Bar Trail

Exclusive Spirited Republic Cocktails

The National Archives Foundation is thrilled to be partnering with local restaurants on exclusive Spirited Republic cocktails!

May

MockingbirdHillLogoMockingbird Hill is a Sherry and ham bar created by Derek Brown, featuring the fortified wines of Jerez, Spain. These wines, that boast a history of over 3,000 years, range from bone-dry to richly-sweet and are among the best food pairing wines in the world. They were also the first wines to reach the New World and were once popular in American drinks.

Read More >

May

TrystTryst stands in the center of the nation’s capital, in stark contrast to the suburban culture and coffee chains that proliferate the country. No, our silverware doesn’t always match, and we don’t have 75 different kinds of pre-made caramel-nilla-frapp-a-ccino-supremas or 64 flavored vodka martinis. What we do have is outstanding, specialty coffee, craft cocktails and a commitment to being the city’s ‘third place’. The Greeks have tavernas; the French have cafes. DC has Tryst – a place that helps define ourselves and the community.

Read More >

May

Farmers Fishers BakersFarmers Fishers Bakers is a full service upscale casual restaurant with an in-house bakery, sushi counter, full bar with 24 beer taps, and year-round patio with water views. We support the American Family Farm along with made-from-scratch food, delicious hand crafted drinks and green practices all around.

Read More >

May

Southern EfficiencySouthern Efficiency is a Southern food and whiskey bar created by James Beard Award nominated bar owner Derek Brown and award-winning oysterman Travis Croxton, specializing in the breadth of Southern whiskey and off the beaten path Southern recipes. The spirits menu is curated by whiskey fanatic and bar manager JP Fetherston with an eclectic group of whiskies ranging the gamut from traditional Bourbons to whiskey from craft distillers. JP has also created a whiskey-focused cocktail menu that includes classic cocktails alongside cocktails in jars and on tap, such as his much lauded Smoked Cola & White Whiskey. The food is created by chef Andrew Clark who has delivered true to form Southern cooking from his pimento cheese to Hoppin' John.

Read More >

June

Bourbon SteakChic, modern and visually striking, Bourbon Steak brings the signature cooking style and culinary vision of James Beard award-winning chef and internationally renowned restaurateur Michael Mina to Washington, DC. Savor exquisite culinary delights in a convenient restaurant located just off the lobby of the prestigious Four Seasons Hotel in Georgetown.

Read More >

June

The PartisanJoined at the hip to Red Apron, Chef Nate Anda's groundbreaking butcher and charcuterie shop, The Partisan draws heavily from Anda's line of house made products and relies on the meticulous sourcing that has made Red Apron the first and only butcher shop in the nation to use 100% Animal Welfare Approved pork. Director of Bar and Spirits Jeff Faile tailors the bar menu to compliment the restaurant’s meat-centric menu with a rotating selection of unique, original cocktails.

Read More >

June

Eat the RichEat the Rich is an oyster bar created by James Beard Award nominee Derek Brown and award-winning oysterman Travis Croxton of Rappahannock River Oysters. Featuring both local oysters and a Chesapeake Bay-centric menu, Eat the Rich is a tribute to the great oyster houses of Washington, D.C. and Mid-atlantic cuisine. We also serve pitcher cocktails and oyster shooters alongside a playlist of rock--the place is named after a Mötorhead song after all.

Read More >

June

DaikayaDaikaya is divided into two separate restaurant spaces, a ramen shop on 1F and izakaya on 2F. Our ramen shop serves Sapporo style ramen. Just like in Japan, our ramen shop is a fast paced place where diners can come in for a quick, satisfying bowl with a draft beer or cup of sake. Izakaya is a type of restaurant that serves Japanese comfort food to accompany a wide range of drinks. Dining is all-purpose, perfect for after work, before a night out, as a full supper, or for a late bite with friends. The cuisine is freestyle and adaptive in nature and each izakaya in Japan puts its own touch to their menu items. In this spirit, we also like to put our twist on our dishes and drinks and embrace our role as an izakaya in DC, with international and American influences as we feel inspired. The bar program in the upstairs izakaya has a strong focus on Japanese whiskys, shochu and sake, with a cocktail list that reflects this commitment to Japanese spirits and wines.

Read More >

July

barminibarmini is chef José Andres’ culinary cocktail lab in the space adjoining minibar, his intimate and imaginative restaurant that offers a widely-acclaimed avant-garde dining experience. Each bite at minibar is designed to thrill the senses by pushing the limits of what we have come to expect, and what is possible from food. More than one hundred artisan cocktails are crafted and served at barmini with the same care and attention to detail as the dishes at minibar.

Read More >

July

LincolnLincoln is a gorgeous, unique venue featuring the timeless words and ideas of Abraham Lincoln. Lincoln’s unique architecture and original art by local artist Maggie O’Neill is a conversation starter. The bar program features the best in fresh local produce, house and locally crafted spirits. From the unique Mason jars featuring infused bourbons to the city’s first moonshine list all served in antique style copper cups, each hand-crafted drink truly reflects the simple values and tastes of an era that evoked change.

Read More >

August

AmbarThe bar program at Ambar reflects the restaurant’s menu of traditional Balkan cuisine, with a wide selection of rakija, a fruit brandy that has historically been a homemade spirit throughout the Balkan region. The cocktail menu also features a number of drinks incorporating a variety of rakija.

Read More >

August

GraffiatoGraffiato is an Italian-inspired restaurant owned by chef Mike Isabella. The beverage program is helmed by Taha Ismail, who oversees the bars at all of Isabella’s restaurants. Ismail’s menu at Graffiato features a variety of house-made sodas, draft cocktails and barrel-aged cocktails.

Read More >

September

Left DoorLeft Door is the forthcoming cocktail bar from Tom Brown, slated to open in Washington, D.C.'s Logan Circle neighborhood in the fall of 2015. Brown, who was previously a partner at The Passenger and Hogo, will focus on classic cocktails at Left Door, which will have an intimate atmosphere at only 35 seats.

Read More >

September

MockingbirdHillLogoMockingbird Hill is a Sherry and ham bar created by Derek Brown, featuring the fortified wines of Jerez, Spain. These wines, that boast a history of over 3,000 years, range from bone-dry to richly-sweet and are among the best food pairing wines in the world. They were also the first wines to reach the New World and were once popular in American drinks.

Read More >

October

Copycat Co.Copycat Co.’s cocktail program, developed by owner Devin Gong, focuses heavily on classic recipes and their many variations. In an effort to help guests gain a greater understanding of cocktails and how to order them, Gong and his staff create rotating menus that each focus on a central theme, such as the numerous versions of the Fix or the Smash. Additionally, the menu includes a regular stable of tried-and-true drinks like the Old Fashioned and the Collins, with straightforward explanations of the qualities that define each drink.

Read More >

October

Room 11Room 11 is an intimate neighborhood bar, bakery and coffee shop in Washington, D.C.’s Columbia Heights. The cocktail program, led by longtime partner and beverage director Dan Searing, features a regularly rotating list of original recipes, with creative approaches inspired by classic drinks and techniques.

Read More >

October

Two Birds One Stone2 birds 1 stone is a cocktail bar as lively and welcoming as a friend’s party. On our weekly-changing, hand-drawn, cocktail menu, we feature our favorite classics and creative originals made with the finest ingredients. Our bartenders will happily make you a drink suited to your tastes from the current menu or from among our past favorites. In addition, we offer a wide array of fine spirits, as well as a curated list of craft beers and wines.

Read More >

November

Dram & GrainDram & Grain is a craft cocktail venue located between the vibrant neighborhoods of DuPont Circle and Adams Morgan in Washington, D.C. The brainchild of Trevor Frye and Nicolas Lowe, Dram & Grain brings a contemporary and imaginative perspective to both classic cocktails and hand crafted original creations.

Read More >

December

Columbia RoomWith his highly-lauded bar the Columbia Room, James Beard Award nominated bartender Derek Brown aims to elevate our idea of the cocktail and the service surrounding it. An intimate space featuring only ten seats, Columbia Room’s first iteration won Brown and his staff much acclaim, including a spot on GQ’s list of the 25 Best Cocktail Bars in America, in which it named Brown’s Dry Gin Martini as the “best Martini in America.” Following its temporary closure at the end of 2014, Columbia Room is set to re-open in a new space in late 2015, with an expanded program and a continued focus on marrying great spirits with expert technique and a commitment to exceptional service.

Read More >

December

PXAt Todd Thrasher’s Alexandria speakeasy cocktail bar PX, visible to passersby only thanks to a soft blue light emanating from a lantern above the bar’s heavy wooden door, equal attention is given to cocktails both familiar and foreign. Thrasher’s house made tonic water transforms a humble Gin & Tonic, and he and his staff regularly toy with unconventional ingredients like tobacco leaves and squid ink.

Read More >

History of the Cocktail

With Derek Brown

Produced By
Long Story Short Media

Learn More >

Enter the Contest

CLMBIARM 128
win
A Private Tasting With

Derek Brown

Enter Now >