Where: The Coupe, 3415 11 St. NW Bartender: David Fritzler Mystery Ingredient: Balsamic vinegar Bartender Response: Fritzler hopped into action, making several trips to gather ingredients. “I don’t think I’ve walked around this much for any drink I’ve made,” he said. What We Got: A fruity, smoky spin on a michelada. In addition to tomato […]
Posts Tagged ‘David Fritzler’
First it was cocktails on tap. Will bottled cocktails be the next local booze trend? The Coupe, a diner/bar/coffeehouse that opened in Columbia Heights last night, offers three cocktails that are concocted and bottled in-house. So far, the drinks include the "Georgia Comforter" ($11) with Filibuster bourbon, rosemary smoked maple syrup, and peach bitters, "Grandma's […]
On Saturday, Jack Rose hosts a brunch-time precursor to this year's splashy Taste of the Nation charity event. Cooks from some of D.C.'s top eateries, including Belga Café, Café Saint-Ex, Bar Pilar, Domku, and Shake Shack, are preparing the food, while noted mixologists Gina Chersevani, Rachel Sergi, Chantal Tseng and David Fritzler handle cocktails. And […]
It's been a banner summer for the Rickey. After finally earning the official distinction as D.C.'s native cocktail with much fanfare in July, the local libation is the subject of some intense competition on Monday night, as area mixologists unveil their most creative takes on the drink in pursuit of "Best Rickey 2011" honors. Finalists […]
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.