Here's a pineapple concoction for Obama and a Romney-inspired swill even Big Bird can sip
Siding with the Democratic Party? Rooting for the Grand Old Party? In the interest of keeping our coverage nonpartisan, here’s a nomination for a less-polarizing political affiliation altogether: the Cocktail Party.
As President Barack Obama and Republican candidate Mitt Romney prepare to face off in the final presidential debate Monday night, agree to disagree … over which kind of beverage makes the perfect fuel for one last game of political ping-pong.
In the spirit of democracy, several choices await the politically active drinker: In the heart of Washington, D.C., Topaz Bar serves up two commander-in-chief-worthy concoctions less than a mile away from the White House itself. “As for inspiration, each drink was concocted as a fun and irreverent twist on each of their personalities and backgrounds,” general manager Donte Johnson tells PEOPLE. (Fun fact: President Theodore Roosevelt once lived where the hotel bar now stands.)
Concerned about the economy? Renaissance Hotels across the nation have come up with their own patriotic concoction that puts a sweet spin on budget woes called the Balanced Budget.
Stir these up for the debate, and then you decide: Which one is best? (And we’re talking about the cocktails, not those dudes in the suits.)
Obama’s Home Sweet Home
A twist on The Rickey, the District’s signature beverage plays off of Obama’s Hawaiian roots
• 1.5 oz. bourbon (recipe calls for Bulleit Bourbon)
• 0.75 oz. lime juice
• 0.75 oz. pineapple juice
• soda water
• lime wedge
In a highball glass, combine the bourbon, lime juice and pineapple juice. Add ice and stir. Fill with soda. Garnish with a lime wedge.
A non-alcoholic treat in homage to Romney’s Mormon faith
• 6.5 oz. root beer (recipes recommends Old Dominion root beer)
• fresh whipped cream
• homemade caramel drizzle (recipe below)
• coarse kosher salt
• 1.25 oz. organic root liquor (optional)
Pour the root beer over ice in a highball glass. Combine with the liquor and stir (optional). Top with a dollop of freshly whipped heavy cream. Drizzle the homemade caramel on top. Sprinkle coarse salt over the caramel drizzle.
• 2 cups sugar
• ½ cup water
• ¾ cup heavy cream
• 2 tbsp. butter
In a saucepan, add sugar and water. Cook on medium-high heat until amber-brown color. Remove from heat. Stir with a wooden spoon, pouring in ½-cup of warm heavy cream and pats of butter. Stir until the sugar dissolves and add ¼-cup of the warm heavy cream until smooth. Let it stand in a heat-proof jar and cool for one hour before use.
It’s berry tough stuff
• 1 oz. berry vodka (recipe recommends Ciroc Vodka Red Berry)
• 1 oz. blue curacao (recipe recommends DeKuyper Blue Curacao)
• ¼ oz. cherry liqueur (recipe recommends Luxardo Maraschino Liqueur)
• 1 oz. soft-whipped creamed flavored with strawberry or pomegranate puree (directions below)
In a mixing glass filled with ice, stir the first three ingredients, and then strain into a flute glass. Use the bowl of a bar spoon to pour the lightly whipped berry-flavored cream. Garnish with half strawberry on the rim.
Strawberry or Pomegranate Whipped Cream (one cup)
Shake 4 oz. of heavy-whipping cream with 4 oz. of puree. Shake without ice. Pay attention not to whip the cream too much (it has to be fluffy and runny). Store the flavored cream in the shaker in the refrigerator.