PROOF hosts a cocktail and dinner party on May 12 and features a five-course dinner paired with specialty cocktails. (Blade photo by Henry Linser)
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AMY CAVANAUGH
Friday, May 09, 2008
With the warm weather here to stay, restaurants are creating lighter menus in time for summer, and for local mixologists, “lighter” means that everything from celery to hibiscus will be popping up in glasses around the city.
May 8 marked the start of World Cocktail Week, which celebrates the history of cocktails and honors the bartenders who have been mixing them for two centuries.
In conjunction with World Cocktail Week, on May 12 at Proof, 10 mixologists will be whipping up new drinks to partner with Proof Executive Chef Haidar Karoum’s five-course tasting menu as a fundraiser for the Museum of the American Cocktail in New Orleans and New York.
But if you can’t make the event, keep an eye out for the following trends, which will be cropping up around town shortly, or try making some new drinks at home.
“When I think spring, I think flowers, and this is an awesome time for floral drinks,” says Derek Brown of Komi. “One thing that everyone from New York to D.C. is talking about is St-Germain, a beautiful liqueur that has a great fragrance but isn’t overly sweet.”
Gina Chersevani of EatBar is also using the elderflower liqueur in a drink that combines St-Germain, bourbon, lemon juice, egg whites and a little bit of sugar, which she tops with lavender flowers.
Sebastian Zutant, Proof’s mixologist, says that spring will be about a blending of old and new, with new takes on classic drinks.
“It’s an interesting time in the cocktail world,” Zutant says, “since D.C. is just catching on to cocktail trend.” He and Brown both rave about crème de violette, which reminds Zutant of “candied violet leaves” and which Brown notes is used in the classic Aviation cocktail.
Restaurant Eve’s Todd Thrasher looks to the vegetable garden for influence this spring, and he found an unlikely cocktail ingredient in celery. His new drink, which consists of celery soda, habanero peppers, jicama and Hendrick’s gin, will be served at the Proof dinner on May 12 and will also be available on the menu at Restaurant Eve.
To make lighter versions of classic cocktails, Brown suggests soju, which is made from different bases, like rice or sweet potato. Brown describes it as “like a vodka since it’s a neutral spirit … but it can still add something to the character of the drink.” Soju can replace vodka in a drink, and since it has a lower percentage of alcohol than vodka, it’s a great choice for spring.
The Medicine Man
2 parts Blandy’s Madeira
1 part Laustau East Sherry
1 part Dubonnet Rouge
1/2 part Woodford Reserve
Finished with Armagnac and Port cherries
1 1/2 oz. hibiscus-infused vodka
3/4 oz. lemon juice
1 oz. 50/50 simple syrup
Combine infused-vodka, lemon juice and simple syrup. Pour mixture into shaker filled with ice and shake vigorously. Strain in to 6 oz flute. Top with soda water.
Derek Brown’s Infusion
6 oz. vodka
1 tbsp. dried hibiscus flower
1 tsp. dried rose hips
1/2 tsp. dried orange peel
Because some dried products are finely ground or coarsely ground it may change steeping time. Taste the mix after 24 hours and don’t exceed a 48-hour soaking time. It should turn dark red in color. Strain through a fine sieve. Infusion makes four drinks. (Infusing ingredients are available at natural food stores that carry dried, bulk herbs, like Yes! Natural Gourmet, 3425 Connecticut Ave., NW.)
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