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Our Favorite Fall Cocktails

Apple Butter Cocktail Recipe: You donÕt need toast to enjoy this apple butter.It’s definitely in-between seasons as far as cocktails are concerned — it seems a bit silly to sip on citrusy mojitos, fruity daiquiris and other sugary, thirst-quenching libations, and yet, Irish coffees, hot toddies, and dark, smoky negronis don’t quite make sense either.  Which is why we’re bridging the gap with all manner of apple, maple and yes, even truffle-topped tipples, at autumn-ready places, like A Voce, Pouring Ribbons, and Saxon + Parole.

A Voce

A Voce
10 Columbus Cir
Midtown West,New York 10019
(212) 823-2523

Apples kind of lose their allure when you realize fall is actually truffle season as well, which is why A Voce is crowning their cocktails with frills of exotic fungi, as opposed to wheels of crunchy fruit.  Devised by beverage director Oliver Flosse, the “Il Tartufo” is made with Michter’s 10 Year Bourbon, truffle-infused vermouth, and white truffle honey.  Lest we forget the garnish of bourbon-pickled black truffle.  Yes really!

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Wallflower

Wallflower
235 W 12th St
New York 10014
No Phone

Helmed by Xavier Herit, former head bartender at Daniel, you know the cocktail program is on point at Wallflower in the West Village.  Seasonal options currently include the “Sho Sho,” with Aquavit, carrot-ginger syrup, Virgil’s root beer and sherry, and the “Lady Grey,” with tea-infused gin, pernod absinthe, and pear brandy.

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Saxon & Parole

Saxon & Parole
316 Bowery
Bowery,New York 10012
(212) 254-0350

Developed by industry bigwigs, Naren Young and Linden Pride, Saxon + Parole’s innovative cocktail offerings (including house-bottled tipples) always stand out — think an on-tap Manhattan featuring the restaurant’s own whiskey and “filthy” cherries, Vodka stirred with seasonal, housemade soda, and October’s special “Penicillin,” a bracing blend of whiskey, lemon and honey-ginger syrup.

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Tipsy Parson

Tipsy Parson
156 Ninth Ave
Chelsea,New York 10011
(212) 620-4545

While they’re equally known for refined comfort fare, with a name like Tipsy Parson, how can you not imbibe?  An extensive menu of straight drinking liquors also includes a fair number of composed cocktails, including the “Maple Old Fashioned” with NY syrup and bourbon, the “Salisbury Shrub” with gin, cheerwine soda and apple cider shrub, and the “Porch Swing Swizzle,” made with velvet falernum, ginger juice and ginger beer.

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Pouring Ribbons

Pouring Ribbons
225 Avenue B
East Village,New York 10009
(917) 656-6788

Co-owned by the renowned Joaquin Simo, Pouring Ribbons is an undeniably serious — but eminently approachable — cocktail bar.  Drinks are ranked on a sliding scale, from refreshing to spirituous, and comforting to adventurous, from the easy-sipping “Chock Full O’Nuts (rye whisky, vermouth, apples and walnuts) to the assertively smoky “Compliments of Mr. Harvey,”  with sherry, tawny port, honey and celery bitters.

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The Smith

The Smith

Upper West Side,New York 10023
1900 Broadway

With locations throughout the city, these eager-to-please brasseries organize their cocktails under Bubbly (i.e, the “Double Happiness” with cinnamon syrup and sparkling wine), Punch (the “Honeycrisp Smash” with red apple and rye), Spicy (“Angry Apple” with jalapeno and apple liquer), Crisp (a Concord Grape Margarita), and Boozy — think the “Sweet Wilbur” with bourbon, sugar maple and cider.

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Thistle Hill Tavern

Thistle Hill Tavern
441 7th Ave
Park Slope,New York 11215
(347) 599-1262

Owned by the Talde team, this relaxed Park Slope hangout has a solid, straightforward cocktail menu to go alongside elevated pub grub, like Potato Skin Bravas, Spaghetti Carbonara, and Chicken Schnitzel with a pretzel crust.  This autumn, try the “Bee’s Knees,” made with rosemary-infused gin and honey syrup, or the “New Old Fashion,” featuring Laird’s applejack, brown sugar and maple bitters.

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Grand Ferry

Grand Ferry
229 Kent Ave
Williamsburg,New York 11249
(718) 782-8500

The newish little sister of The Richardson in Williamsburg, this laid back bar has a terrific oyster selection and wine list, as well as an exciting array of seasonal cocktails, such as “McGee’s Nut Warmer,” made with sweet vermouth, Irish whiskey and walnut liqueur, the “Free Fall” with apple cider, allspice liquer and Jamaican rum, and the “Millionaire” with Damson plum liqueur and housemade grenadine.

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