Cocktails, Caviar & the Perfect Martini at RPM Italian

When Ben Lieppman, Beverage Director at RPM Italian, is in town from Chicago, you sit down, grab a cocktail, and start asking questions. That's exactly what host Nycci Nellis did — pulling up a stool at one of DC's most buzzed-about bars to talk aperitivo culture, the martini renaissance, and what truly great hospitality looks like from behind the stick."How you want to drink it is how I'm going to serve it. If you want a really expensive American whiskey with Coke — I'm going to give it to you. However you want to enjoy it is how we'd like to serve it." — Ben LieppmanAbout the GuestBen Lieppman is a 16-year industry veteran who went from dishwasher to culinary school graduate to craft cocktail bars in Chicago — and now runs one of DC's most respected bar programs at RPM Italian. Follow him on Instagram at @benlieppman and on LinkedIn. Find RPM Italian DC at rpmrestaurants.com.About Your HostNycci Nellis is the force behind Industry Night and The List — DC's go-to voice for food, drink, and hospitality culture. Find her everywhere @nyccinellis."Money is money. Whether they're male, female, or non-binary — someone wants a drink, you make it for them." — Nycci NellisWhat's Inside This EpisodeThe RPM EthosQuality ingredients, no shortcuts, and classic Italian spirit translated behind the bar — fresh pasta philosophy meets craft cocktail culture.Aperitivo HourMonday through Friday, 4–6 PM. $8 cocktails and $8 bites from a curated menu — intentionally approachable in a city of $25 pours.The Martini RenaissanceFrom the iconic RPM Dirty Martini — served with chips and caviar instead of olives — to the resurgent Cosmo, martini culture is back and unapologetic.Single Barrels & Spirit PicksBen breaks down his favorite bottles: Weller bourbon, Sazerac rye, and agave gems like Fortaleza and G4 — and why great spirits work both neat and in cocktails.Cocktails Ben Made On CameraThe PaparazziHendrick's gin, Cocchi Americano, house-made berry and bergamot cordial, fresh lemon juice, topped with Fever-Tree cucumber soda and crushed ice. Light, effervescent, and built for a long aperitivo hour.The Seasonal Old FashionedSazerac rye, demerara syrup, Angostura bitters, and Miletti Amaro — an Italian-leaning riff on a classic, served table-side with a hand-stamped RPM ice cube and an orange rosette pour.What People Are Drinking Right NowBen sees a clear shift in how guests approach drinking — driven by cost, wellness awareness, and a broader cultural moment. Low-ABV and non-alcoholic options now require the same intention and craft as any spirit-forward cocktail. The aperitivo category is growing fast, and it fits naturally into RPM's Italian DNA.Low-ABVSpritzes, Negronis, and aperitivo-style cocktails that hit sweet, bitter, and effervescent notes without the heavy pour.MocktailsCrafted with the same intention as their spirit-forward counterparts — balance and flavor come first, ABV is secondary.MartinisA full resurgence — from classic gin martinis with Cocchi Americano to the upscale RPM Dirty Martini with chips and caviar.Cosmos & ThrowbacksOnce dismissed, now celebrated. Crushable, fun, and beautiful — the nostalgia wave is real and RPM is here for it.Find Ben Lieppman & RPM ItalianInstagram - @benlieppmanLinkedIn - Ben LieppmanRPM Italian DC - rpmrestaurants.com