Jose Andres’ Jaleo in Washington, D.C., puts a Spanish accent on the holidays with a celebration of Spanish clementines in December. Spain, the world’s largest of producer of clementines, incorporates this fruit into many traditional winter dishes — Jaleo follows suit with My Darling Clementine (Plymouth gin, orange bitters, Perucchi Reserva sweet vermouth, Cocchi Americano and clementine syrup spiced with cinnamon, cardamom, cloves and black pepper).
Chicago’s Luxbar has rolled out fall Martinis including the Autumn Apple (Laird’s AppleJack, apple cider, maple syrup, lemon juice, apple chip garnish) and the Pumpkin Spice (ABSOLUT Vanilla, homemade pumpkin syrup, Amarula cream liqueur, whipped cream and cinnamon garnish). John Damas created the drinks.
In NYC, Aspen Social Club’s winter cocktails include Apres Ski (mint-infused Gran Centenario tequila, Mexican hot chocolate, whipped cream) and Apple Jack Grog (Laird’s AppleJack, apricot brandy, apple cider), while at the Empire Room at the base of the Empire State Building, Jonathan Pogash has whipped up the Sugarplum Martini (Stoli Razberi, Chambord, sugar cube and Moet & Chandon).
At the 15 domestic Texas de Brazil locations, autumn-themed cocktails have been ramped up for Thanksgiving and Christmas. Specialty cocktails include the Mapleleaf, the Pumpkin Pie Martini and the Turkey-tini. Aaron Wilkins, manager at Texas de Brazil in Hallandale, Fla., designed the drinks.