Drinks #28-30 Pop-Up Signature Cocktails

3.7.2012

Three cocktails in one night? Who am I? William Shatner? Sometimes, mistaken from a distance, sadly yes. But I don’t want to talk about that anymore.

But this was a special occasion for several reasons. It all kinda happened by surprise.

I was literally just celebrating a new job offer I had gotten hours earlier and at the same time Joe had been honored and thanked at his work by the Consumer Services team with a surprise special dinner for two w/ signature drinks at 918 F Street, LivingSocial’s 6 floor, live events venue in downtown DC.

Sometimes timing really is everything.

The dinner was a cool pop-up winter-themed concept venue by DC’s PS7’s Restaurant and held at 918 F Street. If you’re in the DC area, you need to check out 918 F–the building itself is amazing. I know they had to pretty much gut it, but they maintained so much of the building’s integrity, historic details and structure.

The space has a few offices, but mainly it’s purpose is to host and support local and national music, arts, food and cool experiences in LivingSocial fashion with classes, courses and, in this case, a slick space to trial pop-up concepts.

But seriously, the open, caged antique elevator tower alone is worth the visit.

The dinner had 5 courses (with winter fruits, vegetables & nuts at the focus of the dinner) and were paired with 3 original signature cocktails throughout the meal.


The first cocktail was called The BBC. It was a rich purple drink and was made with Maker’s Mark bourbon, orange bitters and beet juice. It was paired with two courses one a beet tartare dish (blew my socks off) and one that was a clementine poached shrimp dish w/ jalapeno corn bread (fresh & delicious).

The BBC was a nice, calm drink–even with the smooth sting of bourbon. It was sweet, earthy, rich and just a touch bitter. The Maker’s Mark helped the drink taste a bit toasty & caramely and the bitters gave it a nice citrus finish.

It was hard to mistake the beet color in the drink, but during the beet course, it was hard to find the beet flavor. However, during the shrimp course the beet juice finally had it’s moment and gave the drink a grounded, sweet but earthy flavor I was craving.


The second cocktail served was pretty, but odd looking. It was a pale cloudy peach-colored liquid topped with a fluffy froth and had a strange orange paint-like swirl on top. was called a Smoked Apple Sour.

Hm, well, it tasted good, but smelled so odd. The drink had smoke, apple puree, egg whites, bitters and Macchu Pisco. Pisco was new to Joe and I. I learned it is a white grape brandy typically from Peru or Chile.

At hearing our virginity and questions about Pisco, our server and the restaurant manager surprised us with a bottle of Pisco and poured us a small sample each.

(What is jet fuel again? Fermented & distilled white grapes? Ah, I thought so.)

On a side note,I wanted to mention that the service was impressive and while ridiculously knowledgeable (both in the meal and in spirits, food and DC) the staff was attentive, but not pushy or annoying. They–like the drinks themselves–complimented the meal well.

I’m just going to come out and say it: the Smoked Apple Sour smelled like a burnt band-aid. Yep. I don’t know how the ingredients together gave off that distinct smell, but it did. Apparently the night before, the drink got mixed reviews and they tinkered with the smoke elements to improve it–but they might want to tinker some more.

However, the flavor of the drink was really nice–believe it or not. It had this sweet&sour apple flavor. Crisp, tangy, milky and with a touch of bitter lemon. It had a smoky finish. As the drink sat the smell/taste dynamic started to mingle far too much–that or my will to ignore the smell at every sip gave out.

If they can address the smell, I think they’ll have a winner. The drink’s flavor was paired well with both meat courses: a roasted pork belly (bacon’s delicious big brother) and a beef & homemade kielbasa dish (would have licked the plate if I didn’t still have a touch of humility. A touch.)


The third and final drink was a Nutty Rum. It was a mix of spiced rum, chestnut bitters and vanilla.

It was like drinking Christmas morning brunch in a glass. I could have bathed in that drink.

It was a thicker drink, cold, creamy, tangy and buttery. It was like liquid french toast w/ butterscotch syrup. Amazingly nutty and the rum helped me savor it with it’s alcohol sting reminding me to sip the drink and not chug it like I could have.

It was paired with a caramel/chestnut cake and caramel cream. The drink far outshone the dessert, but the meal in total was so amazing every course had a clear element of winning flavor and several highlights.

All in all, the Nutty Rum was my favorite, but I wouldn’t order it that often if it wasn’t with something like brunch. I would however, order The BBC again to savor the earthy beet profile and bourbon sting anytime. Fix the Smoked Apple Sour’s smell and I’d order it again no doubt, otherwise I’ll pass.

As you know, most of this virgin drinking Adventure is about me trying common, typical, classic alcoholic drinks for the first time. So going off the beaten path with a unique three cocktail diversion was a nice treat. As was the dinner.

All in all, Joe and I had a blast. And my liver did too. …at least I think it did. Eh, if nothing else the whole night was a great surprise from stem to stern–for everyone & everything involved.

Cheers, Ben


PS: Thank you again to Joe’s co-workers and the Consumer Services team. He works his butt off and being recognized for it was really nice. And not just mostly because I got to benefit from it this time. I swear. Thanks folk, seriously perfect timing.