Without a doubt, winter has arrived in our nation’s capital. Whether it’s a Georgetown preppie clad in cashmere and Burberry plaid or a hipster walking down 14th Street with boot socks, fringed jacket and infinity scarf, everyone in the metro area is bundled up and trying to beat the cold.
My December visit came as a shock to my body. As a D.C. expat living on a tropical island, I am accustomed to temperatures of 30 degrees Celsius, not Fahrenheit. While dressing in layers and pulling warm clothes out from my storage bin helped my plight, I found a more jovial cure: hot cocktails to soothe the soul and defrost my frozen bones.
On the weekend before Christmas, I felt like I was turning into a snowman while shopping at the outdoor holiday market downtown. Fortunately, a remedy was close by. Across F Street, Nopa Kitchen + Bar features a diverse menu of winter-warmer cocktails. I sampled three of their hot tipples, each one completely different.
The first was called Nopa’s Punch, their version of mulled wine, a Northern European winter staple. Served hot, this beverage is usually made with red wine, various mulling spices and citrus fruits. It is often enhanced with another flavored liquor such as schnapps or brandy.
It immediately took me back a few years, when my partner and I strolled through the Christmas market in Belfast, Ireland, admiring the local crafts, riding a Ferris wheel and taking a break from Guinness as we stayed cheerful with a soothing glass of spiced hot wine.
Nopa’s version starts off with a good quality red wine. Beverage Director Jesse Hiney says that doing so is important because the flavor comes through in the finished product. The wine is mixed with a spice mixture, Granny Smith apples, orange, lime and Becherovka, a Czech liqueur spiced with ginger and cinnamon.
The result is a drink that is a bit bolder, with a more pronounced spicy flavor than most of the mulled wines I have tried. It is served with a gluten-free ginger cookie that echoes its snappiness. Hiney says he has received many compliments from European customers accustomed to drinking mulled wines, who call Nopa’s version especially nice.
Nopa also offers a classic hot toddy with a striking twist. The base liquor for this drink is a cardamom-infused bourbon that dominates the flavor. According to Hiney, whole cardamom pods are left to infuse in bourbon for a month. The whiskey is combined with lemon juice, spiced apple syrup, honey and hot water, then topped off with an amaretto meringue made by Nopa’s pastry chef, Jemil Gadea.
The final result tasted like a hot lemon meringue pie from an exotic land, the cardamom flavor shining through. The fluffy topping merged seamlessly into the hot liquid, with the amaretto and spiced apple syrup tempering the strong spicy flavor.
Finally, for a truly decadent treat, one should not miss Nopa’s adult version of hot chocolate. Starting off with 65-percent, single-origin Ecuadorian chocolate, this delicacy is served with a choice of liqueurs including Frangelico, Grand Marnier and Kahlua. By using superior chocolate, Nopa has created a delectable and incredibly rich dessert in a glass.
Hiney suggested I sample it mixed with Patrón XO Café Incendio, a liqueur forged from arbol chiles, Criollo chocolate and Patrón tequila. This newly created spirit magically combines the flavors of spicy and sweet with a touch of heat. When used in Nopa’s hot chocolate, the result is extraordinary.
It comes served with a light and pillowy homemade marshmallow, a special touch. The marshmallow easily blends into the rich and thick chocolate, giving it a smooth, silky finish.
By the time I had sampled all three of these warmers, my body had thawed. I had shed my alpaca poncho and faux fur jacket. I was ready to face the bitter chill and carry on – full of cheer – with my holiday errands. Readers can sample these cocktails at Nopa Kitchen + Bar, 800 F St. NW.