As summer segues into fall, bartenders and mixologists are trading tropical ingredients for more robust recipes featuring cozy spices like cinnamon and ginger, as well as some more unexpected items. Our poll of cocktail pros across the country reveals what will be trending at the bar this fall: spicy Asian-inspired concoctions, splashes of sherry, walnut bitters, and maybe even a sprinkling of Froot Loops.
![Chicago-based mixologist Revae Schneider of Femme du Coupe is also making use of Templeton Rye whiskey and lavender this fall. Her 'La Tenue' cocktail blends Templeton Rye with lavender bitters, blueberry-lavender syrup, lemon juice, vanilla-citrus liqueur Tuaca, and Angostura bitters.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/aj_kane_120724_revae_schneider_cocktail_078_edit.png?auto=format%2Ccompress&q=70&w=400)
Chicago-based mixologist Revae Schneider of Femme du Coupe is also making use of Templeton Rye whiskey and lavender this fall. Her "La Tenue" cocktail blends Templeton Rye with lavender bitters, blueberry-lavender syrup, lemon juice, vanilla-citrus liqueur Tuaca, and Angostura bitters.
Photo: AJ Kane
![The 'Kuro Smash,' served at Chicago's Union Sushi & Barbecue Bar, blends bourbon and cognac with lemon juice, simple syrup, blackberries, and tarragon seeped in Everclear.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/kuro_smash.png?auto=format%2Ccompress&q=70&w=400)
The "Kuro Smash," served at Chicago's Union Sushi & Barbecue Bar, blends bourbon and cognac with lemon juice, simple syrup, blackberries, and tarragon seeped in Everclear.
Photo: Courtesy of Union Sushi & BBQ Bar
![From Nantucket restaurant American Seasons, the 'Bartender's Handshake' combines Italian liqueur Fernet Branca with house-made ginger simple syrup and a splash of lemon. According to general manager and beverage director Orla Murphy LaScola, swapping out the drink's traditional ginger beer for ginger syrup offers a warmer note.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/bartenders_handshake_american_seasons.png?auto=format%2Ccompress&q=70&w=400)
From Nantucket restaurant American Seasons, the "Bartender's Handshake" combines Italian liqueur Fernet Branca with house-made ginger simple syrup and a splash of lemon. According to general manager and beverage director Orla Murphy LaScola, swapping out the drink's traditional ginger beer for ginger syrup offers a warmer note.
Photo: Courtesy of American Seasons
![Chicago's Sepia will feature the 'Cocoa Old Fashioned' on its menu this fall. Created by head bartender Josh Pearson, the drink combines cocoa-nib-infused rye whiskey with sherry-vanilla bitters, muddled oranges, and brandied cherries.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/cocoa_old_fashioned.png?auto=format%2Ccompress&q=70&w=400)
Chicago's Sepia will feature the "Cocoa Old Fashioned" on its menu this fall. Created by head bartender Josh Pearson, the drink combines cocoa-nib-infused rye whiskey with sherry-vanilla bitters, muddled oranges, and brandied cherries.
Photo: Courtesy of Sepia
![Another of Pearson's whiskey-based cocktails created for Sepia's fall menu is the 'Boston Martha,' made with magnolia-and-oolong-tea-infused Irish whiskey, yellow chartreuse, honey, lemon, egg white, and orange bitters.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/sepia_bostonmartha_june_suthigoseeya.png?auto=format%2Ccompress&q=70&w=400)
Another of Pearson's whiskey-based cocktails created for Sepia's fall menu is the "Boston Martha," made with magnolia-and-oolong-tea-infused Irish whiskey, yellow chartreuse, honey, lemon, egg white, and orange bitters.
Photo: June Suthigoseeya
![According to Jeremiah Krickhahn, head bartender at Chicago's Red Door, his 'La Turista' is a pisco-based cocktail that uses fruit-forward brandy. 'This fall, reinventions of this 'new' spirit will do away with the overused Pisco Sour,' says Krickhahn, who also used an Olroso sherry to add a creamy texture and subtle nuttiness to the pisco, bitters, and locally farmed mint and lemon balm. The drink is topped off with sparkling Muscadet culled from a small biodynamic grower in France.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/20120725_184044.png?auto=format%2Ccompress&q=70&w=400)
According to Jeremiah Krickhahn, head bartender at Chicago's Red Door, his "La Turista" is a pisco-based cocktail that uses fruit-forward brandy. "This fall, reinventions of this 'new' spirit will do away with the overused Pisco Sour," says Krickhahn, who also used an Olroso sherry to add a creamy texture and subtle nuttiness to the pisco, bitters, and locally farmed mint and lemon balm. The drink is topped off with sparkling Muscadet culled from a small biodynamic grower in France.
Photo: Courtesy of Red Door
![Sushi Samba Rio corporate beverage director Drew Peterson also says that pisco is trending for fall cocktails. The restaurant will be serving the 'Chica Sour,' which blends the ingredient with egg whites, cinnamon simple syrup, fresh lime juice, and other flavors.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/chicha_sour.png?auto=format%2Ccompress&q=70&w=400)
Sushi Samba Rio corporate beverage director Drew Peterson also says that pisco is trending for fall cocktails. The restaurant will be serving the "Chica Sour," which blends the ingredient with egg whites, cinnamon simple syrup, fresh lime juice, and other flavors.
Photo: Courtesy of SushiSamba Rio
![Jordan Bushell, Hennessy's Toronto-based mixologist, created 'The End Game' for fall. Using vinegar (a popular ingredient this season), Bushell also added Hennessy V.S., Zubrowka Bison Grass vodka, apple cider gastrique, Angostura bitters, and fresh-grated cinnamon.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/bl5j6879.png?auto=format%2Ccompress&q=70&w=400)
Jordan Bushell, Hennessy's Toronto-based mixologist, created "The End Game" for fall. Using vinegar (a popular ingredient this season), Bushell also added Hennessy V.S., Zubrowka Bison Grass vodka, apple cider gastrique, Angostura bitters, and fresh-grated cinnamon.
Photo: Courtesy of Hennessy USA
![Vikram Hegde, head bartender at Boston's Island Creek Oyster Bar, says that adding sherry to cocktails will be a fall trend. This drink, called 'The Equinoccio,' also contains tequila, spicy Czech bitters, house-made cinnamon syrup, Tiki bitters, and shaved nutmeg.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/equinoccio_island_creek_oyster_bar.png?auto=format%2Ccompress&q=70&w=400)
Vikram Hegde, head bartender at Boston's Island Creek Oyster Bar, says that adding sherry to cocktails will be a fall trend. This drink, called "The Equinoccio," also contains tequila, spicy Czech bitters, house-made cinnamon syrup, Tiki bitters, and shaved nutmeg.
Photo: Courtesy of Island Creek Oyster Bar
![At Back Deck in Boston, general manager Brian Corcoran developed a brisk-weather version of classic summer cocktail the Arnold Palmer. This version, called the 'Ginger Arnold Palmer,' adds craft-distilled Berkshire bourbon and spicy ginger liqueur to iced tea and fresh-squeezed lemonade.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/ginger_arnold_palmer_back_deck.png?auto=format%2Ccompress&q=70&w=400)
At Back Deck in Boston, general manager Brian Corcoran developed a brisk-weather version of classic summer cocktail the Arnold Palmer. This version, called the "Ginger Arnold Palmer," adds craft-distilled Berkshire bourbon and spicy ginger liqueur to iced tea and fresh-squeezed lemonade.
Photo: Brian Samuels
![At Chicago's Barrelhouse Flat, bartender Jeff Donahue has created a red-wine-based cocktail called the 'Refined Hobo.' The drink combines red wine with fall-appropriate cinnamon syrup; other ingredients include absinthe, blended scotch, maraschino, lemon juice, and egg white.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/darkroomdemons_barrelhouseflat_img_2461.png?auto=format%2Ccompress&q=70&w=400)
At Chicago's Barrelhouse Flat, bartender Jeff Donahue has created a red-wine-based cocktail called the "Refined Hobo." The drink combines red wine with fall-appropriate cinnamon syrup; other ingredients include absinthe, blended scotch, maraschino, lemon juice, and egg white.
Photo: Darkroom Demons
![At Jake Melnick's Corner Tap in Chicago, beverage director Chris Jecha is serving bottled cocktails. The 'Mexico' has a tequila base and ingredients like coffee liqueur and a red vermouth called carpano antica.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/mexico_5am_melnicks.png?auto=format%2Ccompress&q=70&w=400)
At Jake Melnick's Corner Tap in Chicago, beverage director Chris Jecha is serving bottled cocktails. The "Mexico" has a tequila base and ingredients like coffee liqueur and a red vermouth called carpano antica.
Photo: Courtesy of Jake Melnick's Corner Tap
![Other bottled cocktails from Jake Melnick's in Chicago include the 'Diplomatic Immunity,' made with Templeton Rye whiskey, smoked blood orange bitters, and the Italian vermouth punt e mas.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/diplomatic_immunity_melnicks.png?auto=format%2Ccompress&q=70&w=400)
Other bottled cocktails from Jake Melnick's in Chicago include the "Diplomatic Immunity," made with Templeton Rye whiskey, smoked blood orange bitters, and the Italian vermouth punt e mas.
Photo: Courtesy of Jake Melnick's Corner Tap
![Tim Williams, a Chicago-based mixologist who creates cocktails for venues including Old Town Social and Nellcote, is serving 'The Company' this fall. The drink melds hand-blended Woodford Reserve bourbon with carpano antica, Sicilian liqueur Averna, house-made bitters and brandied cherries.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/fallcocktail_1.png?auto=format%2Ccompress&q=70&w=400)
Tim Williams, a Chicago-based mixologist who creates cocktails for venues including Old Town Social and Nellcote, is serving "The Company" this fall. The drink melds hand-blended Woodford Reserve bourbon with carpano antica, Sicilian liqueur Averna, house-made bitters and brandied cherries.
Photo: Courtesy of Old Town Social
![Blue Plate Catering in Chicago will be serving Hennessy cocktails imbued with fresh lemon, lavender, and honey syrup.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/lavandre_hennessey_fresh_lemon_and_lavender_honey_syrup.png?auto=format%2Ccompress&q=70&w=400)
Blue Plate Catering in Chicago will be serving Hennessy cocktails imbued with fresh lemon, lavender, and honey syrup.
Photo: Courtesy of Blue Plate Catering
![Another fall cocktail from Blue Plate Catering is the exotic 'Thai Firecracker.' The drink combines gin and champagne with cucumber water, mango, and the Thai hot sauce sriracha.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/thai_firecracker_hendricks_champagne_cucumber_water_mango_and_sirracha.png?auto=format%2Ccompress&q=70&w=400)
Another fall cocktail from Blue Plate Catering is the exotic "Thai Firecracker." The drink combines gin and champagne with cucumber water, mango, and the Thai hot sauce sriracha.
Photo: Courtesy of Blue Plate Catering
![Rob Macey, the bar director at Area Four in Cambridge, is also using sriracha in his fall drinks. 'The Concubine' is made with the local Bully Boy vodka, fresh pineapple juice, mint, and the hot sauce.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/concubine3.png?auto=format%2Ccompress&q=70&w=400)
Rob Macey, the bar director at Area Four in Cambridge, is also using sriracha in his fall drinks. "The Concubine" is made with the local Bully Boy vodka, fresh pineapple juice, mint, and the hot sauce.
Photo: Courtesy of Marlo Marketing & Communications
![At Sola in Chicago, chef and restaurant owner Carol Wallack is serving up margaritas with an Asian-inspired twist. Called 'Senora Geisha,' the drink blends tequila with blood orange juice and house-made syrup infused with hibiscus, ginger, and serrano pepper.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/senora_geisha_cocktail_sola.png?auto=format%2Ccompress&q=70&w=400)
At Sola in Chicago, chef and restaurant owner Carol Wallack is serving up margaritas with an Asian-inspired twist. Called "Senora Geisha," the drink blends tequila with blood orange juice and house-made syrup infused with hibiscus, ginger, and serrano pepper.
Photo: Courtesy of Sola
![The Hilton Orlando's new cocktail menu includes three 'Breakfast of Champions' cocktails, made with breakfast ingredients like Froot Loops and bacon. The particularly autumnal 'Bacon Reserve' (pictured, far right) contains Woodford Reserve bourbon that has been sous vide with brown sugar, orange zest, and bacon. The drink is garnished with a piece of chocolate-covered bacon. The 'Bottom of the Cereal Bowl,' (pictured, far left) mixes different flavors of Bacardi rum with raspberry syrup and half-and-half, and comes topped with Froot Loops.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/three_drinks_2_big.png?auto=format%2Ccompress&q=70&w=400)
The Hilton Orlando's new cocktail menu includes three "Breakfast of Champions" cocktails, made with breakfast ingredients like Froot Loops and bacon. The particularly autumnal "Bacon Reserve" (pictured, far right) contains Woodford Reserve bourbon that has been sous vide with brown sugar, orange zest, and bacon. The drink is garnished with a piece of chocolate-covered bacon. The "Bottom of the Cereal Bowl," (pictured, far left) mixes different flavors of Bacardi rum with raspberry syrup and half-and-half, and comes topped with Froot Loops.
Photo: Courtesy of the Hilton Orlando
![At Three Forks in Chicago, Clark Grant and Lance Gresak—the restaurant's executive chef and wine director, respectively—concocted the 'Pocket Square.' Also made with Templeton Rye whiskey, the cocktail also includes chai tea simple syrup, lemon juice, egg white, and Italian apertif Aperol.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/iii_forks.png?auto=format%2Ccompress&q=70&w=400)
At Three Forks in Chicago, Clark Grant and Lance Gresak—the restaurant's executive chef and wine director, respectively—concocted the "Pocket Square." Also made with Templeton Rye whiskey, the cocktail also includes chai tea simple syrup, lemon juice, egg white, and Italian apertif Aperol.
Photo: Courtesy of III Forks
![Benjamin Newbie, vice president of nightlife for Menin Hotels, created a fall cocktail called 'Smoke' to serve at Chicago's Drumbar. The cocktail's ingredients include scotch, Lapsang tea, grapefruit juice, pistachio nut liqueur, and Fee Brothers black walnut bitters.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/drumbar_060612_whiskey4.png?auto=format%2Ccompress&q=70&w=400)
Benjamin Newbie, vice president of nightlife for Menin Hotels, created a fall cocktail called "Smoke" to serve at Chicago's Drumbar. The cocktail's ingredients include scotch, Lapsang tea, grapefruit juice, pistachio nut liqueur, and Fee Brothers black walnut bitters.
Photo: strongholdphoto.com
![Also popular this fall: beer-based cocktails. At Prost in Chicago, general manager and trained mixologist Vince Baratta created the 'Bierhund.' The drink, which is a twist on the classic Greyhound, contains German Pilsner, grapefruit juice, house-made simple syrup infused with thyme and other spices, and Fee Brothers black walnut bitters.](https://img.bizbash.com/files/base/bizbash/bzb/image/2012/07/prost.png?auto=format%2Ccompress&q=70&w=400)
Also popular this fall: beer-based cocktails. At Prost in Chicago, general manager and trained mixologist Vince Baratta created the "Bierhund." The drink, which is a twist on the classic Greyhound, contains German Pilsner, grapefruit juice, house-made simple syrup infused with thyme and other spices, and Fee Brothers black walnut bitters.
Photo: Potluck Creative