![]() ![]() “Hot drinks are especially satisfying as the weather begins to get colder,” he points out. Smith believes these seasonal favorites will only become more popular among experimental bartenders looking to transcend cocktails served over perfect cubes of ice. The hot toddy, a simple liquor-water-honey nightcap that purportedly helps quell colds, has emerged more refined and adventurous in recent years. ![]() Spicy drinks (hot sauce fanatics are increasingly becoming drawn to creations that don’t shy away from punches of habanero and jalapeño) are also becoming mainstays on menus, like the Lamplighter’s Story, wherein Whitechapel unites Serrano chili with hibiscus-infused Plymouth gin, grapefruit marmalade, bitter orange soda, and lemon. market this year, boosting the growing category’s reputation. A number of quality bottles made on family-run estates were introduced to the U.S. Pachuca (Rusty Blade gin, Ancho Reyes chili liqueur, Noilly Prat ambre vermouth, and orange bitters). Undoubtedly many of these will embrace mezcal, tequila’s fast-rising, predominantly smoky sibling-like Whitechapel’s C.F. Along with these rich barrel-aged gins, Smith expects to see more customers ordering cocktails flaunting smoky profiles. ![]() ![]() “They have a nice warming effect when sipped or used in stirred, spirit-driven cocktails they not only have the comforting vanillin of toasted wood but also the fruits and baking spices often found in gins such as orange, lemon zest, nutmeg, and cassia,” he says. This fall, Smith also expects to see a rise in aged gins like California’s own Botanica and No. But the transition can also be more subtle than migrating to such a complex drink. Here, a concoction like the Flemish Purl (Tanqueray dry gin, Diep9 genever, Flemish sour ale, brown sugar, ginger, nutmeg, and clove) or the Von Dutch Cocktail (Bols Damrak gin, Bols barrel-aged genever, cinnamon shrub, unfiltered apple juice, black pepper bitters, and lemon) are apt fits for an October rendezvous. Highlighting these new bottles of whiskey, whether mixed in an imaginative libation or served neat, will certainly be a priority among bartenders appealing to brown spirits–loving patrons in the coming months.īut there is more to look forward to: At Whitechapel, the San Francisco bar from owners Martin Cate and Alex Smith, gin-the largest selection found in North America-takes the spotlight. This year saw myriad whiskey releases-from the limited edition single-barrel expressions of craft distilleries to bold, high-proof ryes from well-known producers to luxe Scotches meant to be unveiled on special occasions. Although this revived interest in vodka will continue to dictate autumnal drink lists, perhaps melded with black pepper tinctures or in the form of spiced tea infusions, the cooler months promise more than vodka’s continued rebirth. Summer unabashedly starred the white spirit alongside such light, uplifting ingredients as elderflower syrup and strawberry marmalade. Vodka, once maligned by a wave of pretentious barkeeps who didn’t deem it as captivating as botanical-forward gin, is beloved yet again by open-minded drink slingers who discern its nuances and celebrate its versatility in easy-drinking highballs and boozy Vespers alike. ![]()
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