WEST END: The Blue Duck Lounge at Park Hyatt Washington Unveils New Seasonal Cocktails

Park Hyatt Washington, located at 24th and M Streets, NW, is pleased to unveil a selection of cocktails perfect for toasting throughout the winter months. Seven seasonal cocktails, two after-dinner drinks and one mocktail have been added to the menu. These new libations are the creation of Alex Gordon, Blue Duck Lounge’s resident bartender, and are available exclusively at Blue Duck Lounge and Blue Duck Tavern through the end of February.

The ideal gathering spot on a cold winter’s night, Blue Duck Tavern’s 60-seat Lounge and 106-seat restaurant provide a welcoming and festive atmosphere. The arrival of new handcrafted cocktails such as the Central, Belvedere rye, house made brine, house pickled onion and pepper; Tuileries, pomegranate infused gin, sage simple, orange bitters and Montfort Crémant; David’s Porter, Port City Porter, George Dickel whiskey, house made cold brew espresso syrup, allspice dram and a whole egg, topped with shaved espresso beans and served in a snifter; 1872, Bombay Sapphire, Lillet Rose, Averna, Carpano Antica and Campari, garnished with burnt rosemary; The Regent, blood orange marmalade, Plymouth gin and lemon, as well as Barrel Aged Bijou, St. George gin, Carpano Antica vermouth and green & yellow chartreuse. The Montrose, Ivy City gin, local honey, fresh lemon juice, lavender bitters and Thibaut Janisson Blanc de Blancs Brut NV, is a celebration of the Washington, D.C. area – the spirits, sparkling wine, honey and bitters are from the District or Virginia. Cocktails are priced at $15 each.

New additions that can be enjoyed after-dinner, or to defrost from the winter chill include the Chartreuse Hot Toddy, green chartreuse, genmaicha-infused gin, toasted cardamom, and lime, and the White Hot Chocolate, spiced white chocolate, spiced rum, and cinnamon whipped cream,while The Mule with blood orange marmalade and ginger beer is a new non-alcoholic creation recently added to the menu, priced at $9.

Bartender Alex Gordon has been working with the beverage team to develop seasonal, handcrafted cocktails for Blue Duck Tavern and Blue Duck Lounge. The cocktails pay homage to the classics as well as incorporate seasonal elements. The drink menu reflects the changing menu at Blue Duck Tavern, and Alex and the team work hand-in-hand with the culinary and pastry teams to ensure synergy. An avid explorer, many of Gordon’s libations reflect cocktail trends she uncovers during his travels across the country. She began her career at Hyatt Regency Reston in June 2011, and joined the Park Hyatt Washington team in February 2013. Her passion for bartending has propelled her to develop and create new cocktails everyone can enjoy.

“I’ve always been extremely comfortable behind the bar; it felt like I had finally found my calling,” says Park Hyatt Washington Bartender Alex Gordon. “I always tell people that the restaurant industry chose me, I didn't choose it. Having the ability to interact with people from all over the world, while expanding my cocktail knowledge, this job is the perfect fit for me.”