Park Hyatt Washington Unveils New Spring Cocktails


Park Hyatt Washington, located at 24 and M Streets, NW, is pleased to unveil a collection of spring cocktails, each made with a different variety of fresh fruit juice or seasonal ingredients. Seven seasonal cocktails and six classics will be introduced on the menu exclusively at Blue Duck Tavern and the Blue Duck Tavern Lounge.

The arrival of new handcrafted cocktails include the Aviation, Plymouth Gin, Maraschino, lemon juice, and Crème de Violette foam; Cilantro Margarita, Mezcal, pear juice, lemon juice, agave, and cilantro muddled with lemon; Citrus Mule, Russian Standard Vodka, house-made citrus reduction, and ginger beer; Berries Highland, Chivas, Carpano Antica, Dolin dry vermouth, and berry jam; Spring Bellini, Amaretto Disaronno, peach nectar, and Prosecco, as well as the Garden Mojito, rosemary infused Bacardi Rum, Fernet, muddled lime wedge, muddled orange wedge, simple syrup, and soda. 

Another seasonal newcomer is the Blossom, Prairie Vodka, Heering Cherry Liqueur, cherry blossom syrup, Amarena cherry, lemon bitters, and soda water. This tempting libation was created to toast the 101st Anniversary of the National Cherry Blossom Festival, which honors the 1912 gift of the 3,000 cherry trees from Tokyo to the United States. 

For those seeking a traditional favorite, Park Hyatt Washington is also offering a variety of signature classics including the Park Hyatt Soda, Hangar One Vodka, Ramazzotti, house-made soda, and lemon; District Pimm’s, Pimm’s Cup, Beefeater, Cointreau, fresh cucumber, and ginger beer; the Caipirinha, Cachaça Leblon, berry jam, and lime wedges; Julep from the Cellar, Buffalo Trace, cherry blossom syrup, agave, magnolia blossom tea, and fresh mint; Negroni, Sweet Vermouth, gin, and Campari, as well as the BDT Champagne Cocktail, made with tequila, St. Germain, Angostura, Domaine Carneros sparkling wine, and a white sugar cube. The new spring cocktails are each priced at $14 each.


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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