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 Central's new cocktails feature spring's freshest ingredients. Lavender. Mint. Elderflower. Cucumber.
Central Michel Richard (1001 Pennsylvania Avenue, NW; 202.626.0015) is embracing spring’s freshest ingredients with its latest seasonal cocktails. Priced $11 to $13, the list boasts libations such as the bitterly refreshing, Aperol-based Sanguine a l’Orange; the heady Lavender Gin Rickey; and the herbal Cucumber/Mint Gimlet.
Here is the complete cocktail menu…so many delish drinks, so little time.
Sanguine a l’Orange
Aperol, Blood Orange, Lemon, Soda
Elderflower Tonique
Domaine du Tariquet Sauvignon Blanc, St. Germain, Lemon
Meyer Lemon Crush
Stoli “O” Vodka, Meyer Lemon
Pear 20
Belle de Brillet Liqueur, Pear Nectar, Champagne
Cel-Ray Cup
Bluecoat Gin, Pimm’s No. 1, Dr. Brown’s Cel-Ray Soda
Apricot Old Fashioned
Infused Corsair “Wry Moon” White Whiskey, Orchard Apricot Liqueur
Lavender Gin Rickey
Martin Miller Gin, Lime Juice, Lavender and Tumeric Syrupet
Cucumber/Mint Gimlet
Death’s Door Gin, Yellow Chartreuse, Lime
At New York’s Ardesia in Hell’s Kitchen, bartender Damon Gravina offers a cocktail list that boasts eight creative wine-based libations. The spicy and complex The Bitter Truth combines gin-spiced Pedro Ximénez Sherry, Dolin Blanc Vermouth and Bolan Quina; heady H.K. Rose blends Provençal Rosé wine, Rouge Vermouth and rose water.
Mandy Oser, the owner of Ardesia, believes using wine in the shaker can be challenging yet rewarding, as it lends an unexpected riff to drinks. “It adds a completely different element to cocktails. And it forces you to be really creative since you are working within some limitations. But the possibilities are endless.
For The Lost Tourist, Gravina starts with aromatic, full-bodied Viognier–but says that a similar white wine could be added, like Torrontes or Gewurztraminer. Pomegranate and orange juice add zest, bubbly gives refreshing fizz, and the drink is garnished with fruit slices and fresh mint.
The Lost Tourist
Courtesy of Ardesia, New York City
1/2 glass Viognier
Splash pomegranate juice
Splash orange or nectarine juice
2 slices nectarine
1 mint sprig
Dry sparkling wine
Add Viognier and juices to a cocktail shaker. Add ice, and shake until chilled. Strain into a chilled wine glass. Top with sparkling wine, and garnish with nectarine and mint sprig.
 The cozy bar at the Tabard Inn will be the site for an upcoming Sherry class.
This year’s World Cocktail Week will be May 6th-13th. What better way to celebrate than to attend a cocktail class at the historic Tabard Inn?
Head Mixologist Chantal Tseng of the Tabard Inn, and Bar Manager, Adam Bernbach of Proof & Estadio are teaming up to present “Sherry Cocktails: Old & New” on Tuesday, May 8th, from 6:30 to 8:00 PM. The cost for the class is $45, inclusive of tax and gratuity, and a portion of the proceeds will go to benefit the Museum of the American Cocktail, which is based in New Orleans and is the founder of World Cocktail Week.
Sherry is one of Spain’s most complex and versatile wines to drink, and also to mix in cocktails. Aromatics range from almonds, crisp apples and sea salt, all the way to dried citrus, hazlenuts, figs, walnuts, raisins and chocolate. The Tabard’s Sherry class class will uplift and enlighten your palate with some new and old cocktails crafted with this most understood of wine styles.
Class size is limited. To reserve your spot, call the Hotel Tabard Inn any day until May 4th between the hours of noon and 8pm at 202.785.1277. Dial “1″ to connect to the Hotel, mention you would like to reserve a seat for the Sherry Class on May 8th, and leave your name, phone number, email, credit card number and expiration date. Also note any mention any severe food allergies or dietary restrictions, as food will be provided at the event. The day of the class, you will receive a confirmation email.
 Jeff Faile at Fiola has an inventive cocktail program, including vodka-based cocktails like the Alexandra. Though Bar Manager Jeff Faile has a passion for bitter elements in cocktails (that I also share…), his drinks menu at Fiola has some inventive vodka cocktails on it as well, which are perhaps more accessible to those who typically eschew other spirits.
“Not everyone wants to go for a rye or gin cocktail,” he admits. Cocktails like his Alexandra includes the aromatic, gingery bite of Domaine de Canton, and a touch of delicate pear liqueur. Libations like these make it easier he says, for fans of, say, the Cosmo to step out of their comfort zone and try something a little different. “As much as I would love to see vodka drinkers branch out to gin, sometimes you have to provide baby steps for them,” Faile says.
He shared his recipe for the Alexandra with me, which uses Boyd & Blair, a potato-based vodka from Pittsburgh. “Smaller distilleries take their time and using quality ingredients to produce a solid vodka. They are producing one of the best potato vodkas on the market today. More and more people are taking notice, and I’ve certainly tried to steer people in that direction.”
Alexandra
Courtesy of Jeff Faile, Bar Manager, Fiola, Washington, D.C.
1.5 oz Boyd & Blair Vodka
.75 oz Domaine de Canton Ginger Liqueur
.75 oz Rothman Pear Liqueur
.5 oz lime juice
Lime wheel, for garnish
Add all except garnish to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wheel.
 The Museum of the American Cocktail is featuring an upcoming class on vodka.
Today, vodka is now the world’s most popular distilled spirit, yet it was virtually unheard of in the U.S. at the end of Prohibition. Guests at this seminar will learn about the origins of vodka, how the Smirnoff brand was spirited out of Revolutionary Russia (via France) to the U.S. Attendees will also learn how vodka was successfully launched, established and entrenched by a number of classic cocktails, notably the Moscow Mule, Bloody Mary, Vesper, Caipiroska, and the Cosmopolitan, while sampling appetizers and vodka-based cocktails.
The seminar will be held at the Warehouse Theater, 1021 7th Street, NW, Washington, DC 20001 (the space is accessible via The Passenger) Tickets are $45 in advance, and $50 at the door. For more info and to register, please go to:
 Estadio's upcoming wine dinner features rare offerings from the Canary Islands. If you are an oenophile-slash-armchair traveler, with a taste for the exotic, then head to Estadio on March 19, 2012. That evening, the Spanish small plates hotspot will offer a dinner showcasing wines from the Canary Islands, which have a 500 year history of producing wine.
Though technically part of Spain, the Canary Islands lie 60 miles off the coast of Africa. Beginning in the 1860s and 1870s, virtually all of Europe’s vineyards were wiped out by phylloxera. But because of the sandy, volcanic soils and isolation of the Canaries, their vines were immune from phylloxera. At Estadio, wine lovers will get the rare chance to sample Old World wines from pre-phylloxera vineyards
 The volcanic ash-based vineyards of the Canary Islands are some of the most unique and striking in the world. Familiar grapes include Malvasia and Negramoll. The latter is identical to Tinta Negra Mole–the main grape of the more famous Atlantic wine island Madeira. Indigenous varietals include Gual and Baboso. A limited number of these wines are imported from the Spanish archipelago each year.
The dinner at Estadio will showcase a range of some of the best wines the Canary Islands has to offer, including one sparkling, three white, four red, and one dessert wine. Executive Chef Haidar Karoum will pair all the selections with specially created dishes inspired by the cuisine of the Canaries exclusively for the dinner. There will be a reception at 7:00 PM, featuring a rare sparking Malvasia and hors d’oeuvres, before the 4-course sit down dinner begins at 7:30 PM. Space is extremely limited for this event and reservations are required, and tickets for the dinner cost $100, exclusive of tax and gratuity.
For reservations, please e-mail Max Kuller at max@estadio-dc.com, or call the restaurant at 202-319-1404.
National Margarita Day was last week…but who can get enough of a well-made Tequila and lime-based tipple? Here is a riff on the drink from the folks at El Centro, D.F. A lavender-infused simple syrup, and elderflower liqueur both give it its heady aroma. I adore the scent (and flavor) of lavender, so to boost the drink’s florality, garnish it with a smacked lavender blossom. If you find this ratio to be too sweet, adjust the amount of St. Germain and simple syrup.
Lavanda
Courtesy of El Centro, D.F., Washington, DC
3 lime wedges
1 1/2 oz. Milagro Blanco Tequila
1 oz. St. Germain
3/4 oz. lavender-infused simple syrup (see Note)
Club soda
Lavender sprig, for garnish
Muddle lime wedges in the bottom of a cocktail shaker. Add Tequila, St. Germain and lavender syrup. Add ice and shake vigorously until well chilled. Strain into a chilled 12 oz. wine glass. Top with club soda, and garnish with a lavender sprig.
Note: For the lavender syrup, combine 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil, and then simmer until sugar dissolves. Remove from heat, and add several lavender sprigs. Steep until desired flavor is reached. Strain out lavender, and store syrup in the refrigerator in a container with a tightly fitting lid.
 Citronelle is the site for an upcoming series of wine classes. Michel Richard Citronelle’s new Sommelier, French native Laurent Lala, will demystify, taste with and teach guests during the restaurant’s upcoming five month wine class series. Lala is the grandson of a Cahors wine grower, was born in Toulouse, France, and graduated from Purpan Agriculture Graduate School. He spent three years in Latin America before moving to the DC area resident in 1998.
Beginning February and lasting through June 2012, Citronelle will offer a monthly series of wine classes designed to educate as well as entertain both the seasoned wine guru and the budding wine enthusiast. With his collection of over 8,000 wines in his cellar, Sommelier Laurent has one of the most extensive liquid libraries in the Metropolitan region.
The first class, on Saturday, February 25th from 1-3PM, will celebrate the rich selection of Rhône varietals- from the very famous Châteauneuf-du-Pape in the south, to the prestigious Côte-Rôtie and Hermitage in the north, and lots of Côtes-du-Rhône. Other classes will compare and contrast Left Bank vs. Right Bank Bordeaux wines, sparkling wines, the versatility of Pinot Noir, and the art of blending.
Each class costs $100, though there are price breaks for booking several classes. And dedicated oenophiles will be able to attend the entire five part series for $450. A credit card is required to secure a spot, and there is a 72-hour cancellation policy. Call 202.625.2150 or visit www.citronelledc.com for more information
Reservations and further information is available by calling 202-625-2150 or visiting www.citronelledc.com. Credit Card required for placement guarantee, 72 hour cancellation policy.
J&G Steakhouse will host its first wine dinner of 2012 with Linden Vineyards on Monday, January 30 from 7-10 PM. The event, held in J&G’s wine bar, features four-course paired with wines from one of Virginia’s best wineries. Tickets are $115 per person, and are available online. Here is the complete menu:
First Course
Rice Cracker Crusted Tuna with Citrus-Chili Sauce
2009 Hardscrabble Chardonnay
Second Course
Seared Cod with Scallion-Chili Sauce, Basil and Celery
2009 Vidal Riesling
Third Course
Grilled Beef Short Ribs with Red Wine Glaze, Asian Pear and Herbs
2008 Avenius
Forth Course
J&G Cheesecake with Cranberry Compote and Quince Sorbet
2006 Late Harvest Vidal
 Jaleo uses fresh, juicy, seasonal clementines in a limited edition cocktail. For me, one of the best parts about shopping during the holidays is the availability of crates of juicy, sweet clementines from Spain. Easy to peel and eat since there aren’t any seeds, clementines are the perfect size for a sweet-tart snack. I also juice them in place of oranges or tangerines to use in cocktails, including one I love to whip up that combines sparkling wine, Campari and fresh orange juice. (During a recent trip to the grocery store, I was shocked to see that naval oranges were a buck a piece, while an entire crate of clementines was $4.99! That decision was a no-brainer…)
 Head to Jaleo in December for tapas and drinks that celebrates Spanish clementines. If you are a DC-area Clementine-ophile like me, you are in luck. From December 5th through 18th, José Andrés and the culinary team at Jaleo will be celebrating with special tapas, cocktails and a dessert incorporating the small citrus fruit that’s available only from November to January (and happens to be a cross between an orange and a Chinese mandarin, by the way…)
Jaleo will features special Clementine-inspired dishes priced $8 to $13, including Calamares a la Plancha con Alcachofas, Clementinas y Jamon Serrano, Seared Fresh Calamari with Artichokes, Clementines and Serrano Ham; Panceta de Cerdo a la Sidra con Calabaza y Clementinas, Pork Belly with Cider, Butternut Squash and Clementines or Ensalada Maleguenya con Clementinas, Potato and Codfish Salad with Clementines. For a unique and flavorful dessert, the Clementine Granite, Yogurt Espuma with Clementine, Mint and Olive Oil is the perfect choice.
Owen Thomson, Lead Bartender for ThinkFoodGroup, has created a refreshing Clementine-inspired libation for the occasion. The Seville is made from a combination of Torres 10, Clementine Juice, House Made Vanilla Syrup, Campari, Lemon Juice, Lemon Bitters and Blood Orange Bitters, and is priced at $11.
Owen shared the recipe with me, so you can mix them up at home or for your holiday gathering. And for more libation inspiration about seasonal citrus fruit, check out an Imbibe article I wrote last winter about using Meyer lemons in drinks.
The Seville
Courtesy of Owen Thomson, Lead Bartender for ThinkFoodGroup
1 1/2 oz. Torres 10 Imperial Brandy
1 1/2 oz. fresh clementine juice
1 oz. house made Vanilla syrup (See Note)
1/2 oz. Campari
1/2 oz. Lemon Juice
1 Dash Lemon Bitters
1 Dash Blood orange bitters
Candied clementine slice, for garnish (See Note)
Add all ingredients into a shaker. Add ice, and shake vigorously to chill. Strain into a chilled martini glass.
For the vanilla syrup: Scrape seeds from 1 Bourbon-soaked vanilla bean, and add seeds and bean to 6 oz. of simple syrup, and soak for no less than 24 hours, shaking jar occasionally. Strain to remove large particles.
For the candied clementine slice garnish: Slice clementines thin, and boil in simple syrup until rinds are slightly translucent. Allow to cool in the syrup. Remove from syrup and dry overnight on a wire rack.
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