Cuba Libre Float at Bar Pilar
It’s not on the cocktail menu, but ask beverage director Jonathan Fain to make this combo of rum, Mexican Coke, and vanilla gelato topped with absinthe-laced whipped cream and cherries soaked in Southern Comfort. The complex concoction comes in a Coke bottle with the top lopped off.
Lemonade-Thyme Snow Cone at the Ritz-Carlton Lobby
Crushed ice gets a kick of vodka at this twinkly drinks spot—light, bright lemonade-thyme is the best of the three flavors, but you can try strawberry-basil and blueberry-mojito when you order the “trio.” Just don’t count on driving home.
Shake-and-Bake Cordial Shake at Ray’s to the Third
Restaurateur Michael Landrum stays true to his over-the-top style with this boozy, sweet-then-salty libation combining chocolate syrup, caramel, vanilla ice cream, bourbon, whipped cream, and bacon bits.
Slushito at Estadio
This hot spot keeps switching up the cocktail combos swirling through its two slushy machines. You might try cherry, tequila, and shishito pepper on one visit, then grapefruit, sherry, and chamomile-infused bourbon the next. All are the perfect start to a summer evening out.
Beer Float at Et Voila!
This Belgian brasserie creates frothy floats using chef Claudio Pirollo’s elegant frozen desserts. Try a crisp Lindemans Pêche Lambic sweetened with peach sorbet or—our favorite—a ruby-hued Kasteel Rouge cherry beer with a scoop of Hoegaarden-vanilla-and-honey ice cream.
This article appears in the August 2012 issue of The Washingtonian.