New fall cocktails in Chicago
Crab apples are the star of bartender Arunas Bruzas’s cocktail—he muddles the fruit to make a crab apple and mint soda, then adds gin and aperol.
A10 barkeep Alex Bachman will be releasing the fall cocktail menu on October 29, and drinks include the Highing Fly, made with tequila, chili, cider reduction and citrus.
Jessica Tessendorf’s boozy new cocktail mixes JK Scrumpy's Winterruption hard cider with rum, amaro and arrack, then balances it with lime and falernum.
It doesn’t get much more autumnal than drinking out of a pumpkin. At Billy Sunday, the Ichabod Cranium stuffs bourbon ice, applejack/cider fizz and vermouth into a pumpkin and sets it on fire. It’s $80, but serves three to eight people.
Love rum? Here you go: Kyle Davidson is mixing Plantation 3 Stars Rum and El Dorado 5-year with pineapple juice and allspice dram. It’s a riff on the Hotel Nacional, a Cuban cocktail.
CH Distillery just launched its new aquavit (an herbal, Scandinavian liqueur) this week, and it's showcasing it in a cocktail with sage, simple syrup and egg white.
Get your veggies in with the Core Power, which spikes kale-apple juice with apple brandy, genever and yellow chartreuse, then balances it with honey, lime and celery bitters.
Inspired by corn pudding, Drumbar’s new fall cocktail starts with roasted corn-infused mezcal. Added to that are a couple of amari, vanilla, salt, an egg and Angostura bitters, which add bitterness and roundess. It’s finished off with a sprinkle of grated cinnamon.
Pie-Eyed in Polynesia
Fat Rice’s tiki-inspired fall cocktail begins with a base of equal parts rum and apple cider, then adds sherry, maraschino liqueur, lemon and both Angostura and Bittercube Cherry Bark & Vanilla Bitters. It’s garnished with a pickled crab apple.
Fountainhead has a great whiskey selection, and this fall it's infusing FEW Bourbon with figs, then adding ruby port, maple syrup and angostura bitters to round out the cocktail. It’s garnished with a maple syrup and bourbon–soaked sour cherry.