|Photo by Emily Clack|
If you've been following Capital Cooking, you know I love making cocktails. I've decided to start a weekly Friday post called, "Thinking of Drinking," to give you some ideas about what you can do when you get off work after a long week. I'm planning to feature some of my own signature creations, some from top mixologists around town and some from readers. So if you'd like to be featured on "Thinking of Drinking," send me an email with your amazing cocktail along with a photo and we can share your recipe on Capital Cooking.
I was first introduced to Trummer's on the Main at Rising Stars Gala last year. I was impressed to see three members of the restaurant honored at the event. I met Austria native, Stefan Trummer, and he said when they called him about the award, he said, "Are you serious?" He was thrilled that 3 people from Trummer's were being honored. He was making these awesome flaming cocktails. The Reefer: Rum, Fresh Mint, Virginia Honey, Angostura Bitters, Barboursville Brut, and Bouquet Garnis Steeped in Absinthe.
I was so excited to make my way to Clifton to get a real feel for what Trummer's on the Main is all about. Now is the perfect time of year to get out of the city and to make your way to the beautiful state of Virginia. Not only does Virginia have top-class restaurants, but the state also has 180 wineries. So I encourage you to make a weekend of it and check out the delicious dishes at Trummer's and explore some of the other treasures that Virginia has to offer.
Owner, Stefan Trummer, was kind enough to share one of his tasty cocktails. He is one of the best mixologists I've seen and that is worth a trip to Clifton alone. Not to mention the Food and Wine Magazine award winning chef, Clayton Miller, who will cook you an amazing feast.
Strawberry Field Cocktail by Co-owner and Master Mixologist Stefan Trummer
2.5oz Leblon Cachaca
3/4 oz Fresh Lime Juice
3/4oz Simple Syrup
1.5oz Rose Champagne
Muddle Strawberries with Fennel Pollen; add ice, chachaca, navan, absinthe, lime juice and simple syrup; shake till nicely chilled; strain into a Martini glass or serve over crushed ice, finish up with rose champagne.
All photos by Emily Clack