Labor Day weekend is for lounging. But not just any kind of lounging. It’s for extravagant, extraordinary, over the top chillaxation you just can’t get on any old weekend.
On weekends like these leaving early on a Friday and sleeping in on a Monday means Saturday and Sunday can be filled with exploration and experimentation.
That’s why we had a few of Washington’s luxury establishments with the most celebrated bartenders, create off-the-menu cocktails you’ll be proud to serve to your guests or Instagram by the pool this weekend.
The Rosewood Hotel’s Westside Smash
A tucked away luxury hotel in historic Georgetown houses the cozy, clubby atmosphere that is Rye Bar. (They also have a small but spectacular rooftop, if you’re into gorgeous views of the Washington Monument.)
Their resident bartender served us up what they call “a summer replacement for the gin & tonic.” You’ll need a splash of champagne and cucumber to finish up this refreshing craft cocktail.
Visit the Rosewood Hotel’s Rye Bar at 1050 31st Street, NW, 20007 | www.rosewoodhotels.com/
The Westside Smash recipe is as follows:
2 oz gin
.5 oz lemon juice
.5 oz St Germaine
Muddle 1 slice of cucumber and mint topped off with a splash of champagne and lemon wheel. Shake with ice and strain into a glass.
The Oval Room’s Gin Blossom
A twist on the classic Gin Blossom for these sultry summer months. One will refresh. Two will make the summer heat forgettable.
Just steps from the White House, The Oval Room’s celebrated bartender Timothy Padgett puts great care into creating a truly craft cocktail. His blossom recipe calls for a dry wine called Cocci Americano. Traditionally from the Asti province of Italy, it is an is an aperitif wine, meaning it can be served before dinner to stimulate the appetite.
The Gin Blossom recipe is as follows:
1.5oz Hendricks Gin
1.25oz Cocchi Americano Bianco
.25oz Fresh Lemon Juice
3 dashes Grapefruit Bitters
Pour over ice in mixing glass. Stir and strain into coup. Cut wide lemon bark with peeler. Expel zest oil across glass horizontally. Float bark in glass and serve.
Photography by Leah Beilhart