Work has driven us to drink at one point or another. And if your office is south of Dupont, you may not want to shit where you eat. However, The Huxley gives you reason to work hard, play harder, and treat yourself to a night full of pomp and circumstance (seriously, they have a red carpet).
The exclusive area nightclub/lounge recently launched The Huxley Collection, a craft cocktail menu inspired by historical cornerstones of DC and beyond. So if it’s Friday night and you just got paid (or are hoping for that backpay from the shutdown), drink your sorrows away with sips of these high-end libations (all $14):
- Bourbon lovers will rejoice over the Seelbach, an ode to the famous hotel of the same name located in Kentucky. Served in a champagne flute, this spritzer on steroids mixes Bulleit bourbon, Cointreau, bitters, and sparkling wine.
- A ubiquitous symbol of our city’s appeal, the Cherry Blossom is fittingly made with Cherry Grand Marnier, St. Germain, cranberry juice, and club soda.
- Top some Grand Marnier Raspberry Peach off with a little Prosecco, and you have the French Riviera, with which you can mask your slurred words as a European accent.
- The Huxley’s gin version of DC’s very own signature drink is not to be missed. The Rickey has a clean, sharp flavor thanks to Tanqueray gin, fresh lime, and club soda.
- Though you won’t get in sporting a mullet, the Smoked & Dirty is all business in the front, party in the back. The Belvedere vodka, a JW Black rinse, and a touch of olive juice and black pepper will have you hobnobbing one minute, then twerking on the dance floor the next.
Try all 5 and you’ll be in bed by 11 pm. I speak from experience.
Photo credit Daniel Swartz of REVAMP.com
1730 M Street NW
Washington, DC 20036
Lisha grew up in her potty-mouthed grandma’s soulful kitchen, asked for a bread-maker on her 11th birthday, loves whiskey and once ate a whole spit-roasted guinea pig in Ecuador. Lisha has been a GMF contributor since 2011, and now lives in Oakland, CA, where the intersection of food, identity, and community has sparked her interest in sustainable and equitable dining. When she’s not working as a finance professional and dance instructor, Lisha is side-hustling as a biscuit entrepreneur.