Rosslyn Putt-Putt and Candy Bar

Rosslyn’s Putt-Putt and Candy Bar  features a nine-hole mini golf course outdoors and an adjoining candy bar with refreshing craft beer and sangria, penny candy and a variety of popsicles. Plus indoor carnival games and classic, full-sized video games. Photos: Kimchi Photography

Bump, Set, Splash! Water Volley Tournament at The Liaison Hotel

The Liaison Hotel pool hosted #FrayLife’s summer water volleyball tournament on July 14. Players and guests enjoyed the rooftop pool and lounge, exclusive drink specials, games, raffles, a DJ and more. Photos: Kimchi Photography

Seoulspice's No Kings Mural // Photo: M.K. Koszycki

Real-Time Change for NoMa’s New Identity

In her office situated among the packed NoMa neighborhood, NoMa Business Improvement District (BID) President Robin-Eve Jasper recalls how about 12 years ago, nothing much was built north of K Street. Looking out over the packed neighborhood now, it’s hard to imagine anything else in this evolving spot.

“BIDs in neighborhoods that are a little bit neglected are established by property owners to do a better job keeping it clean and well-marketed,” Jasper says. “In this case, it was a place where a lot of different owners could say, ‘We are all competitors, but we can also collaborate to make this neighborhood really exciting.’”

Exciting might be an understatement. Since its establishment in 2007, the BID has seen the neighborhood experience rapid growth that skyrocketed once-vacant lots into a dense hub for business, retail, food and drink. A hallmark of the neighborhood’s ability to foster businesses and establish a sense of identity in a location that once had virtually none is a fierce emphasis on community and mutually beneficial relationships.

“I think we looked for opportunities that felt authentic,” Jasper says of the businesses that now call NoMa home. “People came to us with ideas. Wunder Garten is a great example. One of the people who started it is Bavarian by birth. He was an employee at NPR and he said, ‘We have no place like a beer garden to go hang out. We should have a beer garden.’ We listened to that and thought, ‘You know, that really does sound right to us.’”

NoMa’s recent notoriety in the food and drink world is all the more interesting given that when development of the area started, the focus was almost solely on office space. As the area evolved and people created homes instead of just workplaces, the turn to retail, food and drink space grew at lightning speed.

“We’ve got a whole lot more coming,” Jasper says. “I think what’s going to ultimately be a hallmark in the neighborhood [is] that there’s this great, nontraditional mosaic of retail.”

This progress can perhaps account for why some of the hottest and newest names in dining have taken up NoMa as their home. Breweries like Red Bear Brewing Co., game bar The Eleanor, sunny and spicy Laos in Town, and fast-casual fun Seoulspice – to name just a few – add to the mosaic Jasper speaks of. As the BID continues to grow and more people find themselves living, working and playing in NoMa, a strong sense of community and willingness to adapt to change will make this neighborhood even more dynamic.

Community Corner

We took an inside look at the community aspect of the neighborhood that’s been instrumental in incubating food, drink and reciprocal relationships among business owners.

Seoulspice

This spot for fast-casual Korean food uses fresh, local ingredients that call back to founder Eric Shim’s heritage and family recipes. Now with three locations, the restaurant differentiates itself from a sea of local fast-casual concepts by “always trying to improve so that the customer experience [is] one they can’t find anywhere else,” general manager Danielle Wilt says.

“We want people to want to come here because they feel like they are loved and appreciated.”

Beyond providing quality Korean food to residents and visitors, the spot has been able to foster a similar sense of community among other area businesses.

“The [BID] provides us with so many opportunities to make those connections and [is] willing to go out of their way to make a more close-knit community,” Wilt continues.

You can now find Seoulspice in Tenleytown and College Park, but Wilt says their home base of NoMa was instrumental in giving them a platform to perfect their business model and community aspect before spreading their wings locally.

“As the BID began to expand and the residential buildings began to pop up and really develop, we have been able to gain a following with residents – people that call this place home as opposed to just calling it their place of work. We’ve been able to really grow. We’ve gotten a lot of feedback from the community in the past three years and really taken that to help us with our quality of service and quality of food.”

145 N St. NE, DC; www.seoulspice.com

Laos in Town

Laos in Town opened its doors merely months ago but is already making a splash by bringing the cuisine of Laos – along with an excellent bar program and thoughtful décor – to NoMa. When owner Nick Ongsangkoon and chef Ben Tiatasin set out to create a new destination for Laotian food in the District, they took a handful of different trips touring Laos to get a true, authentic feel for the food and the community they wanted to take home and share with diners. Upon returning home, Ongsangkoon looked for a place to set up shop and NoMa quickly became an obvious fit for all he wanted to accomplish.

“A couple of years ago when we started to launch this concept, we would go around eating and looking at other restaurants,” he says. “We fell in love with this particular neighborhood.”

He speaks of seeing restaurants, bars and beer gardens throughout the easily walkable, tree-lined area. The sense of community found throughout NoMa is a great platform for Ongsangkoon’s ultimate goal: to familiarize visitors of Laos in Town with the food and the culture of Laos that inspired him to open this spot in the first place.

“I would like to showcase the culture,” he says as he lovingly recalling his travels throughout Laos and all the cooking techniques his team has brought back to DC. “I believe that if Washingtonians would at least open up, they’ll fall in love as I fell in love. I want them to step into the restaurant and feel like they’re in Laos.”

250 K St. NE, DC; www.laosintown.com

Wunder Garten

Born out of a desire for a Bavarian-style beer garden and a way to fill a vacant lot in the middle of the neighborhood, Wunder Garten has become a go-to outdoor watering hole since its evolution as a pop-up in 2015 to its current location on First Street. Co-owner Biva Ranjeet says that although their transition from pop-up to permanent locale was not unlike other businesses that have made that jump, they “focused on the location, the neighborhood and our unique event programming.”

The space is open year-round and provides a whole host of unique programming along with a robust beer, wine and drink program. The CaliBurger food truck can be found for those wishing to snack, and the large space is conducive to intimate conversations or large groups wishing to catch up.

“We’ve built a dedicated, hardworking team that has become like a second family and cultivated a community both within NoMa and the region as a welcoming backyard in the heart of NoMa,” Ranjeet says of Wunder Garten’s unique digs. “We recognize that we’re not just another bar but a place where people can enjoy some great drinks, food and music in the midst of a carefully curated backdrop of flora – and from time to time, also some great programming. It’s a relatively simple formula but it takes a lot to get it right.”

She also notes that outside of the community it has curated within neighborhood walls, Wunder Garten has become “one of the large attractions to the neighborhood.” The spot draws both locals and visitors to their urban oasis, especially around Oktoberfest and other beer-driven Bavarian celebrations. NoMa resident or not, the once-vacant lot provides something special for all who visit to partake or imbibe in.

1101 1st St. NE, DC; www.wundergartendc.com

Notable NoMa

Carving Room NoMa
Known for:
A second location of Carving Room, featured on the Guy Fieri-led Diners, Drive-Ins and Dives, popped up in NoMa this spring. The spot brings an array of gourmet sandwiches, small plates and burgers along with an open-air watering hole to the neighborhood. 140 M St. NE, DC; www.carvingroom.com

The Eleanor
Known for:
This spot features two mini-bowling lanes (pro tip: reserve your lanes online before you and your friends venture out), an inventive food and drink program, and perhaps the most DC namesake of a restaurant to date (its name is a shout-out to Congresswoman Eleanor Holmes Norton). 100 Florida Ave. NE, DC; www.eleanordc.com

Lily and the Cactus
Known for:
An innovative blend of cuisines from the Southwestern U.S. and Africa, this restaurant offers classics and combinations of flavors you won’t find anywhere else – NoMa or otherwise. 1225 1st St. NE, DC; www.lilyandthecactus.com

Menomale
Known for:
Another beloved spot that decided to bring their offerings to NoMa, the pizza and salumi restaurant set up shop in the bottom of The Belgard apartments this summer. Residents and visitors alike can indulge in the Neapolitan-style pizza that’s made it a mainstay at the original Brookland location, which will open soon in NoMa. 2711 12th St. NE, DC; www.fb.com/menomaledc

Red Bear Brewing Co.
Known for:
Creative brews that are fun to drink and even more fun to order (think the Dom Peri-yaaaas!, a brut kölsch made with hops and full of floral, wine-adjacent flavors), lots of board games, and a fun, inclusive environment for all beer drinkers who walk through their doors. 209 M St. NE, DC; www.redbear.beer

Streets Market
Known for:
Providing visitors and residents of the AVA NoMa apartment building in which it’s situated with a one-stop food shop, plus 30 draft lines and a killer happy hour. 51 M St. NE, DC; www.streetsmarket.com

Free for All

As another way to foster community, the NoMa BID offers all its programming – often involving local businesses – as free to all who wish to attend.

“We make all of our events free so we never exclude anybody,” Jasper says. “It’s another dimension of welcoming people. It’s part of the DNA here and I think it’s had an impact on how people feel about being in the neighborhood.”

Catch some of the following programming throughout the summer. For more information on year-round events, visit www.nomabid.org.

THROUGH SUNDAY, AUGUST 4

FRESHFARM NoMa Farmers Market
Every Sunday this summer, you’ll find purveyors of the best local goods take to the streets of NoMa to share all they have to offer with the community. Find coffee, produce, prepared foods, flowers and more for sale. Visit the NoMa BID’s website for a full list of vendors and special events. FRESHFARM NoMa Market also accepts and matches SNAP, WIC and SFMNP benefits, and is family- and dog-friendly. Located at the corner of 2nd and L Streets in NE, DC

WEDNESDAYS THROUGH AUGUST

NoMa Summer Screen
Back for its 12th year, NoMa Summer Screen’s 2019 theme is “Who’s Got Game?” Don’t miss sports films new and old such as Bend it Like Beckham, Remember the Titans and She’s the Man. Every movie is subtitled, dogs are allowed on leashes and you can indulge in fine food truck cuisine. Visit www.nomabid.org/summerscreen for a full list of films and food trucks. Begins at sunset. Lot on 1st and Pierce: 1150 1st St. NE, DC

FRIDAYS THROUGH SEPTEMBER

Feel Good Fridays
Kick off your weekends every first Friday this summer with a visit to the NoMa-Gallaudet Metro Stop or CNN Plaza for free treats from NoMa vendors Galley Foods, Streets Market and Sweet Science Coffee. You’ll find coffee, breakfast food, friendly neighbors and a much brighter Friday await you. 7:30-9:30 a.m. NoMa-Gallaudet Metro: N Street in NE, DC // CNN Plaza: 840 1st St. NE, DC

THURSDAY, JULY 4

July 4 Bash
This family-friendly celebration of all things patriotic is the perfect way to spend your Independence Day. Come for the cookout and stay for face painting, moon bounces, live music and more. 12-3 p.m. Lot on 1st and Pierce: 1150 1st St. NE, DC

Photo: Vita Images

Diner en…Pick Your Color

“I have to buy a ticket and preorder my drinks – then pack food, table, chairs, flatware and decorations and drag them on foot, dressed entirely in white, across the city to a mystery location?”

My friend usually loves my party invites, but she was struggling with Diner en Blanc.

“In August in the swamp – are you serious?”

But she accepted. And she loved it.

From a spontaneous picnic three decades ago in Paris, Diner en Blanc has evolved into a yearly multicity extravaganza complete with waitlists, hashtags and FOMO.

“It’s the allure of the unknown,” says Bryer Davis, cohost of DC’s Diner en Blanc. “Everything is a mystery until the day of: the location, who you’ll sit next to, the spectacle, the weather.”

And the finished product is genuinely magnificent: a diverse gathering of thousands of Washingtonians clad in white, eating dinner, making friends, waving sparklers and framed by a DC landmark.

But what if your sartorial preferences forbid white? You’re in luck: the last three years, DC has also embraced Diner en Noir (DEN), an evening of feasting and celebration while clad in…all black. But these are not dueling events.

“While there may be similarities, DEN is a community-based event that aims to promote the local arts and business community,” says founder Howard N. Cromwell, who has also attended Diner en Blanc and encourages others to do so.

“It’s a magical, one-of-a-kind experience,” he says of Diner en Blanc.

While Diner en Blanc events around the world feature local artists, the global umbrella organization imposes more restrictions in terms of local charity and small business involvement, which DEN does not have. This year, DEN will make donations to the Northeast Performing Arts Group and the Congress Heights Community Training and Development Corporation.

As for its part, Diner en Blanc offers a global experience with a deep history. Friendships have been formed through the years as enthusiasts travel the world to participate in other cities. Of course, the Holy Grail is Paris, where it all started.

“Diner en Blanc brings people together who want to experience it in as many places – with as many people – as possible,” Davis observes. “Everyone makes the evening uniquely theirs.”

Both Davis and Cromwell attended this year’s Diner en Blanc in Paris on June 6. The evening was also an opportunity to celebrate the 75th birthday of its founder, François Pasquier.

“The night was nothing short of spectacular,” Cromwell says. “We learned a great deal from some of the event’s original European organizers.”

David says he was blown away by the pop-ups, local artists and activations in Paris.

“It gave me so much inspiration for DC,” Davis adds.

I asked both Diner wizards for advice for participants.

“Preparation is always key,” replies Cromwell. “Great preparation prevents poor performance.”

“Pack your patience!” Davis exclaims. “Ultimately, the event is what you make of it.”

Diner en Noir will be held Saturday, July 20; more information available at www.dinerennoir.com/dc. Diner en Blanc is on Saturday, August 24; more information available at https://washington.dinerenblanc.com.

Photo: Hayley Olivenbaum

Behind the Bar: Staycation Edition

Vacations, no matter how lovely, are never quite long enough. You deserve more than a weeklong romp on the beach and there are ways to recreate that magic without straying far from home. Enter Coconut Club, located catty-corner to Union Market, and The Wharf’s Tiki TNT: two places that can help you recreate vacation vibes while whipping up drinks that are tasty and tropical. While I fully encourage taking as many trips as you can fathom, you can make any day a little sunnier when you walk through the doors and up to the bars at both of these locations.

Coconut Club’s Chris Chapman, Tina Hatano and Adam Greenberg // Photo: Aliviah Jones

Coconut Club

Four months ago, a brightly colored storefront popped up near Union Market on Penn Street – a quickly expanding destination for food and drink in the District. It belongs to Coconut Club, the creation of Chopped and Beat Bobby Flay champion Adam Greenberg.

It’s an airy oasis in a neighborhood that still feels charmingly industrial – think an open-air door, bright murals, tropical flavors and plenty of plants. Greenberg drew from his travels to warmer climates in places like California, Cuba, Hawaii and Miami.

“The idea is that you are on vacation,” Greenberg explains. “You’re at the beach so it should be carefree, whimsical, a little bit fun. It shouldn’t be so serious.”

Chris Chapman, who manages the bar along with Tina Hatano, echoes that the laidback sentiment plays into all they do. The bar anchors everything from its location in the middle of the space, and is slightly reminiscent of a swim-up bar at a destination beach club.

“We wanted to be approachable and not overwhelming,” he says. “There are not a lot of decisions to make – just fun. We try to keep that rolling and stick with that vibe on both sides, from the bar and the kitchen.”

Not one to skew tropical, beachy or sunny when you order a drink? Coconut Club still has you covered.

“There’s something for everyone,” Hatano adds.  “If you want wine, it’s not going to be something that requires a 20-minute description. It’s going to be something like a really nice, classic sauvignon blanc. If you want a cocktail, you can get something spirit-forward. You can get something fruity.”

In the four months since they’ve opened their doors, the team has kept a pulse on what everyone who’s taken a mini-vacation at Coconut Club has had to say, and looks for ways to conduct their brand of fun in an even more effective manner.

While wildly Instagrammable drinks like the “That Thing’s On Fire” will stay on the menu, Chapman notes they’ve got some changes up the sleeves of their tropical shirts. “A classic cocktail list with Coconut Club’s variations [and] classic tiki and beach drinks that everyone wants to have and everyone loves” are all slated to make appearances on the menu.

The Rum Manhattan exemplifies this ethos – a smooth but not saccharine twist on the classic dark drink that uses toasted coconut, fat-washed rum for a cocktail that’s approachable but distinctly Coconut Club. The foodie destination recently introduced brunch, and plans to roll out a happy hour later this summer.

Coconut Club’s Rum Manhattan // Photo: Aliviah Jones

“Be on the lookout,” Greenberg says. “Even though [people] like what we’re doing, we’re only going to get better at what we do, which is great.”

It’s evident that even though the dedicated team desires to improve whenever possible, they’ve already tapped into a desire for whimsy paired with quality food and drink.

“We get people that come in dressed up for Coconut Club in Aloha shirts,” Chapman says. “It’s a thing! It’s like, ‘This is what we’re doing Saturday. Everybody get on Amazon and buy your stuff.’”

Hatano agrees.

“And that’s the whole point: just come here and have fun.”

540 Penn St. NE, DC; www.hellococonutclub.com

Tiki TNT’s Todd Thrasher // Photo: Hayley Olivenbaum

Tiki TNT

Tiki TNT’s giant smokestack can’t be missed by anyone entering the city via 395. Proclaiming the motto “Make rum not war,” the distillery and bar helmed by Todd Thrasher lets patrons know it’s a place to abandon personal and political troubles before crossing the Virginia state line and entering the three-story haven.

“We have a president that we all want to forget about – at least that most of us want to forget about,” Thrasher says as he explains the concept behind his latest creation, the potent TNT Problem Forgetter. “So, this was the kind of cocktail where you can come in and forget about everything that went bad during a bad day. You can have one, and you start feeling good right away.”

Much like the motto on the smokestack, it captures the essence of the spot, shaken into a colorful zombie glass.

“Every tiki bar seems like they have their one cocktail that represents who they are,” he continues.

For years, Thrasher has been known for his careful craft, making bitters and other cocktail ingredients around the DMV while also running the Eat Good Food Group (speakeasy PX, Kaliwa, and Virtue Feed & Grain, to name a few). With Tiki TNT, he’s able to enact a new level of craftsmanship with every drink as Thrasher’s Rum is distilled onsite.

“I make the rum how I want the rum to taste,” he explains. “I’ve been making cocktails and ingredients for years and years and years now. It just gives something extra. Now I can make ingredients. I can make bitters and the base spirit, too.”

In the case of the signature TNT Problem Forgetter, there’s a two-drink limit. But the boozy offering will certainly make you forget your problems as the name suggests, as will the vibrant atmosphere Thrasher and his team work tirelessly to cultivate. While there are plenty of structural details that delineate Tiki TNT from the norm, he says it’s the “spirit of Aloha” that truly makes the whole experience come together every day.

TNT Problem Forgetter // Photo: Hayley Olivenbaum

“You have to live Aloha – live nice and live friendly. We tell the staff, ‘You have to have that Aloha spirit. You have to be warm. You have to be welcoming. You have to be fun because we live in DC, which is a high-stress place.’  Last night, everyone that came in here was like,  ‘Oh, this is like a vacation.’”

With Tiki TNT’s third-level rooftop now open, providing a stunning view of The Wharf and across the Potomac, it’s easy to forget you’re not in the tropics with locally crafted rum in hand and a holiday-esque feeling surrounding you.

1130 Maine Ave. SW, DC; www.tikitnt.com

Photo: Trent Johnson

What’s On Tap: Denizens’ New Riverdale Location Offers Customers A Wide Variety of Drinking Options

There is no better way to kick off the summer season than checking out Denizens Brewing Co.’s new location in Maryland’s Riverdale Park Station. The 12,000-square-foot production facility and taproom, which opened on May 25, is nestled between Whole Foods, District Taco and several other restaurants. The array of beer, cocktails and food options allows for any customer to come in and find something to enjoy, no matter their preferences. We caught up with the new spot’s general manager Coleene Rosenbach to talk about how the Riverdale location is different from Silver Spring’s and what customers can expect this summer.

On Tap: How did you decide on the Riverdale location versus other locations in the DMV?
Coleene Rosenbach:
This is a really great area. Lots of different types of neighborhoods intersect here. We’re always looking for areas where we can really be a part of a growing neighborhood. When we initially opened in Silver Spring five years ago, what we saw was an area that was just starting to become a lot more popular with the young professional groups, as well as already having an established familial suburban feel.

OT: What are some differences with the new Riverdale location compared to that Silver Spring location?
CR:
The focus at this production facility will be on our main sellers. As far as what we have to offer in the taproom, a lot of it is the same. We have far more taps here than over at Silver Spring, so we will be able to provide a larger seasonal selection once we get going.

OT: Do you think you will expand to other locations in Virginia in the future?
CR:
Opening this location was a two-year process, so we’ll probably take a little bit of a break before we open anything else. Right now we’re working with a couple of distribution companies to start being able to distribute into Northern Virginia.

OT: How do you plan to sell more beer to establishments in Northern Virginia, Maryland and DC? How much will the distribution increase?
CR:
We are hoping once we get the full production line going, it’ll probably quadruple the amount of beer we produce in a year, so we’re really trying to get ourselves out there.

OT: Which craft beer flavor is your best seller so far this summer? What are the best beer and food pairings?
CR:
From what I’ve observed, IPAs are just always going to be a thing. They’re always popular regardless. You’ll notice the trends, a lot of people are trying to focus on, like the hazy New England-style IPAs. We like to focus on lagers and more traditional takes on traditional styles of beer. As of right now, one of our more popular beers is actually a peach berliner weisse, the Georgia Ave., and it’s really light, low ABV.

OT: What are your recommendations for customers who come into Denizens and don’t love craft beer, but still want to try it out?
CR:
So one of our biggest things here is obviously we want to make beer approachable to everyone. We understand that not everyone is a beer snob and craft beer is definitely something that can be
intimidating to enter, but of course, we like to focus on what kinds of drinks people like in general.

OT: Beer marketed to women is often described as being fruity and low calorie. That being said, what tactics do you use to appeal to every customer?
CR:
We are the only fully female and minority-owned brewery, and again, as I said, we want beer for everyone. Regardless of if you’re the standard flannel wearing bearded beer aficionado or someone who really hasn’t had much of a foray into craft beers, we think we have something for everyone.

OT: There is a summer concert series at the River Park Station through August. How does that impact Denizens?
CR:
It’s been pretty great. We’ve definitely have had people hang out on our patio and hear [the concert]. I think it’s just been a really great kind of crossover. We definitely plan on being heavily involved in any kind of events that are being held in the shopping center [or] gathering area in general. Any kind of event that the Riverdale Association plans, we always try to be a part of it.

Denizens’ Riverdale Park Taproom is open from 11 a.m. – 11 p.m. from Sunday to Thursday and 12 p.m. – 1 a.m. on Friday and Saturday. For more information on the brewery, visit www.denizensbrewingco.com.

Denizens Brewing Co. Riverdale Park: 4550 Van Buren St. Riverdale Park, MD; 240-582-6817; www.denizensbrewingco.com


What’s On Tap July Listings

Greetings, beer nerds! As you likely know, there are a number of fantastic spots in the DMV where you can grab a pint, and their menus are always evolving and adapting to your tastes. If you’d rather avoid the guessing game, check out what’s coming up at a few of these fine establishments.

TUESDAY, JULY 2

Tuesday Brewsday
For the entire month of July, Kramerbooks and Afterwords café will be offering 18 varieties of half price pints and $1 wings. The 18 half price pints will include new limited and specialty run drafts and cans along with $1 wings. 7 p.m. – 1 a.m. Free admission. Kramerbooks & Afterwords Café: 1517 Connecticut Ave. NW, DC; www.kramers.com

THURSDAY, JULY 4

Mussels, Burgers & Beer: Fourth of July at the Sovereign
Celebrate Independence Day with your friends from The Sovereign. Come out and enjoy their signature 4×4 happy hour, which includes four different draft beers, cocktails and wines at $4 each. In addition, there will be two very special Independence Day-only deals, including $15 for a burger and beer or $20 for mussels and a beer. 12-8 p.m. Free admission. The Sovereign: 1206 Wisconsin Ave. NW, DC; www.thesovereigndc.com

FRIDAY, JULY 5 – SUNDAY, JULY 7

Waterfront Beer Garden by Port City Brewing Company
Kick off summer at the Waterfront Beer Garden by Port City Brewing Company. Over two weekends, enjoy award-winning craft beer plus local food and entertainment, including live music and DJs. In addition to classics like Optimal Wit, Port City will highlight different beers during the weekend. Over Fourth of July weekend, attendees can enjoy beer with barbecue from Chadwicks on Friday and Saturday, Rocklands Barbeque’s food truck on Saturday and Smoking Kow BBQ’s food truck on Sunday. Cool off with treats from Dolci Gelati. Attendees can also enjoy lawn games, live music and DJs throughout. 5-8 p.m. on Friday, 12-8 p.m. on Saturday and 12-4 p.m. on Sunday. Free to attend. Waterfront Park:1 King St. Alexandria, VA; www.visitalexandriava.com

FRIDAY, JULY 5

DC Brau Half Price Pint Night
Enjoy cheap beer, tasty food pop-ups, board games and more at DC Brau’s Half-Price Pint Night. All flagship beers are 50 percent off all night. 3-11 p.m. Free admission. DC Brau Brewing Company: 3178 Bladensburg Rd. NE, DC; www.dcbrau.com

Tour de Pour Friday Night Happy Hour Rides
Come out and experience this happy hour series hosted by Bike Lane Brewing and Lake Anne Brew House. Park and gear up at Bike Lane Brewing, then take a fun group ride to Lake Anne Brew House for a beer and pretzel pit stop before returning to Bike Lane for another. Don’t have a bike? Contact Bike Lane about a test ride on one of theirs. Valet racks are provided at Lake Anne for parking. Rides are led by a Bike Lane employee. All skill levels and speeds are welcome for this casual, fun spin between Reston’s two breweries. Riders will depart promptly at 6 p.m. from The Bike Lane. Free admission. Bike Lane Brewing: 11150 Sunset Hills Rd. Reston, VA; www.thebikelane.com

SUNDAY, JULY 7

The Schneeeule Brauerei Showcase
Join ChurchKey as they feature the unparalleled beers of Schneeeule Brauerei. They will pour five of their exciting sour German brews alongside co-founder Andreas Bogk. Don’t miss the chance to try these old world and modern takes on Berliner Weisse which includes Marlene, Imgard, Kennedy and Yasmin. Not to be outdone, ChurchKey will also pour the incredibly rare August, the only U.S. keg of this one-of-a-kind sour Bock. All Schneeeule drafts are priced individually by the glass and 4-oz. tasting pours. 12-11:30 p.m. Free admission. ChurchKey: 1337 14th St. NW, DC; www.churchkeydc.com

WEDNESDAY, JULY 10

Belgium National Day Beer Dinner
Join Granville Moore’s for a four-course sumptuous dinner with Ommegang and La Chouffe inspired beer pairings. The dinner will consist of cuisines ranging from shucked PEI mussels, pan seared scallops to pan-seared lamb tenderloin, as well as Belgian chocolate and cherry tart for desert. 7-10 p.m. Tickets $60. Granville Moore’s: 1238 H St. NE, DC; www.granvillemoores.com

Summer Of Sour Series: The Classics of Cantillon
All summer long, The Sovereign is rolling out a slew of rare sour beers every week. Join as they showcase some of their favorite producers of Belgian-inspired sour beers from across the globe. The series is set to showcase the Classics of Cantillon, the legendary Lambic producer of Brussels. On this night, The Sovereign will pour four of Cantillon’s most iconic blends, including rare kegs of Fou’Foune and Kriek alongside bottles of Rosé de Gambrinus and Classic Gueuze. All Cantillon beers will be priced individually by the glass and in 4-oz. tasting pours. 5-11:30 p.m. Free admission. The Sovereign: 1206 Wisconsin Ave. NW, DC; www.thesovereigndc.com

Yoga & Beer at Fair Winds
Fill your sails with this monthly mindful movement and drinking experience. Attendees will enjoy a fun hour-long yoga class and then toast to the good life with a tasty Fair Winds craft beer. The brewery and yoga studio gets warm in the summer without AC; be prepared for warm yoga, hydrate well before class. All levels are welcome, no experience needed. Bring your own mat. 7-8:30 p.m. Free admission. Fair Winds Brewing Company: 7000 Newington Rd. Lorton, VA; www.eatyogadrink.com

THURSDAY, JULY 11

Civic Circle Happy Hour
Celebrate democracy and register to vote with bingo to benefit The Civic Circle at Denizens. Participants will have the chance to win patriotic prizes. The event also featurs voter registration by HeadCount and a non-partisan group that works with musicians to promote participation in democracy. 7-9 p.m. Free admission.Denizens Brewing Co.: 1115 East-West Hwy. Silver Spring, MD; www.denizensbrewingco.com

SATURDAY, JULY 13

6th Annual Port City Old Town Pub Crawl
Port City’s annual Pub Crawl returns for the sixth time on the streets of Old Town Alexandria. The brewing company will be at local restaurants near the Alexandria waterfront, stamping pub crawl passes and handing out swag. From 1:30-2:30 p.m. attendees will go to any of the participating locations to grab their pass. From 1:30-6 p.m.  stop at all locations, look for the PCBC team and get a stamp. Participants can stay and enjoy some brews and food specials at their favorite spots. Finally, stop by the Port City Tent from 5-6 p.m. with your completed pass and get a limited edition pint glass. 1:30-6 p.m. Free admission. Port City Brewing Company: 3950 Wheeler Ave. Alexandria, VA; www.portcitybrewing.com

Denizens Brewing Co.’s 5th Anniversary
Join Denizens in celebrating their fifth anniversary with a spectacular line up of music and dancing performances. Attendees don’t forget to dress in your best Mardi Gras outfit for a chance to win a free beer. The brewery will also have a bead contest. Don’t miss out on the fun, as this popular brewery celebrates five years in the biz. As they say in New Orleans, let the good times roll. 5 p.m. -12 a.m. Free admission. Denizens Brewing Co.: 1115 East-West Hwy. Silver Spring, MD; www.denizensbrewingco.com

Jailbreak Brewery Tour
Come take a tour with Jailbreak Brewing Company to see where the magic happens. The tour includes four beer samples and a pint to take home. 1-4 p.m. Tickets $10. Jailbreak Brewing Company: 9445 Washington Blvd. North Laurel, MD; www.jailbreakbrewing.com

Yoga & Beer at New District Brewing
Roll out your yoga mat at New District Brewing Company for a luscious, hour-long vinyasa flow led by a talented, registered yoga instructor. After class, stay for a refreshing craft beer and great company. This mindful movement experience is accessible to all levels, beginners to advanced. Bring your own mat. 10:30 a.m. – 12 p.m. $20 online tickets include yoga and a beer ticket; $25 for walk-in tickets if space is available. New District Brewing Company: 2709 South Oakland St. Arlington, VA; www.newdistrictbrewing.com

THURSDAY, JULY 18

Brew at the Zoo
Hold onto your brews. This year the friends of the National Zoo are turning DC’s best beer festival into a prehistoric party. Attendees will journey to the Smithsonian’s National Zoo for unlimited beer tastings from 70-plus breweries, live music, food truck fare and much more. It’s three fantastic hours of dino drafts and fossil food. Guests can show their support for Friends of the National Zoo (FONZ) and the Zoo’s shared species-saving mission at Brew at the Zoo, where beer finds a way. 6-9 p.m. Tickets start at $30. Smithsonian’s National Zoo and Conservation Biology Institute: 3001 Connecticut Ave. NW, DC; www.nationalzoo.si.edu

FRIDAY, JULY 19

Beer Garden Bass
Enjoy music and food at Denizens Brewing Co.’s Silver Spring location for a night of bass and beer on the patio. DJ InnoVadar will be behind the decks, so mark your calendars because you don’t want to miss it. 8 p.m. – 12 a.m. Free admission. Denizens Brewing Co.: 1115 East-West Hwy. Silver Spring, MD; www.denizensbrewingco.com

SATURDAY, JULY 20

America’s Best Brew Fest
America’s Best Brew Fest is a celebration of the very best craft beer. Guests will enjoy live music, outdoor games, amazing food vendors, arts and more. The festival features more than 80 different brews and amazing selections of wine, including a huge rosé garden, delicious varieties of cider, hard sodas, gluten-free options and much more. Tickets grant attendees with unlimited tastes of hand-picked beers, wines  and ciders. 12:30-8 p.m. Tickets begin at $17. The Bullpen: 1299 Half St. SE, DC; www.brewfestdc.com

Jazz at The Beer Garden
Enjoy the Jazz Trotters at this super beer garden. The beer garden is connected to a butcher shop, so guests can partake in quality dining alongside some outdoor fun. They are also a local, independent market who prides themselves on the fact that their focus is on quality, local products. 5-9p.m. Free admission. Westover Market: 5863 Washington Blvd. Arlington, VA; www.westovermarketbeergarden.com

SUNDAY, JULY 21

Belgian Independence Day Celebration
This Belgian Independence Day, The Sovereign is celebrating in style by popping some of their favorite bottles. The brewery will offer 21 of director Greg Engert’s personal picks at truly unbelievable prices. Highlights include some classic Belgian Gueuzes from Cantillon, Drie Fonteinen, Girardin and Tilquin, and some stunning beers from American stalwarts Oxbow, Jester King and Crooked Stave. 12-11:30 p.m. Free admission. The Sovereign: 1206 Wisconsin Ave. NW, DC; www.thesovereigndc.com

Pints and Paws
Studies have shown that pet ownership and beer drinking may contribute to a longer life. In that spirit, DC Brau Brewing Company will be hosting the Humane Rescue Alliance for a meet and greet of some of DC’s most eligible kitties and canines. DC Brau will donate $1 per pint to the Humane Rescue Alliance throughout. Guests can shop for the newest pet gear and treats from The Big Bad Woof, and you may even go home with your new best friend. 12-3 p.m. Free to attend. DC Brau Brewing Company: 3178 Bladensburg Rd. NE, DC; www.dcbrau.com

MONDAY, JULY 22

Port City Joggers & Lagers
Start your week off with a Monday evening run from Port City Brewing Company. First, meet at the brewery tasting room before heading out for a one, three or five-mile run. Participants should expect a fun crowd, support from Pacers Running staff and occasionally vendors provide shoes to try out. 7-9 p.m. Free admission. Port City Brewing Company: 3950 Wheeler Ave. Alexandria, VA; www.portcitybrewing.com

WEDNESDAY, JULY 24

Pickleball & Beer Party
Get ready for some pickleball – this new sport is making a big wave! It’s super fun and easy to learn. Come out to play while having a couple of beverages and snacks on the tennis courts. This event is BYOB. 5:30-7:30p.m. Free admission. McLean Swim and Tennis Association: 1700 Margie Dr. McLean, VA; www.mcleanswimandtennis.org

 

Founder Tristan Wright // Photo: Misha Enriquez for Visit Alexandria

Lost Boy Cider Plants Itself in Alexandria

When former banker Tristan Wright was diagnosed with a severe soy allergy a few years ago, he realized he wanted to make some changes in his life.

“I had spent 16 years in the industry,” he says. “And one day when looking in the mirror, I realized I was doing something that I didn’t love and wasn’t passionate about any longer. A lot of that had to do with that diagnosis. As you get older, you begin to hear that ticking clock and think more about your mortality. I didn’t want to wake up in a hospital room one day and not be able to say I had done something in life that was worth the risk.”

Wright had recently started drinking cider because he needed to give up whiskey and beer. He researched what was out there, and couldn’t find too many ciders that he wanted to drink. Like kismet, he was sitting on the couch one day watching a ballgame when a commercial for Angry Orchard cider came on, and he had a light bulb moment.

“It was almost like someone was telling me I should start a cider company. I was looking for something to do, and here was an opportunity to do something really cool.”

A month later, he found himself at Widmer Brothers Brewery in Portland, Oregon sitting in a cider production class led by cider professionals from the Pacific Northwest.

“I immediately connected with those in the room and spent a couple of weeks out there going through 19 different cideries,” he says. “From there, I enrolled in Cornell’s viticulture and enology [the study of grape cultivation and the study of wines, respectively] program, studying yeast cultures they use in wine and the science behind the craft.”

His business plan was finally on its way. On June 8, Wright opened Lost Boy Cider – the first cidery in Northern Virginia – in Alexandria’s Carlyle neighborhood. His cidery produces a variety of traditional and innovative hard ciders, with almost 100 percent of their sourced apples grown in Virginia.

“Our ciders are all bone-dry with no residual sugars. They are in the 6.9 percent range. Our belief is you can go and source very good apples, hand ferment them and introduce dry cider the way it should be.”

For now, the cider is coming from trees on Glaize Apples’ properties in the Shenandoah Valley. The process involves Lost Boy fermenting the squeezed apple juice and then crafting the liquid into one of the cidery’s signature ciders. The menu features Bottle Rocket, made with jalapeños; Spicoli, made with pineapple; and Slasher, made with raspberries.

Lost Boy Cider has an apple orchard onsite adjacent to its tasting room with semi-Dwarf Golden Delicious varieties from Stark Bro’s, a Mississippi Delta-based company. Once fully grown to roughly nine feet, the apple trees will produce nearly 80 gallons of juice. The first harvest is planned for fall of 2020.

“We are licensed in the state as a farm winery and you cannot do that in the state without controlling land where 65 percent of your product comes from,” Wright explains. “You must control an orchard in continuous or adjacent space to where your tasting room operates from.”
Lost Boy Cider will also receive a $60,000 Agriculture and Forestry Industries Development (AFID) program grant.

“We’re incredibly grateful for it, and we’ll use that money to build out and deepen our laboratory area so we can continue to understand what type of ciders we are making. The money comes in waves and it requires me to utilize Virginia resources, which we planned on doing anyway. It’s a win-win for everyone.”

The theme of the Lost Boy logo is to motivate people to explore the opportunities they are presented with.

“It’s not about being lost, but really about being found.”

Lost Boy’s instant popularity at the grand opening last month proved to Wright this is a place people wanted to see.

“I knew our cider was good and we worked very, very hard on it, but I had no idea that the community would support us in the way that they did. I opened the doors at noon and by 12:04, we had exceeded our occupancy load. There was a line of 80 people outside and throughout the day, people were waiting up to 45 minutes in line to get in.”

About 1,400 people came through the doors by day’s end, and cider was flying off the shelves.

“It was just incredible and we’re looking forward to more. It feels really good to know the hard work we have put in the last couple of years is hopefully going to pay off.”

Lost Boy Cider: 317 Hooffs Run Dr. Alexandria, VA; 703-868-4865; www.lostboycider.com

Thamee // Photo: Mariah Miranda

New and Notable: Blend 111, Laos in Town, Queen’s English and More

On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month. Read on to get the inside scoop on what’s new and notable in the DC area.

New

Blend 111
Open:
May 18
Location:
Vienna
Lowdown:
Tech CEO Michael Biddick has long had a passion for food, wine and coffee, so when he got out of the business of software startups, opening a restaurant was a natural next step. A Vienna resident, Biddick often wished for an upscale, modern restaurant in his neighborhood. Blend 111 was born out of that need, and soon, neighbors invested to make the restaurant a reality. The name is a nod to the many influences involved. The investing families’ connections to Venezuela, France and Spain drove the menu, Biddick’s extensive wine knowledge shaped the beverage program, and a sense of responsibility to sustainability resulted in careful sourcing, compostable to-go containers, a composting program, renewable energy and carbon offsets for imported goods. Chef Abby McManigle, whose resume boasts several respected West Coast restaurants including Chez Panisse, works to source ingredients for her seasonal menus as locally as possible – within a 200-mile radius of the building. The summer menu stars dishes like a watermelon salad that mimics watermelons on the vine in a garden, a Mediterranean grilled octopus dish with pepperonata, green garbanzo bean puree and crispy shallots, and Venezuelan arepas with manchego and cotija cheese. Biddick, a certified sommelier and author, created a wine list that shines a light on small-batch French and Spanish wines – organic or biodynamic – that lack representation in the U.S. He also roasts organic coffee in house for the espresso bar. 111 Church St. NW, Suite 101, Vienna, VA; www.blend111.com

Laos in Town
Open:
April 30
Location:
NoMa
Lowdown:
Two Bangkok natives enamored with the flavors of Laos have opened a new restaurant to share the cuisine they fell in love with. Fresh off a research and development trip to Laos, restaurateur Nick Ongsangkoon and chef Ben Tiatasin opened Laos in Town in NoMa. Ongsangkoon is also a co-owner of Thai restaurant Soi 38. Tiatasin managed the front of the house at Bangkok Golden and Thip Khao, and also worked as a chef at Esaan. Tiatasin’s menu focuses on traditional Laotian food with other Southeast Asian influences sprinkled throughout. Standbys like papaya salad and crispy rice salad are represented, as well as less familiar selections like marinated, deep-fried quail and basa fish steamed in banana leaves with curry paste and herbs. Many of the items can be made vegan, and there’s an entire menu dedicated to vegan options. The two desserts – coconut custard or fresh mango – are both accompanied by a sweet sticky rice, lightly tinted green by pandan leaves. The bar offers wines, cocktails with Southeast Asian ingredients, and Laotian and local beer. The windows at the bar open to a large sidewalk patio, and the modern, airy interior is punctuated by traditional touches like birch trees lining the walls and fishing traps hanging from the ceiling. 250 K St. NE, DC; www.laosintown.com

Queen’s English
Open:
April 10
Location:
Columbia Heights
Lowdown:
Chef Henji Cheung, who grew up in Hong Kong, has teamed up with his wife Sarah Thompson to bring the cuisine of his childhood to DC. Cheung runs the kitchen, while Thompson leads the front of the house and beverage program. The two met working in the industry in New York at Little Beet Table. Their synergy has produced a restaurant that features food Cheung is passionate about, alongside Asian-influenced cocktails, beer, cider and natural wines. The food menu is succinct but jumps all over the map with flavorful vegetables like soy-braised enoki mushrooms with a coddled egg and bok choy with XO sauce, as well as show-stopping proteins like crispy fried, salt-and-pepper blowfish with goji berry and a golden half-chicken lacquered with soy sauce and seasoned with lots of ginger and scallion. Other crowd favorites include the two-tone, hand cut noodles dyed with squid ink and the soft daikon fritters showered in pork sung. The cocktail list is topped by two barrel-aged blends: a medicinal Manhattan and a Chinese five-spice negroni. There are also lighter options like the Lilibet with mezcal, damiana flower, pineapple and ashberry. While walk-ins are welcome for the dining room, chefs counter and patio, they also offer limited reservations. 3410 11th St. NW, DC; www.queensenglishdc.com

Thamee
Open:
May 15
Location:
H Street
Lowdown:
For mother-daughter duo Jocelyn Law-Yone and Simone Jacobson, Thamee is a deeply personal restaurant. The name means daughter in Burmese, which is a word Law-Yone’s daughters knew growing up even though they didn’t speak the language. Law-Yone was born in Burma and says she comes from a family of storytellers, with food and laughter at the center of her upbringing. Jacobson was born in the U.S. and says food is what connected her to her heritage. The pair, along with a third co-owner, Eric Wang, aim to share the stories and tastes of Burma with curious diners in DC. While Burmese cuisine is influenced by bordering nations China, Thailand and India, there are many ingredients and dishes unique to the country. Specialties like pickled tea leaf salad, white flower mushroom salad, mohinga – a catfish curry typically eaten for breakfast – and butterfly pea flower negroni are rare finds, even in a city with a robust Asian dining scene. Colorful decorative touches in the space complement the food, like tabletops based on colorful Burmese tribal textiles and custom aprons made with traditional fabrics from Law-Yone and Jacobson’s personal collections. The family restaurant has a diverse team behind it made up of industry veterans, refugees and first-generation Americans speaking 10 different languages. Thamee also supports diversity in their partners with beer supplied by Sankofa Beer, the city’s only black-owned brewery, and coffee from Nguyen Coffee Supply, the first Vietnamese-American-owned importer, supplier and roaster of coffee beans from Vietnam. 1320 H St. NE, DC; www.thamee.com

Notable

New Pastry Chef at Kith & Kin
Location:
The Wharf
Lowdown:
The law of attraction is clearly at work at Kith & Kin. Chef, newly minted author and James Beard Award-winner Kwame Onwuachi recently added another rising star to his team. Pastry chef Paola Velez joined the Afro-Caribbean restaurant this spring, bringing her tropical flair to the dessert menu. Velez trained under chocolatier Jacque Torres and was recently recognized by RAMW for her work at Iron Gate. She grew up in New York and the Dominican Republic, the latter cultivating her love of tropical fruits. Highlights on her new menu include a Caribbean rum cake accented with sorrel leaves and passion fruit sorbet, and a chai soft-serve sundae topped with Nigerian puff puffs – a sweet fried dough. 801 Wharf St. SE, DC; www.kithandkindc.com

New Wine Director at Jug & Table
Location:
Adams Morgan
Lowdown:
Casual neighborhood wine bar Jug & Table is heading off the beaten path with their wine program, now helmed by sommelier Chas Jefferson. The new list of more than 30 wines by the glass and eight on tap showcases rustic table wines from small, thoughtful producers. The selections will change seasonally, but the focus remains on sustainable, natural, biodynamic and organic wines. This inaugural list introduces more obscure varietals and emerging regions, offering a chance to try grapes and producers you might have never heard of. Jefferson keeps things approachable yet stimulating, and he can expertly suggest a fascinating new pour that will appeal to a guest’s preferences while expanding their understanding of wine. First floor of 2446 18th St. NW, DC; www.jugandtable.com

Spotlight On

Dudley’s Sport & Ale
Part American sports bar and part local crafthouse, Dudley’s brings a space to Shirlington for all types of beer drinkers to enjoy. Carrying the “sports bar” moniker, the Arlington spot features countless TVs and a 20-seat, theater-style space to catch the game. Swing by for weekend brunch with $5 champagne bottles, a “Hail Mary” Bloody Mary, frosé and frozen margaritas. And don’t exclude your furry friends – the ground-level patio is dog-friendly (weather permitting). No matter your pleasure, Dudley’s has a spot at the bar for everyone. Write-up provided by venue. 2766 S. Arlington Mill Dr. Arlington, VA; www.dudleyssportsandale.com

The Sally's Rickey on the Row // Photo: Mynor Ventura

The Rickey: A Distinctly DC Cocktail

A city with a heated climate – literally and politically speaking – the rickey is a cocktail to cool them all down. From a bourbon-based drink to one that utilizes gin, the simple ingredients leave much room for experimentation for DC’s mixologists.

Summertime in the nation’s capital brings out all the jokes about DC’s swamp-like qualities, so it’s no wonder July was dubbed Rickey Month in the District.

“We’re one of only two cities that has our own identified cocktail,” notes Hunter Douglas, bar program manager of Hank’s Oyster Bar and Hank’s Cocktail Bar.

“The rickey is up there on the pantheon of drinks that cocktail bartenders in DC really care about. Everyone has a good way that they like to make a rickey.”

The first-ever rickey was sipped in the District and has remained a distinctly DC cocktail ever since. Shoomaker’s Saloon is credited with mixing up the first one in the late 1800s – the local bar stood where the current JW Marriott is downtown. Named for Colonel Joe Rickey, the original libation mixed bourbon with lime juice and sparkling water – a simple enough drink that gained popularity with the substitution of gin for bourbon. These days, say “rickey” and the latter is what comes to mind for most.

The leap from bourbon to gin seems understandable, but the addition of lime foam, cumin or pickled lime? These days, the drink has been elevated with mixologists putting their own stamp on the classic. From more understated additions to some rather unexpected ingredients, bars are continuing to transform the drink further.

“The rickey, first and foremost, should be refreshing,” Douglas continues. “It should be able to cool you down. It should be a light, refreshing drink while you’re in 90-degree weather.”

Douglas manages the menu and team behind the recently relocated cocktail bar (now in Dupont Circle) from the Hank’s brand. Among the nearly 40 cocktails on the menu, the Rick Rolled presents itself as a slightly fresher, sweeter upgrade to the classic. Aviation Gin infused with dehydrated cucumbers works as the base upon which lime and honey are layered on top. Shaken and strained over fresh ice and soda water, it’s “light, refreshing and not overly sweet, and you get these cool herbal, floral notes from the citrus oil, honey and cucumber.”

Just down the street from where the original was created, The Occidental’s version from mixologist Frankie Jones adds earthy notes with coriander, turmeric and white pepper. The spices provide an unexpected flavor that plays well with the gin. The I Only Had A F.E.W. Rickeys is an off-menu item, and can be ordered as Jones had intended or customized to any guest’s palate.

“I just ask people, ‘What kind of flavor are you into?’” Jones says. “Literally, I can make a rickey with anything. Choose bourbon or gin. If you want a fruity rickey, we can do that, too.”

The rickey is a blank canvas of sorts because of its simplicity.

“It leaves so much room for experimentation and the addition of flavors and textures, so it’s quite fun to play around with,” Jones adds.

His former stomping ground, 14th Street’s The Gibson, has been in operation for a decade, and the team is well-versed in making the rickey.

The Gibson’s creative director Julia Ebell notes, “We are so classically focused here. It’s a place where you can come and get a really fantastic standard rickey or Colonel Joe anytime, year-round.”

The DC heat makes the rickey a bit of a necessity come summer months, but that doesn’t stop the team from having a little bit of fun with it.

“We have an outdoor space, so rickeys are a formula we love playing around [with] here,” Ebell says.

The speakeasy’s latest iteration, made just in time for Rickey Month, was born of a multilayered conversation between staff members about everything from Rick and Morty to Little Women to realizing how much they “love putting pickled and preserved product into our drinks.”  The Beth’s Cure: A Pickle Rickey features Brooklyn gin, turmeric and pickled lime and ginger soda over ice and garnished with a pickled lime.

On why the drink remains as popular in the District as it has for so many years, Ebell notes, “It’s kind of spirit(ual) air conditioning. DC is warm and muggy, and just having something you can drink outside without feeling like you’re drowning yourself is fantastic. It’s something that comes out of the place where it was born. It’s as much DC as go-go is.”

From a non-DC resident’s perspective, Pyramid Hotel Group Director of Restaurants Davide Crusoe points out that very few cities have a signature cocktail, and the draw comes from the rickey’s history and unique DC character.

“[The rickey] will be forever and always on our [menus].”

He designed The Sally’s cocktail menu, located in Dupont Circle’s The Fairfax at Embassy Row, which includes the Rickey on the Row made with Hangar 1 vodka, kaffir lime, Plymouth gin, The King’s Ginger, lime foam and egg. The cocktail is intended to be “a fun play with a lot of different things that we think are cool.”

Of all the elevated versions and plays on the original, Crusoe says, “It sort of morphed over time with people’s palates. The rickey has grown up with time and it’s stayed synonymous with the city.”

For some bars, the key rickey ingredient comes from an unexpected source: bubbles. Micah Wilder, mixologist and partner at Zeppelin, explains how the Shaw newcomer’s program is focused on Japanese spirits and bubbles.

“The Toki Highball is a really great example of a whiskey rickey: just super classic and simple,” he says of his rickey concoction.

Zeppelin is able to increase the fizziness of the cocktail by nearly freezing it using a special machine, which helps retain carbonation.

“The way the temperatures are working with the machine, it’s just really amazing.”

Made with Roku Gin, Italicus Rosolio Bergamot Liqueur, grapefruit, lemon and baller bubbles, Zeppelin’s Kabuki Springs cocktail is “a little bit more of a signature gin rickey [that tastes] like you’re drinking this Japanese soda.”

Wilder adds, “It’s super simple and good, and really what it’s supposed to be.”

No matter how it’s shaken, stirred or garnished, Jones says the rickey is still “the perfect cocktail for our weather.”

“It’s just this refreshing thing that you can drink fast and it cools you down a bit,” he elaborates. “And if you have enough of them, it’ll probably warm you up but you won’t care about the humidity anymore.”

Despite differences (political or not), DC denizens can all agree on one thing: the rickey belongs to the District.

The Gibson: 2009 14th St. NW, DC; www.thegibsondc.com
Hank’s Cocktail Bar: 1624 Q St. NW, DC; www.hankscocktailbar.com
The Occidental: 1475 Pennsylvania Ave. NW, DC; www.occidentaldc.com
The Sally: 2100 Massachusetts Ave. NW, DC; www.thesallydc.com
Zeppelin: 1544 9th St. NW, DC; www.zeppelindc.com

Fridays at Fort Totten: The Jarreau Williams Xperience

The Fridays at Fort Totten summer concerts in partnership with The Modern at Art Place are every week, 6-8 p.m. On June 14, residents enjoyed the Jarreau Williams Xperience and tasty bites from the CapMac food truck. Photos: Julia Goldberg