Cocktails at The Eddy Bar are experiments in fluid dynamics. It is no surprise, then, that mixologist Gina Chersevani named her Washington, DC, bar after swirling water currents. Chersevani, who gained acclaim developing beverage programs for establishments such as PosteModerne Brasserie, Rasika and PS 7, has partnered with local celebrity chef Jamie Leeds to house The Eddy in her third Hank’s Oyster Bar location on Capitol Hill. Grab one of the 20 seats at the counter to peruse the cocktail list, an array of drinks that leans heavily on regional spirits such as Catoctin Creek Watershed Gin and Shine Whiskey, mixed with ingredients as unlikely as smoked banana peels and frozen Fernet Branca. Or test the waters with Chersevani’s short wine list, which favors bright, acidic whites (think Mosel rieslings, Austrian gruüner and Virginia petit manseng) to wash down the seafood served out of Hank’s kitchen.
This review appears in the print edition of the December 2012 issue. Like what you just read? Subscribe now.
This story appears in the print issue of December 2012.
Like what you read? Subscribe today.