In honor of the National Cherry Blossom Festival, which takes place in the nation’s capital from March 20 – April 16, The Rye Bar at Rosewood Washington D.C. has introduced two specialty cocktails: the Sakura, the Japanese word for cherry blossom, and the Scidmore, named for Eliza Scidmore, who planted the city’s first cherry blossom tree.
The drinks pay homage to the history of the cherry blossom trees in Washington.
Sakura
- 2 oz. gin
- 0.25 oz. green chartreuse
- 1 oz. green tea/passion fruit
- .5 oz. lime juice
- .5 oz. simple syrup top off with soda water
Garnish: edible cherry blossom flower.
Method: Add all ingredients to a cocktail shaker with ice. Shake until chilled and strain into a wine glass. Top off with soda water with big ice cubes.
The Scidmore
Scidmore
- 1.5 oz. rum
- 1.5 oz. cherry syrup with cherry herring
- .25 oz. yuzu
- .5 oz. lime juice
Garnish: Edible cherry blossom flower.
Method: Add all ingredients to a cocktail shaker with ice. Shake until chilled. Strain into a coupe.
The Rye Bar is suitable for both leisure and business travelers. It has rich wood paneling, floor-to-ceiling windows, and a backlit onyx bar; George Washington and Thomas Jefferson, each of whom produced or traded whiskey, served as the bar's inspiration.
As per its name, The Rye Bar has an extensive selection of premium rye whiskeys but it also has a list of fine liquors and rare spirits. One of its signature drinks is the Barrel-Aged Manhattan, made with Rye, Dolin Rouge and Byrhh Quinquina. For non-whiskey drinkers, The Alvarez, a concoction of Del Maquey Vida Mezcal, Dolin Rouge, Maraschino liqueur and Xocolatl bitters, is a popular option.
To complete the ambiance, bartenders craft the cocktails with traditional utensils and old-fashioned methods.