Locally inspired beverages and a relaxed atmosphere at the Capital One Lounge at Washington Dulles make you wish for a little extra time before your flight. Among the rotating, inventive drink selections at the Capital One Lounge at Dulles International Airport, one fan favorite has remained on the menu since the lounge opened: a classic Bee’s Knees cocktail served in a gold-and-glass vessel shaped like a bee and garnished with a tiny rose. The drink is emblematic of the lounge itself—thoughtfully designed, quietly refined and as delightful to sip as it is to admire.
The Dulles outpost arrived after the brand’s first lounge, which opened in 2021 at Dallas Fort Worth International Airport. Since then, Capital One has rolled out additional locations featuring amenities such as coffee bars and grab-and-go options. The flagship at John F. Kennedy International Airport adds elevated touches like complimentary sunset Champagne, a collaboration cheese station with Murray’s Cheese and “Midnight Snacks” when the rest of the lounge is closed.
The Bee’s Knees cocktail © Kelly Magyarics
As a frequent traveler through IAD, I often visit the Dulles location and appreciate its nods to local flavors, a hallmark of the Capital One Lounge concept. The Dulles beverage menu was developed by Will Patton, the award-winning beverage director for D.C.-based Hive Hospitality, which includes Michelin-recognized restaurants such as Bresca and Jônt; he is also the managing partner of Press Club Cocktail Bar.
Patton’s Bee’s Knees elevates the original formula by retaining gin and lemon while introducing a splash of Suze for an herbal-citrus edge and a kombucha-honey cordial for a tangy sweetness. Shortly after the lounge opened, the cocktail briefly returned in classic coupes after a few of the bee-shaped glasses were taken by sticky-fingered guests; new bee vessels were soon back in service and have remained a fixture.
Patton also leans into Washington, D.C.’s botanical influences—think the cherry blossoms that line the Tidal Basin—with creations such as a cherry blossom margarita made with elderflower liqueur and a house syrup that also appears in a zero-proof Rickey. The Rickey, a highball typically composed of gin or bourbon, lime and carbonated water, has deep D.C. roots dating to the 1880s and was declared the city’s official native cocktail in 2011. Recent riffs on the menu include a local-gin highball topped with blueberry, pink grapefruit soda and lime.
The lounge’s savory offerings reflect regional tastes as well. The Bloody Mary gains its punch from a generous dose of Old Bay, the quintessential Mid-Atlantic seasoning. Capital One’s rotating “Perfect Airport Beer” highlights a nearby brewery and at Dulles has featured an easy-drinking lager from Lost Rhino in Ashburn, with other local beers like Lost Rhino’s Face Plant IPA also on tap. Wine options include on-tap selections such as a bright Pays d’Oc rosé. Those beverages pair well with a rotating buffet of individually portioned, tapas-style bites—from shrimp bao buns and roasted butternut squash with pepitas to Lebanese-spiced deviled eggs.
Because the Dulles lounge aims for an elevated guest experience, busy periods can bring long waits; Capital One plans cardholder access adjustments in 2026 to help manage crowding. When I’m able to get in, the lounge is more than a place to pass time before catching the train or mobile lounge to the terminal—its locally driven beverages, thoughtful culinary choices and inviting design turn a layover into a genuine experience. Capital One Lounge’s slogan—also its Wi-Fi password—sums it up neatly: “Love Your Layover.”