Thanksgiving Tipples to Sip Before You Brine the Turkey

Have some holiday spirit served to you in a glass.

Autumn Thistle. Courtesy Bar Fiori.

Bar Fiori at Langham Place’s Autumn Thistle. Courtesy Bar Fiori.

If you’re not one for wine or cider, a lot of bars in the city have created seasonally appropriate cocktails that can get you in the mood for candied yams and green bean casserole. Here, where to go to get your holiday spirit served straight to you.

Autumn Thistle, Bar Fiori at Langham Place
In this cocktail, the Aperol Spritz gets a seasonally appropriate makeover with cardamom-infused Cynar, Ciderie du Vulcain “Premiers Emois,” lemon and vanilla for something that has spice as well as sweetness.

I’m Sorry Miss Kahlo, The Eddy
When Luis Hernandez was creating the new fall menu at The Eddy, he decided on one restriction: No citrus. That has resulted in an incredibly innovative menu that features fermented honey-rose, fermented coffee and even nopales, like in the I’m Sorry Miss Kahlo. The staple Mexican ingredient is sourced in the Bronx and made into juice on site, then combined with Corralejo blanco tequila, pear brandy, magnolia shrub, orange citrate and egg white in this cocktail. The gorgeous glassware it’s served in is straight from Mexico. Hernandez explained more about this drink (and how hard it was to get the right vessel) in our Facebook Live.

Cabin Fever, BAITA at Eataly Flatiron
This pretty and seasonal cocktail made is made with brandy, amaro, honey and more, then garnished with rosemary and cranberries for a perfect way to toast the colder weather. With this drink in hand, you’ll have a hard time not feeling festive at BAITA, the Italian Alps Pop-up restaurant on the roof of Eataly Flatiron. Watch beverage director Alan Lam make it in this Facebook Live session.

The Woodsman, Beauty & Essex
The Woodsman is, of course, made with Woodford Reserve bourbon—as well as allspice dram, maple syrup, lemon and muddled pears. What sounds more fall than that? They recently made us one for happy hour.

Big Apple Highball, Oceana
Blanche d’Armagnac (brandy), apple cider, lemon juice, simple syrup and three dashes of Angostura bitters make up this fun, refreshing fall cocktail with a touch of depth.

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Alicia is the associate editor of Edible Manhattan and Edible Brooklyn.