Teh One Who Knocks
10-20-2014, 10:43 AM
FOX News
http://i.imgur.com/JB8u9GU.jpg
Top notch drinks in big cities are going for as much as $20—but would you shell out extra dough for ice?
A restaurant called Second State will soon open in Washington, D.C. and will serve cocktails from $11-$17, according to Washington City Paper. Set to open Oct. 21,The Pennsylvania-inspired eatery will have their own twists on classic cocktails, such as the “Dutch Mule” made with whiskey instead of vodka and an "Old City Rickey" concocted with maple syrup.
But if you want your drink on the rocks, you’ll have to add a dollar to that tab. The special ice comes from Favourite Ice, a boutique ice company based in the nation’s capital. It’s completely clear and apparently a lot better than stuff out of a generic ice cube tray.
"It's worth it," Phil Clark, Second State’s bar manager, told Washington City Paper. "When it goes into a cocktail, it's crystal clear. It's purified water, so there's no minerally taste."
He claims that, factoring in in delivery costs, the bar actually isn’t making any extra money off the ice surcharge.
If you can’t stomach the idea of paying extra for something that is usually free, Second State will also offer an “all-Pennsylvanian” craft beer list.
Despite the hefty drink tab, the restaurant got some good reviews from local press --even before its grand opening.
http://i.imgur.com/JB8u9GU.jpg
Top notch drinks in big cities are going for as much as $20—but would you shell out extra dough for ice?
A restaurant called Second State will soon open in Washington, D.C. and will serve cocktails from $11-$17, according to Washington City Paper. Set to open Oct. 21,The Pennsylvania-inspired eatery will have their own twists on classic cocktails, such as the “Dutch Mule” made with whiskey instead of vodka and an "Old City Rickey" concocted with maple syrup.
But if you want your drink on the rocks, you’ll have to add a dollar to that tab. The special ice comes from Favourite Ice, a boutique ice company based in the nation’s capital. It’s completely clear and apparently a lot better than stuff out of a generic ice cube tray.
"It's worth it," Phil Clark, Second State’s bar manager, told Washington City Paper. "When it goes into a cocktail, it's crystal clear. It's purified water, so there's no minerally taste."
He claims that, factoring in in delivery costs, the bar actually isn’t making any extra money off the ice surcharge.
If you can’t stomach the idea of paying extra for something that is usually free, Second State will also offer an “all-Pennsylvanian” craft beer list.
Despite the hefty drink tab, the restaurant got some good reviews from local press --even before its grand opening.