Posts Tagged ‘Remixology’

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, […]

Remixology: Make Us a Drink With Pickled Beets

Where: Béarnaise, 315 Pennsylvania Ave. SE Bartender: Catherine Ker Mystery Ingredient: Pickled beets Bartender Response: “I think beets are delicious,” Ker said, though she confessed to some nerves when she saw that the packaged beets were pickled. “When I saw vinegar, I thought ‘Oh no,’ but it’s so popular in drinks now,” Ker said, referencing […]

Remixology: Make Us a Drink with Alka-Seltzer

Where: Firefly, 1310 New Hampshire Ave. NW Bartender: Jon Harris Mystery Ingredient: Alka-Seltzer Bartender Response: “It’s not easy. It’s not hard,” Harris said. “You’re just using it as a fizzing agent.” Then he took a sip of a glass of straight Alka-Seltzer: “That’s disgusting.” What We Got: A chemistry lesson. Since Alka-Seltzer is a base, […]

Remixology: Make Me a Drink With Marmite

Where: Nopa Kitchen + Bar, 800 F St. NW Bartender: Milton Hernandez Mystery Ingredient: Marmite. The British yeast extract is an acquired taste, that’s for sure. Bartender Response: “That’s something different,” Hernandez says, with considerable trepidation in his voice. “That’s definitely different.” What We Got: A firecracker of a drink with Black Bottle Scotch, fresh […]

Remixology: Make Us a Drink With Pop Rocks

Where: Ardeo + Bardeo, 3311 Connecticut Ave. NW Bartender: Genni Ahrens Mystery Ingredient: Watermelon, tropical punch, and strawberry Pop Rocks Bartender Response: “Pop Rocks, it’s been a long time,” said Ahrens, who, like many experimentally dispositioned bartenders before her, has already used the candy in a drink. “Who would have thought that playing with Pop […]

Remixology: Make Us a Drink With Dulce De Leche

Where: Black Jack, 1612 14th St. NW Bartender: E. Jay Apaga Mystery Ingredient: Dulce de leche Bartender Response: “It’s a cool flavor,” Apaga said. But one question remained: “How do you drink it?” What We Got: A savory daiquiri with dulce de leche simple syrup and citrus flavors. 

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