Photo by Mr. T in DCDrink of the Week: Gin and (homemade) tonic
Where: Estadio, Red Apron Butchery in Union Market
Depressed about the remarkably un-spring-like temperatures? So are we. This week, we drown our weather-related sorrows into some warm weather cocktails.
Invented by the British East India Company as a way to help choke down bitter quinine-laced tonic water, gin and tonics have been forever associated with warm weather. However, gin’s citrus and juniper flavors make for quintessentially summery cocktail, regardless of any associations it has with colonialism. But if you’re anything like me, you may find that the most disappointing thing about this drink is the tonic water. Unlike the stuff the British drank to stave off malaria, today’s commercial tonic waters have far less quinine and much more sugar. If you find regular gin and tonics to be a bit cloying, or if you just want a change of pace, it might be time to foray into the world of homemade tonic waters.
Like any fine spirit, not all gins are created equal, and tonic water can be a foil to bring out the unique flavor profile of a particular brand. For instance, Estadio’s (1520 14th St NW) Adam Bernbach pairs housemade orange thyme tonic with the citrus flavors in Old Raj gin. The pale peach-colored cocktail, outfitted with one of those gigantic, slow-melting ice cubes, is a revelation of what a gin and tonic could be: herbal, floral, and refined. You can also sample Estadio’s two other gin and homemade tonics: Tanquery with elderflower and citrus tonic or Plymouth with a spiced red wine tonic. For further refreshment, Red Apron Butchery (1309 5th Street NE) is serving their Green Hat Gin with sage and green apple tonic on tap at their new storefront in Union Market. It may not be warm enough outside, but at least you’ll feel warmer after one of these drinks.
Small Bites
What’s Golden Brown and Delicious?
If donuts are the new cupcakes, then today is a good day in Washington: GBD (1323 Connecticut Avenue NW), the fried chicken and donut restaurant by the folks behind Birch and Barley, officially opens today. Get ready for grapefruit and campari and bourbon and bacon donuts, plus classic buttermilk fried chicken and mac and cheese. The restaurant will also feature 19 craft beers on tap, as well as a punch cocktail menu designed by Dan Searing of Room 11.
The Restaurant That Launched a Thousand Small Plates
Jaleo is turning 20 years old today, and they’ll be celebrating by handing out free glasses of cava at all D.C. area locations. On Monday, the restaurant will also offer a special menu through April 14 with dishes crafted by guest Spanish chef Quim Marques. However, perhaps the most exciting birthday activity will take place on April 22 – 26, when Jaleo hosts the Bocata Classic foosball tournament. Prizes include a cocktail party for you and 20 of your friends or a $50 gift card to the restaurant. To sign up your team, call 202-628-7949 and ask for the manager.
Mudbugs, Crawdads, and Yabbies, Oh My
Pearl Dive Oyster Palace (1612 14th Street NW) will be having a good ol’ fashioned crawfish boil this Saturday. Enjoy all the mudbugs you can eat, washed down by all-you-can-drink Abita beers. Choose from two seatings, noon to 2 pm or 2:30 pm to 4:30 pm. Tickets are $65 and can be purchased online.
