This Adams Morgan bar from the folks behind Bourbon garnered a lot of attention from people who like to drink on rooftops before it was even fully open. There's a selection of tiki cocktails available up on the deck, while Jack Rose also has an expansive collection of scotch.

Fiola has been cited time and time again since it opened last year for the talents of chef Fabio Trabocchi, but perhaps just as frequently for the talents of bar manager Jeff Faile. There are some small bites available at the bar that'll pair well with your classic choices or whatever Faile dreams up for you.

Hogo, Tom Brown's triubute to rum, has more than 75 varieties of the spirit. They can be found straight or in tiki-inspired cocktails. Food at Hogo changes depending on what chef is in the kitchen. Right now, the bar is serving up Hawaiian cuisine in a diner setting in the back of the bar.

Satellite Room, the newest of the Hilton Bros. projects, serves up drinks in a chic diner atmosphere. Sip on boozy milkshakes, or grab a beer on tap.

Though the cocktails here aren't cheap, Barmini proves to be a more accessible alternative to Jose Andres' minibar. The restaurant features 100 cocktails, some of which are classic drinks and others which show influence from molecular gastronomy. There are also some unique snacks available, including Thai chicharrones. Reservations are hard to come by, but can be made online (patrons must ring the doorbell five times before they're allowed to enter).

Japanese whiskey is a major focus of this bar, located upstairs from the ramen portion of the restaurant. But it's also a place to take in unique, Japanese-influenced decor, or try a unique cocktail from Eddie Kim, such as the smoky Hearth is Home. Japanese bar bites such as okonomiyaki skewers and grilled avocado with ponzu sauce are available. And don't forget to try a spherified sake bomb, a nod to chef Katsuya Fukushima's time at Minibar.

This latest project is from the owners of El Chucho and Jackie's. Bar Charley is a chill bar with affordable cocktails (think $7-8) and an emphasis on tiki cocktails. The food is fun, too - fried eggplant balls, Sloppy Joes and more.

The idea behind Mockingbird Hill is simple: focus on two things, ham and sherry. The project is from the Passenger's Derek Brown and Chantal Tseng, formerly of Tabard Inn. The sherry collection is extensive, but drinkers can also enjoy a Green Hat gin and tonic on tap.

D.C.'s wackiest bar, designed for those who are kids at heart, has plenty of Smirnoff, weird drink specials (perform the "Cups" routine from "Pitch Perfect" for a discount), a number of grilled cheese and other unique touches. The restaurant's beer list is cultivated by D.C. mini-celebrities and food world folks, who each chose a favorite.