The weather is cooling down and our palates are warming up! Just in time for apple-picking season, we’re exploring the most delicious,
fall-themed apple cocktails in DC. Packed with unique ingredients and boldly flavored spirits, see what fruit-forward autumn libations made our short list this month.
Julia Ebell, Creative Director
On Tap: Is The Gibson debuting any new fall cocktails?
Julia Ebell: We are going to have one apple-themed drink in particular called The Gleanings. Gleanings are what’s left at the field at the end of harvest for animals [and] foragers of human or non-human types – the things that aren’t part of the harvest.
OT: What spin do you take on classic cocktails to keep them authentic but unique to The Gibson?
JE: All of these are very old school and would’ve been behind a bar any time past World War I when chartreuse hit America. It’s just about approaching them with intention. I want something that smells like burnt hay, so I have a blended Islay heavy scotch. I want something that’s a little overripe, so I have a Palo Cortado [sherry]. It’s about approaching them in a way that lets the ingredients speak for themselves.
OT: How does The Gibson maintain its speakeasy atmosphere on 14th Street?
JE: I refer to this as a craft cocktail bar. It’s not so much a secret to get here, but hopefully once you make your way through the hallway, you find something [you enjoy] that we can make for you. “Speakeasy” implies a slight standoffishness. Your bartender should be there as a spirit guide. My goal is to have people come in and look at our menus, and really think about what they like and why.
Smoky blended scotch
Dried apple chip
The Gibson: 2009 14th St. NW, DC; www.thegibsondc.com
Maria Denton, Beverage Director
On Tap: One of your featured originals is the District Cider, “a cider with serious bite.” What other fall options are available?
Maria Denton: The RocknRock Collins is coming on [with] Granny Smith apple flavors from the Betty’s Apple [cocktail], just repurposed. We added a little of our house-made bitters, which add that pie-spiced note. It’s still a light and refreshing, gin-based drink with CapRock Gin – much like a Tom Collins – but we “appled” it up for fall with a Bold Rock IPA.
OT: What are the ultimate fall food/drink pairings for the District Cider and RocknRock Collins?
MD: The herbal gin flavor and sour, green apple touch from the RocknRock Collins really goes well [with] our Nashville-style hot chicken, a perennial for us. The spices that come out in the District Cider’s apple whiskey and herbal liqueur play off our hearty, glazed meatloaf.
OT: What gives The Hamilton its upscale, sophisticated atmosphere?
MD: The museum-quality, historical [National Audubon Society] printed art makes us special. [It’s] lively and vibrant and gives that sense of color and pizazz. The comfortable wooden chairs give you the feeling that you’re dining in an old-school tavern.
Leopold Bros. Three Pins Alpine Herbal Liqueur
Leopold Bros. New York Apple Whiskey
Spiced turbinado sugar rim
Fresh apple cider
The Hamilton: 600 14th St. NW, DC; www.thehamiltondc.com
Ari and Micah Wilder, Owners
On Tap: Can you break down the flavor profiles of some of your apple cocktails?
Micah Wilder: The One Eyed Jack is really awesome because it’s got our local [Cotton & Reed] spiced rum with calvados. We use B grade maple syrup, which is wilder than A grade and pops with ginger [and] then, [Graft Cider] Farm Flor Rustic for a funky fall, apple finish. A Dog’s Life is great because of the smoked apple ice, prosecco, walnuts and honey.
OT: What do you hope customers take away from your drink menu?
MW: Hopefully they can be excited and inspired. We [use] a lot of really fun, intense ingredients. It’s constantly changing. It’s about how much further we can push the bar. We have to keep evolving.
OT: How is your food menu changing with the colder weather?
Ari Wilder: The nabe [or hot pot] section is a new category we’ve added for the fall and winter. You customize at your table, choosing from three different broths and exotic Japanese vegetables. It’s a really savory, cozy, warming Japanese food.
OT: What are some key elements of Chaplin’s 1930s vibe?
MW: We project silent films upstairs and the popcorn machine is always going. Maggie [O’Neill, of design firm SWATCHROOM] and I wanted to dress [the spot] with posters for shows and custom chandeliers. There are stage lighting fixtures to convey the old world of silent film, with a battered red carpet painted up the staircase.
One Eyed Jack
Graft Cider Farm Flor Rustic
Cotton & Reed Spiced Rum
Chaplin’s: 1501 9th St. NW, DC; www.chaplinsdc.com