By Betsy Rothstein and Kris Kitto - 03/13/08 06:39 PM EDT
Sunday mornings can be seen through rose-colored glasses, or at least that’s the way it can feel at Hudson Restaurant & Lounge after a Saturday night of overindulgence. After the first sip of mixologist John Hogan’s Mimosa Hudson, the only thing that will be crabby, the restaurant release swears, is Hudson’s Crabby Benedict.
Hogan has a unique twist on brunch libations, including the Original Bellini, mixed with fresh white peach puree, 365 Prosecco di Valdobbiadene and peach bitters; the Mimosa Hudson, also made with 365 Prosecco di Valdobbiadene, Cointreau, fresh pressed orange juice and orange bitters; and the Southwestern Bloody Mary, with brick oven-roasted chipotle-infused Bloody Mary mix and Tito’s vodka.
Don’t discount the Grapefruit Martini, shaken with Absolut ruby red grapefruit vodka, fresh ruby red grapefruit juice, grapefruit syrup, and served up with grapefruit “air.” Diners can warm up with hot potent potables such as Irish Coffee, mixed with Jameson Irish whiskey, hot coffee, fresh whipped cream and a drizzle of green crème de menthe; the Hudson Hot Cocoa, made with Ghirardelli hot chocolate; or peppermint schnapps, topped with fresh whipped cream and peppermint flakes.
Hudson is located at 2030 M St. NW. Reservations: 202-872-8700.
If you’ve ever wondered what soup would taste like mixed with a shot of tequila or thought about spiking your coffee with a splash of the Mexican liquor, Oyamel will soon give you that chance. The Penn Quarter restaurant is hosting a two-week tequila and mescal festival starting March 18.
Executive Chef Jose Andres and his team are celebrating their newly recognized expertise in tequila, having been awarded earlier this month the Tequila Regulatory Council of Mexico’s highest certification, the Agave de Oro.
The festival’s menu includes a bright, flavorful lime-tequila soup as well as an after-dinner tequila coffee topped with a scene-stealing white chocolate foam. On the cocktail menu are drinks mixed with prickly pear juice, cilantro-infused syrup and fresh pineapple.
More details can be found at www.oyamel.com. Oyamel is located at 401 7th St. NW. Reservations: 202-628-1005.
Sugar and spice and
Looking for a chocolate fix? This March, Co Co Sala opens its doors at 929 F St. NW, pegging itself as the new premier coffee, chocolate and cocktail lounge.
What can you expect? For starters, espresso and chocolate-based drinks, artisanal chocolates and exquisite pastries. Then there are desserts, chocolates and pastries and dishes combining chocolate and coffee in surprisingly unique mediums. The “ultimate chocolate indulgence” on the evening menu is a selection of multi-course chocolate desserts with flavors derived from cuisines of various countries. These sweet five-course tastings will start at $25.
Other choices: the Espresso Martini, a fusion of Grey Goose La Vanille, Patron Café XO and Bailey’s, topped with frosted skim milk; or the Strawberry Basil martini, a signature cocktail of Grey Goose vodka, fresh basil and strawberries puree drizzled with balsamic vinegar.
If all that isn’t enough, there will also be sculptures made of sugar and chocolate.