Every season brings with it new and different flavors. And, as the seasons change, so do our palettes. In my opinion, Fall delivers some of the best in seasonal flavors from pears to pomegranates to pumpkin. The mere scent of autumnal harvest makes my taste buds tantalize. What better way to enjoy the aroma of fall then in a farm-fresh Old Fashioned or seasonal Negroni. Check out the best of the Autumnal Mix in The Sippin’ 5 Fall Cocktail Menus in NYC.
Bar and lounge innovator slash entrepreneur, Julie Reiner revamped this classic haunts cocktail list which undoubtedly lent to a refreshed hip vibe of the historic spot. I had the happy pleasure to sit down with Ms. Reiner last Thursday and taste my through the yet to be printed Fall/Winter libation list that Brian Schneider is executing under Julie’s top-ranked tipple training. We started the autumn friendly tasting tour with the Pedros Martinez, a bracer of Brugal 1888, Campano Antiqua, Sherry, Angostura and mole bitters. The preparation was perfection with a mini carafe hoisting half of the classically twisted cocktail with the sipping portion in a mini rocks glass. The Monkey Bar’s signature cocktail is another twist on the original, The Monkey Gland. This version works with Tanqueray Gin, just a touch of orange juice, simple syrup and get’s a fall kick in the form of pomegranate molasses syrup, orange bitters and seductive absinthe. One of my personal favorite not to mention cheeky concoctions was the Grow a Pear, a refreshing sip made of Cognac, lemon and Brian’s own house-made pear liqueur, pear juice and a tad of clover plus Jerry Thomas’ Bitter Truth bitters. Overall, this 1936 born mid-town gem is the ideal spot to take in a seasonal tipple in a cozy, fall-friendly atmosphere. Cheers Julie and Brian!
the bar downstairs at The Andaz
Underground, sexy and intimate, the bar downstairs at The Hyatt’s chic and sleek younger sister, The Andaz on 5th Ave. is Autumnal ecstasy. Who doesn’t love the sex appeal of a ‘secret spot.’ Grab a chair at one of the group-friendly long walnut wood tables, take a skim and of course several sips of the new Fall/Winter cocktail menu. Developed by the crew at Alchemy Consulting, start with the Cellar Door, a refreshing sip of Pimms #1, lemon, bergamot syrup, Sailor Jerry Spiced Rum and St. Elizabeth Allspice Dram. On the shaken side of the spectrum shoot for the Mercy Brown, a haute concoction of Death’s Door Gin, lemon, Creole Shrub Orange Liqueur, Cocchi Americano and Pernod Absinthe. If stirred is more your thing, order the Seasonal Negroni (it is still the year of the Negroni after all) and melt into your seat with the mix of Martin Miller’s Westbourne Strength Gin, Campo Antica, Cynar, Campari, house-made orange bitters. the bar downstairs is an alluring choice for that special date.
Another Julie Reiner cocktail den makes this list with it’s tropical yet Fall friendly cocktail list. That’s right, Lani Kai, the Polynesian Cocktail den in hip Soho serves up some deliciously paradise in Autumn concoctions. Yes, there is such a thing. Try the new Old Wench for instance, a blend of Bourbon, Demerara rum, Elemakule Tiki, bitters and Angostura. And, the Da Kine, named after a local slang word in Hawaii meaning ‘whatever, um yeah’ (literally), this drink is made of Reposado tequila, mango, Benedictine and house-made cinnamon syrup. Not whatever, more like, yes please! And, cap the night off with the Gants Tomb on the Brian Miller section of the menu. Miller is an avid Tiki aficionado and beachcomber who host’s Monday night’s Miller Mondays at Lani Kai. With expert status, the Gants Tomb is a tipple comprised of Bermudan dark rum, rye whiskey, over proof Demerara rum, lemon, orange, pineapple juice and allspice dram.
Man, talk about comfort food. Maharlika Filipino Moderno is undoubtedly THE hot spot for innovative, buzzed about, unique cuisine. Did you see their write up in the New York Times. Need we say more? Well, maybe. The cocktails here are also killer. Wash down your iLog breakfast and side of spam fries with one of the cocktails created by part-owner and popular bartender, Enzo Lim. Our personal favorite is the FPJ (aka Fernando Poe Jr.), a refreshing blend of Hendricks Gin, caraway, cucumber, lime and Peychaud’s bitters. For a creamier concoction enjoy the Sharon Cuneta that’s made of coconut milk, milk, rum, cinnamon and nutmeg. And, a great option to end your meal or warm-up on a cool night is The Weng Weng, a warm gin shot, Maharlika’s special house vinegar chaser.
We’ve said it before. Hotels can in fact turn out stellar cocktail programs. In this case, the posh Pierre Hotel’s fall friendly list can be found at their Two E Bar. Melt into one of the comfy banquettes and start with the Canadian Maple that’s made of Mount Gay Rum, real maple syrup and lime-juice. Mezcal lovers may enjoy the Great Wall of China that comprises Illegal Mezcal Joven, Chinese Five-Spice, agave nectar, Cointreau, fresh-orange juice and fresh lime-juice. And, if berries are your Autumnal preference, order the Persian that soaks juniper berries in Belvadere Vodka and mixes them together with barberry puree, agave nectar, and saffron infused sweet vermouth. The haute hotel bar is even in the midst of creating a boozy hot chocolate menu! You might not be able to afford a night at The Pierre, but you can certainly enjoy a taste for just $14 at the Two E Bar.