire Vendetta brunch menu, including french toast sticks all day long. Their $15 bottomless mimosa special will run from 11 am until 3 pm on Sundays.
In addition, DC Bocce will be returning to Vendetta on Wednesday nights (you can sign up at DCBocce.com).