Sonya Bernhardt • July 20, 2026

There are sporting events, and then there are moments that become part of a nation’s story. Watching Spain capture the World Cup while in Vigo, Galicia, on the country’s northwest […]

Sonya Bernhardt, Robert Devaney • April 14, 2026

While the Advisory Neighborhood Commission is charging ahead, other Georgetown civic groups are chiming in with their own evaluations of Georgetown’s perennial issue: parking your car on your own block.   The solution? Designate one side of the […]

Sonya Bernhardt • March 23, 2026

The Georgetowner, along with the Georgetown BID, Georgetown Heritage, Black Georgetown Foundation, Citizens Association of Georgetown and Georgetown Main Street hosted a casual Women’s Happy Hour at 1310 Kitchen & […]

Sonya Bernhardt • December 18, 2025

Georgetown’s holiday boutiques shine this season with a refined mix of fashion, jewelry, and home finds chosen for craftsmanship and lasting appeal. It’s thoughtful gifting, curated close to home. Some […]

Sonya Bernhardt • November 11, 2025

Whether one prefers a light, sun-filled space or a tenebrous, cozy retreat, today’s kitchens have evolved far beyond their utilitarian roots. Once closed off from dining and living areas, they […]

Robert Devaney, Kate Oczypok, Hailey Wharram, Sonya Bernhardt • October 9, 2024

We can’t tell you how many times we’ve been asked: “When will I be on the cover of The Georgetowner?” It’s a good question.   For decades now, this newspaper has […]

Sonya Bernhardt • April 12, 2023

Tory Burch – The starting point for spring/summer 2023 was two seemingly opposing instincts: to pare everything back and to experiment freely. On the runway, these notions came together seamlessly. […]

Sonya Bernhardt • October 23, 2014

Sixty years after the first edition of our star-bannered community newspaper hit the streets of the village, The Georgetowner is proud to be a continually growing part of this very special neighborhood. The jump to the internet, Facebook, Twitter, and other types of social media presently available, have been a natural evolution for the paper. Your continued interest has made these advancements an effortless joy. These virtual presences are vital to our future, but we feel strongly about the physical offices we lease in Georgetown, that allow you to stop in and say “hi,” and the physical product we print that you can hold, read, ponder, save as a keepsake or recycle at your leisure. The ever-growing loyalty and long term relationships with our readers, advertisers, and supporters confirm for us that these traditional staples are a part of the recipe that has kept us thriving at a time when many newspapers are not and an expense we are happy to bear.

Our belief in working with community non-profits, our presence at community events, and our documentation of social happenings confirm our genuine interest and commitment to you. We recently joined the George Town Club to provide yet another venue in which we can continually listen to you, gather and converse. Come join us there on Thursday mornings at The Georgetowner’s Cultural Leadership Breakfast series.

I consider publishing this independently owned community newspaper my life’s work, and it makes me smile every day. Come talk to me about your business, come talk to me about an event that we can help you with, and wave to me on the street when you see me. Thank you, Georgetown, for letting me be a part of you during this working lifetime, as we send the paper into its next 60 years of star-bannered success.

Sonya Bernhardt •

The 46th Annual Meridian Ball held on Friday, Oct. 17, proved again to be one of Washington’s most elegant evenings. The ball was held at the Meridian House, Eugene Meyer’s home while raising daughter Katharine Graham, both past publishers of the Washington Post. The Meridian International Center’s mission of education on global leadership through the exchange of ideas, people and culture. The evening brought together more than 800 party-goers. Check out the Georgetowner’s photos from the evening’s celebration — and see them in the Oct. 22 print edition. [gallery ids="101889,136736,136740,136744,136747,136753,136751" nav="thumbs"]

Sonya Bernhardt • October 9, 2014

I recently had the pleasure to meet with Angel Cervantes, a well-known bartender at the Rye Bar located inside Capella Hotel. Our mission: to create a special cocktail using Agricole Rhum products in honor of our 60th anniversary. True to his name, Cervantes is not only a seasoned bartender, but a creative mixologist and a spice flavor expert. His creative origins go back many years. He’s worked in some of the industry’s top places including Michel Richard’s Citronelle and Red Sage. Agricole rhum is of French origins, produced in Martinique and imported by Nikolai Konick, who sponsored our celebration. It differs from regular rum in that it is squeezed from sugar cane juice instead of molasses. Nikolai lent his hand to our cocktail experiment.

At first, I wanted to celebrate our anniversary with one light-colored cocktail and one dark-colored drink. Trained by tradition, I had my mind set on vodka for the light but was less sure about the dark cocktail. So, a friend and I tried one of Cervantes’ agricole rhum drinks. We were immediately impressed (and craved more of the delicious liquor). The drink we concocted is served in a tumbler with an oversized ice cube and an aromatic shaving of fresh ginger. Simply put, it’s the best version of the classic dark and stormy I have ever had.

Then, the white rhum martini arrived. The drink took our breath away, and the concoction even impressed Nikolai, who was astounded by the delicacy. The sophisticated, mature rhum met its match with the sweetness of the martini’s lavender infused simple syrup, and a splash of champagne.

Here are our two celebratory recipes, which I will treasure for years to come.

The Roffman
1 1/2 ounces of Clement Rhum Vieux Agricole Select Barrel
Dash of bitters
1/2 ounce fresh ginger shavings
Serve with over-sized ice cube

Amy’s Agricole Martini
1 1/2 ounces of Clement Premiere Canne Rhum
½ ounce of fresh lemon juice
½ ounce lavender infused simple syrup
½ ounce of Campari
Splash of Champagne
Serve ice cold