Known for having the most expensive Manhattan in DC, the Rye Bar (at the Capella Hotel) delivers a $22 cocktail (minus tax & tip) that’s worth every penny. It’s made with Dad’s Hat, a small-batch rye whiskey from Pennsylvania, Dolin sweet vermouth and Byrrh quinquina, a sweet French aperitif. The concoction is then aged for six weeks in an empty Dad’s Hat whiskey barrel. The aging makes it smoother and gives a nice oaky finish. Cheers!