Prep For Artini With A So-Tasty Cocktail You Can Make Tonight



Russell_Jack-Rose_mixologistslide One of our favorite spring events, the Corcoran Gallery of Art's Artini soiree, never fails to disappoint — after all, how can you go wrong with amazing art, inspiring drinks, and a creative-cocktail dress code? This year's bash takes place on Friday, March 22, and we're already thinking about outfits — especially now that it's just over a week away.

If you're not familiar with how Artini works, here's the breakdown: Mixologists from all over the District take inspiration from a work of art and create a cocktail to match; you can try each drink during dedicated "Feature Nights" at the corresponding venues, and a percentage of proceeds benefits NOW at the Corcoran. Finally, the most popular cocktail is unveiled during the big bash at the gallery. You still have the chance to sample three of the specialty drinks during Feature Nights at Zentan, Jack Rose Dining Saloon, and Ambar, but we've got a special insider treat for you — click through to whip up the cocktail from Jack Rose mixologist Amy Russell in the comfort of your very own kitchen!

Tickets to Artini are $125-$200 and available here.


Photo: Courtesy of Corcoran Gallery of Art/Daniel Swartz
Russell_Jack-Rose_artinislide Inspired by View of Marshfield by Martin Johnson Heade, Russell concocted a vibrant green cocktail she dubbed "Verdant Passion." "View of Marshfield brings me back home to Maryland's Eastern Shore," Russell says. "I want to capture the feeling of the sun on your face, a salty breeze, and earthy vegetation all around you. I am using briny and earthy spirits, combined with vegetal and earthy components, to recreate that experience."

Ingredients:
1 1/2 oz Mezcal Benevá Joven
1 1/2 oz of green vegetable juice (Russell uses one with kale, apple, spinach, ginger, romaine, cucumber, celery, parsley, and lemon)
1/4 oz honey syrup
2 drops Pür Spirits elderflower liqueur

Add first three ingredients to a shaker; shake and double-strain into a collins glass filled with ice. Top with drops of elderflower liqueur and a sprinkle of sea salt. Garnish with a few blades of washed grass.


Photo: Courtesy of Corcoran Gallery of Art/Daniel Swartz