Service Bar goes foraging and creates some hyper seasonal cocktails

The Wood Sorrel Paloma is one of four limited time cocktails available on Service Bar’s new hyper seasonal menu. 

Service Bar co-owners Chad Spangler and Glendon Hartley have gone over the river and through the woods to find seasonal ingredients for a newly introduced hyper seasonal menu.

As part of their recent foraging adventure they found wood sorrel, paw paws (aka Hillbilly Mango; a small mango like fruit indigenous to the north east region), and sweet anise — and these ingredients have now found their way into four limited-time cocktails (priced at $12 ea.):

  • Wood Sorrel Paloma: wood Sorrel, blanco tequila, lime, salt
  • Lavender Shiso Lemondade: Calvados, coconut, lemon, sweet anis tincture, nitro muddled sweet anis
  • Sweet Annie: Vodka, shiso, lavender
  • Hillbilly Mangolada: frozen cocktail with rum and paws paws

Supplies are extremely limited. It’s expected this menu will last only for the next two weeks.

Troy Petenbrink

Troy, also known as The Gay Traveler, is a well known travel and food writer. His has been a regular contributor to a variety of outlets including National Geographic, Travel Channel, DCRefined, CBS Local, and Metro Weekly. He also appears on local Washington news outlets as a travel expert.

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