Sure, maybe boozy shakes aren’t the first thing you think of come fall and winter. But one look at Andina’s Batido de Lucuma and your eyes should start persuading your belly that it’s wrong. What’s in this eyeful of a cocktail? El Fundador brandy, Valdespino Jerez-Quina brown sherry, tres leches whipped cream, roasted peanuts, and the caramel-and-butterscoth notes of the tropical lucuma.[Andina]

Nobody can resist it when you fill a coupe glass with St. George Terroir gin, white grape shrub, caraway rye-infused Lillet, and Dolin Blanc. Aviary bar manager Kaysie Condron's An Inquisition is an unassuming but pleasingly perplexing cocktail. And when you have a drink named An Inquisition, nobody can resist making Monte Python jokes all night.[Carly Diaz]

Let’s face it: Most of us are as sick of hearing about pumpkin-spiced anythings as we are of eating and drinking them. If that describes you, take a deep breath: bartender Aspen Pizzorno's Harvest Moon (Tito’s vodka, Calvados apple brandy, Aztec bitters, and a small dollop of pumpkin butter) may give you pause. Consider that 1.) not all pumpkin-spiced things are bad and 2.) yes, you probably will want another round once this one’s finished.

The Gold Dust’s family bowl ain’t weak—it’s served with eight ounces of booze in what’s essentially a fishbowl atop a sturdy wine stem—and at $24 a pop, it ain’t cheap. But fleshed out with a variety of Odwalla juices and decorated to resemble an island complete with plastic monkeys, it sure is a charmer. Belly up and share one with your sweetheart, because ordering this 60-ounce sipper all for yourself is absolutely verboten.[Gold Dust Meridian (Facebook)]

When he first began putting together his cocktail menu for La Moule, the sexy new mussels and Belgian ales bar he shares with St. Jack’s Aaron Barnett, bartender Tommy Klus turned to his friend and La Moule bar manager Mark MacMinn to collaborate. The result is Lilah, a mysteriously seductive cocktail made with Fernando de Castilla Oloroso sherry and green chartreuse—two flavor profiles that Klus says get “bridged” thanks to a jiggerful of Heaven Hill Mellow Corn whiskey.[Tommy Klus]

If you don’t like blue cheese, you can probably stop reading. To everyone else: Who doesn’t like blue cheese? Bartender Michelle Ruocco does. That’s why she’s infused her Krogstad aquavit with it—Maytag blue cheese, in fact. Then she takes that aquavit and stirs it together with Clear Creek pear brandy, honey, lemon, and a dash of toasted almond bitters. What results is essentially a drinkable version of a rustic farmhouse cheese board. Pair yours with something meaty for full-on meat-and-cheese-plate experience.

The gang at Urban Farmer is a quick-draw when it comes to swapping out summer’s cocktail flavors for fall’s. To wit: Their Manzanita, a reposado and mezcal-dominated sipper. Lime juice, apple shrub, and a splash of cinnamon simple syrup tame the powerful spirits, but only just enough.[Drew Tyson]

Lisa Victoria Hare’s bar has only been open for a couple of months, and her inaugural cocktail menu lists 10 signature drinks, all named in reference to The Princess Bride movie. At the forefront is the smokey and mysterious Murdered by Pirates, in which two types of scotch (Bank Note and Laphroig) square off with dark rum and bitters.[Lisa Victoria Hare]