Cozy Fall Cocktails to Try Right Now

In November, “five o’clock somewhere” means right here, right now. With nightfall setting in sooner and a chill in the air, the vibes are just right for meeting for drinks on the early side. Here are a trio of establishments to kick off any crawl. Take note of libations that get their inspiration from Narragansett’s fall bounty, a Westerly cocktail grounded in culture, and comforting cozy flavors in Wakefield.

Think Narragansett is just for summertime? Think again. From hot rum served in a mug to a refreshing fall twist on a hugo spritz, The Surf Shack is bringing the season’s best flavors to its cocktail shakers. “Fall is a bartender’s favorite season,” says bar manager, Jonny May. This season, the beachside bar’s cocktails push beyond the classic apple and pumpkin spice towards more spirit-forward creations. A staff favorite, the Narragansett Drift (St.Germaine, lemon, grape-plumcot, rosé reduction, smoked cinnamon) came from experimenting with roasting the cross-stone fruit of plum and apricot while simmering rosé into a sweet syrup to get the balance exact. For those chilly coastal nights, the hot buttered rum (vanilla ice cream, chai butter, blended rum, dirty chai whipped cream, chocolate, lemon zest) warms your soul, and the Point Judith Reverie (calvados, yellow chartreuse, D.O.M. Benedictine, lemon, apple butter, egg white) doubles as a hot toddy.

In Westerly, soupy is a dry-cured Italian sausage that runs deep in the city’s culinary DNA with recipes passed down through generations of families. It’s cooked in frittatas, paired with a slice of sharp cheddar and a baguette, and on a pizza toppings list. Yet, The Café has taken soppressata past the kitchen and brought it in the glass in one of their signature cocktails, the Dipper’s Sipper. This soupy-washed bourbon old-fashioned is a token of the restaurant’s love for the community and is undoubtedly unique. “Our cocktail program is grounded and extremely creative, focusing on building on a foundation of classic cocktail structures with modern techniques, premium products and creative talent,” says The Café’s general manager, Stephen Corrigan. “This fall, we’re looking at utilizing traditional seasonal cocktail ingredients including apples, pears, and beets, and more savory ingredients like shitake mushrooms and galaxy hops.” Find yourself a seat at the bar to discover them for yourself.

“Fall is the time for us in the restaurant industry to slow down a bit, get comfortable and cozy,” says Freida Sahady, owner of Purslane in Wakefield. “Our goal is to cater to the neighborhood, welcoming in anyone who wants to join us for a casual bite and cocktail.” At the lettuce-named restaurant, the bar sticks to the classics with riffs that highlight the freshest ingredients including hand-squeezed citrus. The Cozy on the Beach (vodka, cranberry ginger, cinnamon, and génépy with a sumac rim) is perfect for the autumn bringing warm spices and herbal notes while embracing drinkers in a nice warm hug. For those craving more heat, the spicy maple margarita (house jalepeño tequila, maple syrup, lime, with a spicy rim) pairs perfectly with the restaurant’s tuna crudo. Purslane is the kind of restaurant where the drinks are just as inviting as its welcoming space.

Cocktail Crawl

The Surf Shack
83 Narragansett Avenue
SurfShackRI.com

The Cafe
3 Canal Street
TheCafeRI.com

Purslane
318 Main Street
Purslane-RI.com