An online speakeasy of potent potables and other pabulam.

As I set down to write about the best craft cocktail bartenders in DC, I decided to base the list on those who came to mind when I have had one of those long weeks at the office and was in dire need for an exquisite remedy to shake me loose. ?My list showcases ten cocktail artisans from DC in no particular order, who all have their own unique flair and distinct, creative styles.? My feature bartender this week, number two in a series of ten, is the one and only:

Mr. Frank Jones

Bartender extraordinaire, ?General Manager of the Gibson

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“I decided to do this seriously because I was bored with my government job and just wanted to have fun.? I did not think this was something I was going to do for the rest of my life.” -Frank Jones

Power Interview with Frank Jones:

How many years have you been bartending?

“Eight and half years.”

What brought you into the craft cocktail world??

“I used to work for the government and I spent half of my day at Kinkead’s bar.? The bartender looked happier than I was at my government job.? So I quit and started bartending. The rest is history.”

What was your government job?

“I was Colin Powell’s assistant photographer.”

Favorite spirit?

“Old Raj Gin. Gin.”

The best bars are Annie?s (Annie’s Paramount Steak House).

Best hangover cure don’t stop drinking.

Beer before liquor doesn’t matter, because no matter how much you you drink you will end up drunk.

Best bar joke?

“So the girl I am dating is a vegan, but she really likes the bone” (Dominique at Annie’s Paramount Steak House).

What do you drink on your nights off?

“A shot of Jameson and a Bombay Sapphire martini up with olives.”

Best part of being a bartender?

“Being a part of people experiences and being a part of something they remember whether they say it to you or not.”

If could sum up your personal style in three words what would it be?

“Gay and free.”

What is your greatest talent you offer to the Gibson?

“Having worked with chefs I bring that knowledge of transforming food into cocktails, and also just being nice.”

Bar Philosophy

?Frank Jones is first and foremost an artist.? He studied at the Corcoran College of Art and naturally has the creative hardware to improvise and inspire at any given moment.? His foundation as an artist explains his natural talent behind the bar and his ability to far exceed the status quo. Frank is no rookie when it comes to interpreting a guest’s request.? He can read between the lines and match a guest’s expectations with ease. The thing that inspires Frank the most is the guest.

“Every now and then a guest will come in with a ridiculous request and I have to stretch myself. I usually come up with something I am happy with and impressed with that I initially didn’t except to work at all.”

Frank Jones is a minimalist when it comes to cocktails.? As taught by the respected John Harris, “If you can’t say what you want to say in 3 ounces what are you doing?? Any flavor you want to express can and should be done in 3 ounces.? There should not be an over complication of flavor. If you cannot do that in 3 ounces, you should probably go back to the drawing board.”?

However, despite Frank’s minimalist approach to cocktails, his personal style is far from this.? Frank’s shoe collection is a force to be reckoned with and quite impressive. ?My personal favorites include a pair of white, snake-skinned boots (tip: always make sure to check out his shoes)! ?His style is just another extension of his creative side, exuding genteel sophistication.

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Frank credits his cocktail knowledge today to a host of cocktail trainers he was fortunate enough to work beside in the earlier stages of his career.? His time at PS 7′s introduced him to the craft cocktail world and gave him a foundation to leap from. Gina Chersevani was a major influencer at this time as well as, Chef Peter Smith, who taught Frank how to envision drinks incorporating food aspects. Frank was not much of a cook at this time and this sort of visionary thinking was new territory.? Beyond this technical training it was Rachel Sergi who taught Frank the importance of having fun behind the bar and learning to lean in to work based on your own inspirations.? One such inspiration is Frank?s family, who he will often name cocktails after.? Those close to Frankie know how much he values his family and the deep appreciation he has for their loving, warm support.

Frankie is a rare treasure in DC whose cocktails are unparalleled. ?His humble, unassuming demeanor need not fool you, as he has extraordinary talent. ?Frank Jones has never been out to create a brand or name for himself, but ironically that is just what he has done.? Visit him nightly at the Gibson- I recommend upstairs on Friday or Saturday- at 2009 14th Street NW Washington DC 20009.

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What should you know about the Gibson before visiting?? “The Gibson is not pretentious.? People can come and enjoy things by coming in and enjoying things. Do not come in with an attitude, expecting an attitude.? Don’t assume because we are knowledgeable we are pretentious” (Frank Jones,?General Manager at the Gibson).

**Photos taken by Ashley Schmidt at the Holiday Pop-Up Bazaar at Chubbies in Georgetown on November 14, 2013.?

This post probably isn’t for most of you gentle readers out there. Instead, it’s for our friends in the PR and marketing arenas. Thus, unless you’re greatly interested, you can probably bow out now. If you are in the PR or marketing world, we’d like it if you could read this before reaching out to us.

If you follow a number of cocktail/liquor type people on Twitter or their blogs, you may have already seen it. If you haven’t, I think you should.

One of the most useful guides I’ve found to Scotch whiskys is one with them all on a chart by smokey, peaty, etc. I hadn’t looked for one like that for American whiskeys, but this chart is almost as good. And then we got a pitch that made me want to talk about it…

Every whiskey enthusiast has a collection. For the folks of Scofflaw?s Den, these collections can be large and even appear a little hoarder-ish.

So when one of us is looking to finish off a bottle you?re going to want to be around. Liquor, after all, is made to be drunken.

This week, our friend Sean Mike shared a bottle of Willett Single Barrel Rye Whiskey at The Passenger near Chinatown.

Ledroit Brands, Washington D.C.?s current Willett distributor, dubbed this share ?The Iron Fist.? How could you resist a name like that?

If you are unfamiliar about how this works, Kentucky Bourbon Distiller (KBD) brand makes entire barrels of their whiskey available for purchase. If you can afford that type of indulgence and really love whiskey this might be a great investment.

The Iron Fist was distilled in Bardstown, Kentucky and aged in oak for 23 years.

Each of these distinct Willett-labeled Ledroit whiskeys were given a unique and unconventional name. The Iron Fist?s presumed counterpart, for instance, is named ?The Velvet Glove.?

Others names include ?Orange Blossom Special,? No Chemists Allowed,? ?Cocoa Loco,? ?Suspension Bridge,? and more.

Cask strength is always a little difficult for me when trying to parse out flavors. But, one major takeaway about this particular bottle of hooch was how I felt the taste very much lived up to its name.

Caramel, vanilla, and spice are always the most obvious characteristics coming from any bottle of whiskey. Some express toffee. You could find these in this Willett.

For me, however, there was a tinge of brininess hidden at the very end which put the brakes on those sweet-associated flavors. I have mostly gotten this element from single malt scotches.

The burn on my mouth was an easy one. It never really muted the flavor and even handed them off to me in a much smoother way than many of the other cask strength whiskies I have tasted.

Most of those whiskies completely blow out my taste buds. It really gives you appreciation for dilution. This whiskey leaves quite an impression despite its strength.

Speaking of which, I really need to dilute my own collection of booze that has been collecting dust in my apartment. Maybe, it is time I shared a few bottles of my own?