We might not get the leaves changing now like the rest of the country, but the days are shorter, nights longer and things cool down a bit. We also start tasting autumnal flavors in our glasses, from pear and persimmon to pumpkin, allspice and more. Here are 10 new cocktails to sip for the season.
A.O.C.: We always love what barman Christiaan Rollich does with the drink menus at Caroline Styne and Suzanne Goin's West Third Street restaurant, as well as Lucques in West Hollywood. At A.O.C., Rollich jumps into full-on pumpkin mode with Three Sisters, a rum-based drink made with sour pumpkin, orange, ginger and pepitas. The sage garnish screams fall.
The Nice Guy: The new West Hollywood hot spot now has The Cider Mill on the menu, a crisp autumnal sipper made with Elijah Craig 12 bourbon, spiced apple and pear shrub and Averna Amaro. It’s like a fall day in a glass.
Commissary: Because it never gets old drinking out of deli cups, just like the chefs do. You’ll find two new fall cocktails on the menu at The Line Hotel greenhouse restaurant, including one made with purple tomatillos (!), mezcal, lime, cilantro and chiles, and another made with ginger-infused gin, Asian pear, dill, mochi and lime.
Fig: The bartenders at the Fairmont Hotel restaurant chose persimmons for their new fall drink. The Eye of the Tiger is a spirit-forward sipper made with High West Silver whiskey, Amaro Nonino, Cox Falernum and persimmon. Shaken with egg whites, it’s frothy, creamy and smooth.
Faith & Flower: There are at least eight new seasonal cocktails on the menu at the Downtown restaurant, including things like the Witch of Wilshire, which plays up spicy botanicals with Jensen Old Tom Gin, the herbal Italian liqueur Strega and Swedish Geijer Glogg, which is full of cardamom, cinnamon, ginger and cloves accents.
The Bazaar: One sip of the pumpkin-infused old fashioned, with maple syrup, orange bitters and pumpkin seeds, might transport you from the Beverly Hills hotel restaurant to Vermont.
The Hungry Cat: You’ll always find the season’s best ingredients in a glass at the Hollywood and Santa Monica restaurants. This month sees the smooth Perfect Pear on the list, made with Yuri Masamune Honjozo sake, Ventura Spritis Opuntia, pear nectar and lemon.
The Corner Door: Barman Beau du Bois kicks off his new fall cocktail menu on Halloween, but you'll find things like the heady Alter Ego — cognac, Barolo Chinato, Angostura bitters, lemon and Prosecco (you know, for the spritz!) — throughout the season.
The Chestnut Club: Fall is taken very seriously at Steve Livigni and Pablo Moix's Santa Monica bar; at least it is with the Autumn Shade, created by barman Gordon Alatorre. Made with Great Lakes Distillery pumpkin spirit, Chairman's Reserve spiced rum, a little Lillet Blanc, Cane Sirup and orange bitters, it's spiced and warming enough for those brisk Westside ocean breezes.
Hinoki & the Bird: What’s 30 Under 30 honoree Brandyn Tepper up to in Century City? For the fall it’s the Sutter’s Mill, a smooth and spicy concoction with bourbon, pineapple of all things and a dash of cinnamon.