Your New Favorite Mixer

On Wednesday evening, 1893, Pepsi-Cola’s new premium craft cola, took over restaurant + bar Himitsu, where owner Carlie Steiner, the 1893 Top Shelf Bartender in DC and one of the city’s leading mixologists, showcased modern, cola-based 1893 cocktails and explored new seasonal trends using cola. This day also marked National Rum Day.

1893, From The Makers Of Pepsi-Cola, is a premium craft cola inspired by the original recipes created in that same year by Pepsi founder Caleb Bradham. 1893 is the next generation of colas, bringing together premium ingredients and more than a century of cola-making expertise using blend of premium kola nut extract, real sugar and sparkling water. 1893 can be enjoyed as a delicious standalone beverage or as the perfect enhancement for top shelf cocktails.

Wednesday’s event previewed the new Citrus and Black Currant flavors and core Original and Ginger Cola flavors, showing how DC cocktail culture is pairing cuisine and using colas to modernize libations,while blending a well balance of spirit and modifiers. Some of Himitsu’s prized signature dishes were also on display and included Buttermilk Fried Chicken Sandos with Gochujang Glaze, Hamachi + Orenji, Shisito Elote and Five Spiced Pork Belly Steam Buns for guests to enjoy.

1893 Top Shelf DC Cocktail List:

Balancing Act

By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC

.5 oz Aperol

.5 oz Flor De Cana 5 YR Aged Rum

1.5 oz Alexandro Oloroso Sherry

4 oz 1893 Black Currant Cola

Slices of Orange and lime

Directions: Stir the first three ingredients in a mixing glass until properly diluted. Strain into highball with fresh ice + top with 1893 Black Currant Cola. Garnish with slices of orange and lime.

Afternoon Remedy

By 1893 Top Shelf Bartender Kellie Thorn, Empire State South, Atlanta, GA

1.5 oz Plantation Stiggins Pineapple Rum

.5 oz Lustau Los Arcos Dry Amontillado

.25 oz St. Germain

.25 oz Lime

.25 oz Simple syrup

1.5 oz 1893 Original Cola

Directions: Shake all ingredients with ice except the 1893 Original Cola. Strain over cracked ice in a double old-fashioned glass. Top with 1893 Original Cola. Garnish with a large bouquet of mint.

Rise + Shine

By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC

1.5 oz Fresh Pineapple Juice

1 oz Lustau “Puerto Fino” Sherry

1 oz El Silencio Mezcal

2 oz 1893 Citrus Cola

Slices of Lime

Micro herbs

Directions: Fill highball with crushed ice + measure first three ingredients into glass. Add more crushed ice to top of glass + finish with 1893 Citrus Cola. Garnish with slices of lime and micro herbs.

Tinto de Primavera

By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC

3 oz Capitoline Vermouth Rose

5 oz 1893 Original Cola

Slices of Orange

Directions: Place two large format ice cubes (1.5 X 1.5) in a large wine glass. Pour the Vermouth Rose and 1893 Original Cola at the same time to properly blend. Garnish with slices of orange.

Mixed Bag

By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC

1 oz Fernet Francisco

1 oz Vecchio Amaro De Capo

6 oz 1893 Ginger Cola

Slices of Lime

Directions: Fill highball with ice and measure first two ingredients. Add more ice if needed and fill glass with 1893 Ginger Cola.

Sweet Cap

By 1893 Top Shelf Bartender Pamela Wiznitzer, New York, NY

1.5 oz Vodka

.75 Coffee liqueur

.5 Creme de Cacao

1893 Original Cola

Directions: Build in a lowball glass over a large ice cube.  Top with 1893 Original Cola and a pinch of chocolate salt.