Fall into a Good Drink

Autumn Brings with it so Many Wonderful Colors, Aromas and Flavors—All Central Components of a Great Cocktail

In celebration of the fall season and our very first October issue, we asked a few of our favorite places to create a special cocktail just for this feature. Not only can you use these recipes at home, but each place will also be serving their drink all month long. Stop in, have a drink, and celebrate with us ... in spirits!

Off The Hook
908 Warrendale Village Drive, Warrendale

Chocolate Pecan Pie

House pecan-infused Maker's 46 bourbon, accented with Aztec chocolate and black walnut bitters make this Manhattan equally as likely to be your opening cocktail as it is your complement to dessert.


2 ounces Pecan Pie Bourbon*

1/2 ounce Antica Vermouth

1 dash chocolate bitters

3 dashes black walnut bitters

Chocolate, for garnish

1 Luxardo cherry, for garnish


1. Add all ingredients to mixing glass, top with ice and stir.

2. Strain into highball with ice ball.

3. Garnish with shaved chocolate and a Luxardo cherry.

*Pecan Pie Bourbon


1 bottle Maker's 46

4 cups pecans

 2 teaspoons vanilla extract


1. Combine ingredients.

2. Let sit for a minimum of 2 days to infuse the flavors.

Napa Prime Chophouse

101 Fowler Road, Wexford

Winter Sunshine

A fruity rum drink with a cold-weather twist of nutmeg, reminding us all that rum is just as accessible with snow on the ground or the leaves changing color as it is on the beach.


1 1/4 ounces Captain Morgan

3/4 ounce Malibu

2 ounces Pineapple juice

1 ounce orange juice

1/4 ounce grenadine

1 Maraschino cherry, for garnish

1 orange slice, for garnish

Nutmeg, for garnish


1. Add Captain Morgan, Malibu, pineapple juice and orange juice to mixing glass.

2. Add ice, shake and strain into empty hurricane glass.

3. Top hurricane with ice.

4. Slowly drip grenadine so it settles at the bottom of the glass.

5. Garnish with Maraschino cherry, orange slice and nutmeg.


3601 Butler St., Pittsburgh

215 W. New Castle St., Zelienople

Della Terra

100 Perry Highway, Harmony


Refreshing fall drink that can be garnished with thyme! 


2 ounces infused rye whiskey* 

4 dashes celery bitters

1/4 ounce fresh lemon juice

1/2 ounce simple syrup

Club soda 

Lemon twist, for garnish

1 sprig fresh thyme, for garnish (optional)


1. Combine first 3 ingredients in a shaker with ice.

2. Shake well.

3. Pour into an ice-filled glass

4. Top with club soda.

5. Garnish with lemon twist and fresh thyme sprig (optional).

*Pumpernickel- and Caraway-Infused Rye Whiskey


1 750-milliliter bottle rye (local whiskey from Liberty Pole Spirits)

1 teaspoon ground coffee

2 teaspoons celery seeds 

5 grams fennel 

25 grams caraway seeds


In a saute pan over medium heat, toast caraway, celery and coffee until fragrant. Pour rye over bread and cover. Refrigerate for 2 to 3 days. Strain rye into a bottle and discard beans and seeds.

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