As the new year rolls on in Washington, DC, Gerrard Street Kitchen is serving up a variety of cocktails to complement Executive Chef Jaime Velasquez’s globally-inspired menu or during happy hour.
The recently opened restaurant and lounge, located in the Darcy Hotel on Scott Circle, introduces a collection of craft signature cocktails infused with botanicals and purées.
Gerrard Street Kitchen’s mixologists are committed to creating unique cocktails that reflect the season and various parts of the world.
“Gerrard Street Kitchen’s new winter cocktail collection contains nectars and spices that will put guests in the mood for colder weather,” says Gerrard Street Kitchen Food and Beverage Manager Andy Grigol. “With a nod to London’s distinct pub history and culture, our new beverage menu also features concoctions inspired by many regions in Asia.”
What is on the Cocktail Menu:
The 43 – Named for the London nightclub in Soho made infamous during the Roaring Twenties, this George Dickel Rye Whiskey-based signature cocktail is blended with Italicus, chamomile tea, and ginger, and infused with Baltimore bitters for a hint of Old Bay seasoning.
Nicholas Bardon – The physician who developed Gerrard Street in London would have approved of his namesake drink, which marries Cazadores Reposado Tequila, Mandarin Napoleon Chili, and prickly pear purée for a spicy surprise.
Slice of Heaven – Gerrard Street Kitchen’s coziest cocktail features apple and cinnamon-infused rum with a hint of cider.
Royal Dragon – The classic margarita gets a twist with the addition of chili caviar pearls meticulously prepared on-site, served in a glass rimmed with chili powder and salt.
Blueberry Bucha – Gluten-free Tito’s Vodka is infused with ginger, blueberries, and honey kombucha, and topped with a rambutan. Similar to lychee fruit, rambutan is a small, round tropical fruit native to Indonesia, Malaysia, and regions of southeast Asia.
The Hudson – In an homage to immigrants crossing the Hudson River, Gerrard Street Kitchen’s take on sangria offers up vodka and red wine-based mix of pineapple and orange juices, blackberries, and a hint of elderflower.
Offering Sakejito – This Japanese-inspired mojito replaces rum with sake, and adds muddled mandarins along with the classic mint. Mandarins are often offered as a symbol of good luck and prosperity in Asian culture.
The Beet Goes On – Maker’s Mark Kentucky Whiskey is blended with beet juice and lapsang souchong tea (arguably the first black tea in history) for an indulgent, smokey taste.
Kyoto – A fruity combination of Ketel One Vodka and grapefruit, cranberry, and lime juices gets its chill from flowers frozen in ice.
(mocktails) The Watermelon Sour wistfully awaits summer with its house-made basil watermelon shrub shaken with frothy egg white and gently mixed with Seedlip Garden, the world’s first non-alcoholic spirit and known for its aromatic herbal notes. The Rosemary Garden also boasts a Seedlip Garden base, this time infused with fresh apple and lemon, and topped with a charred rosemary garnish. Blueberry Rosemary Soda, a healthier carbonated choice, sports fresh muddled blueberries and rosemary mixed with in-house blueberry honey and topped with club soda. Lavender Lemonade evokes the nostalgia of childhood, with lavender sprigs gently steeped in boiling water and blended with freshly-squeezed lemon juice and club soda.
Gerrard Street Kitchen’s lounge is open from 11:00 a.m. to 11:00 p.m. daily, and until midnight on Fridays and Saturdays.
Gerrard Street Kitchen. Located in The Darcy Hotel on Scott Circle. Address: 1515 Rhode Island Ave NW, Washington, DC 20005. Phone: (202) 232-7000.