Now that the season has changed, bar menus around Atlanta are embracing fall by taking our taste buds into heartier territory.
De peche mode
With Cynar artichoke liqueur, Mathilde peach liqueur, cinnamon and citrus shaken together, Falling Rabbit’s de peche mode cocktail is like an earthy peach daiquiri. It’s both fruity and herbal, with cinnamon lending gentle warmth without becoming overpowering. It’s like having your feet in the pool while a bonfire roars nearby — the best of both worlds.
Falling Rabbit. 3580 W. Lawrenceville St., Duluth. 770-623-1452, fallingrabbit.com
Angela Hansberger
Angela Hansberger
Umami
Mona McAllen concocts cocktails for Brush Sushi in tandem with the menu, complementing the dishes. Refreshing and sour, the umami cocktail mixes earthy shiitake whisky, subtle smokiness from mezcal, sake, orange bitters and savory house-made shoyu. It hits all the flavor notes — sour, salty, sweet, bitter and, yes, umami. Smoked cherries further the fall vibe.
Brush Sushi. 3009 Peachtree Road. NE, Atlanta. 404-500-1888, brushatl.com
Angela Hansberger
Angela Hansberger
Slum beautiful
Southern Belle Beverage Director Toki Sears captures the feel of summer and autumn evenings in her slum beautiful cocktail. Vida mezcal provides a smoky base, balanced by the dozens of roots and spices in Gran Classico bitter liqueur. Passion fruit and lime juice give off tropical notes, rounded off with chocolate bitters. In the glass, it looks like a sunset topped with a hibiscus cloud.
Southern Belle. 1043 Ponce de Leon Ave. NE, Atlanta. 404-698-3961, southernbelleatl.com
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Autumn bloom
Inspired by Atlanta’s changing fall foliage, Prefecture’s autumn bloom cocktail pulls together clarified rum, house-made apple cordial, apricots, spiced pear and cloves. It’s boozy; comforting with baking spices; and bright with fresh apple.
Prefecture Japanese Steakhouse. 2277 Peachtree Road NE, Atlanta. 404-963-7865, prefectureatl.com
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Tarasque dragon
Aziza’s tarasque dragon cocktail has a split base of reposado tequila and mezcal; sweetness from lacto mango fermented honey; complex heat imparted by serrano; and bright lime and creamy coconut. Named for a mythical half animal-half fish monster that breathed fire while roaming the foggy banks of the Rhone, it has one foot in tropical days and another in crisp evenings, with a hint of fireplace smoke.
Aziza. 1170 Howell Mill Road, Atlanta. 404-968-9437, aziza-restaurant.com
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One bad apple
Warmed by bourbon but spiced like apple cider, the one bad apple cocktail walks the line between summer and fall. Cattle Shed mixes Elijah Craig bourbon, apple brandy, lime juice, rosemary syrup and mint leaves over ice. It’s refreshing, no matter the weather.
Cattle Shed. 6290 Halcyon Way, Alpharetta. 770-559-8749, cattleshedwinebar.com
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Gourd times
Created by Brett Long, Wahoo’s gourd times cocktail mixes mezcal, rye, pumpkin, pineapple, coconut, honey, star anise and a hint of cayenne. It’s light and easy enough to sip while keeping cool, yet bold enough to satisfy autumnal cravings.
Wahoo Grill. 1042 W. College Ave., Decatur. 404-373-3331, wahoogrilldecatur.com
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