Almost every night at the bar, I come across a species of drinker that’s about as common as the house sparrow: the One Drink Drinker. This is the person who has settled on a single signature cocktail, be it the Manhattan, margarita, or basic Jack and Coke, sticking with it through thick and thin. They make it for themselves at home and ask for it whenever they go out; it’s like trusting a restaurant to cook your favorite homemade dish when it’s not even on the menu.
When you eat out, it’s a good rule of thumb to order something you might not normally cook at home, and the same applies to cocktails. Order your drink off the menu and pick something that the bar is known for doing well. You’ll minimize disappointment and ensure a positive drinking experience by letting the bartenders showcase their best recipes, just as you would with a chef.
At Espita Mezcaleria (1250 9th Street NW), it’s mezcal. Founder and master mezcalier Josh Phillips says, “We have had guests who want to have a regular margarita, and I’m like, you can, but this is something we do really well here.” He means mezcal cocktails like the Mayahuel, a margarita made with smooth Espadin mescal, Legit triple sec, and sal de gusano. “That’s worm salt,” says beverage manager Megan Barnes. “It lends an earthy flavor to it.” Tasting this piquant and dryer version of the classic confirms her assertion — layered with complex flavors, it’s a margarita that really delivers.
Barnes is credited with sourcing several of Espita’s rare and wonderful mezcals. They stock over 100 bottles representing 22 types of agave, and guests are encouraged to sample the range of flavors in curated flights, from light and dry to heavy and smoky. But Barnes’ has also contributed to a top-notch cocktail menu, which includes that worm salt-spiked margarita and also the Smiling Rabbit, a sweet Sieste Misterios Doba Yej mezcal drink with pineapple, cinnamon, and Suze, a tricky French liqueur that Barnes says “tastes like tree bark, but goes well with pineapple and cinnamon.”
The stiffer La Joya is a play on the classic Bijou cocktail, with La Venenosa Raicilla agave spirit substituted for gin. It’s boozy and complex—a perfect aperitif. And La Llorona is a dark and rich dessert drink served on tap, made with Espadin mezcal, vermouths, and a Mexican Fernet that tastes like dark chocolate and bitter wines. All are definitely worth some exploration.
When you go to Cuba Libre (801 9th Street NW), it’s a no-brainer that you should get a mojito. They are, to put it simply, masterpieces: mint leaves are lightly macerated—not muddled—and they use real guarapo syrup made from sugar straight from the cane. Cuba Libre’s best mojitos include the luxurious Primo Don Q Anejo rum and Pyrat XO rum versions of the classic, along with a variation that substitutes Brinley Shipwreck Mango Rum for light rum, and the Grilled Pineapple, made with Liquor 43, a vanilla and citrus liqueur, and grilled pineapple purée in addition to light rum.
DBGB (931 H Street NW) is a French bistro, but their bar menu focuses mostly on American cocktails. I found my French fix on their “twisted classics” list—The White Martinez with French Dolin blanc vermouth. This sweet forerunner to the martini is boozy and complex, with orange bitters and Meletti Amaro, a mildly spiced aperitif that lends its cinchona bite, but not its orange color, to this crystal clear cocktail.
The Chilcano is the namesake drink of China Chilcano (418 7th Street NW) and is made with Peru’s national distilled grape juice spirit, Pisco. More refreshing than an egg white-topped Pisco Sour when temperatures rise, the Chilcano features Pisco 100, lime juice, Fever Tree ginger beer and Amargo Chuncho bitters. It’s also a steal at only $5 during happy hour from 4 – 6 p.m.
The next time you’re having an evening at home, you can also mix up a drink that’s just a little more complex that the average Jack and Coke. The Belmont Stakes is the signature cocktail of the famous horse race; give it a special touch by making a homemade strawberry liqueur with this recipe to use in the drink.
The Belmont Stakes
2 ounces vodka
1 ounce gold rum
1/2 ounce. strawberry liqueur
1/2 ounce lime juice
1/2 teaspoon grenadine
orange slice
lime wedge
strawberry
Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with fruit.
