Cocktails Spring Eternal At Park Hyatt's Blue Duck Tavern & Lounge
By Daniel Swartz on April 9, 2013
The Park Hyatt Washington unveiled a series of new spring cocktails, each made with a different variety of fresh fruit juice or seasonal ingredients.
NORTHWEST -- With much welcomed warmer weather enveloping the city this week, Washingtonians are flocking to lounges and patios of their favorite bars and restaurants, including the top-rated Blue Duck Tavern nestled inside the West End's tony Park Hyatt hotel.
And taking full advantage of many of the venue's signature highlights, including its fresh outdoor herb garden and prized tea cellar, Blue Duck's clever mixologists and bartenders have created a series of new cocktails just in time for spring.
Aviation
Plymouth Gin, Maraschino, lemon juice and Crème de Violette foam
Garden Mojito
Rosemary infused Bacardi Rum, Fernet, muddled lime wedge, muddled orange wedge, simple syrup and soda
Lounge Caipirinha
Cachaça Leblon, berry jam and lime wedges
Park Fizz
Hangar One Vodka, Ramazzotti, house-made soda and lemon
Cilantro Margarita
Mezcal, pear juice, lemon juice, agave and cilantro muddled with lemon
Citrus Mule
Russian Standard Vodka, house-made citrus reduction and ginger beer
The Derby
Woodford Reserve, Lillet Rose, grapefruit juice, grapefruit bitters and a maraschino cherry
Blossom
Prairie Vodka, Heering Cherry Liqueur, cherry blossom syrup, Amarena cherry, lemon bitters and soda water
Spring Bellini
Amaretto Disaronno, peach nectar, and Prosecco
Tags:Blue Duck Tavern
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