At Hank’s Cocktail Bar in Washington DC, visitors can expect much more than your average menu: the bites are funky – there are hotdogs and a daily popcorn bar, or you can order in from a nearby restaurant. And the drinks, concocted by Head Bartender Jessica Weinstein and her trusty team, are just as fun and creative.
The menu has something for every taste, including classics and large format beverages as well as a Dealer’s Choice, but the Becky Doesn’t Brunch – made with vodka, pumpkin, fall spices and egg white – is perfect for fall.
“Becky Doesn’t Brunch is the latest version of our beloved rotating Becky cocktail,” explains bartender Hunter Douglas. “Like the Becky’s that have preceded, Becky Doesn’t Brunch uses vodka as the base and it incorporates seasonal fall flavors.”
Available all autumn, Douglas says of the cocktail, “We wanted to create a drink that everyone could enjoy, while reminding folks that vodka doesn’t have to be basic. It changes from season to season but one thing stays the same… it’s always a crowd pleaser!”
Becky Doesn’t Brunch Recipe and preparation
- 1.5 oz Absolut Elyx Single Estate Vodka
- .5 oz Cotton & Reed Spice as Nice
- 1 oz pumpkin syrup*
- .5 fresh lemon juice
- 1 White of one egg
For pumpkin syrup: *Combine 1 part canned pumpkin pie mix with 1 part demerara sugar and 1.5 parts water and blend on high until fully incorporated. Keep in Fridge for up to 1 week.
Combine all ingredients in an ice filled shaker tin, shake hard for 30 seconds, strain liquid into empty tin and discard ice from other tin, hard shake for an additional minute (without ice) and strain into a large chilled coupe. Garnish with salt roasted pumpkin seeds and grated nutmeg.
Hank’s Cocktail Bar
819 Upshur St. NW, Washington DC 20011; 202-290-1808; www.hankscocktailbar.com; @hankscocktailbar
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