(WASHINGTON, D.C.) - Washington’s latest neo-speakeasy mixes up both classics and more modern inventions.

Our roundup this week includes a Beltway bar worth the wait, killer pasta in Chicago, and perfect pizza in Nice.

Jim Meehan, manager and mixologist at PDT in New York, demonstrates how to make an absinthe drip cocktail.

Jamie Boudreau, one of the nation’s best bartenders (currently at Tini Bigs Lounge, in Seattle), came up with this monster of a Manhattan variant.

You can think of this cocktail as a softer, more well-rounded Black Russian. Rum and brandy replace the vodka.

If you want to pass for a local in Puerto Rico, here’s a good rule of thumb: Don’t be caught with mint in your cocktail.

We created these Web-exclusive drink recipes as a tribute to this year’s Oscar nominees, some of the most talented actors of our time.

In honor of Sean Penn’s nomination for Milk, why not add some cream to bourbon and round it out with splashes of amaretto and orange liqueur?

Served in a Martini glass with a twist, the Anne Hathaway presents itself as elegant yet unfussy.

He’s been around for a while, but only recently (with his 2008 Academy Award nomination for The Visitor) has he been getting the attention he deserves, rather like a whiskey sour....