With Memorial Day weekend in close reach, families and friends in Washington, D.C. gear up for a variety of festivities to honor the veterans and famous Americans who have served our country. This holiday also marks the launch of the summer season, a stretch of many special ceremonies, concerts, festivals, performances, and much more!
At Capella Washington, D.C. I’ll be soaking up the long holiday weekend with a batch of warm weather-ready, refreshing cocktails prepared by my favorite bartender, Angel Cervantes! To give you a brief background, Angel Cervantes began bartending in the late 1980’s at various restaurants in and around Georgetown. In 1995 he took the helm as Head Bartender at Mark Miller’s “Red Sage”. After some time he moved to be Head Bartender at “Shelly’s Backroom” in 2002 and then in 2004 took on the position at Michele Richard’s “Citronelle” where he continued to impress and enjoy the company of Georgetown locals until it closed its doors in 2011. Angel has been at the Rye Bar at Capella Washington D.C. since spring 2013!
Angel and Food & Beverage Manager, Will Rentschler have created a brand new summer cocktail menu for guests to enjoy in the Rye Bar, The Grill Room, Rooftop Bar & Lounge, and the outdoor terrace on the C&O Canal. Capella D.C. is truly my favorite place to be in Georgetown, not just because of the gorgeous location, but also because of the personalized service and the unique variety of offerings created each season. A prime example is Angel’s signature Rye Bar Cocktail Series and workshop, where guests and locals have a chance to learn and craft fun, seasonal cocktails while enjoying a delicious dinner afterwards in The Grill Room. The cocktail series continues this summer and I highly suggest you reserve your seat fast!
I had a chance to get a sneak preview of the summer cocktail menu and wanted to share this exclusive recipe with you!
Half Moon Gin 1 oz
Templeton Rye 1 oz
Pimm’s liqueur 1/4 oz
Lemon Juice 1/2 oz
Simple Syrup 1 oz.
Splash of Luxardo Cherry Juice
Splash of Champagne
Preparation: Combine each ingredient together in a pint glass with ice then stir with a metal bar spoon until chilled. Strain into a martini glass and garnish with a Luxardo cherry wrapped in a lemon twist. Cheers!
If you plan to visit Capella this spring & summer, I invite you to try our new cocktails at the Rye Bar, or partake in a Rye Bar cocktail class with our Head Bartender, Angel and create your own! For more information and reservations please contact us at 202-617-2424, or send an email to the Capella Washington, D.C. Personal Assistants at firstname.lastname@example.org.