Autumn Cocktails Inspire Drink Menus

Andina cocktailsIn Portland, Andina’s new cocktail list extends the traditions of the Latin American mixologist, as head barman Greg Hoitsma adds seven NovoAndean cocktails to the other signature drinks at the Peruvian restaurant in the Pearl District. The new list features folkloric cure-alls and draws on the diversity of Latin American ingredients — one uses melon water dusted with dried peppers as a hangover remedy. The Curatodo de Sauco uses elderberry fruit; the Terré al Pomelo combines yerba mate with grapefruit and gin. Also among the new cocktails is the Licor de Parihuela, a Peruvian Bloody Mary made from strained tomatoes, aifes and seaweed paste shaken with sofrito vodka and leche de tigre (the citrusy leftover liquid from making ceviche), served tall with a crushed seaweed rim; and Horchata de Café (almond-hazelnut horchata layered with shots of golden cinnamon rum and café de olla, served tall, dusted with powdered cinnamon).

The Alchemy Consulting folks (Jason Cott and Toby Maloney) have done the autumn cocktail list at the Andaz Hotel’s no name bar in NYC. Broken into “shaken” and “stirred” categories, the list includes the shaken Lucullus (Scarlet Ibis rum, lemon, Rothman & Winter Orchard Apricot Liqueur and Angostura Bitters) and Kentucky Islands (Old Forester Bonded Four Year Old bourbon, lemon, Lazzaroni Amaretto, pineapple and nutmeg) and the stirred Velvet Spice (Sailor Jerry rum, Punt e Mes, Velvet Falernum and house-made orange bitters) and the Booted Manhattan (Sazerac 6 Year Old rye, Carpano Antica Formula Vermouth, Cynar and Lagavulin Islay Scotch).

Star Food Group in Washington, D.C., is celebrating autumn by adding pumpkin to many of its food and drinks offerings. At Potenza, there’s the Pumpkin Bellini, a blend of fresh pumpkin, Italian vodka and Prosecco with vanilla and apples, served in a chilled flute with a toasted pumpkin seed rim. At restaurant Zola, there’s the Vampagne Cocktail made from a blend of whiskey barrel aged bitters, sparkling wine and a dark blackberry puree.

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