Online Happy Hour March 2021: When Imbibe Magazine Fell In Love with D.C.

I’m trying out a new post series that rounds up cool posts on blogs and social media about cocktails, with a focus on bringing you great recipes, cool glassware, and fun new places to try out (whenever it’s ok to do that again). Where possible I’ll highlight DMV-based people, places and potables. Without further ado, let’s dive into the first Online Happy Hour, for March 2021.

D.C. Is Imbibe-Famous

This happy hour begins with the March/April 2021 issue of Imbibe Magazine, which twice puts a spotlight on D.C. The first story offers a “taste test” of Bloody Mary mixes, kicking off the slate with Gordy’s Bloody Mary Mix, which I can personally vouch for:

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Imbibe loves Gordy’s mix too, highlighting the “freshness” of the taste, the “refreshing flavor of garlicky dill pickles,” and the “subtle spice” on the finish that provides a “pleasant punch of heat.” I agree with all that, plus it’s a great opportunity to support a local business while enjoying a delicious brunch Bloody Mary, Maria or what have you. (And if you’re interested, Imbibe goes on to cover five other options, including two options – Brewt’s and McClure’s – from my home state of Michigan. Want to make a mix from scratch? Check out this new post at Beautiful Booze, titled the Bloody Mary Bar Cart.)

Just a few pages later, Imbibe has a brief write-up on génépy, that alpine liqueur of the Alps that you (if you’re me) always wonder about but never actually pull off the shelf at the liquor store. Imbibe tells you/me we’ve been doing it wrong and should definitely include génépy on the next shopping list. It quotes D.C.’s own Chantal Tseng (@shinobipaws on Instagram and purveyor of the fantastic Cocktails for the End Times), who tells us that génépy is “lovely chilled and served neat, but also so adaptable,” including in a recipe of her creation called Disappearing Earth:

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Disappearing Earth

This cocktail is by Chantal Tseng of the Cocktails for the End Times blog. The Disappearing Earth, as featured in Imbibe Magazine, "harmonizes . . . peach liqueur" with "the floral and herbal essence of génépy."

Course Drinks

Cuisine Sour

Keyword Disappearing Earth

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 120kcal

Author Chantal Tseng

Cost $10

Ingredients

• 1 1/2 oz. gin
• 1/2 oz. peach liqueur Chantal recommends Rothman & Winter Orchard Peach
• 1/2 oz. génépy
• 1/2 oz. freshly squeezed lime juice
• 1 lime twist

Instructions

• Combine all ingredients in a shaker with ice and shake vigorously
• Double strain into chilled coupe
• Garnish with lime twist

Cheers to that! And check out that Imbibe article for the other génépy recipes, which look almost as good as Chantal’s.

News Around Town

The best news I’ve heard in a while regarding restaurants and local businesses came in this Washingtonian report that the Hilton Brothers are planning to reopen most of their bars, including my favorite The Gibson, (fittingly) in a new, as-yet undisclosed location. I previously covered a really cool collaboration between the Gibson and Dandelyan in this Instagram post:

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So I’m very much looking forward to its return. And while we are on the subject, I am also very much looking forward to visiting Silver Lyan, that D.C. creation by the folks behind the original Dandelyan bar. Silver Lyan opened like days before the pandemic lockdown and has been biding its time. You can get a preview of what they have to offer through their Silver Lyan at Home cocktail delivery service – I recommend the Project Manhattan:

Speaking of getting things at hoe, I learned recently of a new D.C.-based bartender-on-demand service, sort of like the Uber for bartending, called SHKR, founded by Rochelle Louise. Looking forward to trying this service out first thing post-pandemic!

From Around the Web

Here are a few cocktail items of note from around the web. The Tipsy Bartender has a post with cocktail recipes for International Women’s Day. The Moody Mixologist breaks down the recipe for the fantastic Naked and Famous cocktail, offering a few variations you can try and fabulous photography as always. Liquor magazine has 11 cocktail recipes for March, while Difford’s supplies 20 recipes for cocktails with absinthe. If you’re looking to expand your knowledge base, check out Punch’s thoughts on force carbonated cocktails (and on that subject, be sure to check out my recent post on the Aviary gin & tonic, where I show how to use the Perlini, my choice for home carbonation). Or if you’re shopping for a shaker, check out my recent post on what to look for when in search of the best cocktail shaker.

That’s all for this happy hour – bottoms up, and see you next time!