What’s your go-to fall flavor? Everyone has a favorite, from fresh apples to pumpkin spice to caramel to cinnamon and nutmeg. So, combine your favorite fall flavor with your liquor of choice for the perfect autumn cocktail. We know some cozy spots around the Historic District where you can sip a seasonal libation. Flannel, optional.
Pear No Expense at Cotton and Rye on Habersham Street is the perfect way to toast the slightly cooler weather. Pear No Expense is made with Blanco Tequila, caramelized pear cordial, ginger, fresh lemon, and mole.
Another delicious cocktail with a crisp pear flavor is Birds of a Feather at Black Rabbit, 1215 Barnard St. This refreshing drink is made with rum, jasmine green tea, ginger, lime and topped with an ACE Pear Cider.
Nothing beats the chill in the air like sitting by the fireside with a Praline Old Fashioned at The Lost Square in the Alida Hotel on Williamson Street. This delicious drink blends pecan-infused rum, demerara syrup, angostura, and orange bitters. The natural sweetness of the rum plays well off the earthy nuttiness of the pecans. Bartenders use Appleton Signature reserve rum to infuse the pecans because whiskey overpowered the pecan flavor.
Treylor Park, 115 E. Bay St., gives the traditional margarita gets a fall-inspired twist with its Fall Spice Margarita, made with Herradura Double Barrel Tequila, all-spice simple syrup, lemon, lime, and orange juice. Bartenders serve it in a Mason jar.
Try The Apple Doesn’t Fall Far at Rocks on the Roof, atop the Bohemian Hotel Savannah Riverfront on Bay Street, for a fruity flair. The drink perfectly combines the flavors of the season with Peloton Mezcal, Chareau Aloe Liqueur, green apple fino sherry, lemon cordial, and apple juice.
The mixologists at The Vault Kitchen and Market, 2112 Bull St., always experiment with seasonal cocktails. Order a blood orange martini with Absolute peach vodka, blood orange, cranberry juice, and a splash of lime. Or ask them to mix something special.
Are you a pumpkin spice fan? Try the Pumpkin Spice Flip at Common Restaurant, 118 E. Broughton St. This is a perfect brunch cocktail, made with 1804 black rum, pumpkin spice syrup, cream, and an egg white.
Or make your own Honey Carmel Apple Cider back at your vacation property. Pick up a jar of Whipped Honey with Cinnamon at Savannah Bee Company. Heat one and a half cups of the honey in a slow cooker until it begins to bubble. Add seven cups of sliced Honeycrisp apples and cover with water. Cook for three hours. Mash the warm fruit, then add two teaspoons of ground cloves and two teaspoons of nutmeg. Let simmer a little longer and add vodka. Strain the cider and serve with apple slices.
Cheers to fall, y’all!
