Blue Duck Tavern Unveils Spring Cocktail Collection

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The Michelin Starred restaurant Blue Duck Lounge and Blue Duck Tavern at Park Hyatt Washington has unveiled its new spring cocktail menu.

“Guests can anticipate fresh seasonal offerings showcasing a variety of seasonal fruits, house-made infusions and tonics, and fresh juices,” the business says. Ten new libations, as well as a “mock-tail,” are being introduced on the menu, and will be available through June 21, 2018.

Newcomers for toasting include the Belize Breeze with pineapple r(h)um, spiced r(h)um, mango-pineapple cordial, jerk simple syrup, lime juice, orange juice and salt solution, garnished with an orange wheel, pineapple leaf and cherries; the Sooo Good with cucumber vodka, lime juice, simple syrup, basil leaves, spearmint tincture and salt solution, garnished with sliced cucumber; and the Carry Me Away with Cimarron tequila, Luxardo amaretto, orange juice, lemon juice and carrot-ginger-turmeric syrup, garnished with a flower.

The Strawberry Beret with Four Roses bourbon, rosemary-infused Four Roses bourbon, strawberry syrup, strawberry Giffard and ginger bitters.

Other new cocktails are the Strawberry Beret with Four Roses bourbon, rosemary-infused Four Roses bourbon, strawberry syrup, strawberry Giffard and ginger bitters; the Park Bloom with Akashi Japanese whiskey, Carpano Antica vermouth, fresh orange juice, Heering cherry liqueur, Gosling’s rum float and cherry blossom shoyu, garnished with a cherry blossom.

Also on the menu will be the Roma Round with chili-infused gin batch, vermouth batch, an orange peel with raw honey syrup, orange bitters and a tomato water cube, garnished with a fresh basil leaf; the Subpoena with chamomile whiskey, red pepper Calvados, red pepper syrup, yuzu and salt solution, garnished with a Buzz Button flower, as well as That Green Thing (pictured atop) with bay leaf Armagnac, green chartreuse, Luxardo, arugula syrup, lime juice and salt solution, garnished with a kiwi grape.

The Sooo Good with cucumber vodka, lime juice, simple syrup, basil leaves, spearmint tincture and salt solution, garnished with sliced cucumber.

Spring cocktails are priced at $16 each.

A rotating cocktail barrel-aged in American oak and garnished with a lemon twist will also be available for sipping this spring and is priced at $18.

Additionally, those seeking a non-alcoholic refreshment can opt for Blue Duck Tavern’s new springtime “mock-tail.” Priced at $9, the Pineapple Mango Soda is made from a combination of pineapple mango cordials, lime juice, pineapple juice and Sprite, garnished with a lime wheel.

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