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It’s finally spring—but if you don’t believe the weather, check your highball glass. You’ll find a farmers’ market’s worth of vegetables in seasonal cocktails around town. And none of them is a bloody mary.
Bourbon Steak: Head bartender Jamie MacBain created his Skaal cocktail while working in Portland, Ore. The mix of celery juice, lime juice, domestic Aquavit, and habanero cane syrup finishes with a light, sweet heat.
Ripple: Beverage Director Caroline Blundell uses a combination of fresh celery juice and celery shrub bitters for her drink Negative Calories, made creamy with egg whites and Few American Gin.
Bar Pilar: Beverage Director Owen Thomson gave his “rare” combination of Pig’s Nose Scotch, cucumber juice, salt, lemon, and fragrant Hum botanical the moniker Dreadlock Mullet. No garnish needed.
Pearl Dive Oyster Palace: Bar manager E. Jay Apaga doubles the cucumber in this version of a Pimm’s Cup with fresh juice and thick slices in the Pearl Cup, featuring Pimm’s No. 1, Plymouth Gin, lime, mint, and house-made ginger beer.
The Grille at Morrison House: The Alexandria restaurant serves the What’s Up Doc—made with fresh carrot juice, Belvedere, Cocchi Americano, Tahitian vanilla, and cilantro syrup—with a bountiful parsley garnish.
Columbia Room: Drink master Derek Brown picks up the showcase veg in Carrot Caribbean Punch from the Penn Quarter farmers’ market. Carrot juice, condensed milk, vanilla, cinnamon, and nutmeg meet rum from Martinique in this tropical spring eggnog.
Fainting Goat: The Gazpacho Tipple—made with golden tomato gazpacho, Fino Sherry, and Boyd & Blair vodka—is served only at brunch.
Ceiba: The spicy Jardin del Eden cocktail is fueled by jalapeno-infused Camp Azul Reposado and a purée of anaheim and serrano peppers, cilantro, lime, and agave. The peppers’ spicy sweetness balance the tequila’s smoky burn.
Trummer’s on Main: Owner/mixologist Stefan Trummer has been infusing gin and vodka with ramps for an entire year, and you can sip either spirit in a Ramp Gibson while supplies last.