July/August 2014

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 19 of 51 20 | JULY/AUGUST 2014 SCENE By Kelly A. Magyarics Big Fat Greek Cocktails Kapnos in Washington, D.C. offers Mediterranean-inspired cuisine and beverages W ashing down mezze with creative cocktails and a Greek-focused-yet- global wine list is the scene at Mike Isabella's 160-seat restaurant in Washington, D.C.'s hip Fourteenth Street corridor. Whole spit-roasted animals like baby goat, lamb and suckling pig are a menu focal point, along with dips and spreads, flaky phyllo pies, salads, charred octopus and daily specials like moussaka and souvlaki. Selections on beverage director Taha Ismail's cocktail menu are peppered with an Aegean twist. e popular Papadapolous mixes Hum Botanical Liqueur, grapefruit, lime, maple and Bittermens Burlesque bitters with Skinos, an herbal- and pine-scented Greek liqueur made from the Mastiha tree—the source of the spice mastic. e bottled libation Smile Like a Doughnut combines Beefeater 24 gin with a house-made grapefruit tonic and Idoniko Tsipouro brandy, a clear, grappa-like Greek spirit. And the effervescent Little One tops Absolut Elyx single-vineyard vodka, Aperol, elderflower and lemon bitters with the 2012 Kir-Yanni Akakies, a Greek rosé sparkling wine made in Naoussa from the xinomavro grape. Kapnos' cocktail menu spans 13 selections, each priced at $13. GREG POWERS Greece is known for for its flavored lemonades, and Kapnos does several lemonade craft cocktails, such as this rye version.

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