The tequila-based cocktail called Early Morning Swim in Puerto Vallarta is just one way to quench your thirst at the Columbia Room’s punch garden. (Photo by Travis Mitchell)
When Derek Brown’s Columbia Room reopened in February after a near yearlong hiatus, the bar was reimagined in more ways than just its new location at 124 Blagden Alley NW. While its beloved cocktail tasting menu has remained intact, the new space also introduced an outdoor punch garden perched on the building’s modest rooftop.
The punch garden opened in March and recently rolled out its summer cocktail offerings. DCist was invited to stop in to the Columbia Room to taste through the menu and chat with co-owner Derek Brown (also of Southern Efficiency and Eat the Rich) about his philosophy for creating thirst-quenching drinks that can keep up with D.C.’s hot and muggy weather.
Not surprisingly, Brown’s first rule when developing a cocktail is that it has to taste good. Second is that it has to be refreshing, especially during the summer. It can be easy to lose sight of that goal, he notes, particularly when bartenders get caught up in intense flavors and boozy ingredients like Fernet-Branca or rye whiskey. That’s great for certain situations, but definitely not appropriate for lounging on a patio in July.
That’s not to say that creating a light, summery drink needs to be simple or shy away from creativity.
“Let’s be honest. A vodka and soda is refreshing,” Brown says. “But maybe that wouldn’t also be intriguing or interesting or fun. It’s kind of shit boring, actually. So we want something to be delightful and interesting and fascinating and we want it to be refreshing.”
The summer menu is largely inspired by twists on classic cocktails as well as Brown’s personal travels and experiences. Case in point: The Early Morning Swim in Puerto Vallarta ($15), a cocktail with tequila blanco, jugo verde, OJ, and heirloom pepper vinegar. It’s a mini-trip to a beach sunrise in Mexico without leaving D.C. The Spritz ‘n’ Stormy ($14) plays off the traditional Dark ‘n’ Stormy by including black rum, Campari, prosecco, and soda.
The punches are served individually and pre-batched, which is great for efficiency, says Brown: “If you sit down in this weather and you have to wait 20 minutes for a drink, you are going to revolt. Throw the table up and leave.”
The punch garden also serves a small menu of bar snacks, including shareable cheese, charcuterie, and veggie plates for $25 along with other nibbles like olives and breadsticks with honey.
Drinking at the Columbia Room isn’t cheap, but the service and atmosphere is undoubtedly chic. The experience here goes beyond what’s in the glass.
“Every cocktail is important, but [it’s about] the experience of being here and enjoying it and being taken care of and feeling refreshed and getting away from whatever bullshit you had to do throughout the day,” Brown says. “Our job is to remove you from that daily grind.”
The Columbia Room punch garden (124 Blagden Alley NW) has first-come, first-served seating. Hours are 5 p.m. to 11 p.m. Tuesday through Thursday and 5 p.m. to 1 a.m. Friday and Saturday. Closed Monday.
