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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.
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





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