Five Creative Breakfast Cocktails You Can Try Now

The arsenal of flavorings at Columbia Room. Photo by Scott Suchman

1) At vermouth-crazy Nido (2214 Rhode Island Ave., NE), cinnamon-scented Vya Sweet—a fortified wine made with muscat grapes—is blended with fresh OJ.

2) Dan Searing’s burnt-sugar old fashioned has been a Room 11 (3234 11th St., NW) staple since the place opened. It’s mixed with caramelized West Indies sugar, Kentucky whiskey, and bitters.

3) Wake up with a zinger at Blue Duck Tavern (1201 24th St., NW): The Cafe Park is part iced espresso, part Grand Marnier, and all energizing after short-rib hash.

4) At Republic (6939 Laurel Ave., Takoma Park), the Localist highlights DC’s Green Hat gin, Maryland-made Bee George honey, lemon, and candied grapefruit.

5) China Chilcano (418 Seventh St., NW) specializes in pisco, and the Jade Garden is a refreshing shake-up of the Peruvian brandy with cucumber juice, cilantro, lemon, and a touch of vanilla.

Want more breakfast ideas? Check out more than 50 of our favorite breakfast and brunch joints in DC

Food Editor

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.