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Mixology wizard Glen Hartley at Service Bar creates magic with liquid nitrogen and a mix of gin & port in the Homage du Jean.

FEATURES

Into the Wild

By Kelly Magyarics

Photography by Greg Powers

09.25.17

With these urbane cocktail lists, the world of travel unfurls one coupe at a time.

ESPITA MEZCALERIA
Modern Mexico
Beverage Director Megan Barnes’ cocktail program at the stylish Shaw mezcal-and-mole spot explores modern Mexico, which “actually has a fairly large European and Asian population,” Barnes says. Look for Far East ingredients like tea, sake and shochu in seven new creations, including Hombre Sin Nombre ($13), which stirs in agave-based Bacanora with Suze, pear liqueur and mint-infused Cocchi Americano. Los Olvidados ($13) starts with mezcal, then is mixed with aged cacha├ža, Cotton & Reed allspice dram, a dash of Corazon bitters and a splash of plum wine. 1250 Ninth St. NW, 202.621.9695

VERMILION
Classic Virginia
Spirits Manager Nick Farrell is drawn to the liquor and produce that has been coming from the Commonwealth of Virginia since Colonial times. “There are so many local distilleries making everything from moonshine to rye to applejack to orange liqueur,” he says. His fall menu includes Carver’s Old-Fashioned ($13), with Virginia peanut-infused rye, PX sherry and grilled lemon bitters. Patrons also adore Jungle Birds Wading on the Potomac ($13), which mingles Vitae gold rum with zucca, pineapple and a paw-paw vinegar from Delaplane’s Lindera Farms. 1120 King St., Alexandria, Va., 703.684.9669

SERVICE BAR
Paris
The new regional menus at this chic hangout on U Street have spanned the continents, with five to eight drinks influenced by the culture, flavor profiles and regional culinary traditions of New Orleans; Mexico; and the latest iteration, Paris. “We use inspirations, ingredients and spirits to create an experience honoring and reflecting a chosen region—and bring a small piece of it to you,” says co-owner and bartender Glendon Hartley, who runs the cocktail program along with Chad Spangler. Au Pistou ($12), named for the Proven├žal peasant stew, mixes Wild Foraged gin with English peas, basil, dill, curly parsley, nasturtium, pepper and lemon; the Homage du Jean ($10) is a variation on the bar’s Ode to Arroyo, with lavender, blackberries, lemon, Tanqueray No. Ten gin and a little port. Next themes on deck are Jamaica, India and Thailand, for which the team will use a mixture of fruits, vegetables and spices found in those regions. “It’s awesome for us to study and learn new cuisines and then incorporate them into our own menu,” Hartley says. 926-928 U St. NW, 202.462.7232