Burn, Baby, Burn!

This fall, DC’s scorching mixologists are getting fired up: torching sugar, spices and herbs with candles, matches and kitchen tools for seasonal sips...

Charred Whiskey Cocktail
The Inspiration: Proof’s master mixologist Adam Bernbach went back to the basics to redefine the old-fashioned for the contemporary cocktailian. “Every so often I like to think about drinks in terms of the technology, tastes and general era of the early days of cocktail experimentation. Then I get to work,” he says.
The Fiery Secret: This ain’t your grandfather’s whiskey swill. Sugar cubes soaked in Fee Brothers Aztec chocolate bitters are spritzed with overproof rum and set aflame, which Bernbach claims lends a campfire-esque quality to the drink. The caramelized cubes are muddled with orange zest and a dash of soda, doused with spicy Wild Turkey Rye whiskey and bittersweet Amaro Nardini, and served over ice for $11.
Where to Find It: Proof, 775 G St., NW, proofdc.com.

The Messenger
The Inspiration: The storied life (and death) of Jeanne d’Arc inspired Wisdom’s Erik Holzherr to create a cocktail homage to France’s patron saint. “The drink’s charred spice, blended with three French spirits, matches the iconic character of the heroine, who was burned at the stake,” Holzherr says.
The Fiery Secret: Cinnamon sticks are held over an open flame until blackened, then dropped into a bottle of Guyot crème de cassis to linger for three days. The spiced-up blackcurrant booze is added to Calvados, Bärenjäger honey liqueur and Dubonnet Blanc, shaken and served up in a Marie Antoinette coupe for $11. “The cinnamon infusion adds an extra layer of depth that stays on the tongue and almost forces you to genuflect while sipping slowly,” waxes Holzherr.
Where to Find It: Wisdom, 1432 Pennsylvania Ave., SE, dcwisdom.com.

The Cringer
The Inspiration: Visionary mixologist Jason Robey of New Heights is infatuated with house-made infusions. To create his concoction’s namesake base, he pops cranberries and fresh ginger into a bottle of Stoli vodka, and steeps the blend until tart and spicy. Cointreau with splashes of lime juice and simple syrup tang up the tipple, which is served chilled in a cocktail glass for $12.
The Fiery Secret: Never one to banish the garnish to a mere afterthought—“You eat and drink with your eyes first,” he says—Robey adorns the cocktail with a few cranberries, as well as a charred fresh rosemary twig. “Charring releases a complex array of different oils and aromatics that are not there unless burnt.”
Where to Find It: New Heights, 2317 Calvert St., NW, newheightsrestaurant.com.