It’s tough to make a buck with burgers or anything else these days. I know that many burger bars are upping the profile of their bars and rethinking cocktail menus. To help, I’ve gathered some of the autumn cocktails appearing on burger-bar menus now. Salut.
Goomba Takes Manhattan
Shiitake-infused High West Double Rye, sweet vermouth, dry vermouth, black walnut bitters.
The Burger Stand at the Casbah, Lawrence, Kan.
Corpse Reviver #1
Courvoisier, Laird’s Applejack Brand, Dolin Rouge Vermouth.
B&B Burger & Beer, Las Vega
Aperol, prosecco, orange slice, olive.
Big Orange, Little Rock, Ark.
Monkey Shoulder Scotch, North by Northwest Chardonnay, cinnamon syrup.
Salted-caramel vodka mixed with hazelnut, chocolate, milk; topped with grated nutmeg.
The Fix, Worcester, Mass.
New England Latte
A cold brew latte with maple rum, espresso liqueur and Pumpkin Ice Cream in a cinnamon-and-sugar-rimmed glass.
The Cowfish, Raleigh, N.C.
Save the Tatas-Tini
Smirnoff vodka, hibiscus, fresh lime, cranberry juice, basil.
L’Amour Fou, Ixelles, Belgium
L’Amour Fou Cocktail
Cointreau, Campari, crème de pêche de vigne, house iced tea, lime.
Burgers and More by Emeril, Bethlehem, Pa.
Jose Cuervo, Ginger Liqueur, Fresh Lime and Candied Ginger.
Bad Daddy’s Burger Bar
Bacardi Dragonberry Rum, fresh berries, sour mix, Sprite.
Bagger Dave’s Burger Tavern, multiple locations
House-made cane-sugar pink lemonade, Absolut vodka, rosemary.