Michael Mina’s BOURBON STEAK at Four Seasons Hotel Washington, DC, is debuting darker drinks for the fall season, with an emphasis on its namesake spirit, bourbon. Highlights include:

• Carter, named after the 39th US President, made from a combination of Knob Creek Bourbon, Peach Shrub, Colin Dry Vermouth and peach bitters
• Bark Over Bite, made with Bulleit Bourbon, lime juice, cinnamon syrup, Dolin Sweet Vermouth and Whiskey Barrel Bitters, and garnished with a cinnamon stick

Cocktail connoisseurs will also delight in libations made with full-flavour tinctures, including:

• Indian Summer, made with torched and muddled peppercorns, Plymouth gin, lime juice, strawberry syrup and egg whites, and garnished with fresh ground pepper
• Torch Singer, made by combining Russell’s Reserve Rye, Calvados, spice syrup, Angostura Bitters and Peychaud Bitters, and garnished with lemon peel

Prices for seasonal cocktails range from USD 12.00 to USD 15.00.

Known for bringing a modern twist to classic American cocktails, BOURBON STEAK’s cocktail team is under new leadership, with the appointment of Duane Sylvestre and Jamie MacBain to the position of head bartenders. Sylvestre and MacBain have been with Mina Group since the restaurant opened in December 2008, and are being promoted to oversee the day-to-day operations of the bar.

A native of Washington, DC, Duane Sylvestre has more than 13 years experience in the bartending field creating innovative cocktails. When he’s not behind the bar, he enjoys spending time on the pastry line at BOURBON STEAK. It is here, he says, that he picks up tricks of the trade, watching the artful approach the chefs take as they combine distinctive flavours, such as strawberries with black pepper. These seasonal combinations translate well to Duane’s new cocktail creations.

Originally from New Hampshire, Jamie MacBain is an award-winning food and beverage professional specialising in handcrafted cocktails and innovative wine, champagne and beer pairings. He believes in the importance of using fresh seasonal ingredients in cocktails and experimented with house-made tinctures and custom bitters.

For the perfect pairing, Executive Chef David Varley recently unveiled a new lounge menu complete with finger foods, small bites and BOURBON Bar Burgers for guests to enjoy in the expansive bar/lounge or on the very private outdoor patio complete with three fire pits.