When we hit the reopening party for the W Washington D.C. hotel in July, there were a few really good take aways from the festivities. First, that they have one of the best room service burgers in the world, something which we happened upon via a conversation with Queer Eye‘s Antoni Porowski, who was also in attendance, enlightening us that, “You can tell a good hotel by the quality of a room service burger and fries. They have wedge fries, steak style cut, crispy AF – and you can get a raclette burger. I love a good raclette, it just oozes right off.”
We were also reminded that if you ask in the right way, you can get celebrities to do really strange/hilarious things (though we pretty much always knew that).
“[The W] had the brilliant, weird, quirky but awesome idea to do a [room service] mukbang video,” Porowski told us – and the decadent results are forever parked on the hotel’s YouTube channel.
Perhaps more importantly, Chef de Cuisine William Morris’ of the W’s stylish new Cherry restaurant, makes a cherry pie (he gave us the recipe) that you would possibly sell your soul for. As Porowski described it, “Crispy, beautiful lattice, vanilla bean ice cream. It’s perfect, I was genuinely excited to eat it.”
But we also discovered a new favorite cocktail for fall, the extravagantly titled DC Flower Delivery. Its festival of flavors, from elderflower to peach to fennel, certainly make it a singular creation in terms of taste. But it was the presentation that ultimately seduced us – with its edible flower garnish, and elegant tissue paper wrapping.
We highly recommend sipping it in situ. But should you not have plans to make it to D.C. any time soon, we at lat convinced the Cherry team to give up the secret formula behind this ethereal creation, so you might significantly dazzle your guests at your next dinner party.
DC Flower Delivery
1 oz Civic Vodka
1 oz Dolin Dry Vermouth
0.75 oz St-Germain Elderflower Liqueur
0.75 oz Don Ciccio & Figli Finocchietto Fennel Liqueur
2 dashes peach bitters
Method: Add ingredients into a cocktail shaker over ice. Shake and strain into a coupe glass.
Add edible flowers as garnish, and tissue paper to the outside of the glass to look like a flower