The perfect fall cocktail: Fireside from Atlas

The perfect fall temperatures are finally here, which officially calls for craft cocktail sipping on lovely patios. Good thing the Tavern at Atlas has both the impressive list of cocktails and the ideal patio for enjoying the flavors of fall.

One cocktail in particular stands out from their new fall menu: The Fireside. Doesn’t it just sound like the best possible beverage to indulge in this autumn? Created by lead bartender Carl Gilbert, the Fireside combines apple cider, ginger, caramel and tequila (stay with me here), and it is best enjoyed next to a picturesque fire.

I, too, was surprised to learn this drink is made with tequila. I generally think of tequila as more of a spring and summer liquor (hello, margaritas!), but it complements the rest of the flavors in the Fireside cocktail very well, and the entire concoction tastes very much like fall (scroll down for the recipe!).

In addition to seasonal cocktails, the Tavern at Atlas has also recently debuted their new fall food menu, which includes items like citrus-cured kampachi, oysters on the half shell (served with lemon granita), and Yukon gold potato gnocchi. That last dish is divine! It’s served with shiitake mushrooms and rabbit sausage, which is all perfectly seasoned with garlic, herbs, and Parmesan cheese. It is easily my favorite fall menu item!

The Yukon gold potato gnocchi with rabbit sausage, shiitake mushrooms, garlic, herbs, and Parmesan

The citrus-cured kampachi (yellowtail) with lime vinaigrette, jalapeno and crispy ginger

Island Creek oysters on the half shell, served with cucumber green coriander tea, lemon granita and cilantro

And if you’re looking for a place to host your holiday dinner, do consider Atlas’ gorgeous private dining room. Executive Chef Christopher Grossman (who came to Atlas from The French Laundry in Napa Valley, just a three-Michelin-starred restaurant, #nbd), can fully customize the experience for your group, whether it’s a family gathering or an outing with colleagues.