Citros Gengibre at Founding Farmers

The 2011 RAMMY Awards nominations for cocktails are out so I thought I would check out the finalists for the Mixology/Beverage Program. In no particular order I have set out to give them all a try. My first stop was at Bourbon Steak where I reviewed "Is He Sharpe?". The DC cocktail tide then swept me to ChurchKey to put "Alewife" to the test. I then stopped over at Tabard Inn to try their "Perennial Tea." This week I stopped at Founding Farmers to try Citros Gengibre.

This was my first visit to Founding Farmers which is on Pennsylvania Ave., connected to the IMF headquarters and a block away from the World Bank. Its location in downtown DC/Foggy Bottom brings in a mixture of guests which was clearly defined by the first question the bartender asked me when I sat down at the bar: "Where you from?" I did a 360 and got the impression that this was more of an out-of-towner locale. Tourists, World Bank and IMF people and parents of GW students seemed to make up the majority of patrons. This didn't really detract from my experience but it had been a while since I felt like a foreigner in a local restaurant (except that one time I got a beer at the tourist-packed Hard Rock Cafe while waiting for a film to open at E Street Cinema - talk about going through a wormhole!).

With floor-to-high-ceiling windows, Founding Farmers is a brightly lit establishment that has a modern-rustic appeal with a design consisting of a mixture of reclaimed wood, cement, clean lines and modern furniture. Its menu is a mixture of sophisticated takes on American classics along with their own twists on rustic, Old World dishes highlighting the restaurant's use of local and sustainable ingredients.

The Citros Gengibre consists of Tres Generaciones Tequila, house-made ginger beer, simple syrup, grapefruit bitters, fresh grapefruit and lemon juices, Aperol and a splash of cherry brandy, garnished with mint. It has a bright orange-pink hue, giving it a summery appeal. On the nose it smells of citrus, blossom and herb garden. The juices, the Aperol (which one could compare to Campari in taste) and the grapefruit bitters give it a bitter-sour flavor structure balanced with the simple syrup. It has a distinct grapefruit undertone which mingles with the Aperol's notes of bitter orange. The tequila helps level the drink and gives it a clean texture, but is difficult to pick up. Tres Generaciones is about as good as you can get when it comes to tequila but I found its light and delicate flavors to be rubbed out by the other stronger ingredients. To me it's more of a sipping tequila. I didn't pick up any notes from the cherry brandy. The ginger beer acted as a mild sweetener but there were no solid ginger notes, which was a disappointment given that Gengibre means ginger in Portuguese.

I have to say I wasn't overwhelmed by this cocktail. There was no star of the show, no spirit or element that really defined the drink. The Aperol was probably the most distinct among the flavors but the other, more interesting elements fell flat. Cocktails should be well balanced but the other components should still reach out to greet your taste buds. This might sound odd, but it may have been too balanced with the ingredients almost canceling each other out, morphing into a homogenous flavor. It did have a bright, smooth taste with a clean finish, but the Citros Gengibre did not have any great depth to it - nothing that really awakened my palate. It was refreshing, one-note drink.

The Perennial Tea at Tabard Inn

The 2011 RAMMY Awards nominations for cocktails are out so I thought I would check out the finalists. In no particular order I have set out to give them all a try. My first stop was at Bourbon Steak where I reviewed "Is He Sharpe?". The DC cocktail tide then swept me to ChurchKey to put "Alewife" to the test. Next on the list was the "Perennial Tea" at Tabard Inn.

For those who are new to the District (or have been living under a rock), the Tabard Inn is quintessential DC. Since 1922 it has been serving guests and today it is both a 40-room boutique hotel and popular restaurant that offers one of the best DC experiences in the Dupont Circle neighborhood. As you walk in you revisit a forgotten time surrounded by dark wood, Victorian furniture and the nostalgia of classic Washington. Its secluded outdoor patio is a wonderful escape from the city buzz. During the winter it's a warm refuge from the cold with its crackling fireplaces and cozy corners.

Shortly after the Tabard Inn opened it became popular for tea parties by various women’s organizations, so the Perennial Tea is a cocktail that comes full circle. It consists of dandelion tea, Plymouth gin, French and Italian vermouths, Gran Classico Bitter, orange peel, a lemon wheel, and a sprig of rosemary. Amber-colored and served in a teacup it had a dainty appeal, definitely not the sexiest of cocktails but I liked the creativity.

The first thing I noticed was its intense aroma of forest with the piney rosemary and woody Gran Classico accompanied by the citrus, bringing me to memories of European Christmas markets. At first sip the intense Grand Classico Bitter asserted itself as the dominant flavor, tempered only slightly by the milder vermouths and lemon. Initially, I found the Perennial Tea to be a swath of complex flavors that had trouble fitting together. It was reminiscent of a Negroni with the addition of floral and citrus notes, but was off as the bitter Gran Classico accompanied by bitter dandelion tea finished with dry vermouth brought the flavors to a screeching halt on the palate.

As the ice melted and the cocktail "aged" the more nuanced flavors began to emerge. The sweet gin finally bobbed up from a bitter deep-sea dive accompanied by certain subtle, earthy notes of caramel. When the condensed flavors broke down it had a very warming appeal but still lacked a brightness to balance out the bitterness. Overall, it sought to challenge one's palate but may have gone too far in that the bitter components greatly overshadowed the other more delicate ingredients.

This cocktail seemed more appropriate as a seasonal drink rather than a “perennial” menu item - something to put on hold for when the Tabard Inn has its fireplaces aflame and St. Nick is making his list.

"Alewife" at ChurchKey

The 2011 RAMMY Awards nominations for cocktails are out so I thought I would check out the finalists for the Mixology/Beverage Program. In no particular order I have set out to give them all a try. My first stop was at Bourbon Steak where I reviewed "Is He Sharpe?". The DC cocktail tide has now swept me to ChurchKey to put "Alewife" to the test.

I arrived mid-afternoon on a Saturday hoping the bar wouldn't be too crowded so I could chat with a bartender a bit. When I stepped in the entire room was thick with a bustling crowd and then it dawned on me that I had shown up during the weekend of SAVOR, DC's annual craft beer festival. ChurchKey is also well known for its vast collection of brews from across the nation and from afar. It's an impressive offering. For a bright Saturday, ChurchKey is dark, very dark. Its floor space is narrow and quite long and the only natural light comes in through a couple of floor-to-ceiling windows that look out over 14th Street. It's therefore not best suited for daytime ambiance but if you are looking for some good drinking, sports-watching and chatting, the time of day doesn't matter. The decor has an industrial feel with a simplicity that focuses on the bar and its offerings.

Though the bar was really crowded with eager beer drinkers, ChurchKey is one of the few bars in town I have been to that had enough staff to handle the heavy load. Rather than playing the cat-and-mouse game of getting the bartender's attention, as soon as I stepped up to the bar that was a few customers deep, my order was taken and while I waited a few more staff came by to see if I had been helped.

When the Alewife arrived the first thing I noticed was its lemon-yellow color topped with a frothy white head, a result of their use of egg whites, giving it the visual appeal of a beer befitting an establishment with an immense beer collection. According to Daniel Swartz of REVAMP the Alewife consists of a "blend of Gin, Becherovka Liqueur, lemon juice, rich honey syrup, and egg white, topped with sparkling wine and a tincture of coriander, black pepper, and citrus peel." The anise-heavy character of the Becherovka Liqueur, an herbal bitters from the Czech Republic, hit me first both in aroma and flavor. Its licorice/menthol bite had a dominating herbal tone, which was parted by a fresh undercurrent of lemon juice and sparkling wine allowing for a bright finish. The egg white gave it a luxurious texture. The anise flavor really overwhelmed the drink, but gave it a nice, bitter angle. The gin itself was entirely lost (others I asked for a second opinion agreed) and in my view wasn't even necessary. Alewife was like a Pastis on steroids wearing some bling. The honey played a necessary role in subduing the Becherovka and tied it to the other ingredients but may have added a bit too much sweetness, leaving a sticky residue in my mouth. Overall Alewife was a bold cocktail that thought outside of the box. Its ingredients danced in great sync with the leading role of the Becherovka, for which I have to give ChurchKey some major props. It's not your typical crowd-pleasing spirit. It's definitely for people open to exploring new avenues of cocktail medleys. Alewife did what a lot of cocktails don't - left a great memory.

Bourbon Steak's "Is He Sharpe"

The 2011 RAMMY Awards nominations for cocktails are out so I thought I would check out the finalists for the Mixology/Beverage Program. In no particular order I have set out to give them all a try. My first stop was Bourbon Steak to try "Is He Sharpe?".

Immediately when I arrived I was greeted by bartender JP Caceres who was excited to make me their signature cocktail. I have to say it was one of the most interesting and unique preparations I had ever seen. I get really excited when savory ingredients are incorporated into cocktails so my eyes widened when he took about a dozen pink peppercorns, threw them in a glass, pulled out a torch (like the kind used on Crème brûlée) and began toasting the peppercorns. He said this is done to enhance their aroma, flavor and release essential oils. He then took a muddler and lightly crushed the peppercorns, added black tea, lime juice and house-made vanilla syrup. Then came the Cruzan 9 Rum. Head bartender Duane Sylvestre was nice enough to come by the bar and explained that he chose this particular rum as the nine spices used in its production (vanilla, nutmeg, cinnamon, ginger, cloves, mace, allspice, pepper, and juniper) play well with the other ingredients. JP slid over a straight tasting of the rum and it was extraordinarily smooth with the vanilla and ginger flow filling my taste buds combined with a playful, peppery zing. JP combined the ingredients with ice, gave it a good shake and strained it into a rocks glass with fresh ice and garnished it with a twist of lime.

"Is He Sharpe?" had an incredibly light and refreshing texture with a clean finish - a perfect summer drink. Its color was similar to an amber ice tea. I didn't pick up any of the freshly-toasted peppercorn in the aroma but definitely got a burst of vanilla and spice from the syrup and rum when I lifted it to my nose. As I took my first sip the peppercorns came through acting like a mild element of cinnamon - not as robust as I had expected, but it enhanced the vanilla and ginger flavors of the rum. The tea leveled the drink giving it a lightness, adding an earthy dynamic but may have watered it down a tad. The lime was a perfect use of citrus bringing a tropical touch and some acidic balance. Overall "Is he Sharpe?" was a well-rounded cocktail with soothing flavors that would brighten any mood. Beyond its preparation, it really didn't press the envelope with challenging flavors but still left you wanting more. It went down quick - maybe a bit too quick. In no time it was empty.

Give up alcohol forever?

Sitting around with some friends over drinks a hypothetical question came up of whether I would give up alcohol (meaning any and all alcoholic beverages) for the rest of my life for $1 million. I didn't take me long to answer no. Many were surprised. Don't get me wrong, $1 million is a lot of money. If I used that to pay off the mortgage, student loans, etc. that would leave great deal of disposable income that could go a long way to increasing my standard of living.

However, the thought of doing so put feelings of emptiness and disconnect in my head (no, I'm not an alcoholic - just read on).

I guess it depends on the person, but the act of drinking to me is not just about the consumption of alcohol and getting a good buzz or even the occasional spins. It's more about the collective experience drinking plays within our culture. Other than the occasional after-work beer or martini that I make at home, when I'm drinking I'm with friends and/or family, as well as have opportunities to get to know some fascinating strangers. It would be giving up an aspect of one's culture that allows you to interact with people on so many levels. Sharing a bottle of wine with people isn't just about the physical effect the wine has on you, it's deeper than that. It's about sharing that moment, combining it with food and conversation experiencing something together and growing friendships.

Yes, yes to all the people who are thinking "life would be just fine without alcohol and you can still go to bars and other occasions without drinking." But to me, being the odd-ball-out who is drinking cranberry juice with friends at the bar or at a friend's BBQ would just make me feel awkward like the vegan at Thanksgiving sitting there on the periphery of the experience with their quinoa.

It's not a question about whether I could live without alcohol. Of course I could. It's a question about whether you would give up something that connects you to the people around you - giving up a part of your culture - something that on certain occasions unites you with others. Maybe I'm over-thinking this. Call me crazy. The money could go a long way but would you give up something that is a significant part of your culture, your family, your social life, your life-adventures...for $1 million? Would you give up dancing or listening to music for that amount of money?

Remember, the question was for $1 million. And if you're like me, I guess the next question is: "What's your price?"

The Caipirinha at Mate

I recently joined some friends at Mate in Georgetown on the corner of K and 31st. It had been a few years since I had been inside with its ueber-sophisticated, loungey atmosphere and rows of primped fashionistas. Mate comes to you from the same people who run Chi Cha Lounge, Gua-Rapo, and Nena. It offers a sushi menu to satisfy your hunger. There happy hour runs Monday-Friday from 5-7pm and offers selected $6 cocktails, $7 martinis, $4 beers and $6 wines. Our server was terrific, coming back at the right time to check in but not annoyingly hovering or MIA. It's list of signature cocktails is a fun but cautious medley of Latin flavors catering more to the palate that doesn't want to go too far of the beaten track.

Having reviewed the Caipirinha at Chi-Cha Lounge and Perry's I thought I'd see how Mate would compare. As you may have seen from my Chi-Cha Lounge review, their Caipirinha was something to be desired. Mate had their act together. Unlike a lot of versions around town that play to less mature palates, the cachaça was the pillar of the drink with its distinct fruity and woody notes. It was balanced lovely by a perfect ratio of acidic lime juice and just the right amount of sugar giving it a pleasant smoothness to the mouth. It wasn't trying to be anything else. It started off bold and finished clean.

Masa 14 Mojito Tradicional

Though this city offers an amazing variety of some of the most dynamic cocktails, I'm also on the lookout for the great common classics - the house wines of the cocktail world. Like the restaurant owner who tests a new chef with with something as simple as an omelette, you can tell a lot about a bar based on how they handle the standards. As the temperatures rise one of those classics that simply quenches your thirst and brightens your mood is the Mojito. It's a straight forward drink with rum, lime, mint and sugar (liquid or granulated), and a quick splash of soda water.

On my way home from U Street I dropped by Masa 14 and got their Mojito Tradicional made with Bacardi Castillo silver rum. The atmosphere there is sophisticated with its clean lines, exposed brick and open ceilings. Masa 14 attracts DC's busy, young professionals who are looking for an interesting variety of food and it delivers with its incredibly stocked menu of Asian-fusion tapas mixing traditional Spanish with the Orient. The staff was friendly, quick and and always willing to make recommendations.

I ordered and in what seemed just seconds the mojito appeared on my table. From my other posts you will know that I'm not the biggest fan of candy-sweet drinks. Nothing kills a cocktail more than by sweetening it to the taste of a sorority girl on spring break at Daytona Beach. Well folks, for the first time I will report that that Masa's Mojito was not sweet enough. It had the refreshing lime tartness and acidity that I love from a good mojito and the Castillo rum came through as the team captain, supported by the fresh mint, but was left flat by a lack of sugar which gives a mojito a balance of sweet and sour. This may have been a simple oversight that happens to all of us (or perhaps it was batch-made) but this can be a common affliction of many of the larger, more corporate-style establishments in the city. When it gets busy their bars tend to turn into assembly lines focused on speedy service, which can be a good thing. But slowing it down a notch and letting your customers know that their wait will be rewarded is what I think makes a great restaurant.