Eat
![](https://districtfray.com/wp-content/uploads/2020/03/TheHamilton_districtcider-3.jpg)
Behind the Bar: The Gibson, The Hamilton and Chaplin’s
October 1, 2018 @ 12:00am
The weather is cooling down and our palates are warming up! Just in time for apple-picking season, we’re exploring the most delicious,
fall-themed apple cocktails in DC. Packed with unique ingredients and boldly flavored spirits, see what fruit-forward autumn libations made our short list this month.
![Gibson_JuliaEbell (1)](https://districtfray.wpengine.com/wp-content/uploads/2020/03/Gibson_JuliaEbell-1.jpg)
The Gibson
Julia Ebell, Creative Director
On Tap: Is The Gibson debuting any new fall cocktails?
Julia Ebell: We are going to have one apple-themed drink in particular called The Gleanings. Gleanings are what’s left at the field at the end of harvest for animals [and] foragers of human or non-human types – the things that aren’t part of the harvest.
OT: What spin do you take on classic cocktails to keep them authentic but unique to The Gibson?
JE: All of these are very old school and would’ve been behind a bar any time past World War I when chartreuse hit America. It’s just about approaching them with intention. I want something that smells like burnt hay, so I have a blended Islay heavy scotch. I want something that’s a little overripe, so I have a Palo Cortado [sherry]. It’s about approaching them in a way that lets the ingredients speak for themselves.
OT: How does The Gibson maintain its speakeasy atmosphere on 14th Street?
JE: I refer to this as a craft cocktail bar. It’s not so much a secret to get here, but hopefully once you make your way through the hallway, you find something [you enjoy] that we can make for you. “Speakeasy” implies a slight standoffishness. Your bartender should be there as a spirit guide. My goal is to have people come in and look at our menus, and really think about what they like and why.
![Gibson_TheGleanings (4)](https://districtfray.wpengine.com/wp-content/uploads/2020/03/Gibson_TheGleanings-4.jpg)
The Gleanings
Smoky blended scotch
Yellow chartreuse
Dried apple chip
PX Sherry
Calvados
The Gibson: 2009 14th St. NW, DC; www.thegibsondc.com
![TheHamilton_MariaDenton (1)](https://districtfray.wpengine.com/wp-content/uploads/2020/03/TheHamilton_MariaDenton-1.jpg)
The Hamilton
Maria Denton, Beverage Director
On Tap: One of your featured originals is the District Cider, “a cider with serious bite.” What other fall options are available?
Maria Denton: The RocknRock Collins is coming on [with] Granny Smith apple flavors from the Betty’s Apple [cocktail], just repurposed. We added a little of our house-made bitters, which add that pie-spiced note. It’s still a light and refreshing, gin-based drink with CapRock Gin – much like a Tom Collins – but we “appled” it up for fall with a Bold Rock IPA.
OT: What are the ultimate fall food/drink pairings for the District Cider and RocknRock Collins?
MD: The herbal gin flavor and sour, green apple touch from the RocknRock Collins really goes well [with] our Nashville-style hot chicken, a perennial for us. The spices that come out in the District Cider’s apple whiskey and herbal liqueur play off our hearty, glazed meatloaf.
OT: What gives The Hamilton its upscale, sophisticated atmosphere?
MD: The museum-quality, historical [National Audubon Society] printed art makes us special. [It’s] lively and vibrant and gives that sense of color and pizazz. The comfortable wooden chairs give you the feeling that you’re dining in an old-school tavern.
![Photos: Kayla Marsh](https://districtfray.wpengine.com/wp-content/uploads/2020/03/TheHamilton_districtcider-3.jpg)
Photos: Kayla Marsh
Leopold Bros. Three Pins Alpine Herbal Liqueur
Leopold Bros. New York Apple Whiskey
Spiced turbinado sugar rim
Fresh apple cider
The Hamilton: 600 14th St. NW, DC; www.thehamiltondc.com
![Chaplins_MicahAriWilder](https://districtfray.wpengine.com/wp-content/uploads/2020/03/Chaplins_MicahAriWilder.jpg)
Chaplin’s
Ari and Micah Wilder, Owners
On Tap: Can you break down the flavor profiles of some of your apple cocktails?
Micah Wilder: The One Eyed Jack is really awesome because it’s got our local [Cotton & Reed] spiced rum with calvados. We use B grade maple syrup, which is wilder than A grade and pops with ginger [and] then, [Graft Cider] Farm Flor Rustic for a funky fall, apple finish. A Dog’s Life is great because of the smoked apple ice, prosecco, walnuts and honey.
OT: What do you hope customers take away from your drink menu?
MW: Hopefully they can be excited and inspired. We [use] a lot of really fun, intense ingredients. It’s constantly changing. It’s about how much further we can push the bar. We have to keep evolving.
OT: How is your food menu changing with the colder weather?
Ari Wilder: The nabe [or hot pot] section is a new category we’ve added for the fall and winter. You customize at your table, choosing from three different broths and exotic Japanese vegetables. It’s a really savory, cozy, warming Japanese food.
OT: What are some key elements of Chaplin’s 1930s vibe?
MW: We project silent films upstairs and the popcorn machine is always going. Maggie [O’Neill, of design firm SWATCHROOM] and I wanted to dress [the spot] with posters for shows and custom chandeliers. There are stage lighting fixtures to convey the old world of silent film, with a battered red carpet painted up the staircase.
![Chaplins_OneEyedJack (4)](https://districtfray.wpengine.com/wp-content/uploads/2020/03/Chaplins_OneEyedJack-4.jpg)
One Eyed Jack
Graft Cider Farm Flor Rustic
Cotton & Reed Spiced Rum
Maple ginger
Calvados
Lemon
Chaplin’s: 1501 9th St. NW, DC; www.chaplinsdc.com