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On Stands Now!
On Stands Now!

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Sidewalk sips

Fall and winter cocktails to try outdoors, even if the weather outside is frightful

  • By Julia-Claire Evans, Jennifer Tormo Alvarez
  • Photography by Collin Richie

A Bitter Good Morning

at The Vintage

Featuring iced chicory coffee, Nocello and mezcal, this drink packs a caffeinated punch without being too overpowering. And its cozy, warm flavor is just what you’ll need now that it’s getting darker earlier.

 

House Cider

at The Overpass Merchant

Overpass’ cider is made in house and kept hot, so it’s one to come back to all winter long. And to make it even better, there are three types of liquor you can add to yours—mezcal, sweet and dark rum and brown sugar bourbon. Yum!

 

Rye Tai

at The Overpass Merchant

You may have already tried Overpass’ popular Mai Tai, a summer favorite served in tiki cups. Its Rye Tai is a nice fall update. The drink features heavy rye whiskey, pineapple, lemon juice, orgeat syrup, Angostura bitters and a little mint for garnish.

 

Citrus Ginger Smash

at Eliza Restaurant & Bar

This fizzy drink is crisp and refreshing, with Effen Yuzu Citrus vodka, lemon and soda. The soothing notes of ginger and mint will help you combat flu season.

 

The Frenchman

at BLDG 5

A sharp pear brandy and spiced simple syrup are just right for the transitioning seasons, balanced by mezcal and citrus flavors from Combier and lemon.

 

Rosemary Mule

at Bin 77 Bistro and Sidebar

An herby mule will get you in the mood for the holiday season. This one is made with vodka, rosemary, lime and ginger beer.

 

I Yam What I Yam

at Olive or Twist

This concoction conjures visions of warm backyard fire pits on cool nights. Zaya 16 rum and Amaro Nonino, a bittersweet Italian liqueur, are blended with cinnamon-vanilla house syrup, toasted almond bitters and muddled canned yam. It’s all garnished with a torched marshmallow.

 

The Gift that Keeps On Giving

at Olive or Twist

Christmas meets a pisco sour in this drink, which the Olive or Twist team created to mimic a Christmas fruitcake. It’s made with pisco, lemon, almond-y orgeat, whole egg, Chinese five spice and toasted almond bitters.

 

This article was originally published in the December 2020 issue of 225 Magazine.


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