You usually drink coffee from a French press. At Provision No. 14, you drink cocktails.

http://www.washingtonpost.com/blogs/going-out-guide/wp/2015/04/28/you-usually-drink-coffee-from-a-french-press-at-provision-no-14-you-drink-cocktails/

“The centerpiece of the menu, crafted by former Washington Post Express Best Bartender Chad Spangler and cohorts Glendon Hartley and Kevin Rogers, are four large-batch cocktails, served in 34-ounce French presses. Each contains about 25 ounces of liquid, equivalent to the volume of a bottle of wine, along with ice and a variety of fruit and mint.

There’s an interesting level of customization here. Order the Pisco Rambler, and you’ll find a delicate, sweetly fruity take on Pisco Punch made with Macchu Pisco, orange juice, pineapple, lemon and chamomile, steeping in a layer of mint leaves and orange and lemon peels. If you decide you want a more intense flavor, press down on the plunger, which releases more citrus and mint into the mixture, and fill your glass again.”

Wine Enthusiast: 4 Asian-Inspired Cocktails

http://www.winemag.com/April-2015/4-Asian-Inspired-Cocktail-Recipes/index.php/cparticle/4

Som Tum Sling

Recipe courtesy Chad Spangler, director of operations, The Menehune Group, Soi 38, Washington, DC

Thai green papaya salad, or Som Tum, is reimagined in liquid form in this creation. 

“Although it has notes of spice, the salad is incredibly refreshing and citrus forward,” says Spangler. In the cocktail, an Eastern-style gin hints of peppercorn and lemongrass, green papaya lends a vegetal note and Thai chilies ramp up the heat.

2 ounces Bombay Sapphire East Gin
¾ ounce lime juice
1 ounce Thai Chili & Black Pepper Syrup (recipe below)
Pinch of shredded green papaya
1 Thai chili, for garnish
Green papaya strips, for garnish

Add all ingredients except garnish to a cocktail shaker filled with ice. Shake hard for 10 seconds. Strain into a Collins glass over crushed ice. Garnish with Thai chili and green papaya strips.

In The Kitchen With Lebanese Taverna: Innovative Summer Cocktails by The Menehune Group + From the Menu Recipes

http://www.epicureandc.com/tag/the-menehune-group

“We had the extreme pleasure of being personally guided through the ingredients and process of each new cocktail by Chad Spangler – the Director of Operations for the group. The goal: to create an innovative and accessible cocktail menu using traditional Lebanese ingredients from their market including Jallab, Arak, Almaza beer, lemon, and fig. And, each cocktail was loosely paired with a dish or two from the menu – some of which are new for the summer.”

Take a Sneak Peek Inside MXDC by Todd English

http://www.washingtonian.com/blogs/bestbites/early-looks/take-a-sneak-peek-inside-mxdc-by-todd-english-photos.php

“ That’s where you can quaff around 100 different types of tequilas, mezcals, and margaritas concocted by barman J.P. Caceres. (You may have recently tasted his creations at fellow Latin American newcomer Del Campo.)”