Dining Out: Pepsi-Cola's 1893 Craft Soda Cocktails at Himitsu Recipe

by Lauren DeSantis

On August 16th, Carlie Steiner, an 1893 Top Shelf Bartender in DC, invited guests to her new DC restaurant Himitsu to try cola-based cocktails and Japanese dishes. The creators of Pepsi-Cola made 1893, a premium craft cola inspired by the original recipes made by the founder of Pepsi-Cola, Caleb Bradham, in 1893. This cola blend has premium ingredients, including kola nut extract, real sugar and sparkling water. On Wednesday, Steiner created multiple modern cocktails that included the 1893 Original Cola, Citrus Cola, Black Currant Cola, and Ginger Cola. The Cocktail list and recipes can be found below.  The gathering also included some of Himitu's signature dishes, including their Buttermilk Fried Chicken Sandos with Gochujang Glaze, Fried Lemongrass Chicken Dumplings with Soy Garlic, premium Hamachi, and Spicy Shishito Elotes. Himitsu is a modern 24-seat space that serves Japanese food with a blend of flavors from Latin America and Southeast Asia. They are open on Tuesday, Wednesday, and Thursday from 5:00-10:00PM and Friday and Saturday from 5:00-11:00PM. Himitsu means "Secret" in Japanese--which seems fitting because this foodie spot is definitely a great little secret hidden in Petworth! Himitsu doesn't take reservations--but it is definitely the perfect spot for date night!  I am definitely going back to see what else they serve.  1893 Top Shelf DC Cocktail List: Balancing Act By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC .5 oz Aperol .5 oz Flor De Cana 5 YR Aged Rum 1.5 oz Alexandro Oloroso Sherry 4 oz 1893 Black Currant Cola Slices of Orange and lime Directions: Stir the first three ingredients in a mixing glass until properly diluted. Strain into highball with fresh ice + top with 1893 Black Currant Cola. Garnish with slices of orange and lime. Afternoon Remedy By 1893 Top Shelf Bartender Kellie Thorn, Empire State South, Atlanta, GA 1.5 oz Plantation Stiggins Pineapple Rum .5 oz Lustau Los Arcos Dry Amontillado .25 oz St. Germain .25 oz Lime .25 oz Simple syrup 1.5 oz 1893 Original Cola Directions: Shake all ingredients with ice except the 1893 Original Cola. Strain over cracked ice in a double old-fashioned glass. Top with 1893 Original Cola. Garnish with a large bouquet of mint. Rise + Shine By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC 1.5 oz Fresh Pineapple Juice 1 oz Lustau "Puerto Fino" Sherry 1 oz El Silencio Mezcal 2 oz 1893 Citrus Cola Slices of Lime Micro herbs Directions: Fill highball with crushed ice + measure first three ingredients into glass. Add more crushed ice to top of glass + finish with 1893 Citrus Cola. Garnish with slices of lime and micro herbs. Tinto de Primavera By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC 3 oz Capitoline Vermouth Rose 5 oz 1893 Original Cola Slices of Orange Directions: Place two large format ice cubes (1.5 X 1.5) in a large wine glass. Pour the Vermouth Rose and 1893 Original Cola at the same time to properly blend. Garnish with slices of orange. Mixed Bag By 1893 Top Shelf Bartender Carlie Steiner, Himitsu, Washington DC 1 oz Fernet Francisco 1 oz Vecchio Amaro De Capo 6 oz 1893 Ginger Cola Slices of Lime Directions: Fill highball with ice and measure first two ingredients. Add more ice if needed and fill glass with 1893 Ginger Cola. Sweet Cap By 1893 Top Shelf Bartender Pamela Wiznitzer, New York, NY 1.5 oz Vodka .75 Coffee liqueur .5 Creme de Cacao 1893 Original Cola Directions: Build in a lowball glass over a large ice cube.  Top with 1893 Original Cola and a pinch of chocolate salt. For more information on Himitsu, go to: Himitsu  Facebook Twitter Google+ Pinterest StumbleUpon LinkedIn