Sips for Winter Solistice
Explore a few cold-weather cocktail recipes inspired
by dining locations throughout the airports.
DULLES INTERNATIONAL AIRPORT
The Kitchen by Wolfgang Puck • Concourse D (Non-Alcoholic)
If you’re seeking a delicious, zero-proof option, this spirit-free take on a Pineapple
Sunrise at The Kitchen by Wolfgang Puck is your best bet. With sweet pineapple
and grenadine cut with tangy lime, this well-balanced mocktail pairs well with the
restaurant’s signature chicken wings glazed with a chili-garlic sauce.
2.0 oz. pineapple juice • 0.5 oz. lime juice •
0.75 oz. grenadine (cherry syrup) • 1.5 oz still water
Combine all ingredients in the shaker, shake and strain in the rocks glass,
add ice, and garnish with lime wheel.
Bistro Atelier • Concourse D
C’est Magnifi que! Courvoisier and a splash of grenadine give this refreshing
cocktail vibrancy, while Simonet sparkling wine contributes the bubbles. This
light, sweet sip pairs well with the endless fresh options Bistro Atelier offers, such
as the Nicoise Salad or the Le Dip Savory Crepe.
1 oz. Courvoisier • .75 oz. Sour mix • .5 oz. Grenadine •
2 oz. Simonet sparkling wine
Combine all ingredients in a shaker except sparkling wine.
Shake and strain into a champagne fl ute. Top off with sparkling wine.
Washington Redskins Burgundy and Gold Club • Concourse B
If a smooth glass of whiskey is your top draft pick, this recipe is sure to make the
cut. Enjoy a classic Irish Whiskey Cocktail with a twist, featuring hints of ginger,
honey, and an orange garnish to result in something delightful. For those with an
ambitious appetite, we recommend pairing with the Bistro Bacon Burger or the
BBQ Quarter Rack Ribs.
0.5 oz. Creme de Canton • 1.5 oz. Jameson Irish Whiskey •
5 dashes Peychaud’s Bitters • Garnish: Orange peel
Combine Creme De Canton, Jameson, and bitters in a mixing glass or
shaker tin. Stir it for 5-10 seconds, strain into a rocks glass, add ice, and
garnish with orange peel.
FLYWASHINGTON.COM 8 WINTER 2018/19