Sip Moonshine Cocktails at Chinatown’s New Underground Whiskey Den

There’s more food on the menu at the new Crimson Whiskey Bar than co-founder Ian Hilton originally had in mind. But maybe that’s a good thing, given that drink makers at the underground lounge plan to work moonshine into select cocktails.

The bookend to the trio of hospitality venues Ian and his brother Eric Hilton have installed within the boutique Pod hotel is scheduled to pour its first drink Monday, October 2. As with sibling establishments Crimson Diner and Crimson View, executive chef Lawrence DiJoseph is handling all the food while beverage director Nicholas Hellberg takes care of the beverages.

Ian Hilton tells Eater he initially wanted to limit Whiskey Bar offerings to “pub grub” and other snack-y items, but he has since embraced the more substantive fare — including chicken-fried quail, barbecue pork ribs, and three specialty burgers — DiJoseph has cooked up for the new space.

“It’s enough so guests don’t necessarily have to close out their check and head up to the diner to grab something else,” Ian Hilton says.

Photo by Rey Lopez for Eater DC

Photo by Rey Lopez for Eater DC

Most menu items — including Brunswick stew, pickled beets, Old Bay-spiked chicken wings, and an oyster po’ boy — run $5 to $19.

Photo by Rey Lopez for Eater DC

Staff tells Eater the drink roster remains in flux. A tentative list included multiple moonshine-fueled cocktails, including a modified negroni, boozy lemonade, and a falernum and allspice dram-backed concoction. More traditional Manhattans, gin and tonics, and Old Fashioneds were also in the mix.

Photo by Rey Lopez for Eater DC

Crimson Whiskey Bar is scheduled to open at 5 p.m. to start. Ian Hilton says he may open earlier on weekends to capture part of the game day crowds flooding in and out of neighboring Capital One Arena.

Status: Opening at 5 p.m. 627 H Street NW; website

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