Best Use of Infused Liquor

Best: PS 7’s
777 I St. NW, (202) 742-8550
2nd Best: Poste Moderne Brasserie
555 8th St. NW, (202) 783-6060
I’ll be the first to ridicule over-sweetened drinks, their objectionable colors, and the poor philistines who shell out $12 a pop for the dubious privilege of consuming them. But the horticultural delights at Poste Moderne Brasserie restore an elegance to the yuppification of staple cocktails. Credit the miniature herb garden adjacent to the neoclassical veranda, where Poste’s staff grows the fresh herbs that give their infusions such…well, freshness. Organic cocktails brewed with the garden’s gifts include a tart thyme gimlet (made with Idaho’s organic Square One vodka), the dulcet Poste mojito (sometimes mixed with a special cucumber infusion), and the classic basil lemontini. Seasonal infusions keep the roster of delicacies in a state of limbo, but if you catch bar supervisor Rico Wisner on a good night, he’ll be sure to whip up your favorite infusion from last year—or from next year. In 2009, Poste is expanding its veranda offerings (“patio season” begins on Earth Day, April 22), which in its new form will feature an outdoor kitchen, a wet bar, and a series of “classic punches”—plus a better view than ever of that bountiful garden.
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