Looking for a special something to sip on this summer? Look no further than Michael Mina’s Bourbon Steak at the Four Seasons Hotel in Georgetown. Head Bartender Torrence Swain and team have struck again with a new seasonal cocktail menu and it’s hot.
Like, it’s literally on fire.
You may recall our post in April, when we were one of two blogs invited to preview Swain’s spring cocktail menu. This time, Hungry Lobbyist received the exclusive invite for the summer preview and is your one source for the details. From flaming tiki drinks like “The Legend of Sean Steel” pictured above, to crazy ingredients like Old Bay, this menu captures the taste of everything Washington loves about summer.
Inspired by fresh produce found at local grocers and farmer’s markets, Swain captured the essence of “nature’s candy” by playing off the natural sweetness of root vegetables. A healthifed cocktail? That’s the dream, people.
If you’re more of a fruit person than veghead, then this section is for you. Lime, peaches, pears, and even rose hips capture not the roots in the ground, but the blooms and fruits of the trees.
Spice of Life
Sippers with a more adventurous palate will want to spice up the summer with these options. Smoky peppers are combined with fresh, sweet ingredients like basil and watermelon, creating a jubilant juxtaposition of flavors.
The Sparkle in Your Eye
Sometimes a little bubbly is all one needs to put a pep in their step. Other times, it’s a reference to Champagne Papi. Thanks to Swain’s bartending brilliance, this section of the cocktail menu has both.
Savor the Moment
What’s more summer-in-DC than a trip to the Chesapeake? With the Chesapeake Margarita, you don’t even to leave the district to get a taste of this beloved region. Plus, you won’t get crabby from beach traffic.
BONUS: Not on the Menu, But Hopefully Coming to a Table Near You
When Torrence Swain presents his cocktail creations to the Bourbon Steak staff, his passion is palpable. An astounding amount of thought goes into every aspect of his recipes, but maybe none more so than the Birdseye View, a table side cocktail showcase featuring liquid nitrogen.
Swain pours a carafe of Absolut Elyx, lychee, limoncello and passion fruit into a large metal bowl, followed by the liquid nitrogen. After a minute or so of vigorous whisking, the product is a sweet sorbet. Served in a unique copper metal owl mug and topped with a crazy straw, this may be the craziest cocktail in D.C. Although it’s a work in progress, our fingers are crossed for its introduction sometime this summer.
Despite having attended a preview before, what I witness at Bourbon Steak never ceases to amaze me. Months of preparation by Swain and his team go into the recipes, which are then presented to the impressively skilled and highly inquisitive staff. Every detail is scrutinized, with ultimate goal of ensuring each drink that’s delivered is absolutely perfect. They share laughs, they brainstorm and then they blow diners’ minds with supreme service, and in this case, summer sips.