kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Black Jack unveils new summer cocktails

Beverage brothers Ari and Micah Wilder have just released their new summer cocktail menu at D.C. lounge Black Jack. Located on the second floor above Pearl Dive Oyster Palace at 1612 14th Street NW, Black Jack's bar menu is now featuring ten handcrafted cocktails (including 2 frozen concoctions), each priced at $12.

Black Jack's swanky circus meets vaudeville atmosphere, including its 40-seat bar and indoor bocce court, make it a great spot to escape the heat this summer. The summer drinks menu includes new cocktails like the Sassafras, with Bowmore Single Malt Scotch, Clear Creek Kirschwasser, black birch gomme and smoked cherry ice; the Blue Vein, with Tito's Handmade Vodka, lime, house-made cassis and house-made ginger beer; and the Bramble & Thorn, with rooibos tea-infused corn whiskey, Leopold Brothers Blackberry Liqueur, mint, lemon and their own blackberry soda.

The Wilder brothers shared the recipe with me for a riff for the Bramble & Thorn...this version uses mint and lemon soda instead of blackberry:

Bramble & Thorn
 1.5 oz of Rooibos tea-infused Wry Moon corn whiskey (see Note)
1 oz of Clear Creak blackberry liqueur .5 oz of grenadine
Mint-infused lemon soda (see Note)
Garnish: 2 blackberries, 2 lemon wheels, 1 mint sprig, powdered sugar
Add all except garnish to a cocktail shaker. Add ice, shake and strain over crushed ice in a Handled mason jar. Garnish with blackberries, lemon and mint, and dust with powdered sugar. Top with mint lemon soda.
Note: For the tea-infused whiskey: add a few bags of Rooibos tea to a bottle of whiskey. Infuse for a day, shaking bottle several times. When whiskey has acquired enough tea flavor, remove tea bags.
Note: For the mint-infused lemon soda: combine 1/2 cup sugar with 1/2 cup water, 3/4 cup fresh lemon juice and a handful of mint leaves. Heat over medium-high heat until sugar dissolves, and then bring to a boil. Remove from heat, strain out solids and cool completely. For the soda, add a tablespoon of the syrup to club soda, to taste. ***Alternatively, you can use a high quality Italian lemon soda, and just muddle the mint in the glass before adding the other ingredients.