Many of us have fallen for a conspiracy theory at least once in our lives.
Take the 1970s, when there was practically an assumption that, one day, you or someone you knew would disappear into the Bermuda Triangle.
This summer, you can get a taste of that phenomenon — the Bermuda Triangle contains white rum, Ron Agrícola rum, watermelon, fennel bulb, lime and Peychaud’s — as part of the Conspiracy Theories cocktail menu at Velveteen Rabbit.
“For the summer menu,” owner Christina Dylag says, “we like to keep it really lighthearted and fun.”
‘It really gets the conversation going’
The new collection features 10 drinks, each patterned after a conspiracy theory.
The Illuminati, named for the secret society some people think manipulates world affairs, is made with green apple and jasmine vodka, Palo Santo gin, blanc vermouth, Soka and lemon oil.
Flat Earth, based on the idea that the globe is a lie, includes pink peppercorn vodka, aquavit, Chareau aloe liqueur, Centerbe, aloe agave, cucumber, lime and eucalyptus.
“We’re not necessarily on one side or the other when it comes to each theory, but it really gets the conversation going,” Dylag says. “Especially since we’re such an experience-based bar, having good, interesting conversations is so much a part of what we do.”
The “dead internet” theory, the belief that bots have replaced much of the genuine online activity and discourse, is the one that’s hardest to argue against, says Brian Schoonover, Dylag’s husband and the bar’s director of operations.
The other one “that people have clung to, even nonbelievers of conspiracy theories,” he says, involves the Titanic and the idea that financier J.P. Morgan may have purposely sunk the luxury liner to remove wealthy rivals who were opposed to the creation of the Federal Reserve.
There’s a mocktail, too
As for the cocktails, Schoonover’s favorite is Birds Aren’t Real, based on the satirical theory that the U.S. government has replaced all birds with birdlike spy drones that sit on electrical wires to recharge.
“Not only is it a fun theory, but the drink itself is really balanced,” he says. “It’s a nice, crisp flavor profile.”
Birds Aren’t Real is made with pasilla and poblano pepper tequila, grapefruit and watermelon oleo, pamplemousse and Inferno Rosso vermouth.
“The fun part is it comes with a birdseed rim, so you can have a little savory and sweet action,” Schoonover explains. “The birdseed rim is salt, black pepper, corn nuts and some other seeds.”
Another favorite is the nonalcoholic 27 Club. The theory takes its inspiration from the fact that legendary musicians — including Jim Morrison, Jimi Hendrix, Kurt Cobain and Amy Winehouse — died at 27, then marries it to the idea that they sold their souls for fame and the bill came due at that age. The 27 Club costs $14, while each cocktail costs $17.
“It’s probably our favorite mocktail that we’ve released thus far. It’s really dynamic and interesting,” Dylag says. “The cool thing with that drink is, because we’re utilizing NA spirits, which are naturally just lighter than their alcoholic counterparts, the flavors come through so nicely with the syrups. And the infusions shine through a lot better, because it’s not competing with a really strong base spirit.”
Presentation matters
The 27 Club comes with a souvenir guitar pick clipped to its rim. Flat Earth is served on a (flat) coaster that looks like the planet. The Titanic includes ice, flavored with raspberries, pistachio and citrus, shaped like the doomed vessel.
“We used cranberry bitters to kind of look like red streaks in the sky,” Schoonover says of Chemtrails. “Those streaks create a large mess behind the bar, but it’s worth it.”
None of the drinks, though, is as photogenic as the one representing possibly the most pervasive conspiracy theory of them all: The Moon Landing Hoax. The cocktail — Thai tea rum, mango-coconut falernum, ginger, Tattersall amaro, coffee liqueur and dry curaçao with a lime meringue foam — is served in a vessel designed to look as though an astronaut is carrying the glass.
“The feedback’s interesting, to say the least,” Dylag says of the seasonal menu.
“We were wondering what the response would be, but everyone’s having a really fun time with it.”
Contact Christopher Lawrence at [email protected] or 702-380-4567.