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Star and Shamrock Stirs Things Up

“That’s moonshine in there! Perhaps I better be careful with that one,” said a suddenly wide-awake patron, shattering the silence of a relatively sleepy afternoon of imbibing after taking his first sip of a corn whiskey-infused cider beverage dreamt up by the beer-loving brain trust behind Star and Shamrock.

The genre-blending establishment at 1341 H St. NE — it’s part Jewish deli, part Irish pub — put down roots in the city’s still-transitioning Atlas District in April 2010.

In addition to creating a menu loaded with classic nosh, founder Jason Horswill, who continues to sling drinks on a regular basis, carved out room for a carefully curated selection of craft brews.

Those dedicated draft lines have also fueled a handful of layered specialty pours, including: the Heebster (one-half He’brew Hop Manna IPA, half Guinness stout), Transatlantic (half Blue Point Brewing Co. Toasted Lager, half Guinness), Black Velvet (half sparkling wine, half Guinness), Snake Bite (half Magners cider, half Guinness), Half & Half (half Harp lager, half Guinness), Irish Shandy (Harp lager with a splash of lemon-lime soda) and the Black & Witte (Ommegang Witte with a Guinness float).

A few months back, assistant manager Sara Leigh Franco put even more potent potables into play, working up a half-dozen beertails that mix together various sodas, teas and spirits with barley and hops.

“It has been an evolving process for the last year or so,” Franco said of her best efforts to leverage all the available brews. “I am constantly changing recipes and coming up with new ideas. I always try to have something new for people to try.”

Her experimentation has taught her a few things — such as a deeper appreciation for lagers. “They are light enough that they pair easily with most liquors but flavorful enough that you can taste the beer. It’s what you want out of a beer cocktail,” Franco said of the nearly goof-proof building block.

While she has no illusions about beertails ever besting standard drafts or cocktails, Franco maintains that there’s a place for beertails at the table.

“Beer is always going to sell,” she said, so customizing it to fit the local clientele is all about adding to the inherent value. “When the locals come in, they love seeing a drink named after a street they live in or their neighborhood.”

Her contributions to regional pride include (ranked from most to least interesting):

Potomac Punch: This boozy concoction features Green Hat gin, grapefruit juice, Blue Point toasted lager and ginger ale. The drink is invigorating; sour citrus leads the charge, the gin weaves in herbal influences and the lager adds depth. The whole thing made us pine for brunch (and a few free hours to properly enjoy a few more).

Trinidad Tea: The most complex drink of the bunch mixes together Ommegang Witte, peach-spiked moonshine, peach schnapps and a splash of iced tea. The resulting cooler looks cloudy, but fruity notes shine through the lightly carbonated, mildly creamy base.

W. Virginia Ave: A tip of the hat to Appalachia that marries Harp, bourbon and lemonade. The bourbon gives this one a woody tinge, the underlying lemonade adds tang, and the Harp conveys a hint of hoppiness.

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