Bitches Who Brunch turns five this month! It’s been an incredible journey bringing the Bitching to Washington, D.C., New York, and Chicago. Thanks for reading and sharing along the way.
To join us in the toast to five years, chefs and mixologists are putting special “Bitch” cocktails on their brunch menus all this month! Over the next two weeks, we’ll give you the recipes behind the Bitch Birthday cocktails and profile the men and women behind them.
We’d love to host you at a special Bitches Who Brunch birthday brunch celebration at Barcelona Wine Bar on April 19. Click here for information and to get tickets.
We’re also giving away an unbelievable birthday gift—a bundle of amazing goodies and gift cards from our partners, plus we’ll take you to a personal brunch with the Bitches! To enter, simply tweet, Instagram or Facebook your Bitchy Birthday message, tagging us and using the hashtag #BitchesTurns5. We’ll select a winner Friday, April 17.
We’ll never forget trekking out to then-unknown Shaw to try the new French spot, Table. It was delightfully tiny and friendly, and the brunch was delicious. We returned a few years later and still loved it for classy cocktails on its gorgeous roof deck in the summer.
Now, a few of those cocktails are named for us. Lucky Bitches! Table has added not just one but two new cocktails to its brunch menu to celebrate Bitches Who Brunch turning five—a lovely shandy and a boozy latte.
They said, “Happy Birthday Bitches! Bottomless cheers to five years and many more. Keep on ‘sassifying’ the D.C. food scene one Bitchin’ review at a time.”
Your Bitch’s Milk Stout Latte
– 1 Bottle Duck Rabbit Milk Stout
– 3 cups Brewed Coffee
– 8 oz Heavy Whipping Cream
– 1 tbsp. Granulated Sugar
1 Shot of Espresso (or tablespoon espresso powder)
2 Tablespoons Malted Milk Powder
Toasted Hazelnuts, finely chopped
Caramel and/or Chocolate Sauce
One stand mixer
1. Brew 3 cups of the coffee of your choice. ( Table and the Bitches Who Brunch both use Compass Coffee). Pour into a container and set in the refrigerator to chill.
2. Place your metal mixing bowl and whisk into the freezer for 10-15 minutes. Once chilled, place the granulated sugar into the bowl and add the whipping cream and chilled espresso or espresso powder. Whisk until the cream reaches stiff peaks. Place in the refrigerator until you are ready to serve.
3. Once the coffee is ice cold, whisk in the malted milk powder. You want it to taste creamy and sweet. You can always add more to taste.
4. Pour the milk stout evenly into two coffee mugs or glasses of your choice. Float the coffee and malted milk mixture over top of the stout in equal parts. Stir.
5. Top each drink off with a healthy portion of whipped cream. If you want it to look a bit more professional, pipe it out of an icing bag.
6. Garnish with caramel and chocolate drizzle and toasted hazelnuts.
This latte is not for the faint of heart and is best served literally any time of day, as long as you are willing to accept the consequences.
The BWB Shandy
– 3 grapefruits (juice squeezed and strained)
– 4 Rosemary Sprigs
– 1 Rhino Chaser Pilsner (or any IPA of your choice)
– 2 tsp. Demerara Sugar (sugar in the raw)
– 2 tbsp. granulated sugar
– 1 blow torch
1. Slice 2-3 large wheels of grapefruit and set aside.
2. Squeeze the juice from the remainder of the grapefruits and strain out the seeds and any pulp. Pour it into a sealed container and set aside.
3. Sprinkle the demerara sugar evenly onto one side of each of the grapefruit slices. Blow torch the sugar evenly until it turns a beautiful caramel to dark brown color. Set aside to cool.
4. Once the wheels are cooled, place them gently into the grapefruit juice container and let it chill and infuse overnight.
5. When you are ready to serve, strain the infused grapefruit juice one last time, removing the grapefruit slices.
6. Pour the Pilsner evenly into two glasses, then carefully add the infused grapefruit juice in equal parts.
7. To finish, lightly torch the rosemary sprigs until fragrant and float them on the top of your Shandy, one or two sprigs in each glass.
8. Best served chilled on a DC rooftop. Be careful because this goes down a little too easy!