New fall cocktails in Chicago
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.
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.
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.