| By Dathan Kazsuk |
As the crisp air rolls into the Triangle, so does a shift in the cocktail mood. The citrusy spritzes and beachside frozen blends of summer quietly fade, replaced by aromas of cinnamon, toasted oak, and smoked orange peel.
Bartenders across the region are prepping for their favorite season—when cozy lighting, richer spirits, and nostalgic flavors dominate the glass. In this roundup of fall’s most inviting cocktail haunts, we’ll sip through some standout spots around the Triangle, which include Durham’s Alley Twenty Six, Broadside & Brews in Wake Forest, Raleigh’s Boatman Spirits Co., and Olde Raleigh Distillery in Zebulon.
These drinks aren’t just about flavor—they’re about feeling. They’re meant to be held a little longer, sipped a little slower, and shared with good company in dimly lit lounges or on breezy patios wrapped in flannel. These bartenders aren’t just leaning into fall—they’re building menus that embrace it.
Boatman Spirits Co., Raleigh
Let’s begin during a quiet afternoon at Boatman Spirits Co. as co-owner and seasoned mixologist Zack Thomas gets to work. He makes it all look effortless, even as he leans into serious topics like seasonal flavor theory and bartender philosophy.
“Fall is just Thanksgiving,” Thomas says. “It’s drinks and flavors your family would love—those deep, rich, spicy notes.” But while cinnamon, clove, nutmeg, and allspice might be the easy go-to, Zack is quick to push boundaries. “We’re still cocktail nerds. So we introduce flavors that might not be as familiar to most people—things like quince, pomegranate, and dried fruits like raisins, which are underused but really dope.”
His latest creations embrace that Mediterranean lean, blending tradition with unexpected flair. One drink Thomas is developing uses passum—a Carthaginian wine infused with raisins that dates back to ancient times. He brings it into the modern world via a sherry cobbler, layered with powdered sugar and mint.
And in autumn, presentation matters. “In the summer, people are about being outdoors and with friends. But fall? Fall’s about the ritual,” Thomas explains. “Guests want a show. It’s the season where bartenders get to shine—throwing cocktails, using fire, stirring with intent. We’re not just making drinks, we’re performing.”
Thomas’ fall menu showcases ingredients like chestnut orgeat and Corsican mint, swapping the expected for the elegant. “Cardamom’s another big one,” he notes. “It’s nostalgic and light—perfect for fall. You don’t want your fall cocktails to feel like a dessert course.”
Alley Twenty Six, Durham
And while Thomas might be stirring things up in Raleigh, Durham has its own cocktail sage.
Enter Shannon Healy, the owner and visionary behind Alley Twenty Six, a nationally recognized bar that helped elevate Durham’s cocktail scene to what it is today. With a career that spans from Manhattan’s cocktail dens to building his own bitters line, Healy brings a thoughtful, ingredient-first approach to everything he pours.
When asked what flavors scream fall behind the bar, Healy doesn’t hesitate. “Barrel-aged spirits are always my go-to this time of year,” he says. “Things like cinnamon and allspice —those ‘fall’ spices—are actually used in warm-weather places like Jamaica all the time. But in our heads, they’re these cozy, cold-weather flavors. That association has evolved, and we play off that.”
For Healy, autumn cocktails are about the between—that liminal space where it’s no longer summer, but not quite winter. “Fall in North Carolina? It’s inconsistent at best. Some days are hot, some cold. So we have to craft drinks that work in that ‘shoulder season,’” he explains. “We’ll experiment with darker spirits, like barrel-aged gin or scotch, but also use seasonal fruits—persimmons, pawpaws, or cranberries if we’re edging toward November.”
The cocktail he crafted for this season embodies that balance. “It’s basically a fall twist on ranch water,” Healy says. “I’m using El Tesoro Añejo tequila, which brings warmth, some Becherovka for that cinnamon spice kick, and apple juice. It’s simple but smart—and that’s what people want right now. Something they recognize, but just a bit outside their comfort zone.”
For Healy, the real art is subtlety. “You have to meet people where they are. Give them the seasonal vibes without pulling them too far from what they know. And maybe—just maybe—get them to try something they wouldn’t have ordered last year.”
Olde Raleigh Distillery, Zebulon
Tucked away in Zebulon, owner and master blender Brandon McCraney may still be working toward producing in-house distillate, but in the meantime, his expertly blended small-batch bourbons have built a cult following. And if you’re seeking fall flavors, tasting room manager Kristy Whipple has just the thing.
“Fall, to me, is sitting around the campfire wrapped in a blanket, sipping something warm and cozy,” Whipple says. “It’s about comfort—caramel, cinnamon, allspice, that feeling of making memories with friends.”
Whipple’s signature seasonal creation, the S’mores Old-Fashioned, captures that exact sentiment. Built on a base of Olde Raleigh’s small-batch bourbon, the cocktail includes chocolate bitters and just a touch of simple syrup, but it’s the garnish that seals the deal—an indulgent graham cracker and chocolate syrup rim paired with a toasted marshmallow.
“That rim makes the whole drink,” Whipple says. “And the marshmallow? People sip, bite, stir, melt—it’s an experience. Do it however you desire.” As for what inspires her cocktail experiments? “I try to play with ingredients I’ve never used before. Figs, bananas, maple—even Dr Pepper found its way into one of my drinks. I want that wow factor.”
At Olde Raleigh, the drinks aren’t just well-crafted—they’re stories in a glass. And as the weather cools, there’s no better place to wrap your hands around one.
Broadsides & Brews, Wake Forest
In Wake Forest, Broadsides & Brews has become more than just a bar—it’s a cultural hub for cocktails, conversation, and creativity. Owned by Joni and Bryan Falvey, this arts-forward cocktail and piano lounge opened in late 2023.
“People told us we brought energy and excitement to Wake Forest,” says Joni, who not only co-owns the lounge but also crafts its seasonal drink menu. And when it comes to autumn cocktails, Joni delivers comfort in a glass.
“Autumn drinks should feel like wrapping your hands around a warm mug,” she says. “We’re leaning into spices, warmth, and depth—bourbons, rums, rye. They all have this ability to evoke those nostalgic flavors of fall.”
Falvey also crafted a second drink—a yet-to-be-named riff on a gin old-fashioned that’s anything but ordinary. Made with Cardinal barrel-rested gin, pomegranate rosemary syrup, Italicus Bergamot liqueur, and Crude’s Earl Grey, Juniper, and Rose bitters, it’s a stunning fall cocktail that highlights floral, citrus, and herbal notes. Look for that on the menu once the temperatures drop.
So, whether you’re sinking into a leather booth with a fig-laced dram in Durham or torching marshmallows in a smoked old-fashioned out in Zebulon, one thing’s clear—fall in the Triangle isn’t just a season, it’s a vibe. Ditch that pumpkin beer, grab your favorite flannel, and let your cocktail do the storytelling. Just don’t forget to eat the marshmallow.
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