Reserve now for historic cocktails, small bites at the Fourth Estate restaurant, Sept. 24
September 10, 2019 | By Susan Delbert | email@example.com
A multi-course cocktail party that celebrates the cocktails that defined their eras will take place on Tuesday, Sept. 24, at the Fourth Estate restaurant.
The evening begins at 6:30 p.m. with a toast to the birth of a nation with Fish House Punch and passed hors d’oeuvres, and continues with five additional cocktails from cocktail expert Derek Brown's new book, "Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World." The full menu is listed below.
Reserve here for this special night. Tickets include one book and are $85 per person or $160 per couple (Couples receive one book to share). National Press Club members receive a 15 percent discount. You must be signed in to access the discount.
Brown, a spirits and cocktail expert, is president of Drink Company, which owns Washington hot spots Columbia Room in Blagden Alley, rotating pop-up bar Pub, and Reverie. Columbia Room won the 2017 Spirited Award for the “Best American Cocktail Bar.” Imbibe Magazine named Brown “Bartender of the Year.” Playboy named him one of the “10 Entertainers, Thought Leaders and Heroes Who’ll Save Us in 2017.”
Co-author Robert Yule is a freelance journalist and vice president of Long Story Short, a creative content agency. He is the author of the blog, “Historic District.”
Welcoming Cocktail 6:30 p.m.
Fish House Punch served with tostones with pineapple guacamole and shrimp, Indian samosas, and coconut shrimp hors d'oeuvres
Seated program begins at 7 p.m. (All appetizers served family-style.)
Dry Martini with gin, dry vermouth, orange bitters
Served with grilled New Orleans oysters with pancetta and Parmesan cheese; cheddar cheese gougeres, and smoked salmon and cucumber
Philly Sling with applejack, sloe gin
Served with seared duck breast bruschetta, cream cheese and cherry glaze; Italian meatballs, and cheese-stuffed mini peppers
The Getaway Cynar daiquiri with blackstrap rum, Cynar)
Served with tempura broccolini; stuffed bok choy with spiced ground pork, and prosciutto-wrapped shrimp
Oaxacan Old Fashioned with Reposado tequila, mezcal, agave
Served with grilled steak skewers, chimichurri dipping sauce; walnut and cheese stuffed mushrooms, and stuffed jalapenos
Syllabub with Madeira, lemon juice and whipped cream
Served with fruit skewers, lemon cake pops and French macaroons