We know, we know: it’s a little early to be talking about booze. But hey, according to a press release from the Dirty Martini, some of you people are probably already drunk! The Connecticut Avenue restaurant has launched a new, 48-ounce cocktail, in order to satiate Washington’s “intrepid cocktail lovers” who “need big leisure time.”

Drink in the Details is a monthly column highlighting spirits and classic cocktails written by DC Craft Bartenders Guild members Adam Bernbach (Bar Pilar) and Chantal Tseng (Tabard Inn). There’s an episode of The Simpsons in which Bart sells his soul to Milhouse for $5 to prove how needless it is. He then spends the remainder of the episode scrambling to recover it. While this might be a bit dramatic, it often proves to be…

Dish of the Week Mio Restaurant – Butterscotch pot de creme with toast foam Most restaurants can’t afford a pastry chef – a 1 percent profit on desserts is considered successful. So many restaurants outsource the making of their desserts. Luckily Mio bucks the trend with its own pastry chef, churning out a varying collection of desserts, from crazily deconstructed items to multiple-sauced creations, each more adventurous than the typical cake or pie. The butterscotch…