As temperatures continue to drop, Blue Duck Lounge and Blue Duck Tavern at Park Hyatt Washington, D.C. have unveiled a selection of cocktails for toasting throughout the winter months.
Six seasonal libations will join the menu, along with eight cocktails rolling over from the fall menu.
These new cocktails will be available through February 28, 2018.
These drinks include Oh My Darling with clementine gin, honey espelette, simple syrup, passion fruit cordial, lemon juice, mint leaves, and a dashes of salt solution; the Cuffing Season made with brown butter washed rum, Banane du Brésil liqueur, lemon juice, and matcha syrup; and a rotating cocktail barrel-aged in American oak. The current selection for that is the Don Franco made with Japanese Akashi Whisky, Sweet Vermouth, Carpano Antica, Mancino Secco and Peychaud bitters.
Don Franco, made with Japanese Akashi Whisky, Sweet Vermouth, Carpano Antica, Mancino Secco and Peychaud bitters.
Three new, seasonal warming cocktails have also been added to the menu and include the Foggy Bottom with Earl Grey-infused Bulleit bourbon, vanilla infused milk, cardamom tincture, and vanilla gomme; the Blitzen Hot Toddy (pictured atop) with Chai-infused aquavit, saffron water, yellow chartreuse, Four Roses, black sesame honey, simple syrup, and a splash of lemon juice, and the Holiday Cheers, mulled wine made with house red wine, all spice, cinnamon, cloves, star anise, and calamansi (a Japanese citrus).
The Holiday Cheers, mulled wine made with house red wine, all spice, cinnamon, cloves, star anise, and calamansi (a Japanese citrus).
Fall cocktails that rolled over include the Let It Linger with cranberry-infused CIVIC vodka, rosemary-infused Secco Mancino vermouth, green apple soda and pear simple syrup; the Texas State Fair with popcorn-infused Mellow Corn whiskey, caramel gomme and bacon bitters; the Laspang of Luxury with Lapsang Souchong-infused Cimarron Reposado tequila, house-made mole and a cardamom salt rim; the Black Beauty, Rittenhouse Rye, house-made amaro and blood orange; The Painted Elephant with fig-infused white whisky, fennel simple syrup, pear brandy and yuzu; Cinnamon Toast Punch with mezcal, cognac, cinnamon and horchata.
Cocktails are priced at $16. Additionally, two mocktails available this autumn include the Green Apple Soda and the Mule with seasonal jam and ginger beer. Mocktails are priced at $9.
