In Washington, D.C., Art and Soul at The Liaison Capitol Hill Hotel introduced a Sno-Cone cocktail menu — adult versions of that favorite summertime street treat. The libations feature crushed ice layered with spirits, seasonal fruits and even vegetables. The cocktails, designed by GM and Beverage Manager Jay Poblador, are served in cone-shaped Martini glasses and include the Savannah (vodka, African nectar tea and peaches), the Laurel Park (gin, St-Germain, sparkling rosé, cucumbers and strawberries), and the Rehoboth (cachaça, pineapple and spearmint in a smoked black salt-rimmed glass). The drinks are half-price from 4 - 7 p.m., Monday through Thursday.
Whisk Group LLC, also in the D.C. area, is opening AGAINN Tavern in Rockville, Md. Beverage Director Caterina Abbruzzetti is overseeing the beverage program, which includes six seasonal cocktails featuring fresh ingredients. Two staples are the Lady Macbeth (Hendrick’s Gin, St-Germain, lemon, rosewater and egg white) and Pimm’s Cup No. 13 (Pimm’s No. 1 with a choice of any spirit, English cucumber, mint, lemon, ginger, Angostura bitters and seltzer). AGAINN also features reservable oak Scotch whisky lockers.
Kimpton Hotels & Restaurants launched its annual Summer Playground promotion, available through Sept. 10, featuring two themed cocktails: Mischief (vodka, fresh lime juice, honey syrup and a Laphroaig finish) and Summer Kiss (vodka, Pimm’s, assorted fruit and ginger beer). Kimpton is jumping on the Sangria bandwagon with its Sangria Happy Hour, featuring house-made peach-nectarine Sangria.
It is Sangria time again: In New York City that means Spring Rosé (cherry brandy, orange liqueur and apple juice) at Broadway East from Beverage Director Ian Nal; Blackberry Plum Merlot (Merlot, blackberry purée and plum sorbet) and Blood Orange-Strawberry Rosé (Syrah Rosé, blood orange purée and strawberries) Sangrias at Vai Restaurant & Wine Bar from chef and owner Vincent Chirico; and Saké Sangria (sake, mango, apple, passion fruit, pineapple) from Zengo Beverage Manager Claudia Maia.
Irving St. Kitchen opened in Portland, Ore., with sommelier Nicole Burke heading the beverage program. The cocktail program not only offers all the classics but also puts emphasis on the culinary, with drinks such as the Lovejoy (Organic Nation Gin, tarragon, muddled lemon and Reed’s ginger beer) and Boxcar #9 (Aviation Gin and grapefruit rimmed with Molokai red salt and Korean Five Element Pepper).
Sushi Samba’s locations in New York, Las Vegas, Miami and Chicago marked Brazil’s World Cup games with the Caliente (Leblon Cachaça, triple sec, passion fruit, mango juice, aji panca syrup and sour mix.)