José Cox and Jonathan Henriquez play with dry ice in a video promoting the Antarctica pop-up. | José Cox and Jonathan Henriquez A pair of D.C. bartenders bring cold-weather drinks to H Street on Sunday, November 24 Just as temperatures continue to drop across D.C., two bartenders plan to celebrate the continent that is dry and cold year-round: Antarctica. José Cox, from La Tejana’s new inventive second-story bar, and Jonathan Henriquez, from Michelin-starred Masseria, bring their mixology skills to Kayu by Hiraya for one night on Sunday, November 24, from 2 to 9 p.m. Cox tells Eater the Antarctica pop-up is inspired by the “super dry, windy, cold” climate and the incredible acts of nature around the icy continent, like the treacherous Dark passage and ever-erupting volcano on Mount Erebus. Even scientific discoveries from Antarctica are referenced in the drink names, like an asteroid that geologists think may have contributed to the dinosaur’s extinction. View this post on Instagram A post shared by Jonathan Henriquez (@jonathannnh) The white-capped ice cubes, coming in unique shapes and styles in each beverage, will directly contradict the way Cox hopes the cocktails make customers feel. “You take a sip of the drinks and, you know, you feel nice and warm,” he says. The creative drink menu includes the Dino cocktail with Ostrich fat-washed Amaras mezcal, pear, and Lillet Blanc; a mate-infused Wilde Irish gin with a mandarin citrus blend and almond orange spuma; and the Polar Punch with Lalo tequila blanco, Amaras mezcal, roasted coconut, and fermented cardamom. Cox and Henriquez collaborate with Kayu owner and chef Paolo Dungca, who will be creating an Antarctica-themed menu of three or four bites that pair perfectly with the icy cocktails. Look for dry-aged beef tartare on toast with yeasted onion and puffed beef tendon, a mushroom dumpling in mushroom tea topped with chili crunch, and raw hamachi with Granny Smith apples, watermelon radish, and coconut. Cold desserts also join the fold, with panna cotta with truffle latik (golden brown coconut curds), orange, and pistachio on the small sweets menu. Cox and Henriquez (who just started mixology company Liquid Sentidos) say they plan to do more pop-ups alongside acclaimed chefs across D.C., to “learn from them and make the most delicious cocktails we can.” Cox says they decided to have their first foray into themed pop-ups at Kayu because they love the collaborative spirit that Dungca has created, from his constantly rotating tasting menus to working on a three-course menu with pastry pro Pichet Ong. Even the design of the high-end space atop Hiraya allows diners to feel involved, Cox says, where “you can look into the bar and the (open) kitchen at the same time.”