Midnight on the Mall
Featuring the best of autumn’s festive flavors, this rum-based drink pays tribute to our nation’s capital.
Bryan Tetorakis, cheftender at Washington, D.C.’s Rogue 24, imbues this rummy, autumnal ambrosia with the favored flavors of the season—clove, cinnamon and juniper berry—then tops it off with a stout-based foam that hides a hint of orange zest. “The name comes from my favorite time to visit the monuments here in D.C.,” he says. “Why spend all your time battling tourists when you could be sipping this cocktail instead?”
Midnight on the Mall
Midnight on the Mall,Recipe courtesy Bryan Tetorakis, cheftender at Rogue 24 in Washington, D.C.
1½ ounces El Dorado 12-Year-Old Rum
1 ounce cider syrup (recipe follows)
½ ounce St. Elizabeth Allspice Dram
½ ounce lemon juice
¼ ounce Royal Combier Grande Liqueur
Dash of Barkeep Baked Apple Bitters
Sparkling water, to top
Stout foam, for garnish (recipe follows)
Combine the first six ingredients into a cocktail shaker. Shake well and strain into a highball glass filled with ice. Top off with sparkling water. Garnish with stout foam.
