Featured Bartender January 2026: Ashtyn “Ash” Harris, Press Club, Washington, D.C.

Ashtyn “Ash” Harris is a Florida native who relocated to Washington, D.C. in 2020, where she began her journey into craft cocktail bartending. She has worked at Allegory and is currently behind the bar at Press Club. Hospitality-driven at heart, Ashtyn believes every guest should feel at home the moment they sit down. Her approach blends thoughtful service with creativity, often expressed through fun, nostalgic cocktails that are both approachable and memorable.

Photo Credit: Rey Lopez

Featured Cocktail: “Dos Mil 16”

Cocktail Ingredients:

• Martini Style Pina Colada paired with Strawberry Daiquiri Caviar (there is alcohol in the caviar)
  • 1.5 oz / 90 mL Coconut Washed Pina Colada**
  • .5 oz / 15 mL Pisco
  • .5oz / 15mL Cocchi Americano
  • .25oz Dolin Dry
  • 1.5 oz / 90 mL Coconut Water
  • Place all ingredients in batch bottle and place in freezer until ready to pour
• Freezer Martini Style
  • Nick & Nora
  • Garnish: Strawberry Daiquiri Drops***
• ** Coconut Washed Pina Colada
  • 200mL Spiced Rum
  • 120mL Pineapple Juice
  • 65mL Coconut Milk
  • Tablespoon Condensed Milk
  • 20mL Simple Syrup (1:1)
  • 10mL Lime Juice
    Wait until curdles form, then fine strain through coffee filter or linen
• ***Strawberry Daiquiri Drops
  • 200 g 1:1 Strawberry Syrup
  • 40 g white rum
  • 20 g lime juice
  • 2.4 g Agar
  • Grape seed Oil (place in freezer for at least 20 minutes)

Cocktail Steps:

1. Blend Strawberry Syrup, white rum and lime.
2. Whisk in Agar and bring to a boil for at least 30 seconds.
3. Drop mixture in to freezer cold oil.
4. Caviar will sink to bottom, strain from oil and rinse in cold water.
5. Store in blend of simple syrup, strawberry syrup and splash of rum.
6. Store in air tight container and keep refrigerated.