1. Painkiller
The menu changes frequently at the cocktail den Copycat Co., which sometimes goes full-on tiki. Regardless of the night’s theme, the barkeeps are happy to whip up a goblet of rum, fresh orange and pineapple juices, coconut cream, and nutmeg. 1110 H St., NE.
2. Zombie Circa 1946 Scorpion Bowl
Jon Arroyo of Farmers Fishers Bakers has built one of the largest tiki-bar menus in Washington, exploring classics such as this midcentury scorpion with rum, gin, pisco, and citrus. 3000 K St., NW.
3. Poker Face
Guests at Pepita can’t keep a straight face when receiving this showstopper—a copper pineapple filled with vodka, fresh juices (passionfruit, more pineapple), kefir lime, and a spicy peppercorn tincture. 4000 Wilson Blvd., Arlington.
4. Mohan Travels to Peru and Gets a Haircut
At Barmini, José Andrés’s temple to molecular mixology, you’ll find this creative concoction of walnut liqueur, pisco, chicha morada, and a rosemary “Mohawk” styled after barman José Rivera’s former mane. 501 Ninth St., NW.
Related: The 25 Best Cocktails in Washington
5. Off the Coast of Hanauma Bay
Get to Dram & Grain early to snag this drink served in a treasure chest. (There’s only one such vessel—otherwise you’ll receive a flaming bowl.) It’s loaded with two rums, fermented-tea Falernum, and toasted-coconut orgeat. 2007 18th St., NW.
6. Pineapple of Hospitality
Rum and “secrets” are the only ingredients Owen Thomsen will divulge for this cocktail at Archipelago. The recipe is a version of one he created years ago to bestow on patrons, as a fun bonus drink—minus the flames. 1201 U St., NW.
This article appears in our July 2016 issue of Washingtonian.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
