The Drink: Deer in the Headlights ($15)
Where to Get It: Fiola, 601 Pennsylvania Avenue NW, Washington, DC. 202.628.2888
What It Is: A cocktail with venison fat-washed rye whiskey, Averna Amaro, and The Bitter Truth EXR herbal liqueur. It’s the color of dark aged leather.
How It’s Made: After Fiola chefs cook venison for the dinner menu, they set aside the rendered fat. Bar manager Jeff Faile then combines the fat with Rittenhouse Rye and lets it sit at room temperature for a few hours. He freezes the mixture overnight, then skims off the excess fat and passes the liquid through a cheesecloth.
What It Tastes Like: It starts off with a burst of intense rye and caramel, then coasts back slowly into a smoothness that coats the tongue. Any taste of venison is subtle.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.