Recipe for fall-inspired drink at the Blue Duck Lounge

The Park Hyatt’s acclaimed Blue Duck Lounge shares a signature fall cocktail recipe. Photo: Blue Duck Tavern

WASHINGTON, November 18, 2013 — It’s hard to imagine a better way to toast the season than with a signature cold-weather cocktail and a warm pot of fondue.  You can do just that at the Blue Duck Lounge at the Park Hyatt in Georgetown,  one of Washington’s best-loved hotel bars.

The fondue for two is an off-the-menu special, available throughout the winter season from 5:30 p.m. to 10:30 p.m. Fondue selections that vary nightly –everything from smoked gouda to a creamy goat cheese to a classic cheddar – are chosen and prepared by Cheese Specialist Matthew O’Herron, who is on hand for consultation.

If you can’t wait to get to the Blue Duck Lounge this fall, try your hand at one of the bar’s signature cocktails at home. 

This one, a warm drink that captures the essence of fall in a glass, is called Spice:

 

2oz house red

1oz Amero Averna

1.5 oz hot water

Splash orange Juice

Splash cognac

Top with orange peel with cinnamon, clove, star anise


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Andrea Poe is a veteran journalist, whose work has appeared in thousands of publications, including Town & Country, Marie Claire and Entrepreneur.  She is the author of several books and her work has appeared in many others, including anthologies and college textbooks. 

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