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As you are maybe aware, our last weekend’s Archives event  (very much) SOLD OUT. If you went and tasted the drinks, you probably want to drink them again, if you didn’t get a chance to get the tickets/go, you may want to try them NOW that the event is over.

So, we asked our bar partners to send in the recipes for the drinks they served and they kindly obliged. Check them out below and both try this at home and/0r swing by one of these fine establishments anytime.

But before that – a few quick thank yous:

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BONUS RECAP FUN: check out our FULL PHOTO SET HERE + PHOTOBOOTH SET HERE.

Mockingbird Hill

Served a Sherried Old Fashioned:

  • 2 oz. Bulleit Bourbon
  • 1/2 oz. Alexandro PX Sherry
  • Dash Aromatic Bitters
  • Orange Peel

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VISIT THEM AGAIN: 1843 7th St NW, Washington, DC 20001
Twitter: @drinkmoresherry

Jack Rose Dining Saloon

Served a Bite Yo Tongue

  • 1.5 oz. Bulleit Bourbon
  • 0.75 oz. Fresh Grapefruit Juice
  • 0.5 oz. Dolin Blanc
  • 0.5 oz. Simple Syrup

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VISIT THEM AGAIN: 2007 18th St NW, Washington, DC 20009
Twitter: @JackRoseinDC

The Partisan

Served a play on a Negroni:

  • 1.5 oz. gin
  • 0.75 oz. cacao
  • 0.75 oz. lemon
  • 0.75 oz. cocchi Americano

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VISIT THEM AGAIN: 709 D St NW, Washington, DC 20004
Twitter: @ThePartisanDC

Bourbon Steak

Served a Classic Clover Club Cocktail
  • 1.5 oz. Tanqueray
  • 0.75 oz. fresh lime juice
  • 1 oz. raspberry syrup
  • 1 egg white
Shake and strain into a chilled cocktail glass. Archives variation was batched for a large crowd. And so the recipe was adjusted by omitting the egg white and served the drink on the rocks, topped with a raspberry “foam”  (egg white, raspberry syrup, fresh lemon juice)

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VISIT THEM AGAIN: Four Seasons Hotel Washington DC, 2800 Pennsylvania Ave NW, Washington, DC 20007
Twitter: @BourbonSteakDC

2 Birds 1 Stone

Served a Whiskey Sour:

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon Juice
  • 0.75 oz. Honey Syrup (1:1 Honey:Water)
  • 2 Dashes Angostura Bitters
  • Shake & Strain over ice. Garnish with an Orange Half Moon & a Brandied Cherry

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VISIT THEM AGAIN: Lower Level, 1800 14th St NW, Washington, DC 20009
Twitter: @2Birds1StoneDC

barmini by Jose Andres

Served the Colony Cocktail:

  • 1 oz. gin
  • 0.5 oz. Luxardo
  • 0.5 oz. grapefruit juice
  • Crème de menthe
  • Mint spring for garnish

Directions:
Combine gin, Luxardo, grapefruit juice in a shaker with ice and shake vigorously. Pour over ice in a coup glass and garnish with spray of crème de menthe and mint sprig.

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VISIT THEM AGAIN: 855 E St NW, Washington, DC 20004
Twitter: @barminibyjose

Daikaya 

Served a KASA:

  • 2 oz. Bulleit Bourbon
  • 1 oz. Grapefruit Juice
  • 0.75 oz. Tarragon Honey Syrup*
Combine ingredients into a shaker tin and shake until cold. Double strain into a chilled coupe glass. Garnish with a grapefruit twist.
*Tarragon Honey Syrup
To make 16 oz of syrup, combine 8 oz of honey and 8 oz hot water. Stir until the honey is thoroughly dissolved. Add a small handful of fresh tarragon to the batch to steep. Once cool, cover and refrigerate overnight with the tarragon still in the batch. Strain the tarragon out before using.

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VISIT THEM AGAIN: 705 6th St NW, Washington, DC 20001
Twitter: @DaikayaDC

PX

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VISIT THEM AGAIN: 728 King St, Alexandria, VA 22314
Twitter: @BarPX

Founding Farmers

Served The Bitter Farmer

  • 1 1/2 oz. Tanqueray
  • 1 oz. Luxardo Cherry
  • 1 oz. Aperol
  • 0.3 oz. Punt e Mes

Served on ice garnished with an orange peel

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VISIT THEM AGAIN: 1924 Pennsylvania Ave NW, Washington, DC 20006 + 12505 Park Potomac Avenue, Potomac, MD 20854 + 1800 Tysons Blvd, McLean, VA 22102
Twitter: @FoundingFarmers

THANK YOU ALL!!!

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