That day of love and regret known as Valentine’s Day is not far off in the future and D.C. is gearing up for the days of wine and roses. On Tuesday you can sample rare vintages from equally rare magnums, learn how to make love potions, and sample sexy cocktails for February 14th. That’s the latest menu news we have in the District.
Blue Duck Tavern
For wine lovers who get a kick out of sampling rare wines, the weekly “Blue Duck Uncorked” wine program will surprise and delight you. Every Tuesday, from 5:30 p.m. to 10:30 p.m. until March 29, Blue Duck Tavern is pouring one specially selected rare magnum not found on the restaurant’s featured wine list. Lucky guests can count on Blue Duck Tavern general manager Joseph Cerione choices and try these vintages by glass, with each pour priced at $30. Next Tuesday’s selection for February 2 is an exceptional wine from the southern Côtes du Rhône by a renowned winemaking family. It’s the Château de Beaucastel Châteauneuf-du-Pape Rhône Valley France 1997.
Fancy a secret someone but can’t get their attention? Maybe a bit of Love Potion No. 9 will do the trick. Bourbon Steak at Four Seasons Hotel has added three special cocktail and dessert pairings to their menu with potions and recipes provided by head bartender Torrence Swain, pastry pro Derkje Steenblik, and executive chef Joe Palma. Sample each treat at noon on February 6 for $45 per person and try three magical cocktails and desserts made with French absinthe, Benedictine, and Chartreuse. Email David Fascitelli to reserve a spot.
Macon Bistro & Larder
If you want to know what to drink, what spirit or mixer is trending, and where to find delicious cocktails, you can count on beverage director Andra “AJ” Johnson at Macon Bistro & Larder. She has created five seductive cocktails that showcase natural aphrodisiacs found all over the globe. The cocktails will be available Valentine's Day weekend: Friday, February 12th through Sunday, February 14th and include some doozeys like The French Kiss aka "Un Baiser Amoureux" created with Baileys, Chambord, espresso, and creme de cocoa garnished with a macerated cherry reduction. According to AJ “Chocolate was an easy choice. Cocoa has been used to pay for and seduce women for centuries.”
Summer Whitford is the D.C. Editor at The Daily Meal and also writes about food, drink, and travel. Follow her on Twitter @FoodandWineDiva, on Instagram at thefoodandwinediva, and read more of her stories here.