Capella’s Rye Bar Replenishes Their Signature Cocktail

The Rye Bar DC Capella
Tomas Van den Boomgaard  pours a Dad’s Hat Barrel-Aged Manhattan at Capella's Rye Bar in Georgetown.
Tomas Van den Boomgaard pours a Dad’s Hat Barrel-Aged Manhattan at Capella’s Rye Bar in Georgetown.

Washington, DC (June 13, 2013) – If you don’t know already, The Rye Bar in the new Hotel Capella, is becoming the choice for picturesque views and serious cocktails in Georgetown.

Signature characteristics of the Rye Bar is the interior and expansive outdoor patio space that overlook the C & O canal. Designed by world-renowned Peter Silling and Associates, this new hotspot features dramatic views, fluid geometric lines, and relaxed refinement.

After it’s (hush-hush) opening, Rye Bar’s Dad’s Hat Barrel-Aged Manhattan created quite a stir by selling out in only eight days. On June 12th, they have replenished their supply to satisfy all of those Manhattan-drinking Washingtonians, and offered other cocktail tastings from barrel to glass.

Crafted by The Rye Bar’s Food & Beverage Manager, Will Rentschler, The Rye Bar has turned barrel-aging cocktails into an art form. The Barrel-Aged Manhattan is made with Dad’s Hat Rye, an artisanal small-batch whiskey from Pennsylvania, Dolin Sweet Vermouth and Byrrh Quinquina, a sweet French aperitif. 15 gallons of the boozy brew are aged for six weeks in an oak barrel, providing a smooth final product with deep body and a hint of vanilla and oak as a result from the barrels themselves. Stop in before it is too late.

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