Anyone familiar with DC's West End restauarant scene knows the Blue Duck Tavern - the airy and warm restaurant located inside the Park Hyatt on 24th St, NW. It's been on the scene for quite some time, and features a lot of farm-to-table offerings with a focus on local, sustainable producers. Recently, I had the opportunity to visit for an exquisite chef's table exposition, led by Chef Andrew Cleverdon and supported by the fantastic front-of-house team.
While I could write for paragraps about the presentation, flavors, and intense thought that goes into each dish, I'm going to focus on two of their cocktails served prior to dinner (OK, I'll talk a *little* about the food at the end.) But I want to focus on the cocktails, devised by head bartender Alyssa Steptoe, who was on hand to introduce each libation.
"Rum Bunny"
The Rum Bunny was the first cocktail we tried, and it's quite visually striking. The base spirit here ius apple-infused Parrot Bay rum mixed with Gosling's Black Seal rum. I'm a big fan of Gosling's as a mixer so that was good to see. The cocktail's appearance has murkiness reminiscent of mulled cider. Very autumnal.
What's interesting here is the adjuncts: house-made carrot shrub, carrot-ginger syrup, lemon juice, and a salt solution, garnished with a cayenne salt rim and a spiralized heirloom carrot garnish. As per usual with Blue Duck Tavern, most of these ingredients are crafted in-house. When working with adjuncts, especially syrups and cocktail vinegars, a delicate balance needs to be struck to ensure the cocktail doesn't become "top-heavy." Here, the rum is quite subtle, and this cocktail is remarkably balanced. The carrot garnish made it a little difficult to drink, which has a silver lining that it forces the drinker to take small sips and savor. It's not particularly vegetal, which is suprising and good!
This is what I call a "first cocktail" — a complex cocktail best enjoyed as your first of the night.
"West End Sour"
Named for the neighborhood of DC in which Blue Duck Tavern is located, their "West End Sour" is a take on a New York Sour and the second cocktail we were served. Traditionally a sweet, short drink consisting of whiskey, a sweetener (usually simple syrup) and lemon juice, BDT's version uses yuzu, plum, and cinnamon to give it an autumnal spin. That garnet red color? Port wine, to serve as a stand-in for simple syrup.
It's a bit sweeter than I was expecting, likely due to the addition of Port. Fortified wines are fun to use as adjuncts in cocktails, so I'm glad to see that (ask me about the use of sherry or Madeira, too!)
The addition of yuzu, an East Asian citrus fruit, adds to the levity without fighting with the other ingredients. It's a good choice for guests who are looking for a heavier, sweeter, after-dinner cocktail. I wouldn't recommend having this with dinner.
If you're not a fan of rum or whiskey, their fall menu also includes cocktails with clear spirits, such as a vodka/Combier/cranberry highball; and Earl Grey-based mix of gin, sparkling wine, and Licor 43 (if you haven't tried this, please do so immediately); and the cleverly-named "Tulum It May Concern", an agave-heavy combination of tequila, mezcal, pineapple, jalapeno, lime, and spiced honey. And of course they have a zero-proof option.
And the food? Amazing. Chef Cleverdon brought out a wide sample of culinary magic, to include marrow bones, perfectly salted and savory; a whole roast duck, aged for hours and hours to make the skin crispy and the meat melt-in-your-mouth; oysters, greens, roast vegetables, and a savory sauce perfect for spooning. After a dozen passed dishes, we were served dessert - a carrot cake topped with light and soft frosting.
Blue Duck Tavern is a fanastic spot for cocktails, date night, or a special occasion. This was my first time, and I'll certainly be back.
No comments:
Post a Comment