The weather has finally turned, and cocktail menus all over Seattle are teeming with fall flavors to warm you up. Spice-infused cocktails and weighty, smoky spirits replace citrus-forward summer options, and Eater rounds up some of the best boozes around town.
Warm and cozy like that sweater you wish you could find right about now, the Borzee Old Fashioned is just what your mouth wants to snuggle up to. Made with bourbon, a little honey maple pecan syrup, and some old fashioned aromatic bitters, it's stirred, strained over ice, and garnished with a double roasted pecan and Amarena cherry.
The I-76 cocktail is based on the proportions in the classic "Vieux Carre." The name references the interstate that runs between Kentucky and New Jersey, homes to the two main ingredients in it. Sweet, spicy, and floral, with just a bit of bitter citrus, it's made with Laird's apple brandy (NJ), Rittenhouse Rye (KY), Meletti Amaro, Amaro Nonino, and grapefruit bitters.
The Jugo en Fuego is an updated version of one of their summer favorites, with grilled pear and jalapeño replacing pineapple and habañero in this refreshing spicy drink for fall. Jalapeño is often used as a remedy for colds and seasonal allergies and brightens and freshens the pear's sweetness. Made with Cynar, Mezcal, Demerara sugar, and lemon. Garnished with a tequila-infused pear and cherry.
Stirred cocktails with plenty of booze are called for when the sky falls. The Sweet Brown, with equal measures of Smith & Cross rum, cream sherry, and Cardamaro, blends funk and herbal flavors served over a large cube.
The Bedwin edges into the season with some of summer's gingery bright flavors, but anchored by the weight of fall. Made with rye, thyme-infused Curaçao, Cynar, ginger beer, lemon, and Angostura bitters.
The Old Sally is full of funk and foliage, taking the leaves right off the bright sunny cocktails of months prior. Made with Bourbon, a huckleberry-sage shrub, creme de pêche, lime, and Battavia Arrack, garnished with a "freshly slapped" sage leaf.
Star anise is the (sorry) star in Good 'n Plenty, a licorice-forward play on the classic candy. With gin, Pernod, star anise honey, orange, and lemon, garnished with a whole star anise.
The times they will be sexy when you sip a Date Night, this warm-spiced cocktail-no matter who you bring a'drinking. Made with coriander-infused rye, date syrup, allspice liqueur, and orange blossom water.
The Very Old Cow is a nod to the less complex Madras, and a wink at bar manager John Nugent's Boston industry background. Made with Del Maguey Vida Mezcal, Aperol, Punt E Mes, Luxardo Maraschino Liquer, and a dash of Peychaud's, it's a balanced fall cocktail with smoke, bitterness, sweetness, and plenty of history.
The Clipper Cocktail is a delving into Donn's Mix by beverage director Erik Carlson, who says he's obsessed with the cinnamon-grapefruit flavors of this warm flavored Tiki drink. Rye, Calvados, cinnamon bark syrup, Angostura bitters, and grapefruit peel: what's more fall than whiskey, apples, and cinnamon?
The Parisian Sour is a nutty, fluffy, fruity, rich brunch cocktail. With "the perfect fall spirit," Cognac, 5 year Barbados rum, lime, orange, egg white, Demerara syrup, and bitters.