RP Social changes up its cocktail menu every season and has been mixing up the fall drinks all month. Try the Mexcapple — baked apple-infused El Buel Mezcal, Hardin’s Family Farm apple cider, lemon, soda — or, on a chilly evening, the Fig NewToddy, made with bourbon, fig grape liqueur, and hot water and served with a Fig Newton. Cocktails are also available to go.

Larry’s has a bottler for its cocktails now, and will be offering special Thanksgiving and Christmas-themed drinks to go, for those who prefer to enjoy the holiday spirit in the comfort of their own homes.

This Ravenswood bar from the Fifty/50 group really gets into the Halloween spirit, with a full menu of witchy cocktails, including the Sanderson Sour, made with Reposado mezcal, pomegranate, raspberry, violet, lime, and, most intriguingly, magic.

Someone had to create a pumpkin spice Malört shot, and that someone is the staff at the Nisei Lounge, the Wrigleyville dive bar,who promise: “It can’t be any worse than Nisei Labs 2019 Halloween Peeps infused Malort. Probably.”

Billy Sunday has updated its menu to include autumnal cocktails, including the Camino — a blend of apple and pear brandy, cinnamon, lemon, amaro, allspice, pear bitters, and calamansi vinegar — and Fisticuffs — barrel aged rye gin, switchel, cava, apertif wine, Tepache honey, spiced pear and absinthe. Select cocktails are also available to go.

Originally a gin bar, Scofflaw has expanded its menu to include other spirits and some legitimately good food. The fall cocktail list does incorporate lots of gin, but also corn whiskey, and vermouth. The Steel Cut evokes the flavors of oatmeal, with genever, sherry, oat orgeat, lemon, allspice dram, and old fashioned bitters.

In addition to offering seasonal cocktails at its speakeasy-style bar, The Violet Hour is also selling a series of fall-themed subscription boxes for delivery. Halloween is a collection of “spooky” cocktails throughout history (White Witch, Corpse Reviver), while Thanksgiving focuses on the drinks of colonial America (Sangaree, Crambambull), and Christmas recreates Victorian London with Dickensian punches.

The Roaring ’20s-themed nightclub pays tribute to the famous 1920Lady in the Ashes murder casewith a cocktail of the same name, made with Ron Matusalem dark rum, muddled cantaloupe, coconut cream, simple syrup, fresh lime juice, and activated charcoal.

Blank’s Bar has disguised itself for the season as Autumn’s Bar, a month-long pop-up that began October 1. The menu features an alcoholic take on the PSL called The Basic B*#ch that contains Tito’s, Kahlúa, pumpkin spice, and vanilla oat milk.

This cocktail bar in the Pendry Hotel in the Carbon & Carbide Building also spruced up its menu for fall, including the Printers Row, containing Ron Zacapa 23-year rum, Amaro Sfumato, and espresso.

Typical of Kumiko, owner-mixologist Julia Momosé combines fall in Japan and the Midwest in Highball No. 3, billed as “whisky from Japan with apples of the Midwest and a tinge of smoke.”

Most ofLittle Goat’s Halloween festivitiesare geared toward children, but sometimes adults need to celebrate, too, in the form of the Sleepy Hollow cocktail: pumpkin-spiced infused Evan Williams, cold brew, and Coco Lopez cold foam.

This West Loop bar is celebrating Halloween witha bottomless brunch, but it’s also offering special cocktails all month long, including Fall’s Alibi, a mixture of Patron Silver, Pama liqueur, apple cider, and pomegranate.

Fall cocktails can be non-alcoholic. One of the house kombuchas at Bridgeport’s Duck Inn this month is Canadian Maple Noir Apple Cider. But maple cider also plays a role in one of the alcoholic drinks, Big Salty Tears.

Instead of creating a whole new seasonal menu, Mesler dresses up its regular drinks in fall colors: a pear margarita, an apple sidecar, and a pumpkin sidecar. There’s also a hot toddy to ward off chilly weather.