How to Use Fall and Winter Produce in Cocktails, According to Bartenders

Anyone in the food and beverage industries will be well-acquainted with the concept of seasonal menus. And when it comes to cocktails, farmers market finds often offer inspiration that translates to the glass more easily than others. Come summer, making a blackberry-infused Margarita or an Old Fashioned riff with peaches might seem like a no-brainer. Come fall and winter, though, when much of America’s greenery is frosted over, it can take a little more creativity — especially for the at-home bartender. And let’s face it: not every fruit or veggie takes well to juicing or infusions. One day we might encounter a Rutabaga Martini, but thankfully that day hasn’t come yet.

To help you seize the seasons, we chatted with three NYC bartenders and got their secrets on how to get the most out of fall and winter produce.

Pumpkins

While orgeat is traditionally made with almonds, at Tiki Chick in NYC’s Upper West Side, bar manager Linda Nivar reinvents the syrup with pepita seeds (the hulless seeds of certain pumpkin varieties) creating a unique spin on the tiki bar staple while honoring her Latin roots. “I wanted to give a nod to Dia de Los Muertos, and pepita seeds are used in moles and several Latin recipes like horchata,” she says. “Halloween is also pumpkin-spice season, so I wanted to make a nut-free drink that still fits with the theme.”

Pepita Seed Orgeat Recipe Ingredients 2 cups pepita seeds 5 cups warm water 6 ½ cups granulated white