Capitol Riverfront’s The Salt Line has added new cocktails and dishes to its menu for spring. Beverage Director Donato Alvarez has revamped the cocktail menu, adding a number of new drink offerings.
Barr Hill Gin, Cap Corse Quinquina, watermelon, lime, and Berliner Weiss
the October Walk-off
Woodford Reserve, Bigallet China-China, Yzaguirre Rojo vermouth, bitters, and Pasubio vino amaro
Stiggins’ Fancy Daiquiri
Plantation Pineapple rum, King’s Ginger Brandy, lime juice, and toasted coconut
the French Tourist
Olmeca Altos Tequila, kummel, yellow chartreuse, lemon, and mint.
Passion Fruit Paloma (On Draft)
Tart passion fruit liqueur
Mint Condition (On Draft)
Mint julep meets Arnold Palmer with bourbon, Rujero Singani, chareau, and Morroccan tea
Executive Chef Kyle Bailey has also added an array of new menu items
with pickled oyster gribiche
Soy Garlic Green Beans
with toasted sesame seed
Crispy Farm Egg
with frisée and ruby streak, fingerlings, bacon crumbs, and grainy mustard vinaigrette
Crispy Skin Rockfish
with mussels, saffron-tomato broth, fennel, artichokes, roasted peppers, and house bread
The Salt Line. 79 Potomac Ave SE, Washington, DC 20003. (202) 506-2368.