Babs in Spring 1.000

Marvin Joseph/The Washington Post

May 16, 2014

This riffs on a classic cocktail called the Barbara West, named for a survivor of the Titanic.

Where to Buy: The gin is made by New Columbia Distillers in Northeast Washington. It is available onsite and at Arrowine and Spirits in the District. The sherry is widely available, including at Arrowine and Cheese in Arlington.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice, plus 1 large cube for serving
  • 1 ounce Green Hat Spring/Summer Gin (see headnote)
  • 1 ounce Alexandro Moscatel Sherry (see headnote)
  • 1/2 ounce fresh lemon juice
  • 2 dashes orange bitters
  • 1 stalk lemon grass, singed, for garnish (see NOTE)


Fill a cocktail shaker three-quarters full with ice. Add the gin, sherry, lemon juice and bitters. Seal and shake gently. Pour over a large cube of ice in a highball glass or large rocks glass. Garnish with the lemon grass.

NOTE: To singe the lemon grass, first cut down a stalk to the size of a cocktail stirrer that fits the glass you are using. Tear away a few outer layers of lemon grass, to release its oils. Hold the stalk over a flame just until the lemon grass becomes fragrant and very lightly charred. Use right away.

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Recipe Source

From Chantal Tseng, head bartender/bar manager at Mockingbird Hill in the District.

Tested by Bonnie S. Benwick.

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