Dram & Grain (2007 18th St. NW) has come a long way since it opened in 2014 beneath Jack Rose Dining Saloon. It’s evolved from a reservations-only weekend speakeasy with a limited menu to a five-day-a-week operation with walk-up seating Tuesday through Thursday. With dozens of tipples to choose from now, a new spring menu highlights one of Dram & Grain’s most essential ingredients: its bartenders.
“All of these new cocktails are a collaboration from our five-man ‘Dram Team,’” says Jack Rose beverage director Trevor Frye, “and all incorporate techniques we’ve learned and new tools we’ve discovered along the way, along with constant experimentation and innovation.”
Propelled by its bartenders — Trevor Frye, Lukas Smith, Andy Bixby, Benny Hurwitz, and Mikey Barton — the 36 new cocktails, in addition to large format cocktails and flights, reflect the nearly two-year journey they’ve been on together behind the bar at Dram & Grain. Their camaraderie is evident, along with their warm hospitality. This is no stuffy bar. This is a fun bar. Instagram snaps and laughter are encouraged.
Most importantly, there are cocktails. The Dram Team loves everything about cocktail culture, constantly tinkering and experimenting with flavor profiles, texture, and viscosity. The new menu, launched in late March, divides drinks into loose categories based on style and ingredients: “Good carbs” celebrates the art of fizzy carbonation, while “28-18s” nods to the two sizes of cocktail shakers commonly used in bartending.
Invited to test some of the new creations, here are a few of our favorites on the new menu:
Whiskey lovers will appreciate The Bond of Brothers ($16), combining Old Forrester 1897 Bourbon, sweet vermouth, sherry, Aveze (a French liqueur made from wild gentian), Campari, and orange bitters. It’s a riff on the classic Boulevardier—a bit bitter and sweet and very complex. The BPD ($15) lands on the other end of the spectrum, a floral, sweet, and fresh mixture of Plymouth gin, bell pepper tonic, and lime. Tiki fans will likely gravitate toward the Mai Tai Fighter, a blend of rum, lime, pistachio orgeat, and floral shrub.
Drinking here isn’t cheap, with most cocktails ranging between $14 and $16. The price tag is reflected in the bar’s top-notch craftsmanship and ingredients, with many mixers and liqueurs made in-house and a bartending team that builds cocktail recipes with the same serious focus as a top-ranked chef.
Dram & Grain’s small space also means you can expect personal attention. Navigating a menu of this caliber can be daunting, but bartenders here make a point to walk each guest through the varied and sometimes unfamiliar options.
Given the quality of the new spring menu and the laid-back vibe, finding an excuse to linger should be the least of your problems.
Walk-ins are accepted on a first-come, first-served basis Tuesday-Thursday; just ask the hostess in the main dining room. Reservations are required for Friday and Saturday night seatings, which happen at 6:30, 9:00, and 11:30 p.m.; text 202-607-1572 for availability. Each seating lasts for two hours and has a two-drink minimum.
