Lounge

Cocktails at Eventide are crafted by bar manager Steve Warner. Known for his speed, gregarious personality, and desire to make balanced and exciting drinks, Steve makes many ingredients himself. Housemade items include real pomegranate grenadine, herb syrups, nut tinctures, and bitters.

An expert with classic cocktails, Steve has tracked down many hard to find spirits to fill out the bar from Anchor Distilling's line of classic spirits to his extensive selection of small batch ryes and bourbons.

Come join us in the lounge for a cocktail and enjoy our free wi-fi.

Notes From the Lounge

What follows are the monthly musings from our Bar Manager, Steve--what he's pouring, what he's drinking and what he's thinking.

August 2010

As we get into the hot month of the D.C. summer (like we need it?), my thoughts turn to low-maintenance cocktails. The latest trends make it seem like you're not a serious cocktail drinker unless your beverage contains free-range organic citrus that has been hand juiced by a leprechaun, then poured into a hand-blown chalice from Madagascar. I mean, who wants to spend several minutes getting refreshment when it's too hot outside to breathe?

We all have standbys when it comes to the classic highball. Most of our first forays into the world of spirits involve simply adding liquor to an iced glass and topping it with what we think will make it palatable. At some point, our taste-buds get accustomed to a particular combination, and we are suddenly in a rut. As much as I try to get people to try something new, this is an area that you don't have to go outside your comfort zone to see dramatically different results. How about trying a different brand of mixer?

If you normally like Coca-Cola with your Maker's Mark, why not try one of the boutique brands? Fentiman's and Boylan's are quite good, and something off-beat like Inca Cola not only changes the flavor, but the appearance as well. That Captain Morgan and ginger ale could benefit from using ginger beer instead of ginger ale. Reed's is a mild version or you could go with Blenheim from South Carolina (be warned: do NOT inhale the spicy version!). The super-refreshing gin and tonic seems to benefit more than most by upgrading. Using Fever Tree, Q-Tonic or Stirrings will instantly make you wonder why you ever drank cheap tonic.

Playing with recipes doesn't have to be complicated. You can make a beverage tailored to you with just a little tinkering.

And leave the leprechauns alone. I need them to work service bar.

Steve

E-mail Steve

Our current specialty cocktails:

This time around, Steve has decided to serve some classic cocktails as well as his own spin on them.

Try the classic first and then have it's "cousin" right afterwards!

Corpse Reviver #2

Seagram's Gin, Lillet Blanc, Cointreau,

Lemon, Absinthe Rinse

Re-Animator

Mosby's White Rye, Lillet Blanc, Cherry Heering, Lime, Chartreuse Rinse

Moscow Mule

Smirnoff Vodka, Lime, House-Made Ginger Beer

Donkey Punch

Pineapple/Ginger Cruzan Rum, Lime,

House-Made Ginger Beer

Pimm's Cup

Pimm's #1, Fever Tree Bitter Lemon,

Mint, Cucumber

Catoctin Cup

Watershed Gin, Cucumber Syrup,

Fentimans Dandelion & Burdock Soda

Pisco Punch

Macchu Pisco, Lemon, Pineapple Syrup

Jalisco Punch

Casa Noble Crystal, Lemon, Pineapple Syrup

Our current Lounge Menu:

Blackeyed Pea Fritters  $9

8 fritters served with roasted corn salsa and smoked tomato coulis

Santa Fe Shrimp $15

Half pound of large poached shrimp tossed in a spicy smoked tomato sauce, poblanos, cilantro and avocado

Herbed French Fries   $6

Apricot-horseradish mustard and ketchup

Bucatini and Sausage Meatballs $14

Pork meatballs tossed with basil, roasted peppers and roasted tomato sauce topped with Parmesan cheese

Grilled Hanger Steak $20

Meyer Ranch all-natural beef is served with black olive French fries, frisee salad and housemade steak salad

Mexican Torta $13

Braised beef tenderloin, chipotle/tomato sauce, refried cranberry beans and avocado/cilantro creme fraiche; served on a white roll with jicama and radish salad

Bison Barbecue Sliders(3) $12

Served with Napa cabbage slaw and fries

Soft Pretzels   $8

Housemade peach mustard, deviled Virginia ham

Locavore Salad $14

Roasted and shredded Bell & Evans chicken, local greens, Dragon Creek hard-boiled eggs, bacon, cucumbers, enoki mushrooms, pickled red onions and oven-dried tomatoes, biscuit croutons and sherry/bacon vinaigrette

Fried Chicken and Waffles $16

Buttermilk fried Bell & Evans chicken breast, herbed pecan waffles, maple butter, maple-chicken jus

"The Love" Mussels   $10

15-20 PEI mussels steamed with ancho chilies, citrus, soppressata and Starr Hill's "The Love" wheat beer

Cheese Plate   $10

Three cheeses, toasted nuts, fig jam

Due to the Virginia Department of Alcoholic Beverage Control laws, we are unable to display our Happy Hour Specials on this website. If you are interested in our specials, please send an e-mail to hheventide@gmail.com and we will send you an automatic response with our specials. Thank you.