River North’s modern Asian eaterySundais celebrating fall with “peared sake.” Beverage director Nahm Kim blends pear vodka with sparkling sake, pineapple juice, ginger syrup, then garnishes the libation with a Saigon cinnamon rim. Says Kim: “Sparkling sake was not a popular drink when Sunda opened in 2009, so creating a sparkling sake cocktail was one way Sunda introduced this sake to their guests.”

Over atetta, Wicker Park’s new American number, the bar team has schemed a tiki-inspired fall cocktail that they say, “takes you to the beach in Barbados, while remind[ing] you that your friends back in Chicago are all wearing sweatshirts.” “Team builder” calls for Pimm’s, Jamaican rum, china-china, lime, mango, mint, and a tres leches orgeat syrup that’s flavored with cinnamon and allspice.

There’s perhaps no better way to wrap up summer then by savoring the end of fresh corn season. The bar team at new American restaurantDaisies在洛根廣場提出了“玉米鞋匠”。drink—served in a coupe glass—incorporates a blend of rums, saffron liqueur, roasted corn, apple cider vinegar, and tarragon.

The bar team at River North rooftop loungeI|O Godfreyis experimenting with a slate of ingredient-intensive drinks they’re calling “kitchen cocktails.” One such new libation is the Godfrey Toddy, an infused drink made in a siphon coffee maker. The concoction is composed of whiskey, honey, and water, plus cinnamon sticks, star anise, lemon peel, vanilla bean, clove, lemongrass, and rosemary.

Partner andbeverage director Adam Kamin from Wicker Park cocktail barthe Deltais the man behind “what a pear.” He blends the fall fruit with a 10-year-aged pear brandy, vanilla, ginger, lime, and orange bitters.

Two weeks ago, beverage director Rob Boyd added “here & there” to Michelin-starred gastropubDusek’s Board and Beer’s cocktail menu. Likewise inspired by new saffron spirit Apologue Saffron Liqueur, he adds the liqeuor plus mezcal, lime juice, pomegranate-turmeric syrup, mole bitters, and an egg white. Per Boyd, “This cocktail blends the traditional autumnal flavors of home—such as pomegranate, ginger, and golden raisins—with the faraway flavors of mezcal and mole found in Oaxaca.”

This month, bartender Clare Murrell introduced a new fall-leaning cocktail toRevival Food Hall’s new bar menu that’s inspired by turn-of-the-century skyscrapers in downtown Chicago. Murell explains that, “the Manhattan Building has a caramel-colored facade and quirky or nutty design features like smiling gargoyles and stylized lettering.” She turned those aesthetics into a Manhattan riff that offers notes of hazelnut, almond, chocolate, and subtle spice. “Manhattan Building” calls for hazelnut-almond butter-infused rye, coffee-infused Cynar, red vermouth, amontillado sherry, and Madeira.

Earlier this month, bartender Rachel Johnson over atRaised—the American restaurant and rooftop bar overlooking the Chicago River— decided to rethink one of the most classic fall treats: caramel apples. Her “caramel apple poptail” calls for Fratello Hazelnut liqueur, Ramazzotti, apple cider, and honey.

Who says a Spritz can only be sipped in the summer? The Loop Italian hauntPetterino’s believes otherwise. Enter, “the Harvest Spritz,” by bartender Blake Dressel, who explains that his drink contains “a balanced mix of bitter orange amaro, the crisp semi-dry Right Bee Cider and spicy ginger beer.” On the menu as of this month, the cocktail comes in a wine glass filled with ice, garnished with an apple slice and orange peel twist.

River North’sOsteria Via Statois feeling fall via its “farmer’s mule.” Bartender Dan Kurtzman added the drink earlier this month, offering a blend of local pears, cinnamon, vodka, and ginger beer.

Beverage Director Aneka Saxon at Wicker Park’s American additionMachinedrew inspiration from the humble carrot with her new vegetal cocktail, “eye don’t carrot all.” Her anti-pumpkin spice libation calls for carrot, gin, lemon, cumin, turmeric, ginger, red pepper, coriander, orange, and it’s served with a frozen watermelon shard in place of ice cubes. Says Saxon, “the frozen watermelon shard serves to add flavor while also keeping the drink cold without diluting the taste.”

This week, decorated Wicker Park cocktail cabinthe Violet Hourintroduce “London frog.” To make the drink, bartender Lisa Greene blends vodka, Amaro de Montenegro, Italicus Bergamotto, Earl Grey syrup, lemon juice, and egg white. Lisa Greene says that her libation is “a boozy twist on a London Fog latte—the cocktail drinks like the coffee shop classic, complete with foamy nose, notes of lemon and cold weather bergamot orange.”

“Old dog, new tricks” by general manager Kristina Magro representsLone Wolf‘s nod to fall. Served in an old-school juice box, the dram involves tequila, sake, Michigan apple cider, lemon juice, and honey.

Logan Square cocktail barYoung American是混合的# 4。在菜單上的month, “the drink is a riff on a Lion’s Tail, with wonderful fall spice from the cinnamon and allspice dram,” explains drink creator Wade McElroy. Think amontillado and fino sherry, bonded bourbon, allspice dram, concord grape grenadine, and lime juice.

Beloved Logan Square lairBilly Sundaypresents “tell no tails,” inspired by the late-summer-to-late-fall seasonality of passion fruit. Designed by bartender Jeremy Barrett, the drink calls for scotch, aged agricole rhum, ginger amaro, passion fruit, lime juice, and cacao.