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Mixologist Mark Reyburn has landed a new job behind the bar at Elisir after less than three months at Shaw’s Tavern, where he introduced a Civil War-inspired cocktail menu.
Reyburn, who previously worked at Bistro Bohem and Jaleo, started at chef Enzo Fargione‘s Penn Quarter restaurant just before Thanksgiving and will launch a new cocktail menu on Dec. 11.
The drink list will feature nine cocktails, including one with white rum, Chartreuse, cranberry bush, and Cajun seasoning. Reyburn, who’s originally from Alabama, says that the last ingredient was suggested by Fargione: “It was kind of weird, but the next day we tried it, and it was actually quite cool.” Reyburn says the combination mellows out the Chartreuse and gives it a spicy flavor.
Other drinks on the seasonally-changing menu will include a prosecco cocktail with grappa and a basil sphere, an Italian cider (served hot or cold), and a chocolate-and-bacon-infused bourbon drink with mint ice cubs and bitters. Reyburn will also be making sodas and a thyme limoncello in-house.
As for Shaw’s Tavern, where Reyburn had ambitions to to brew and possibly distill in-house, he says the restaurant has abandoned those plans.
Photo by Jessica Sidman