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Local ingredients from chocolate bitters to persimmons and even hay shine in this season's Atlanta cocktails. Cozy up at some of Atlanta's best watering holes for all things boozy and bubbly to get you through the dark, cold nights.
Read MoreCider gets an extra kick at Common Quarter. The Porch Cider features dark rum, allspice dram, apple shrub, and ginger beer.
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St. Cecilia's cocktails are just as stellar as its food. Try the Nights of Cabiria, with gin, amaretto, orange cordial, and topped with rosemary twig and prosecco for a festive twist. [Photo: Emily Schultz.]
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With rye whiskey, sherry, green apple syrup, lemon juice, and green chartreuse, the Ol’ Blind Darby at Holeman & Finch is fall in a glass.
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New Lusca general manager and beverage director Stuart White debuts his fall cocktail menu this week. His favorite? The Elephant & Castle, made with gin, spiced pear, raspberry, chartreuse, lime, and egg white.
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Who says tiki drinks are just for summer? Cozy up to the bar at Bocado with the Super Tuff. The rye, cynar, and punt e mes give warmth and spice to the rum and tiki bitters. [Photo]
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Local bean-to-bar chocolate Xocolatl takes center stage in beverage director Chris Gianaras's True West, with reposado tequila, madeira, amaro, benedictine, and Xocolatl mole bitters.
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The Sound Table's Golden Ticket, made with an earthy potato vodka, vanilla syrup, egg white, and nutmeg, is the ultimate seasonal, sophisticated drink.
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Local persimmons take center stage in Julian Goglia's Curse Your Branches at The Pinewood. The fall fruit mixes perfectly with bourbon, local honey, lemon, vermouth, pimento dram, and bitters for a smooth, autumnal sipper.
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Newly promoted bar manager Martin Hwang conceived the fall menu at this Decatur hotspot. A highlight is the Stick-ball, with Pimm's #1, sherry, pear, lemon, tonic, and mint.
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The El Vampiro is perfect for late nights at Victory. Shanna Mayo's tequila-based drink, which also includes house grapefruit cordial, lime, and China-China amer, is one of her first on the menu since taking over as bar manager this summer.
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Leave it to Miles Macquarrie at Kimball House to finish a drink with "hay essence." The Decatur bar's Alpine Dream is full of big fall flavors like notes of herbs, pine, apple, citrus, cognac, gin, and genepy from the French Alps, plus the aforementioned hay essence, made by toasting hay with a brûlée torch and then cooking it sous vide with blended scotch to capture the musty aroma.
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Cider gets an extra kick at Common Quarter. The Porch Cider features dark rum, allspice dram, apple shrub, and ginger beer.
St. Cecilia's cocktails are just as stellar as its food. Try the Nights of Cabiria, with gin, amaretto, orange cordial, and topped with rosemary twig and prosecco for a festive twist. [Photo: Emily Schultz.]
With rye whiskey, sherry, green apple syrup, lemon juice, and green chartreuse, the Ol’ Blind Darby at Holeman & Finch is fall in a glass.
New Lusca general manager and beverage director Stuart White debuts his fall cocktail menu this week. His favorite? The Elephant & Castle, made with gin, spiced pear, raspberry, chartreuse, lime, and egg white.
Who says tiki drinks are just for summer? Cozy up to the bar at Bocado with the Super Tuff. The rye, cynar, and punt e mes give warmth and spice to the rum and tiki bitters. [Photo]
Local bean-to-bar chocolate Xocolatl takes center stage in beverage director Chris Gianaras's True West, with reposado tequila, madeira, amaro, benedictine, and Xocolatl mole bitters.
The Sound Table's Golden Ticket, made with an earthy potato vodka, vanilla syrup, egg white, and nutmeg, is the ultimate seasonal, sophisticated drink.
Local persimmons take center stage in Julian Goglia's Curse Your Branches at The Pinewood. The fall fruit mixes perfectly with bourbon, local honey, lemon, vermouth, pimento dram, and bitters for a smooth, autumnal sipper.
Newly promoted bar manager Martin Hwang conceived the fall menu at this Decatur hotspot. A highlight is the Stick-ball, with Pimm's #1, sherry, pear, lemon, tonic, and mint.
The El Vampiro is perfect for late nights at Victory. Shanna Mayo's tequila-based drink, which also includes house grapefruit cordial, lime, and China-China amer, is one of her first on the menu since taking over as bar manager this summer.
Leave it to Miles Macquarrie at Kimball House to finish a drink with "hay essence." The Decatur bar's Alpine Dream is full of big fall flavors like notes of herbs, pine, apple, citrus, cognac, gin, and genepy from the French Alps, plus the aforementioned hay essence, made by toasting hay with a brûlée torch and then cooking it sous vide with blended scotch to capture the musty aroma.
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