The Most Sincere Pumpkin Patch in DC
I would like to think that an adult Linus Van Pelt would trade his blanket for his namesake cocktail, created by Poste's resident mixologist, Rico Wisner. A seasonal offering, the Linus is both evocative of childhood and a sophisticated pairing of tastes we don't normally associate with autumn. If you've had a cocktail at Poste over the past few years you've probably noticed his attention to detail and playful combinations, but like his favorite Peanuts character, this cocktail is unusually smart and a worthy offering to the Great Pumpkin. A seasonal cocktail, the Linus is a must for lovers of all things pumpkin, and it will teach you a thing or two about the possibilities of rum.
What gives the Linus its body and texture is coconut milk, mixed with pumpkin purée. It's kick comes from the combination of two rums: Bacardi Coco, a run of the mill flavored rum, and Flor de Caña, a wonderful rum from Nicaragua and one of the few that I will sip. (And props to Poste for introducing it to a wider audience). The cocktail is on the sweet side, but not excessively so, and pairs very well with the fabled truffle fries. Some tweaks from last year's version have eliminated the dusting of nutmeg (though some all spice and nutmeg is still in the mix). C., who joined me in this particular excursion to Penn Quarter, nailed it: the Linus is a piña colada for autumn.
Rico has tought of everything, down to the glassware. The shape is meant to be a play on the shape of the gourd-like squash, which also allows you to smell the distinct components: you get the aroma of the coconut well before the pumpkin hits your palate. The garnish is delicious: a pumpkin cocada, it will make anyone who still finds Thanksgiving dishes exotic positively giddy. The coconut and pumpkin mix is rolled into a ball, ideal for dipping.
You'd have to be a blockhead not to try it.
What gives the Linus its body and texture is coconut milk, mixed with pumpkin purée. It's kick comes from the combination of two rums: Bacardi Coco, a run of the mill flavored rum, and Flor de Caña, a wonderful rum from Nicaragua and one of the few that I will sip. (And props to Poste for introducing it to a wider audience). The cocktail is on the sweet side, but not excessively so, and pairs very well with the fabled truffle fries. Some tweaks from last year's version have eliminated the dusting of nutmeg (though some all spice and nutmeg is still in the mix). C., who joined me in this particular excursion to Penn Quarter, nailed it: the Linus is a piña colada for autumn.
Rico has tought of everything, down to the glassware. The shape is meant to be a play on the shape of the gourd-like squash, which also allows you to smell the distinct components: you get the aroma of the coconut well before the pumpkin hits your palate. The garnish is delicious: a pumpkin cocada, it will make anyone who still finds Thanksgiving dishes exotic positively giddy. The coconut and pumpkin mix is rolled into a ball, ideal for dipping.
You'd have to be a blockhead not to try it.
The Bar @ Poste
555 8th Street, NW
Washington, DC 20004
www.postebrasserie.com
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