DC “DCocktail” Series: The Gibson

Speakeasies, which are typically veiled and often exclusive bars, are a historical nod to the prohibition era, where the unspeakable tragedy of alcohol being illegal was real. Touted as D.C.’s largest speakeasy, The Gibson has rolled out their fun, new spring cocktail menu.

The Gibson offers pre-prohibition era drinks; think classic cocktails like a Sazerac or a Manhattan. Along with its dimly-lit cozy atmosphere, the bar also features a covert patio area where patrons can enjoy the new cocktail menu.

Here at Will Drink For Travel, we do the dirty work so you don’t have to! We tried all 9 cocktails created for the season, and in true pre-prohibition cocktails fashion, they’re not for the faint-of-heart. Here’s the rundown:

Favorites: 

Lust #1: As a self proclaimed 'brown liquor lover,' there’s no surprise that I would like this drink. I believe it’s the first time I’ve tasted orgeat (syrup made from almonds, sugar & rose water) and allspice dram together. Two thumbs up!

Gurl’ That’s One Fierce Beet: This cocktail actually has a beet in it! I’ve never been to a bar that pairs veggies so well with alcohol but The Gibson nails it. Honorable mention goes to The Resolve which includes Kale syrup.

Stand outs:

B2 H M2: The drink was good but I was mainly excited about its name, which I ended up guessing correctly. Hint: it’s a Rihanna song…

A Letter from the ABM to the GOP: This cocktail definitely requires slow sipping and a side of water. The Gibson’s housemade hell-fire bitters are appropriately named. In case you were wondering, ABM stands for Angry Black Man.  How appropriate.

If anything, the staff at The Gibson, specifically bartender extraordinaire Frank Jones, are always down to tell you the funny stories of how each cocktail got its name, and will introduce you to ingredients you’ve probably never heard of. For more information on all things The Gibson please visit thegibsondc.com.  Happy sipping!

- Nyasha Chikowore 

Photo Credit: Ronan Jenkins

Authentic New Orleans Cuisine at Bayou Bakery

If you’re craving authentic New Orleans cuisine, what better way to satisfy your needs than to let an authentic New Orleanian cook for you?  Chef David Guas has been impressing palates with his second Louisiana inspired restaurant, Bayou Bakery, Coffee Bar & Eatery, in D.C.’s Capitol Hill neighborhood since opening May 2015. For a former carriage house, the eatery is not only inviting and chic, but makes you feel like you've been transported a few hours down 95 South.

Photo Credit: hillnow.com

Never turning down an invitation to eat, I had the pleasure of sampling a few of Chef Guas’ amazing dishes at a private dinner. As a bonus we were treated to a mead-based cocktail at the beginning of dinner, which was mixed with melon and Prosecco.  (Mead is an alcoholoic beverage made by fermenting honey with water, and sometimes fruits, grains, spices or hops.) The wine was not too sweet and made for a great introduction to the restaurant’s Southern vibe.

From the starters (Just gettin’ started) to the desserts (A lil’ sumpin’ sweet), the folks at Bayou did not disappoint. The icing on the cake, or the powdered sugar rather, was the beignets. Fluffy, soft, buttery & awesome.

Starting at 5pm each night you can enjoy Chef Guas’ southern dinner, with the menu changing daily to showcase his culinary versatility. You may be enjoying his buttermilk fried chicken one night or opt for the smothered pork rib chop like I did the next; a decision I would likely make again, and one that you should too.

For more information on Bayou Bakery, Coffee Bar & Eatery please visit BayouBakeryDC.com.

- Nyasha Chikowore

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