In: Beverage directors.
Out: Mixologists.
In: The overly enthusiastic stir.
Out: The elaborate up-down shake.
In: House distillations.
Out: House infusions.
In: The bartender beard.
Out: The mixologist mustache.
In: Faux dive bars.
Out: Faux speakeasies.
In: Reservations policies.
Out: Hidden doorways.
In: Cocktails on tap.
Out: 12-minute cocktails.
In: Fancy popcorn.
Out: House-roasted peanuts.
In: Tea-tails.
Out: Beer-tails.
In: Shots of malört.
https://youtu.be/VgqUupn-anY
Out: Shots of fernet.
In: Sipping vermouths.
Out: Sipping vinegars.
In: Centrifuges.
Out: Blowtorches.
In: Buttering.
Out: Fat-washing.
In: Garnishing ice cubes.
[pin_widget url="https://www.pinterest.com/pin/260434790923821374/"]
Out: Charging for ice cubes.
In: Resurrecting the apple martini.
Out: Resurrecting the piña colada. (Sorry, Rupert Holmes).
https://www.youtube.com/watch?v=Mt2VBqYX0BU
This article appears in our April 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
As Washingtonian’s UX designer, Ryan works with Washingtonian’s editorial and digital teams to design digital products that address reader’s needs online. Her background in interactive journalism and web production influence design strategies that ensure users have the best possible experience–on any platform.
Ryan enjoys running, trying new restaurants in DC, and Instagramming her favorite places around DC. You can follow her on Instagram (@ryan_weisser) and on Twitter (@Ryan_Weisser).
