‘Magnified’
courtesy of ‘Samer Farha’

There are warm winter drinks, and then there are hot drinks. As in flaming hot! Next Tuesday’s tasting at Tabard Inn will feature one I recently tried in New Orleans, Cafe Brulot, a combination of coffee, brandy and spices. Chantal Tseng will demonstrate how to prepare it in the classic style, as the brandy is set on fire while cascading down a long spiraling orange peel (“Wish me luck!” she says). Though the pyrotechnics are a lot of fun, they aren’t just for show – the flaming preparation gives the drink a spicy hot citrus taste. There’s a distinct thick richness that comes from the alchemy as the flaming liquid is poured down the orange peel repeatedly. I loved it in New Orleans and can’t wait to warm up with it again.

There’s lots more to the evening, with Adam Bernbach of Proof and Estadio joining Chantal to focus on other hot drinks branching out from the classics. Talented Tabard chef Paul Pelt will provide pairings for the winter warmers with three tasting-size courses, ending with dessert by Huw Griffiths. All for $50 inclusive, from 7pm-9pm on January 25. To RSVP, email wheron@gmail.com.

Jenn Larsen

As one of the founding editors of We Love DC, Jenn’s passions are theater and cocktails. After two decades in the city, she’s loved every quirky, mundane, elegant, rude minute of her DC life. A proud advocate for DC’s talented drinks scene, she’s judged the Corcoran Gallery of Art’s ARTINI contest, the DC Rickey Month contest, the Jefferson Hotel’s Quill Cocktail competition, and is a founding member of LUPEC DC. A graduate of Catholic University’s drama program, she toured the country as a member of National Players, and has been both an actor and a costume designer before jumping the aisle to theater criticism. Writing for We Love DC restored her happiness after a life-threatening illness, and she’s grateful to you, dear readers. Send your suggestions to jenn (at) welovedc (dot) com and follow her on Twitter.