As we head toward Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we’re all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we [...]
Posts Tagged ‘cocktails’
Yesterday afternoon, Y&H received an emergency e-mail from Meshelle Armstrong over at Restaurant Eve. Illusionist and endurance specialist David Blaine was in the house!, she wrote. And apparently not hanging upside down by wires. Meshelle and chef/husband Cathal Armstrong, the duo behind the four-star performer, are big fans of Blaine. Meshelle said the magician was going [...]
Tom and Derek Brown have pour, mixed, and stirred drinks at some of the best spots in the District: Komi, Citronelle, Palena, the Gibson, Corduroy, and Cork. But when the brothers decided to open their own joint, The Passenger, they didn't want anything as formal as their former places of employment. "I wanted a place [...]
One of the truly defining characteristics of being a cocktail nerd is making your own ingredients–syrups, tinctures, cordials and–the granddaddy of them all–bitters. Bitters are essential to the cocktail, which, incidentally, was first defined in 1806 in a Hudson, New York newspaper called the Balance & Columbian Repository as containing spirits, water, sugar and bitters.
I don’t know exactly how it happened but the city is suddenly teaming with those bleary-eyed searchers who would take down glass after glass in a quest for the perfect flavor-to-buzz ratio that has been dubbed the cocktail movement. Recently a woman sat down at my bar and asked for an old cocktail from the [...]
To get the cocktail-speak down you have to realize that Prohibition was not the cause of cocktails, which is a common misconception, but the demise of them. The Golden Age of Cocktails was prior to prohibition during the late 19th century, approximately between 1860 and 1917.
In this week's Young & Hungry column, Proof mixologist Adam Bernbach explains why he named his rye-based cocktail the "Koufax." In this slide show, created by photographer Darrow Montgomery and online producer Ted Scheinman, Bernbach shows us how he makes the golden cocktail — and where he drew his inspiration.
The drink sounds right out of the Adam Bernbach school of mixology: a classic Paloma prepared with a nod toward history and a concern for quality ingredients. Bar Pilar’s Paloma mixes hibiscus-infused Centenario Rosangel tequila, fresh lime juice, and IZZE sparkling grapefruit soda in a pink salt-rimmed glass. Everything about this drink makes you want [...]
The drink looks like the kind of watered-down cocktail that bartenders prepare for wedding stumblebums who have already sucked down one too many from the free bar. Mixologist Todd Thrasher's Tomato Water Bloody Mary at Restaurant Eve is almost clear, save for a faint yellow-green tint to the liquid. Before even taking a sip, I'm [...]
There's a reason Derek Brown shared Best Bartender honors this year. The Gibson spirits-tender knows not only how to mix a mean libation but also how to name one. In his latest column for The Atlantic's online food section, Brown mocks two of the many Obama-related cocktails that drenched our fair town in kitsch and [...]