constructing Cocktails
tiffany short H A DD I N G T O N S “I am so surrounded by cocktails, that I hardly ever drink cocktails, and I definitely never make myself cocktails. After a while you just want something that tastes like water. Watery beer and a shot [whiskey]. But, my favorite drink ever is probably a Manhattan.”
of that flavor profile.” He sometimes spends weeks creating his cocktails, and then he says, “Sometimes I just throw ingredients in a glass, because I’ve had dreams about them.” Short stepped down as bar manager at Annie’s Café & Bar to work with Norris at Haddingtons. She says she’s excited about
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the new venture because “the owners are really dedicated to the idea of having craft bartending…Instead of turn and burn, they are okay with sacrificing the volume for quality.” Customers as well as owners will have to adjust to the amount of time it takes to create these carefully constructed cocktails. While
the cocktail scene is further along in D.C., and people are used to being more adventurous (and patient), Short says, “It’s exciting to be in this environment when it’s still in its earlier stages…the people that we have that are getting into craft cocktails they’re very excited, very interested, and that makes our