The seasons are changing and the cocktail menus around DC are getting a refresh to match. Celebrate that start of the new season by sipping in these spring-inspired drinks!

 

The U Street bar introduces nine new springtime offerings on its cocktail menu from recently appointed head bartender, Lance Smith. The refreshed menu includes Bin There, Done U with rye, amaro, cointreau, and a flamed orange peel; Simple City with tequila blanca, Cocchi Americano, lime, orange, port floater; and the Sangre y Arena with Scotch, sweet vermouth, cherry herring and blood orange juice. All cocktails priced at $12. (1301 U St, NW; 202-506-7716)

 

Head bartender Torrence Swain adds a slew of new cocktails to Bourbon Steak’s drink lineup. Perfect for sipping on the patio, these refreshing cocktails feature fun spins on traditional tiki drinks and new takes on classics such as the bloody mary and milk punches. Standouts on this new list include Blue Hawaiian with rum, lime juice, blue curacao, and cane syrup topped with pineapple foam; Liquid Gold Diamonds - a milk punch with whiskey, mezcal, passionfruit and lemon; and the Blue Eyed Rabbit with mezcal, lime juice, agave, and blue curacao. (2800 Pennsylvania Ave, NW; 202-944-2026)

 

The Foggy Bottom restaurant’s spring cocktail offerings highlight local spirits. The Strawberry Daiquiri spotlight’s Maryland Risky Rum with fresh lime juice simple syrup and strawberry puree while the Grand Barrel Boulevardier uses Twin Valley Grand Thoroughbred MD Wheated Bourbon mixed with bourbon barrel aged red blend and Leopold’s Aperitivo. (2200 Pennsylvania Ave, NW; 202-587-8277)

 

The French-Belgian restaurant is welcoming spring and all things green with its Arugula Martini made with organic baby arugula, Nolet’s silver dry gin, fresh lime juice, lemon, agave nectar and St. Germain and garnished with freshly ground black pepper and an arugula leaf. (2401 Pennsylvania Ave, NW; 202-296-1166)

 

The spring cocktails from Petworth’s Taqueria del Barrio draw inspiration from Latin America - expect international spirits, fresh fruits and spices in each drink. Try the playfully named “Havana-na-na-na” made with Cruzan coconut rum, toasted coconut, passion fruit and lime juice; “Her Name is Rio” with Avua cachaca, blueberries, sugar and lime; “La Siesta” with Milagro reposado tequila, lime, tamarind syrup and soda; or opt for one of the new margaritas like the “Chapulin Colorado” with Don Julio silver, triple sec, lime and ancho chile cherry syrup. (821 Upshur St, NW; 202-723-0200)

 

With new head mixologist Frankie Jones at the helm, the Occidental’s spring cocktails include lighter, refreshing notes with the 1475 Frose with Dark HOrse Rose, Absolut Elyx, peach liqueur, and pineapple and the Elephant in the Room made with Absolut Elyx, Peach liqueur, lemon juice and St. Elizabeth’s Allspice Dram. (1475 Pennsylvania Ave, NW; 202-783-1475)

 

New seasonal offerings recently added to the Suggestions menu from the team at Truxton Inn include refreshing sips like the Mexican Firing Squad (Espolon blanc, house-made grenadine, lime, angostura bitters, club soda) and the Moscow Mule (Republic Restoratives civic vodka, lime, ginger beer) or try more spirits-forward libations like the La Louisiane (Rittenhouse Rye, Cocchi vermouth di Torino, benedictine, herbsaint, Peychaud’s bitters) and the Frisco (High West double rye, benedictine, lemon). (251 Florida Ave, NW; 202-733-4952)