Summer was all about the waterfront rosé garden at seafood restaurant Whaley’s. This winter, rum is the main attraction.
The Navy Yard restaurant will launch a rum cart in its dining room on Friday, November 10. The roving bar will be stocked with seven to ten rotating Caribbean rums, aged up to 35 years.
Try any of the rums neat, on the rocks, or in an old-fashioned for $3 more. Customize the cocktail with your choice of bitters (Angostura, chocolate, orange) and housemade cordials (brown sugar, cinnamon, fig). While the old-fashioneds are actually mixed behind the bar, they are garnished tableside with torched cinnamon sticks, dehydrated orange wheels, or brandied cherries.
There’s also a rum Manhattan that swaps sherry for vermouth, as well as a daiquiri using white rum from local distillery Cotton & Reed.
“Rum and seafood is such a classic combination,” says owner Nick Wiseman. Plus, he thinks rum has been under-represented in the drinking scene, even though the complexity and depth rivals many whiskeys.
Meanwhile, Whaley’s will also debut its 20-seat winter patio with Anacostia River views on Friday. In addition to fire pits and blankets, expect hushpuppies, oyster stew, and s’mores to help you warm up. A hot cider and rum-based cocktail for three to four will be served in a camping thermos.
Take a look at the full rum cart and winter patio menu here:
Whaley’s. 301 Water St., SE. 202-484-8800.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
