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Deck the Shelves

DC’s mixologists give their new potable picks of the season.

The ever-masterful Jon Arroyo mixes one of his holiday cocktails at Farmers Fishers Bakers.

For the 30 days of sipping splendor ahead, wine is fine­—but amp up soirees with sips fit for wise men and women. We asked some
of DC’s most creative cocktail craftsmen to recommend their favorite new bottles and recipes of the season.

Jon Arroyo
Favorite new bottle
Dale DeGroff’s Pimento Aromatic Bitters, which is an “approachable combination of baking spices and anise, perfect holiday aromas and flavors,” says Arroyo. It works in rum, whiskey and tiki cocktails.

Fermented Holidays
Arroyo touts this seasonal beer-tail as light and refreshing.

2 oz. chilled hard cider (Arroyo makes his own, but also suggests cider from Virginia’s Albemarle CiderWorks)
2-3 dashes Dale DeGroff’s Pimento Aromatic Bitters
½ oz. maple syrup (ideally fresh, organic and pure)
12 oz. chilled Allagash White Ale or another white beer
In a mixing glass, add cider, bitters and maple syrup. Stir gently, and top with white beer.
Farmers Fishers Bakers, 3000 K St. NW, 202.298.8783, farmersfishersbakers.‌com

Chantal Tseng
Favorite new bottle

Tseng adores cask-aged Spanish brandy, such as the Navazos-Palazzi Oloroso, which “tastes like sherry, but with a lot more kick,” she says. 

Sherry Is Caring
Brandy, bitter, spice and citrus combine in this fizzy libation that puts the holidays in a glass.

1/5 oz. Romate Solera Brandy
1 oz. freshly squeezed orange juice
2 oz. San Pellegrino
Chinotto soda
Orange slice, for garnish
Pour over ice in a cocktail glass, and garnish with an orange slice.
Mockingbird Hill, 1843 Seventh St. NW, 202.316.9396, drinkmoresherry.‌com

Adam Bernbach
Favorite new bottle

Bernbach loves the bitter orange notes and festive hue of Italian aperitivo Cappelletti, served in a rocks glass over ice.

The Harry Ellis
The effervescence in Bernbach’s cognac-based concoction gives a nod to two seasonal flavors.

1.5 oz. cognac
3.5 oz. cranberry ginger beer,
cranberry and mint sprig, for garnish
Pour cognac and cranberry ginger beer over ice. Stir, and garnish with a cranberry and mint sprig.
For the cranberry ginger beer: Combine 10 oz. ginger-infused simple syrup, 3 oz. lemon juice, 3 oz. unsweetened cranberry juice and 14 oz. water.
Pour into a soda siphon and chill until use.
2 Birds 1 Stone, 1800 14th St. NW, 202.733.5131, doimoidc.‌com; Estadio, 1520 14th St. NW, 202.319.1404, estadiodc.‌com; Proof, 775 G St. NW, 202.737.7663, proofdc.‌com

Juan Coronado
Favorite new bottle

Cacao Prieto, with its blend of Dominican rum and cocoa

Tom and Jerry
The foamy classic gets a modern twist.

1 liter of vanilla soy milk
8 oz. hot evaporated milk
2 tsp. vanilla extract
10 oz. Woodford Reserve bourbon
10 oz. Cacao Prieto
4 oz. hot water
5 eggs
5 tbs. sugar
Grated nutmeg and dark chocolate for garnish
Separate egg whites from yolk, and beat separately—then fold into glass. Add sugar, rum and bourbon. Pour in hot milk and water, and stir.
Minibar, 855 E St. NW, 202.628.1099,