Park Hyatt Washington, D.C., serves up handcrafted fall beverages

Celebrating the spirit of the fall season, Blue Duck Lounge and Blue Duck Tavern at Park Hyatt Washington, D.C., are unveiling a collection of fall cocktails, each highlighting fresh ingredients from the season’s bounties. Eleven handcrafted libations and two mocktails are being added to the menu, showcasing herbs and fruits, spices and house-made infusions. These new cocktails will be available through Dec. 31, 2017.

Three new smoked libations, created in collaboration with One Eight Distilling for the Up In Smoke series are being introduced this month. Cocktails are poured into glasses that has been smoked using pecan, cedar, or almond wood to infuse the smoky flavor and include the following: the Sazerac with Rock Creek rye and pecan smoke; the Martinez featuring Untitled No. 2 gin and apple smoke as well as the Manhattan with Rock Creek bourbon and cedar smoke. These exclusive cocktails are priced at $18.

“Smoke is a true characteristic of fall,” said Cole Burger, Park Hyatt Washington’s lead bartender. “With that in mind, we partnered with One Eight Distilling to create smoke-infused versions of three classic libations: the Martinez, the Manhattan and Sazerac. We selected three types of wood chips: pecan, cedar and almond, which are placed on a board and set on fire. The smoke from the fire engulfs the glass before the spirits are poured. The cocktails aren’t visibly smoky but the smell is there, and it is the first sense activated before you take the first sip.”

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Other new tempting libations for fall include the Let It Linger with cranberry-infused CIVIC vodka, rosemary-infused Secco Mancino vermouth, green apple soda and pear simple syrup; the Texas State Fair with popcorn-infused Mellow Corn whiskey, caramel gomme and bacon bitters; the Laspang of Luxury with Lapsang Souchong-infused Cimarron Reposado tequila, house-made mole and a cardamom salt rim; the Black Beauty, Rittenhouse Rye, house-made amaro and blood orange; The Painted Elephant with fig-infused white whisky, fennel simple syrup, pear brandy and yuzu; The Grape Gatsby with concord grape-infused Ivy City gin, concord grapes and basil; the All Inclusive with roasted apple-infused JM White R(h)um, pomegranates and sage; as well as the Cinnamon Toast Punch with mezcal, cognac, cinnamon and horchata. Cocktails are priced at $16. Additionally, two mocktails available this autumn include the Green Apple Soda and the Mule with seasonal jam and ginger beer. Mocktails are priced at $9.

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