Ingredient A: Guinness
Ingredient B: Champagne
Why it works: "I thought it sounded like a strange combination but I knew it would be perfect for us," Viceroy bartender Susan Coppedge says. "Apparently it's been around since 1861 and was invented in London. … The fizzy champagne balances the heaviness of the stout."
Where you can drink it: Viceroy
Price: $3 all-day special
Recipe: Equal parts champagne and Guinness. Champagne is poured first, topped with Guinness for a layered presentation.
The Red Eye
Ingredient A: National Bohemian Beer
Ingredient B: Zing Zang Bloody Mary Mix
Why it works: "It's been around for a while," Pearl bar manager Carson Diaz says. "You drink it as a Bloody Mary, but with beer instead of vodka. It's a great hangover cure. … The lightness of the beer pairs well with the spiciness of the drink."
Where you can drink it: Pearl Raw Bar
Recipe: Mostly beer with a splash of Zing Zang. Rim garnished by Old Bay seasoning and salt.
The Age of Innocence
Ingredient A: Absinthe
Ingredient B: Fig syrup
Why it works: "The absinthe is just a rinse," Magpie bartender Matt Freshour says. "So you get a slight herbaceousness, which complements the sweetness of the fig — mainly on the nose."
Where you can drink it: The Magpie
Recipe: 1 1/2 ounces of Chopin vodka, 1/2 ounce of Crème Yvette, 1 ounce of fig syrup, absinthe rinse.
Ingredient A: Coriander-infused Blue Ridge Vodka
Ingredient B: Yellow Chartreuse
Why it works: "This is not your typical vodka drink," Amuse bar manager Kali Strain says. "It is complex and unexpected. The coriander vodka really lends itself to a dry and slightly spicy spirit, perfect for pairing with the sweet, herbal Yellow Chartreuse. A little citrus and Dolin dry vermouth bring a smooth balance to this cocktail."
Where you can drink it: Amuse at the Virginia Museum of Fine Arts
Recipe: 2 ounces of coriander-infused vodka, 1/4 ounce of Yellow Chartreuse, 1/3 ounce of Dolin dry vermouth, a few drops lemon juice. Stirred and served in a saucer-shaped champagne glass.
End of Days
Ingredient No. 1: Espolón blanco tequila
Ingredient No. 2: IPA with Citrus Notes
Why it works: "Basically we just want a really nice hoppy, citrusy IPA. Blanco tequila has a salty, earthy taste that marries well with citrus flavors," beverage co-director Sara Kerfoot says. "The Campari has a bitter, sweet thing going on, then you have the tartness from the lime juice and the sweetness and citrus from the IPA. It all comes together with tequila."
Where you can drink it: Saison
Recipe: A half-ounce of simple syrup, 3/4 ounce of Campari, 3/4 ounce of lime juice, 3/4 ounce of white tequila. Shaken and poured into a small old-fashioned glass with a big rock of ice and topped with the beer.
Editor's note: This story reflects a correction to the print edition, in which we misspelled Carson Diaz's name.