Maybe U.S. News’ crazy ranking of Washington, D.C. as a great city to live for the weather (Hello! Have you actually experienced our humidity?) was based on the fact that the change of seasons brings a plethora of creative new cocktail menus to area bar and restaurants MensLifeDC has taken one for the team and done some extensive drinking — all in the name of research — to identify some of the best options, and here are eight that should not be missed this summer.
At The Dupont Circle Hotel’s Bar Dupont the Green Variety Margarita is made with El Jimador tequila, fresh lime juice, organic agave nectar, and Vine Signature juice. It is priced at $12. doylecollection.com
Joseph Magnus Distillery’s Frigilant Murray Chill Cup is made with Vigilant Navy Strength Gin, Blanco Vermouth, fresh tangerine juice, mangos, and chili powder. It is priced at $12 and is half price on Wednesdays and Thursdays. josephmagnus.com
The Graham’s Scorpion Bowl is served at The Observatory rooftop lounge and made with
Bacardi Blanco rum, Gosling cark rum, Tito’s vodka, Beefeater bin, blood orange puree, and a house made sour mix. It is designed to be shared and comes in a large circular vessel complete with center flaming volcano for $35. thegrahamgeorgetown.com
At Mandarin Oriental’s Empress Lounge Bar the Tom Kha-Rita is made with Patron Silver tequila, Cointreau, glanga-Thai chili-ginger syrup, fresh lime juice, and cucumber. It is garnished with dehydrated galanga and Thai chili and is priced at $16. mandarinoriental.com
At MGM National Harbor’s TAP Sports Bar the Apricot Rocks is made with Woodford Reserve whiskey, St. George Spiced Pear liqueur, fresh lemon juice, Demerara syrup, and Angry Orchard hard cider. It is priced at $15. mgmnationalharbor.com
The Gibson’s The Sneak is made with Batavia Arrack Indonesia rum, honey, Angostura bitters, and mint leaves. It is priced at $13. thegibsondc.com
Dirty Habit’s Island Time is a large-format tropical cocktail made with Absolut Elyx vodka, African red tea, passionfruit juice, coconut water, and Peychaud’s bitters. It is served at the patio bar and arrives to patrons in a copper pineapple and is priced at $65. dirtyhabitdc.com
Rosewood’s Paloma is served at The Rooftop Bar & Lounge and made with Siembra Valles Blanco, grapefruit-lavender syrup, lime juice, grapefruit juice, topped with Sprite. It is priced at $14. rosewoodhotels.com
