Oh, the weather outside is frightful, but the gin is so delightful…Feel the holiday spirits with libations guaranteed to give you that warm, fuzzy feeling inside. Whether it’s the heat or the buzz you’re feeling, suddenly the mistletoe won’t seem so scary:
Café Saint-Ex – A take on a spiked hot chocolate: the ChoCo Vine ($10) is made with new Chocovine wine, Makers Mark, coffee, house made clove, anise, orange cinnamon syrup and local Wilder Bros. Almond Orgeat syrup, topped with homemade absinthe whipped cream.
Bourbon Steak – The Rïmöka will give you a jolt with Jim Beam rye, Kahlua Especial, spiced cocoa, fresh coffee and nutmeg, served in a latte glass with aerated cream.
Vermilion – A cup of Hot Apple Pie ($10) combines Tuaca, hot apple cider,whipped cream and crumble topping for a drink you wish grandma used to make.
Nage Bistro – Perfect for a cold winter night, the Hot Sammy ($9) is a comforting concoction of Captain Morgan Rum, Grand Marnier, salted caramel and chai topped with foamed milk.
Bar Pilar – New Blood Wine is a warming blend of red wine and festive flavors of orange peel, clove, nutmeg, brown sugar and cinnamon. The mulled wine is available for $9 on the regular menu and $5 during happy hour, Monday to Friday from 5-7 pm.
Kushi – The new Sake Toddy ($10) is a warm mixture of hot sake, Hibiki whiskey, yuzu liqueur, honey and fresh lemon. A classic Japanese hot shochu drink, the Umeboshi Oyuwari ($10) uses shochu, hot water and ume plum.
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.