Have you met the Japanese Gardener?

Ask to be introduced at Liberty Bar on Capitol Hill and your bartender will mix up Yamazaki 12-year—a Japanese whiskey—apricot liqueur, fresh lemon juice, and Peychaud’s bitters, then pour the resultant cocktail over a large ball of ice. The Japanese Gardener has been on the menu for a few weeks now; look out for new seasonal potions from co-owners Andrew Friedman and Keith Waldbauer in days to come.

But perhaps you’d prefer Paul’s Julep at MistralKitchen. My guess is that it is named for Paul Clarke, but I can’t say for sure. And I’m not about to check in with Mistral barman Andrew Bohrer because I’ve learned my lesson about calling bartenders before noon. Maybe stop by the bar this weekend and ask him yourself?

In any case, the drink is Novo Fogo cachaca, housemade falernum (an almond syrup common to tiki drinks), lemon, lemongrass, and cherry hibiscus bitters made by Evan Martin of Naga Lounge.

Speaking of Evan, he’s got a new cocktail menu over there in Bellevue. I like the sound of Autumn Leaves—rye whiskey, apple brandy, sweet vermouth, Strega (an herbal Italian liqueur), and cinnamon.

Hello fall.