A Bounty of Autumnal Cocktail Flavors at S.Y. Kitchen, Finch & Fork and Intermezzo

A spirited toast to all things alcoholic! by Leslie Dinaberg

Had enough of  the pumpkin spice hoopla from your local barista?  Here’s an abundance of fun fall finds from your friendly neighborhood bartenders.

Tiramisu Martini at S.Y. Kitchen, photo by Elisabetta Antonacci

Alberto Battaglini, the acclaimed mixologist at S.Y. Kitchen (1110 Farday St., Santa Ynez), has new fall cocktails which he says are inspired by the Indian Summers that take place in the Santa Ynez Valley, mixing the best local seasonal produce with some of the finest spirits.

Pomegranite & Basil Cocktail at S.Y. Kitchen, photo by Elisabetta Antonacci

First up is the Tiramisu Martini (two of my favorite words), made from Cocoa Nibs, Homemade Liquor, Vodka, Espresso, Mascarpone, Amaretto, Chocolate Powder and Anise. A lovely buzzy dessert drink! The brightly colored Pomegranate & Basil Cocktail features Fresh Pomegranate, Gin, Tequila, Lime, Basil and Simple Syrup. Also new on the S.Y. Kitchen menu is Apple & Mint, made with Fresh Apple, Mint, Absinthe Spray, Lime, Lemon and Simple Syrup.

All three new fall cocktails are available through Dec. 1 and prepared with premium spirits and Alberto’s house-made tinctures. 

Apple & Mint at S.Y. Kitchen, photo by Elisabetta Antonacci

Right down the street at Finch & Fork (31 W. Carrillo St., Santa Barbara), bartender Andy Nelson has created a new fall cocktail menu featuring “drinks that evolve while you sit and sip.” The Lucy in the Sky (made with Aviation, lemon infused Dolin Blanc, orange bitters, blackberry fluid gel and pink peppercorn) has flavors of blackberry and pink peppercorn that infuse slowly, making each sip a little different.

The Mission in Moab is a deconstructed classic—made with High West Double Rye, Lillet blanc, Benedictine, Angostura bitters and Campari foam—is a variation of a Boulevardier using Campari whipped foam. The whiskey and Benedictine pass through the Campari whipped foam, creating delicious depth in layers.

Lucy in the Sky is one of the new fall cocktails at Finch & Fork, courtesy photo.

Also new to the Finch & Fork menu for fall are the Delayed Flight (Grey Goose Vodka, Aperol, grapefruit and lime), Hot War (Russian Standard, lemon, spicy blackberry syrup and blonde ale), Four Cup (Beefeater 24, Pimms No.1, lemon and ginger beer), Habla Nada (Milagro Reposado, Del Maguey Vida Mezcal, strawberry infused oloroso sherry and Grand Marnier), Hendersonville Fizz (Boulard calvados, honey, baked apples bitters and sparkling wine), Lee’s Temptation (George Dickel, sweet vermouth and Fernet Branca), Paper Plane (Makers Mark, Aperol, Cio Ciaro Amaro and lemon), Pisco Sour (Campo De Encanto Pisco, lemon, egg white, bitters and cinnamon), and Brandy Crusta (Pierre Ferrand 1840, lemon, Luxardo Maraschino and dry curacao).

Mission In Moab is one of the new fall cocktails at Finch & Fork, courtesy photo.

Last but not least, Intermezzo (819 Anacapa St., Santa Barbara) has The Hemingway, which earned thumbs up from both the editorial and art departments at Seasons this week. A twist on a classic Hemingway Daiquiri, made with Clemente Barrel Select, an aged Agricole rhum originally distilled in the French Caribbean islands from fresh sugar cane, rather than a made as a by-product of molasses.

As Ernest Hemingway himself said, “Don’t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars.”

I’ll drink to that!

Cheers!  Click here for more cocktail corner columns.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on October 15, 2015.