Reminder: Charlene’s Kitchen does not provide alcohol. However, we do prepare some of the drink components, such as shrubs and infused simple syrups. Our bartenders will craft all cocktails on site.
Reposado tequila, wild watercress, pineapple juice, lime juice Cointreau, + jalapeno
Gin, St. – germain, lime juice, cucumber, mint + ginger beer
Gin, lemon juice, simple syrup, crème de mure, + blackberries
Gin, Ginger cordial, + Lime juice
Gin *local*, lime shrub, simple syrup, & soda
Gin, Lillet blanc, Suze Saveur D'autrefois liqueur
London dry gin, lemon juice, acacia honey syrup & lavender bitters
Reposado tequila, mezcal, agave, + angostura bitters
Rye whiskey, sugar, absinthe, soda water + Peychaud's bitters
Bourbon, sweetened ginger juice, lemon, mint leaves, soda water + angostura bitters
Mezcal, dry curacao, lime juice, grapefruit shrub, soda water, + egg white
Bourbon, raspberries, Byrrh, + lemon
Bourbon, lemon juice, simple syrup & dry champagne
White rum, ginger liqueur grapefruit + lemon juice, orange curacao, lillet rose, bitters, sea salt + cracked pepper
Washington D.C. native, Virginia Commonwealth graduate, and head bar-maven/jack-of-all-trades at Old Town's own deliciously unique Charlene's Kitchen .
Being in the industry for over five years, I have been a part of D.C.'s ever-evolving scene in bars from Uptown, Capitol Hill, Georgetown, to Dupont Circle.
Working with one of the best and most innovative culinary artists (THE Charlene of Charlene's Kitchen) has inspired my approach to not only how I create cocktails, but how I design each bar, craft mixers, and provide an overall experience that includes a beverage that's not only fresh & tasty, but a sight to behold.
As a student of life and slight nerd at heart, I have a passion for understanding the distilling process and knowing the ins-and-outs of all spirits - all of its similarities, differences, and overall history.
Long-term goal: To own and operate my own liquor emporium & speakeasy.