What's better than bourbon, fig-infused red wine, honey, and lemon? All of these things carbonated in a Perlini and delivered to your table. It's called the Crimson Eagle, it was created by Kevin Bragg, and it's only available at Seven Lamps.

The open fire hearth isn't the only thing that will keep you warm at King + Duke. Try the Sherry Cobbler, make with its namesake liquor, walnut liqueur, powdered sugar, an orange slice, and a pinch of fall spices.

No need to chose between beer and liquor with the Bomb's Away at Leon's Full Service. This cocktail features both Redemption Rye and Oskar Blues Ten Fidy Imperial Stout, plus Cynar, allspice dram, cocoa burn, and Angostura and orange bitters. [Photo]

Jerry Slater lives up to his drink's name with The Alchemist, which combines Scotch, sherry, all spice dram, and apple butter. [Photo]

New 4th & Swift bar manager Chris Gianaras packs a punch with the Days of Heaven, made with small-batch bourbon, Benedictine, lemon, wild rice syrup, and two fall staples: Crispin cider and apple bitters. [Photo: Jay Swift]

Wrecking Bar's Ginger Baker has all the right elements of the perfect Fall cocktail: gin, Benedictine, Amaro Averna, cherry bark vanilla bitters, house-made ginger apple cider vinegar shrub. Also: the pub's own Leeghoofd Belgian Blonde. [Photo]

Local Three's Sean Pe-connery mixes Chinese five-spice and pecan-infused bourbon, honey-maple syrup, and apple bitters for a cocktail that's as nutty and potent as it is whimsical. [Photo]

Paul Calvert at Paper Plane delivers yet again with Cemetery Gates, a full-bodied mix of scotch, dry orange curacao, house creme de fig, Cynar, and Braulio.

Homemade fig brandy is the base of the Weird Uncle at One Eared Stag, where bar manager Bradley Wyatt mixes the brandy with honey, rye, and a bit of Madeira Sercial wine for extra fall warmth and flavor. [Photo]

Rye, curaçao, mezcal, and banana and orange liqueurs combine with bitters for a drink that's boozy and balanced in the Way of the Overlord, crafted by The Sound Table's Navarro Carr.

No Fall is complete without a Hot Toddie. Try Chai Pani's version, made with whiskey, cinnamon, and curry bitters.

With mezcal, sherry, absinthe, Zucca liqueur, and lime, Empire State South's Abner Jay skimps neither on booze nor flavor. [Photo]

Try the Atlantan at White Oak. It's got morello cherry-infused brandy, bourbon, Antica Formula Carpano, chocolate bitters, and flamed orange peel.