Adams Morgan

From an email:

“First Taste of Mt. Defiance’s Local Absinthe at Libertine, Wednesday, June 24

Join Libertine, Mt. Defiance Cidery & Distillery, and Brian Robinson from the Wormwood Society for a first taste of local distiller, Mt. Defiance’s absinthe, Wednesday, June 24th, starting at 6:30 pm. Mr. Robinson heads the national Wormwood Society and will give a fun history lesson on absinthe while we imbibe.

Mt. Defiance is located in Middleburg, Virginia, making this the region’s first local absinthe. Mt. Defiance’s absinthe will be prepared in the traditional method, using ice-cold water dripped through a sugar cube. Or try it in a Sazarac, or a special absinthe cocktail that Jessie, the Libertine General Manager, will concoct for that evening. Special prices for these drinks and a light food menu will be offered.

After Mt. Defiance opened its cider tasting room last August, they expanded to a second tasting room for spirits in January. Their spirits product line began with rum and apple brandy, but has since expanded to apple liqueur, almond liqueur, and most recently, Absinthe!

Come on out and support local craft distilling and the growing Absinthe movement in America.

First Taste of Mt. Defiance’s Local Absinthe
Wednesday, June 24, 6:30 – 9:00 pm
Libertine
2435 18th St NW“

Drink City is written by Beau Finley.  This post originally appeared on DC Focused

Van Hillard has served drinks under a number of aliases around the District: Dr. Clock, Mr. MiG (of MiG Bar), and Hassan (of Hassan’s Rumpus Room). Ever elliptical, he currently serves as the heart and soul of the surreal, atmospheric upstairs of Adams Morgan’s Rendezvous Lounge, colloquially known as Dr. Clock’s Nowhere Bar. Drink City is a series of snapshots of people in the D.C. area who are invested in D.C.’s drinking culture.

What brought you to D.C.?

Tunes and a desire for a new homebase. I was playing with a band out of the South and we were routinely trekking up and down the East Coast. D.C. made for a decent place to pop a squat for a little while—this was about 12 years ago. I’m cozily mired here now and too lazy to uproot anytime soon.

How long have you been bartending in the city?

Since day 3 of arrival (circa 2003 via an ad in the City Paper). It was initially at some jerky little joint that has long since kicked the bucket. Bartending off and on ever since, but profoundly on for the last four years.

The interest in classic cocktails and craft beer has exploded in D.C. over the past few years – what sorts of trends have you noticed lately?

There’s interest aplenty [in classic cocktails] here in D.C. for sure, however I don’t go too nutso with it. The bar is itty bitty so I’m a wee restricted. I’ll generally stock a few user-friendly “quantity” beers but my selection mainly consists of chewable brews from around the DC area. Sans kegerator at the bar, so I only deal with breweries that offer bottles/cans. Port City, DC Brau, and Flying Dog are all within slingshot distance and have a sturdy set of options in the quality suds department.

As for classic cocktails, I’ve taken a few of them and given them a shave and a haircut, for example your Old Fashioned would be my Curmudgeon (fresh OJ instead of the orange, rye, dash of creme de almond, sugar, bitters).

What sorts of things would you like to see in D.C. in the coming years?

Perhaps I’ve read too many Philip K. Dick books and/or watched too much Lynch and Godard, but without compromising the fundamentals (see: booze/beer), I adore the feeling of creating something that seems at times, outside of time and space, and the cozy camaraderie that revelers generate among themselves as a result of this feeling. I never come in and simply press *play* – the disposition of the bar (small, somewhat hidden) shifts with each bag of bones that comes through the door. There are a number of tiny elements that, if discreetly manipulated, can create a supremely unique environment. In short, I treat the place like an extension of my psyche, for better or worse.

[I prefer] a decent balance between some low-grade fundamentals (canned campin’ beer/stiff & surly rail drinks) and some fun, out there options to keep it interesting.

(See: Needle Trax: lemonade, Blue Coat gin, dash of absinthe). (more…)