5 Hot Cocktail Trends in Washington, D.C. |
by
Lauren Sloat on May 28, 2013 in
Roundups
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Molecular Gastronomy
Following the trend set by original D.C. celeb chef Jose Andres, a number of area bars are incorporating molecular gastronomy techniques into their cocktails. The theatrical Rogue 24 is known to feature unusual flavors and textures in drinkable form; the “Dai drop” sake bomb at the izakaya at Daikaya features sphere-ified sake and yuzu juice; and of course Andres’ own Minibar — the “culinary cocktail lab” — features plenty of experimentation.
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