Across america, bartenders are embracing the colonial spirit to create sophisticated, irresistible cocktails tailor-made for the season.
Fiola, Washington, D.C.
At this Beltway hang, drinks maestro Jeff Faile pairs applejack with autumn-appropriate ingredients—think Braeburns soaked in booze.
The Spice Cart
The Gage, Chicago
Thomas Mooneyham, head bartender at this giant Chicago tavern, has created a spin-off of the sidecar that swaps Cognac with applejack and tastes like Grandma's apple pie infused with Grandpa's whiskey.
The Fall Guy
Warm up at former Momofuku Ko chef Peter Serpico's new hot spot with the effervescent applejack-and-rye cooler, which gets some pep in its step courtesy of honey powder and ginger beer.
The Teardrop Lounge, Portland, Oregon
This Pearl District watering hole's showpiece circular bar is reason enough to stop by, but it's the applejack-and-rum dessert in a glass, a recipe from owner Daniel Shoemaker, that keeps people coming back.
Amali, New York City
This fruit-forward take on the Manhattan upends a tried-and-true bourbon recipe by mixing applejack with white vermouth, Cherry Heering, and orange bitters.
—Amy Zavatto And Adam Erace