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New Labels - District Distilling Co. is proud to announce the arrival of their newly launched Embassy Row labelfound exclusively at our U street location. An exploratory series of small-batch internationally-loved spirits, Embassy Row introduces Grappa, distilled in partnership with Boxwood Winery in Middleburg, Virginia, to represent the revival and celebration of heritage regional distillates from around the world. They're here to do them proud. Embassy Row Grappa and its sidekick cocktails have already caught the eye of the press and industry publications by none other than Eater DCBevNet and Spirits Business. Often called ‘Italian moonshine’ and historically used as a way for Northern Italian workers to stay warm in harsh winter months, Grappa has evolved into a well-crfted spirit in Italy and around the world.They invite you to come in and sample this exquisite spirit. (1414-1418 U St NW, 202.629.787; info@district-distilling.com)

October - October conjures thoughts of changing leaves, cooler weather and of course, beer. Each Monday in October, Drift on 7th will be celebrating Oktoberfest—paying homage to the 10th month with a flight of four beers and Chef Ferhat Yalcin’s classic fish and chips at $10 each. A beer flight consisting of 4 beers--Oliver's Creator/Destroyer, Original Crispin Cider, Narragansett Lager and Left Hand Oktoberfest will be offered at $10.  Also, Chef Ferhat Yalcin's contemporary take on the classic Fish & Chips will also be offered at $10.  (1819 7th Street NW; 202.350.4350; www.drifton7th.com)

Must Try - 8 new cocktails, 4 new mezcal flights, and zero pumpkin spice. our fall cocktail menu is proof that you can take mezcal beyond the expected, and this season brought on a new challenge for our bar team. New libations include Al Diablo con Los Guapos with Espadin, Copper & Kings American apple brandy and spiced grenadine; Mariposa Traicionera with mezcal, Cardamaro, damson plum, vanilla and Fernet Francisco; and and Los Olvidadoswith Espadin, aged cachaça, plum wine, allspice dram and Corazón bitters. Check out the full cocktail menu & stop by for a taste soon. (1250 9thStreet NW; 202.621. 9695; info@espitadc.com)

In October We Wear Pink - Fairmont Washington, D.C., Georgetown is “Going Pink” during the month of October in observance of Breast Cancer Awareness Month. Throughout the month of October, the hotel lobby will be light in hues of pink and pink flowers will greet guests as they arrive. The Lobby Bar will offer “The Pink Ribbon Cocktail”, served in a champagne flute, is made with Prosecco, Chambord and St. Germain and is topped off with a raspberry for $15.  10 percent of the proceeds from the sale of the cocktail will be donated to Living in Pink*, and each recipient will receive a pink cancer awareness bracelet. The Mission of Living in Pink is to improve the lives of those living with breast cancer, celebrate the survivors and the individuals who fight the battle against breast cancer, and to help find a cure so that the next generation of women will not have to endure the emotional and physical pain of breast cancer surgery and treatment. For information on Living in Pink, please visit livinginpink.com. The Lobby Lounge is open daily from 11:00 a.m. to 1:00 a.m., and overlooks the hotels serene courtyard (2401 M Street NW; 1.866.4504; fairmont.com)

Bolivia - Carlie Steiner of Himitsu and Tealye Long of Chufly Imports have joined forces to celebrate Bolivian food and culture all October long with ¿Como se LLAMA? a Bolivian Pop-Up. On Sundays October 8, 15, and 22, Himitsu will be open from noon to 10pm to serve cocktails featuring Rujero Singani and wines from Aranjuez, food from Marcela Peredo of Kantutas Restaurant, and music all day long.  Singani (pronounced: seen-GAH-nee) is the national liquor of Bolivia, produced at high-elevation with the help of fresh river water. Rujero Singani is produced in small batch copper stills by hand, opposing the trend of imported industrial stills that may dilute the unique qualities of high-elevation grapes. The approachability of singani means that crafting a cocktail menu around it is far from daunting. Steiner has created a cocktail list that allows the spirit to shine, like the Chufly (singani with ginger and lime) and the Singani + Soda. Guests will be able to pair those with Salteñas, Beef Tucumana, and more. (828 Upshur Street NW; himitsudc.com)

Lil' B- In Mississippi, most notably in the city of Oxford, a late night snack often involves “Chicken on a Stick.” At Lil’ B, celebrity chef David Guas has elevated this tradition with a loaded Shrimp on a Stick in his Lil’ Bloody B cocktail. With the south in Guas’ blood, it's no surprise that imbibing is simply a way of life on 15th and Rhode Island Avenue. Whether boozing for breakfast, lunch, brunch or happy hour, Lil’ B’s picture-perfect patio of 32 seats allows for sipping from sun up to sun down. Don’t think it’s ludicrous, but delicious. The bold flavors of the Lil’ Bloody B start with a glass rim garnished with house-made Creole seasoning and a slice of Apple Wood Smoked Bacon. Then, sort through the stacked edibles piled high with Jumbo Gulf Shrimp, Pickled, Okra, Tomato, Olive, and a wedge of Lime! A refreshing taste of mead flowing from the tap of the Baltimore meadery, Charm City Meadworks, makes for the perfect chaser after a Lil’ Bloody B. Or, guests can choose from a curated list of cold beers featuring selections from the neighboring brewery, DC Brau, as well as some of the finest cold ones from below the Mason Dixon line, like Abita Brewing Company Beers available by the bottle. Mason Jars give way to oversized cocktails at Happy Hour prices from a Bourbon drenched Mason Mixer featuring Grapefruit, Honey, Rosemary and Jalapeño to the boozy drink of the day. Lil’ B isn’t just a destination for breakfast and lunch, but the best new patio spot for day drinking with prime umbrella covered seating for people watching and conversing amongst friends. Expect the sounds of turntable tunes with oldies (but goodies!) spinning on vinyl for your entertainment. (1515 Rhode Island Ave NW; 202.232.7000)

Just A Small Batch – OneEight Distilling presents to you their latest release: Untitled Whiskey No. 10! Untitled Whiskey No. 10 is a 9-year old high-rye bourbon rested in Cognac and Spanish Brandy casks that are then blended together and finished in their own ex-Rock CreekRye Whiskey barrels. Floral and honeyed on the nose, the first sip of this whiskey is a bold medley of sweet candied orange and piquant ginger. Sun-ripened grapes settle on the mid-palate before ending in a succinct, spicy finish. This unique whiskey will keep you coming bak to savor its many intriguing flavors. This is an extremely small-batch release and will not be around long – so come see them at the Tasting Room or the Farmers’ Market for a bottle to enjoy. (1135 Okie St NE; 202.636.6638; oneeightdistilling.com)

Be Happy - Happy hour goers need to look no further than Penn 6’s ‘Oyster Happy Hour’, serving $1 Chesapeake Bay oysters and $5 oyster shooters, Monday through Friday from 4pm to 7pm in the bar area. Other happy hour offerings include smoked paprika hummus, beef sliders, creamy crab dip, and the toastie trio, three crostinis with fun toppings like smashed avocado & sea salt, bruschetta with basil, and ricotta & fig jam. Drink specials include premium well liquor mixed drinks, rotating draft beers, and house wines for $5.

October Festivities - Winter has come and gone for Drink Company, and the team is poised to celebrate fall and fright in PUB DREAD all October long. The season is ripe for horror, which will dominate the spaces that previously hosted Cherry Blossom PUB, Game of Thrones PUB, and Miracle on 7th. At PUB Dread, guests will celebrate Halloween for 31 day straight with cocktails like The Dead Will Walk the Earth and We All Float Down Here in the discomfort of The Haunted Woods and The Dollhouse. Expect plenty of frightful surprises that will challenge you to hold onto your drink. The Rooms - with construction and design lead by Drink Company’s Special Projects team of Matt Fox (Director) and Adriana Salame Aspiazu (Manager), PUB Dread features three unique spaces playing on classic themes. Horror fans are cautiously welcome to sip drinks in The Haunted Forest, which features watching eyes, creepy creatures, and soundtracks that call back to classic horror moments. The Dollhouse features the most disturbing tribute to grandma’s vintage toy collection with dolls that seem to have minds of their own. The Crypt features coffins, tombstones, and room for more to join the dead. Horror films rule the drink menu, with inspiration taken from childhood favorites and true chillers that still spook adults. A Zombie variation called BRAINS! pays homage to Night of the Living Dead, and is served in a skull tiki mug and topped with a candy brain. The coffee concoction that signifies the start of fall brought forward David S. Pumpkins, a mix of rums, sherry, pumpkin, spice, and coconut. Beer drinkers eager for fall releases can enjoy Southern Tier’s Pumpking (on draft), DC Brau’s Oktoberfest Lager, and more. (1839 – 1843 7th Street NW; popupbardc.com)

Salty - Chef Kyle Bailey has added two dishes to The Salt Line’s menu: the cobia crudo with griddled peaches, marinated heirloom tomatoes, whipped burrata, ginger, sage, Mexican sour gherkins, and toasted sourdough, and the stuffed squid with Italian sausage peperonata, taleggio fonduta, pickled Fresno peppers, and garlic breadcrumbs. (79 Potomac Avenue, SE; 202.506.2368; thesaltline.com)

New Drinks To Try - Supreme Core Craft Cider has announced the release of its Micawber unfiltered dry cider. Micawber, Supreme Core’s first release, is an unfiltered cider made with 100% Virginia apples and an English ale yeast to provide a clean, unique drinking experience. Carefully selected blends of regional apples – locally pressed and fermented in Washington, DC with craft beer sensibilities in mind – is the hallmark of Supreme Core’s ciders. Micawber is lightly effervescent, providing a clean apple bouquet with light yeast character on the nose. Notes of tropical fruit and delicate sweetness complement the apple flavors, despite having near-zero residual sugar. Made specifically to be food-friendly, Micawber balances heavier dishes such as pork and fried chicken well with its dry freshness. The more fruit forward notes also complement tangy goat cheeses and charcuterie. Cider lovers will have the opportunity to taste Micawber at a release party at Glen’s Garden Market on Sunday, September 10th. The tasting events will be held at both locations: from 11:00 a.m. to 2:00 p.m. at Glen’s Garden Market Dupont Circle (2001 S Street, NW) and from 2:30 to 5:30 p.m. at Glen’s Garden Market Shaw (1924 8th Street, NW). Sullivan and Crosby will be on hand to lead tastings with guests. For more information, click here.

Specialty - At Bloomingdale’s Truxton Inn, following a two-month run of Tiki cocktails and the first annual “Tiki Trail”, Bar Manager Brian Nixon is taking the cocktail program in a new direction for September and October, featuring modern classics from some of the heavy hitters in the industry on the Suggestions menu. The No Say from Pam Wiznitzer of Seamstress in NY, features Ilegal Mezcal, Aperol, Mahina Coco Liqueur, Lemongrass Syrup, Lime, Pineapple, Served on the Rock and the (Almost) Blow Your Skull Off by Gary Regan of the Joy of Mixology is a mix of Arbellot Cognac, Giffard Apricot Liqueur, Jaegermeister, Served Up. The Recommendations menu will stay largely the same, with the addition of the Sunrise Over Barcelona with Wint Gin, Passionfruit, Lemon, House made Coconut Cream and Angostura, Served Up, along with favorites since Truxton opened in May, like the JFK on Vacay, Congressman’s Lunch and Truxton Inn Manhattan with the Truxton Inn Select Whistle Pig Barrel 276. At McClellan’s Retreat in Dupont Circle, Nixon drew on the cocktails of his parents generation, channeling the 70’s and 80’s with a menu of Fern Bar inspired cocktails. According to Wikipedia, Fern bars were gathering places for well-dressed "upscale" young men and women, initially during the sexual revolution of the 1970s and later the yuppie era of the 1980s. The first Fern Bar was the original TGI Friday’s on Manhattan’s Upper East Side. Typical drinks served included wine spritzers, Lemon Drop Martinis, frozen daiquirís, Harvey Wallbangers, and piña coladas. On the September Specialty Cocktails Menu Nixon has included his ode to the classic Fern Bar cocktail, the Piña Colada. The McClellan’s Retreat Specialty Cocktails menu is available only for the month of September.The Truxton Inn Suggestions Menu will be available in September and October. (McClellan’s Retreat, 2031 Florida Avenue NW; 202.265.6270; mcclellansretreat.com and Truxton Inn, 251 Florida Avenue NW; 202.733.4952; truxtoninndc.com)