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Sips for Fall –Ambar Clarendon, has created Fall cocktails for all of us to enjoy throughout the season – all created by mixologist Marko Strugar.  Each cocktail is made with a different seasonal ingredient such as pomegranate, cranberry, and fall spices.  The new cocktails include drinks such as the Mandarin Smash, the Greyhound  (gin, grapefruit juice, lime juice and agave-infused rosemary, garnished with a dehydrated lime wheel), the Ambar Manhattan No2, the Balkan Club (apple rakija, lime juice, simple syrup, raspberries and egg whites, garnished with hibiscus powder),  the Cosmo Flip, and more.

BABA, the sister restaurant to Ambar Clarendon, also has new Fall offerings each with a unique garnish such as popcorn, a pineapple dessert, and caviar. These include cocktails such as  the Berry Mexicana,  the Scotch Lover, (mint julep-inspired with an apricot finish, made with Glenmorangie 10, apricot liquor, lime juice and mint soda),  the Gypsy Wedding, Del Maguey Vida Miguel mezcal, (lime juice, cinnamon syrup, and pear puree, served with a pineapple dessert on the side), and more.

Bindass Wine – Ashok Bajaj of Knightsbridge Restaurant Group has released a new private wine label Cuvée Bindaas.  The new label wines are a collaborative effort by Group General Manager & Beverage Director of Knightsbridge Restaurant Group Michael King and Les Lunes Winemaker Diego Franzia of Mendocino County, California.  The label features a red and white blend.  Both were created with an intention of not overwhelming one’s palate.  These wines have versatility and can be paired with many dishes.
 
Cocktails for Fall – Celebrating the spirit of the fall season, Blue Duck Lounge and Blue Duck Tavern have new fall cocktails, each highlighting fresh ingredients from the season’s bounty.  Fifteen handcrafted libations and two “mock-tails” are being added to the menu each showcasing herbs and fruits, spices, and house-made infusions.  Each cocktail incorporates at least one ingredient or garnishes that was sourced directly from the hotel’s rooftop garden. 
 
FIZZ - The Champagne list at Pearl Dive is one of the more unique bubbly lists in DC. With 25 bottles, an option by the glass, and varieties from different regions, the list highlights batch grower champagnes in the styles of NV Brut, Vintage Brut, Blanc de Blancs, Blanc de Noirs, and Rosé. All are priced under $100. Pearl Dive is the cozy weeknight spot for a bottle of Champagne and a dozen oysters. Because Champagne isn't only for New Year's Eve and big birthdays. 
 
Time to Sparkle – ThinkFoodGroup has something new for the holiday season: their Sparkling Festival, happening across several of their DC restaurants, will feature unique sparkling flights at each restaurant, each paired with a small bite, as well as a featured sparkling cocktail. Their Sparkling Festival takes place from November 26 - December 9Each flight includes sparkling wines connected to the restaurant - America Eats Tavern features sparkling wines from regions in Oregon and New Mexico and China Chilcano features bubbly drinks from Chile and Argentina.

Taste of Scottland – The Stewart is offering a sampling of Scotland’s unique and storied terrain, through Single Malt Scotch. They are offering Scotches such as MacPhail 1950 Speymalt Macallan [Speyside] to Glenmorangie Pride 34 Year Old [Highlands] to Gordon & MacPhail Port Ellen 33-Year-Old [Islay], with dozens more available. You can also enjoy vintage Champagnes such as Krug d’Ambonnay 1995, Dom Perignon 2000, and Salon Blanc de Blanc Le Mesnil 2006, as well as non-vintage varietals such as Delamotte Blanc de Blanc Le Mesnil and Krug Grand Cuvee. While enjoying all of these fabulous drinks you can also enjoy small plates such as Russ & Daughters Osetra Caviar, Marinated Skirt Steak with Chimichurri, Grilled Cheese made with succulent Braised Short Rib, enriched with fragrant Horseradish Sauce, or a Great Britain signature, Sticky Toffee Pudding, to end the meal.