Posts Tagged ‘Remixology’

Remixology: Make Us a Drink With Mustard Powder

Bartender: Frankie Jones Where: The Gibson, 2009 14th St. NW Mystery Ingredient: Colman’s mustard powder Bartender Response: A fit of laughter that resulted in Jones dropping the tin of mustard and spilling powder on the floor. “I don’t think I’ve ever seen powdered mustard,” he said. What We Got: A very bold rum and Kümmel […]

Remixology: Make Us a Drink With Jasmine Flower Confit

Bartender: Ian Shores Where: Vapiano, 623-625 H St. NW Mystery Ingredient: Confit of jasmine flowers (available at Dean & Deluca or online) Bartender Response: Shores unscrewed the tiny jar of jasmine jelly with trepidation. “I was a little taken aback, especially when I opened it up and there were actually flowers in there,” he said. […]

Remixology: Make Us a Drink With Strawberry Go-Gurt

Bartender: Boris Stojkovic Where: Copperwood Tavern, 4021 Campbell Ave., Arlington Mystery Ingredient: SpongeBob Squarepants Strawberry Riptide Go-Gurt Bartender Response: Stojkovic wasn’t familiar with Go-Gurt, the slightly scary drinkable yogurt packaged in a tube and marketed to kids, but he knew he could work with yogurt: “Yogurt is something we grew up eating in Serbia.” His […]

Try a Remixology Cocktail, Now on the Menu at Mandu

Several weeks ago, Y&H's Remixology column challenged Mandu bartender Phil Anova to dream up a cocktail using the savory spice sumac, and the result was a mind-bogglingly good drink that earned him 5 out of 5 on our improv points scale. The folks at Mandu must've been into the drink too, because it made the cut for […]

Remixology: Make Us a Drink With Kombucha

Bartender: Sebastian Zutant Where: Red Hen, 1822 1st St. NW Mystery Ingredient: Ginger-flavored Capital Kombucha Bartender Response: Turns out Zutant is a kombucha fanboy. “I literally drink kombucha every other day,” he said. “I thought the ingredient would be, like, oxblood or something.” What We Got: Zutant wasted no time whipping up a mezcal and […]

Remixology: Make Me a Drink With Soy Sauce

Bartender: Louis Breno Where: Et Voila, 5120 MacArthur Blvd. NW Mystery Ingredient: Soy sauce Bartender Response: “I love soy sauce…on sushi,” Breno said. But how to use it in a cocktail? That took some thought. What We Got: A bloody mary upgraded with lobster consommé and a touch of soy sauce. “Let’s use French vodka,” […]

Remixology: Make Us a Drink With Sumac

Bartender: Phil Anova Where: Mandu, 453 K St. NW Mystery Ingredient: Ground sumac Bartender Response: “I thought it was kind of cool. I’ve never worked with it before; I’ve only had it on lamb,” he said. What We Got: Anova steeped the sumac as if it was a tea to create a “sumac water.” A […]

Remixology: Make Us a Drink With Truffle Oil

Bartender: Jochem Zijp Where: Osteria Morini, 301 Water St. SE Mystery Ingredient: Truffle oil Bartender Response: Abject horror. “It’s so strong. It’s terrible. We never use truffle oil,” he said. “Oils in general, they don’t mix with a drink.” But he was up for the challenge. What We Got: A bruschetta-inspired cocktail with truffle oil, […]

Remixology: Make Us a Drink With Skyr

Bartender: Adam Sahyouni Where: Bar 515 at J&G Steakhouse (Sahyouni has since moved to Old Ebbitt Grill) Mystery Ingredient: Vanilla-flavored Siggi’s Icelandic-style yogurt, known as skyr Bartender Response: “I like yogurt, I eat it every day,” Sahyouni said of the plain Greek Fage with honey or fruit he prepares for breakfast. “But I’ve never made […]

Remixology: Make Us a Drink with Thai Basil Jalapeños

Where: Tortilla Coast, 1460 P St. NW Bartender: Jamie Pineda Mystery Ingredient: Thai basil jalapeños from D.C.-based Gordy’s Pickle Jar Bartender Response: “I love pickles, but I’m not a big fan of jalapeños,” Pineda said, taking a bite to assess the heat level. Yep, spicy. What We Got: A scorchingly hot, take-no-prisoners cocktail with mezcal, […]

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