clock menu more-arrow no yes mobile
The Sleepy Floyd at Better Luck Tomorrow, made with reposado tequila, sherry, benedictine, and chamomile, crafted by Terry Williams. Photo by Jenn Duncan

10 Fall Cocktails To Drink Right Now

Get in an autumn state of mind

View as Map
The Sleepy Floyd at Better Luck Tomorrow, made with reposado tequila, sherry, benedictine, and chamomile, crafted by Terry Williams. Photo by Jenn Duncan

Even if the weather doesn’t always cooperate, it’s definitely still fall in Houston. The blistering summer has passed, sometimes it’s cool enough to wear a sweater, and comforting flavors are popping up on cocktail menus across the city.

Transition from the summery daiquiris and fizzes and fully embrace the flavors of fall with these 10 excellent new fall cocktails.

Read More
Note: Restaurants on this map are listed geographically.
If you book a reservation through an Eater link, Vox Media may earn a commission. See our ethics policy.

Ready Room

Copy Link

Heights newcomer Ready Room’s cocktail menu is sectioned off into wards as an homage to Houston’s original neighborhood spread. The First Ward inspired One-Eyed Caroline combines byrrh (an aromatic red wine) with autumn apple, herbaceous cardamom shrub, sparkling wine, and chocolate bitters for a deep, bittersweet flavor profile.

Coltivare Pizza & Garden

Copy Link

This Heights Italian spot added a decidedly comforting cocktail called the Friendsgiving to the menu this fall. Coltivare. It starts with rye whiskey—bourbon’s spicy, sharper cousin—and adds crisp pear shrub, amaro, and toasted rosemary for a hint of smoke.

Coltivare interior dining room (resized for map)

Better Luck Tomorrow

Copy Link

Find two fall-friendly options on the menu at this Heights favorite — the Against All Odds, a rich, creamy blend of scotch, sherry, amaro, and bitter cacao nibs that undercuts the sweetness. For a warming sip, try the simple Irish Coffee featuring Irish whiskey stirred with coffee and seasonal cream.

better luck tomorrow bar Jenn Duncan Photography

Poitín Bar & Kitchen

Copy Link

The smoked old fashioned with woody maple and bourbon is Poitin’s fall take on a beloved classic. Another option, the Swayback, spotlights Thanksgiving flavors. Vodka subtly infused with sweet potato and licorice-y fennel liqueur marry dry vermouth and black pepper in this cold weather concoction.

High & Dry

Copy Link

A rum-based tiki bar is more likely to evoke tropical tastes and summertime vibes, but High and Dry has a few fall cocktails on offer. The hot Nauti Toddy with bourbon aged rum and a mystery spice blend and the Ginger Flame with rum, reposado, ginger, and a blazing habanero thai chili tincture are guaranteed to bring the heat in cooler months.

Goodnight Charlie's

Copy Link

The Big Tom Toddy’s namesake is a nod to late Irish country singer, Tom McBride. Tullamore Dew--a malty triple distilled Irish whiskey--calming chamomile tea, smooth honey syrup, and a squeeze of lemon make up this toddy variation at Montrose’s premier honky tonk.

Photo by Jennifer Caldwell

Anvil Bar & Refuge

Copy Link

Anvil tasks their bartenders with creating original seasonal cocktails every year, so don’t expect the typical takes. This year, 7 new libations grace the bar’s autumn menu including With the Fly which uses a floral-noted Pierre Ferrand cognac as its base and builds with caffe amaro, sweet vermouth, and a dash of Xocolatl bitters—a small batch flavoring inspired by Mexico’s spiced chocolate mole sauces.

Anvil Bar and Refuge
Anvil Bar and Refuge/Food and Wine

UB Preserv

Copy Link

UB Preserv’s Braggart spotlights mezcal, a smoky agave-based liquor with more bite than tequila. The wintertime cocktail melds zesty orange juice, angostura bitters, a tinge of tamarind, and Meletti amaro: a full-bodied liqueur fortified with earthy anise and saffron. A splash of champagne results in a light, fizzy finish.

Photo by Westin Galleymore

Night Heron

Copy Link

Night Heron’s Christmas in Trinidad is a twist on the Trinidad Sour. Robust overproof rye is washed with coconut fat which adds thickness and nuttiness. Whipped egg whites give the drink a frothy texture, a spritz of lime adds acid, and angostura bitters imbues the drink with its striking burgundy coloring.

Photo by Danny Kirgan

Kata Robata

Copy Link

The Playdate at Kata Robata is a holiday tasting menu in a drink. Date-infused bourbon adds notes of fruitiness. Velvety spiced sherry elicits the taste of winter berries and dark chocolate. And, dry vermouth fuses all the flavors together.

Photo by Carla Gomez

Ready Room

Heights newcomer Ready Room’s cocktail menu is sectioned off into wards as an homage to Houston’s original neighborhood spread. The First Ward inspired One-Eyed Caroline combines byrrh (an aromatic red wine) with autumn apple, herbaceous cardamom shrub, sparkling wine, and chocolate bitters for a deep, bittersweet flavor profile.

Coltivare Pizza & Garden

Coltivare interior dining room (resized for map)

This Heights Italian spot added a decidedly comforting cocktail called the Friendsgiving to the menu this fall. Coltivare. It starts with rye whiskey—bourbon’s spicy, sharper cousin—and adds crisp pear shrub, amaro, and toasted rosemary for a hint of smoke.

Coltivare interior dining room (resized for map)

Better Luck Tomorrow

better luck tomorrow bar Jenn Duncan Photography

Find two fall-friendly options on the menu at this Heights favorite — the Against All Odds, a rich, creamy blend of scotch, sherry, amaro, and bitter cacao nibs that undercuts the sweetness. For a warming sip, try the simple Irish Coffee featuring Irish whiskey stirred with coffee and seasonal cream.

better luck tomorrow bar Jenn Duncan Photography

Poitín Bar & Kitchen

The smoked old fashioned with woody maple and bourbon is Poitin’s fall take on a beloved classic. Another option, the Swayback, spotlights Thanksgiving flavors. Vodka subtly infused with sweet potato and licorice-y fennel liqueur marry dry vermouth and black pepper in this cold weather concoction.

High & Dry

A rum-based tiki bar is more likely to evoke tropical tastes and summertime vibes, but High and Dry has a few fall cocktails on offer. The hot Nauti Toddy with bourbon aged rum and a mystery spice blend and the Ginger Flame with rum, reposado, ginger, and a blazing habanero thai chili tincture are guaranteed to bring the heat in cooler months.

Goodnight Charlie's

Photo by Jennifer Caldwell

The Big Tom Toddy’s namesake is a nod to late Irish country singer, Tom McBride. Tullamore Dew--a malty triple distilled Irish whiskey--calming chamomile tea, smooth honey syrup, and a squeeze of lemon make up this toddy variation at Montrose’s premier honky tonk.

Photo by Jennifer Caldwell

Anvil Bar & Refuge

Anvil Bar and Refuge
Anvil Bar and Refuge/Food and Wine

Anvil tasks their bartenders with creating original seasonal cocktails every year, so don’t expect the typical takes. This year, 7 new libations grace the bar’s autumn menu including With the Fly which uses a floral-noted Pierre Ferrand cognac as its base and builds with caffe amaro, sweet vermouth, and a dash of Xocolatl bitters—a small batch flavoring inspired by Mexico’s spiced chocolate mole sauces.

Anvil Bar and Refuge
Anvil Bar and Refuge/Food and Wine

UB Preserv

Photo by Westin Galleymore

UB Preserv’s Braggart spotlights mezcal, a smoky agave-based liquor with more bite than tequila. The wintertime cocktail melds zesty orange juice, angostura bitters, a tinge of tamarind, and Meletti amaro: a full-bodied liqueur fortified with earthy anise and saffron. A splash of champagne results in a light, fizzy finish.

Photo by Westin Galleymore

Night Heron

Photo by Danny Kirgan

Night Heron’s Christmas in Trinidad is a twist on the Trinidad Sour. Robust overproof rye is washed with coconut fat which adds thickness and nuttiness. Whipped egg whites give the drink a frothy texture, a spritz of lime adds acid, and angostura bitters imbues the drink with its striking burgundy coloring.

Photo by Danny Kirgan

Kata Robata

Photo by Carla Gomez

The Playdate at Kata Robata is a holiday tasting menu in a drink. Date-infused bourbon adds notes of fruitiness. Velvety spiced sherry elicits the taste of winter berries and dark chocolate. And, dry vermouth fuses all the flavors together.

Photo by Carla Gomez

Related Maps