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Food

Falling for cocktails

As the leaves change color and the temperature drops, consumers are being warmed up by the heat of this season’s cocktail menus. From seasonal updates on traditional favorites to imaginative new creations, bartenders and mixologists across the country are putting their best drinks forward with the incorporation of vintage liqueurs, seasonal fruit flavors and spicy undertones.

Grays On Main
Franklin, Tenn.
Anthem Spirit: James E Pepper rye, Rothman & Winter apricot, Benedictine, Cynar, house chai bitters; $12

Ping Pong
Washington DC
Aged Plum Manhattan; $13

Jade Bar
Paradise Valley, Ariz.
Pepper Smash #2: Loose third pint full of mint + 2 oz. Krogstad Aquavit (think caraway anise vodka!) + ¾ oz. Freshly Pressed Lime Juice + ¾ oz. house blended grade A maple syrup; $14

Vino, Vino
Austin, Tex.
Apple Jack: Clear Creek apple brandy, espresso infused Carpano Antica, Chinese bitters and Nardini Amaro; $10

Cure
New Orleans
Sparkle Pony: A cardamom spiced and effervescent low-proof tipple with chia tea shrub and sparkling wine; $10

Blackbird
San Francisco
Bodega Blossom: Persimmon-infused genever, Bonal-Gentaine Quina, palo cortado sherry; $NA

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