jparrott

Do not worry about your purist credentials. The bottling of "a blend of straight whiskeys" was very common, particularly before, during, and soon after prohibition.

As for details, they really did just open the wrong valve.

I have an inside source (who doesn't work for WT any more). He was the foreman the day it happened. And it happened.

The Ferrand dry curacao is lovely. Don't use it in a traditional Mai Tai, though. Use something lower alcohol, such as the Senior Curacao of Curacao.

Fortaleza blanco is available in DC now. It is exceptional.

Current favorite rye for the classic stirred rye cocktails is the Wild Turkey 81-proof rye. The first duty of a rye for classic stirred drinks is to be fragrant, and this one fits the bill. Rittenhouse 100 is too sweet (but makes an awesome Old-Fashioned).

Anything else new I need to get to? Aint been back in almost 2 years, WAY too long

Tivoli & Lee

Cane & Table

Toups' Meatery

Boucherie

Root

Lucky Rooster

Ste.-Marie

Kingfish

Bellocq (bar)

Atchafalaya

Maurepas Foods

Pèche. By Donald Link. Go. Get the smoked tuna dip, the whole fish, anything's collar, the Royal Red shrimp (bring a crew). Drink the Croatian PoÅ¡ip white wine. Then go the next day.

[Full disclosure, blah, blah, blah]

The Rothman & Winter Orchard Apricot is pretty popular amongst our cocktail friends (and our pour-some-in-wheat-beer-or-sparkling-wine home bartender friends). The base of it is the eau-de-vie of the apricot (plus apricot juice, sugar, and water), so it has a lot of fruit intensity. We also dialed back the sugar a bit. Happy to answer other questions about it.

[Full disclosure blah blah blah]

"House-made."

It's even better when it's all over menus in Germany: "Hausgemacht."

I have a friend who works as a Bols Genever ambassador part of the time. He has plenty of craft chops. But he works as a flair bartender in Las Vegas. Why? Cold, hard cash.

Now offering "little fries." Use that info how you will.

I always follow Nissan Rogues because I think I'll get free beer.

I often find myself with 40 minutes to kill during a day in DC hawking booze. Every single time, I go to Room 11.

Pepiere Muscadet for $20? That's in halcyon-days-of-Corduroy-DR-HHs territory.

If I were home more than 6 days a month, I'd organize one. Those guys can make cocktails, too, y'know.

"Elevé Sous Bois."

For guidance on mixing with it, see its Whisperer, Adam Bernbach. You'll be glad you did.

By the way, what I said goes for ALL good vermouths, such as (full disclosure blah blah blah) the Dolins and Cocchis. Soda OK too. Just KEEP THEM IN THE FRIDGE AND USE THEM RELATIVELY FRESH.

Drink it by itself. On ice. With a twist. With cheese, charcuterie, or salumi. Thank me later.

BREAKING: Makers Mark to continue bottling its whiskey at too low a proof.

Going to betray my own biases here (and my guess is I am a bit late), but a light cru Beaujolais would be my choice. A Fleurie, St.-Amour, or Chiroubles.

Wheated bourbon is a sacred trust. MM's insistence on no-age-statement, low-proof whiskey has put it on the outs with enthusiasts for years. So count me as unsurprised.

I want a pony.

It's not forthcoming! Royal Dock of Deptford Navy Strength Gin, a pepper bomb of a 57% abv dry gin, has been available in DC for 6 months. It's a Hayman family recipe from the 1860s, and it's (full disclosure blah blah blah) delicious. I like it best in a 50/50 Martini with Dolin rouge (full disclosure blah blah blah) vermouth, and orange bitters. Also makes an excellent gin tonic.

The way my dining companion described Zahav to me before I went 3 years ago, it sounded like the silliest, scene-iest place on earth. It ain't. It is fantastic.

Saturday, 12/29, 12-3PM: Vienna Vintner, 233 Maple Ave East in Vienna

Friday, 1/4, 4-6:30PM: Weygandt Wines, 3519 Connecticut Ave NW (Cleveland Park Park 'n' Shop)

See y'all there!

Cork Market has a tight, very well-curated selection. Arrowine always has a bunch of awesome Italians. McArthur usually has a good set, though mostly Toscana and Piemonte.