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BD - Autumn means the weather is getting cooler, the holidays are coming and seasonal desserts abound. Executive pastry chef/owner of Bastille Michelle Poteaux inspired her bar aficionados, Casey Chapman and Lorraine Crilley to create cocktails based on one of fall’s favorite dishes—pie. Casey and Lorraine took the ball and ran with it—coming up with these great drinks.” Casey and Lorraine concocted five of these dessert-inspired cocktails that will be offered at the bar and in the restaurant all season long—all that’s missing is the crust. The Bundevara is a Croatian pie that is usually made with Pumpkin. Bastille is recreating those flavors by making a simple syrup with raw sugar, and infusing it with organic sweet potato puree, cloves, and nutmeg. And then combine this syrup with Bourbon, Don Ciccio Mandarinetto, and Tuaca.The Tarte Tatin Gingembre. Inspired by the caramelized apple flavors of a traditional French Tatin, this drink brings together El Dorado Five Year Rum, with Domaine de Canton Ginger liqueur, apple butter, and sparkling cider.The Mississippi Mudbottom, dark rum and cocoa flavors, with a layer of creamy sweetness, were always a perfect pairing for an after-dinner cup of coffee. So Casey brought all of the flavors into one glass, with Bailey’s Irish Cream, Godiva White Chocolate Liqueur, and Crème Chantilly, all floated on a bed of Kahlua.Cherry Chiffon, Chiffon Pie has long been an American staple. Though it is usually made with Lemon, Lorraine’s favorite was always Cherry Chiffon in a chocolate crust. To bring those flavors to guests, but still keep it light enough for a cocktail, they are combining Tito’s vodka with Godiva White Chocolate liqueur, cherry juice, Cherry Heering, and Bailey’s. Finally, because Casey is a math nerd at heart, and he knows how much Michelle loves tweaking ideas, Bastille offers the 3.14. This ‘Pi’ starts with El Dorado Five Year rum, combined with La Belle Orange liqueur, simple syrup, lime, and orange bitters. It’s 3.14 ounces of autumn refreshment. (606 N. Fayette Street, Alexandria, VA, 703.519.3776; www.bastillerestaurant.com)


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-crafted 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)


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)


Pups and Pints – Silver, in Bethesda, is hosting Pups on the Patio happy hours every Thursday through September with menu specials and pet-friendly giveaways. Guests can enjoy drinks, appetizers, and dinner with their furry best friends outside on Silver’s patio. The weekly event will run through Thursday, Sept. 28, from 4 to 7 p.m. Silver’s happy hour features more than 30 items priced at five dollars. In addition, there will be drink specials and surprises for the pups attending. Some of the proceeds from each Pups on the Patio event will benefit area dog rescue groups. Special guests including dog trainers and pet boutiques will be in attendance. Pups on the Patio is weather permitting. (7150 Woodmont Avenue, Bethesda MD; 301.652.9780; www.eatatsilver.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; www.mcclellansretreat.com and Truxton Inn, 251 Florida Avenue NW; 202.733.4952; www.truxtoninndc.com)