In Texas, there's no greater alchemy than turning beef into brisket, except of course turning that smoked brisket into... bourbon (!!!), a task taken up by the mad mixologists at CU29.
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Named after the periodic table abbreviation for copper (duuuuuuuh), CU29's now open in the Brazos St spot that formerly housed sneaker shop Motive 807, which's been transformed into a veritable mad drink scientist laboratory. And the boozy Frankenstein of the bunch? That brisket bourbon, the brainchild of a San Antonio bar owner whose prototype recipe calls for 2lbs of moist brisket from Franklin BBQ (!), soaked for OVER A MONTH in six liters of delicious brown. But wait, there's more, including drinksanity like peppered turkey gin, a 27-ingredient Bloody Mary vodka, and ghost chili vodka.
That boozy craziness is used in a cocktail list that boasts complexities like the Shakespeare, loaded with vodka or gin, cracked pepper, honey liqueur, raspberry, blueberry, slings and arrows strawberry, a dash of ghost pepper vodka, orange bitters, orange juice, and lemon.
For the sweet of tooth, they're rocking the Frangelico and vanilla vodka Peanut Butter Delight...
... as well as a torched (WITH FIRE!!) Creme Brulee.
And on the classic side, they're flipping the Sazerac into a Louie New Orleans by adding chocolate bitters and flamed orange oil, further showcasing the magical powers of combustion.