I missed this until today, but earlier this month The Columbia Room’s Derek Brown was given a big profile in the Wall Street Journal. It’s a great piece that looks at what makes Derek’s style unique, including his attention to detail and pursuit of perfection over a worship of creativity for creativity’s sake. It’s great to see Derek continue to get this sort of positive coverage in big press outlets (see also GQ, USA Today & Washingtonian).
The WSJ piece includes one recipe of Derek’s creation which I’m pretty certain I’ve had before and is flat-out phenomenal. It’s a Daiquiri variation that uses Blackstrap rum and Cynar.
1 oz blackstrap rum
½ oz Cynar
1 oz fresh lemon juice
½ oz simple syrup
Shake with ice until extremely cold and strain into a chilled cocktail glass.
As I said above, it’s great to see Derek, as with other DC craft cocktail bartenders, continue to grow their national presence and be recognized for their outstanding work. Kudos Derek!