Eating Around: Here's to the Classics

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D.C.'S CLASSIC DRINK RENAISSANCE is part of the national trend toward cocktails that evoke a '40s lounge rather than a spring break bash. With the use of small-batch rye, bourbon, bitters and vermouth, cocktail menus for spring nod toward the formal, regardless of the bar's dress code.

» SHAKEN AND STIRRED: McCormick & Schmick's recently launched its new drink menu, Great American Cocktails, which categorizes drinks according to the years of their debut, such as "Early Days and the Golden Years: 1806-1920" or "Prohibition and Beyond: 1920-Today." Each listing features information about a cocktail's history, such as the Manhattan from 1874, made here with Gentleman Jack, sweet vermouth, Regan's No. 6 Orange and Angostura bitters ($12). Looking for something from the more recent past? Have bartender Greg Norris pour a Moscow Mule, the Los Angeles-bred drink from the '40s made with Stolichnaya, lime, ginger and soda ($8.25).

» MOTTLED: Firefly's bar manager Will Earls honed his drink-making skills while working as the head of the front of the house at FEMA's base camp in St. Bernard Parish, La. , last year. Order an Old Fashioned ($10) and Earls will pour a little ice in a small rocks glass, mottle Bing cherries and fresh orange with simple syrup, add 2 ounces of Maker's Mark, then ice, and swirl. In the mood for a twist on an old classic? Stay tuned for Firefly's updated drink menu set to roll out on March 28.

» EGGED: Don't worry: The egg whites in bar manager Chris Cunningham's drinks at Dino are pasteurized. Drinks such as the bourbon fizz ($10) — made with small-batch Old Pogue bourbon, lemon sour, orange bitters, egg white, Sprite and cinnamon — will make converts. And if that doesn't work, there's always the Pisco Italiano ($9), a twist on the Pisco Sour. And remember, you read it here first: This retread of a trend has only just begun.

» JUICED: Looking for some fruit or infusions in your cocktail? Oya's drink menu, created by wine director Andrew Stover and his fellow bartenders, includes options for those looking for a little squeeze. The Cruiser is an update on the tropical '50s pour; it's made with Kluge Estate Chardonnay and pomegranate schnapps and garnished with orange and lime wedges ($10).

Oya also makes a Darker and Stormier, a twist on the classic tropical concoction with ginger, lime and coriander-infused rum, lime juice and ginger beer ($13). Anticipate new spring cocktails at the end of the month in rose and cherry flavors to commemorate the arrival of the cherry blossoms — and visitors — on the Mall.

» McCormick & Schmick's, 1652 K St. NW; 202-861-2233.
» Firefly, 1310 New Hampshire Ave. NW; 202-861-1310.
» Dino, 3435 Connecticut Ave. NW; 202-686-2966.
» Oya Restaurant and Lounge, 777 9th St. NW; 202-393-1400.

Photo courtesy Firefly