Fresh flavors, juices, botanicals complement restaurant’s global menu
Gerrard Street Kitchen, a recently-opened restaurant and lounge in Washington, D.C.’s Logan Circle, launched new cocktail and mocktail menus, expanding its beverage offering with fresh flavors. The restaurant has designed these drinks to complement the dishes featured in the British pub-influenced menu that was crafted by Chef Jaime Velasquez, executive chef. The arrivals draw from local juices, fruits, botanicals, and purées. The January debut of new drinks will heat things up at this new, trendy restaurant, which offers a globally-inspired menu.
“With a nod to London’s distinct pub history and culture, our new beverage menu also features concoctions inspired by many regions in Asia,” said Andy Grigol, the restaurant’s food and beverage manager. Here’s a list of the cocktail menu lineup, as described by the team at Gerrard Street Kitchen: The restaurant also added a refreshing line of mocktails—perfect for those observing Dry January.
Gerrard Street Kitchen new cocktail menu
- The 43 – named for the London nightclub in Soho made infamous during the Roaring Twenties, this George Dickel Rye Whiskey-based signature cocktail is blended with Italicus, chamomile tea, and ginger, and infused with Baltimore bitters for a hint of Old Bay seasoning
- Nicholas Bardon – the physician who developed Gerrard Street in London would have approved of his namesake drink, which marries Cazadores Reposado Tequila, Mandarin Napoleon Chili, and prickly pear purée for a spicy surprise
- Slice of Heaven – Gerrard Street Kitchen’s coziest cocktail features apple and cinnamon-infused rum with a hint of cider
- Royal Dragon – The classic margarita gets a twist with the addition of chili caviar pearls meticulously prepared on site, served in a glass rimmed with chili powder and salt
- Blueberry Bucha – Gluten-free Tito’s Vodka is infused with ginger, blueberries, and honey kombucha, and topped with a rambutan. Similar to a lychee fruit, a rambutan is a small, round tropical fruit native to Indonesia, Malaysia, and regions of southeast Asia
- The Hudson – in an homage to immigrants crossing the Hudson River, Gerrard Street Kitchen’s take on sangria offers up a vodka and red wine-based mix of pineapple and orange juices, blackberries, and a hint of elderflower
- Offering Sakejito – the Japanese-inspired mojito replaces rum with sake, and adds muddled mandarins along with the classic mint. Mandarins are often offered as a symbol of good luck and prosperity in Asian culture
- The Beet Goes On – Maker’s Mark Kentucky Whiskey is blended with beet juice and lapsang souchong tea (arguably the first black tea in history) for an indulgent, smokey taste
- Kyoto – a fruity combination of Ketel One Vodka and grapefruit, cranberry, and lime juices gets its chill from flowers frozen in ice
New mocktail menu
- The Watermelon Sour – wistfully awaits summer with its house-made basil watermelon shrub shaken with frothy egg white and gently mixed with Seedlip Garden, the world’s first non-alcoholic spirit and known for its aromatic herbal notes
- The Rosemary Garden – boasts a Seedlip Garden base also, this time infused with fresh apple and lemon, and topped with a charred rosemary garnish
- Blueberry Rosemary Soda – a healthier carbonated choice, sports fresh muddled blueberries and rosemary mixed with an in-house blueberry honey and topped with club soda
- Lavender Lemonade – this one evokes the nostalgia of childhood, with lavender sprigs gently steeped in boiling water and blended with freshly-squeezed lemon juice and club soda
Gerrard Street Kitchen, 1515 Rhode Island Avenue Northwest, Washington, D.C. 20005
Photo credit: Gerrard Street Kitchen (The 43 cocktail)
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