Food & Drink
DRINK: Spring Cocktails @ THE GIBSON [DC]
by Damian Simms
The Gibson is an inconspicuously located speakeasy-style bar that prides itself on serving up drinks from the pre-Prohibition era. Of the 23 uniquely crafted cocktails created specifically for this year’s Spring menu, I had the pleasure of tasting six, which are as follows:
THINGS I STILL REMEMBER: This was a definite crowd-pleaser consisting of Kappa pisco (a Peruvian grape brandy), Yellow Chartreuse, lemon, simple syrup, egg white, and ginger ale, which gives it a “spritzer” vibe. Nice riff on the world-famous pisco sour.
RUSTIN: Made of George Dickel Tennessee whiskey, Averna liquer, honey, lemon, orange, Hellfire bitters, and Aromatic bitters. Very smoky, very woodsy, very…adult.
DUNGEON’S BREW: Also known as the “Black Mojito,” this cocktail is made of Cruzan rum, Leopold Fernet (a minty liqueur), simple syrup, lime, mint, and Bell’s Kalamazoo Stout.
BLOOD OF KINGS: Consisting of Old Overholt rye whiskey, red wine, lime, and simple syrup, this one reminded me of a sangria of the highest order.
FRANK UNDERWOOD: Named after Kevin Spacey’s “House of Cards” character, this cocktail is described as bitter, dry, and aggressive, just like its namesake. It consists of Malort (a Chicago-based liqeuur rumored to be John Wayne Gacy’s favorite), Apple brandy, Kummel (a liqueur flavored with caraway seeds, cumin, and fennel!!!), Campari, and lemon.
GLAM: The name says it all. This sexy little number is made up of vodka infused with banana and vanilla, orange, raspberry, and champagne.
Kudos to our bartender/mixologist Frank, who poured for his motherf@cking life!
All photos by DAVID SWARTZ