1.25 oz District Made Vodka
4 oz District Chop Bar Ginger Beer
Squeeze of lime
Combine vodka and ginger beer over ice and add lime. Garnish with mint and lime.
2 oz District Made Vodka
1 oz dry vermouth*
.25 oz pickle brine*
Dash of orange bitters
*We like Vya Dry Whisper Vermouth
*We like Number One Sons Gin Spear Brine
Stir with ice and strain into a chilled glass. Garnish with a pickle spear.
1.5 oz District Made Gin
.75 oz Lemon Juice
.5 oz Maraschino Liqueur
0.25 oz Creme de Violette
Shake with ice, double strain into a chilled coupe. Slowly add the Creme de Violette for a cocktail reminiscent of a stunning horizon.
2 oz District Made Ivy City Gin
0.25 oz Don Ciccio & Figli Finocchietto Fennel Liqueur
0.75 oz Dolin Blanc
Stir with lots of ice and strain into a pre-chilled glass. Garnish with a lemon twist.
District Made Negroni
Essentially the Negroni with whiskey (and just as essential to your repertoire), the Boulevardier is a classic celebration of rye whiskey found and enjoyed just about everywhere.
1 oz District Made Straight Rye Whiskey
1 oz Sweet Vermouth
1 oz Bitter Aperitif
Add all ingredients to a mixing glass and stir with ice until chilled. Strain into a rocks glass over a single large ice cube. Garnish with a flamed orange peel.
District Made Negroni
Essentially the Negroni with whiskey (and just as essential to your repertoire), the Boulevardier is a classic celebration of rye whiskey found and enjoyed just about everywhere.
1 oz District Made Straight Rye Whiskey
1 oz Sweet Vermouth
1 oz Bitter Aperitif
Add all ingredients to a mixing glass and stir with ice until chilled. Strain into a rocks glass over a single large ice cube. Garnish with a flamed orange peel.
Barrel Rested Negroni
Equal parts and a marriage of flowers, herbs and enough edge to take the day off, the negroni is our go-to cocktail for our District Made gins. This Barrel Rested Gin iteration exudes lovely orange notes with barrel spice.
1 oz District Made Barrel Rested Gin
1 oz Sweet Vermouth
1 oz Bitter Aperitif
Add all ingredients to a mixing glass and stir with ice until chilled. Strain into a rocks glass over a single large ice cube. Garnish with a flamed orange peel.
Featured at The Dabney:
Introducing the “Ivy City Flaneur” by our very own @club_bangert featuring @donciccioefigli #dcFinocchietto, @oneeightd rye, campari, & sarsparilla
・・・
This cocktail, a riff on a boulevardier, was inspired by a recent staff outing to Ivy City where we took tours of both @donciccioefigli & @oneeightd. In French, “Flaneur” is a near-synonym to boulevardier meaning a “stroller” or “person about town,” – a perfect way to describe our afternoon spent strolling from distillery to distillery. // ? @donciccioefigli
Barrel Rested Negroni
Equal parts and a marriage of flowers, herbs and enough edge to take the day off, the negroni is our go-to cocktail for our District Made gins. This Barrel Rested Gin iteration exudes lovely orange notes with barrel spice.
1 oz District Made Barrel Rested Gin
1 oz Sweet Vermouth
1 oz Bitter Aperitif
Add all ingredients to a mixing glass and stir with ice until chilled. Strain into a rocks glass over a single large ice cube. Garnish with a flamed orange peel.
One Eight Smash
(Seasonal- late Summer/fall)
Well balanced sweet and tart crowdpleaser. Savor on a dock of the bay.
2 Oz District Made Bourbon
1 Oz Honey Simple
.5 Oz Lemon juice
2 dashes Angostura Bitters
Optional- Orange bitters
Peel and slice a fresh peach and add half of the peach, bourbon, honey simple, lemon juice and bitters to small shaker tin. Muddle ingredients then fill with ice and shake. Double strain into rocks glass. Garnish with reserved half of peach slices and top with a brandied cherry.
2 oz District Made Ivy City Gin
1 oz Dolin Dry Vermouth
.75 oz Tomatillo Radish Brine
Stir and strain into a coupe, garnish with dill and a brined radish
Tomatillo Radish Brine:
10 red radishes, sliced, unpeeled
10 garlic cloves
10 tomatillos blended
1 tsp black peppercorns
2 cups apple cider vinegar
1 tsp kosher salt
1 tsp sugar
Combine the first 4 ingredients in a clean quart glass jar. Add vinegar, salt, and sugar. Cover; shake until salt and sugar begin to dissolve. Refrigerate for at least 3 days, shaking once a day. Can be made 1 month ahead; the flavor mellows the longer the mixture pickles. Keep chilled