By Sonia Rollins, Contributor

This story was featured in our Fall Magazine

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The arrival of fall brings more than crisp air and vibrant foliage—it signals a fresh season of flavor for Burlington’s dining scene. And it’s not just about what’s on the plate. The spotlight is shining just as brightly on what’s in the glass.

Today’s foodies expect more than a standard cocktail list. They want drinks that are crafted with care, creativity, and seasonal inspiration. Burlington bars and restaurants are delivering just that—with a focus on professionalism behind the bar and thoughtful beverage menus.

“Bartending is more than a job—it’s a profession,” says Luis A. Florez, Beverage Director at Karma Asian Fusion. “Whether it’s through a perfectly crafted drink or a thoughtful conversation, knowing I can brighten someone’s day through genuine service is why I love what I do.”

At Karma, fall is an exciting time behind the bar. Their seasonal menu showcases flavors such as Asian pear, spicy ginger, shiso, and yuzu. “These flavors let us craft drinks that feel comforting and familiar, but with a unique Karma twist,” says Florez.

And it’s not all about alcohol. The rise of mocktails is shaping beverage programs across the region.

“There’s definitely been a noticeable rise in guests seeking out non-alcoholic options,” Florez notes. “People are more mindful of what they drink, but they still want that same level of care and creativity.”

One 0% ABV example is Karma’s Bocadillo, a mocktail inspired by Florez’s Colombian heritage.

“It blends coconut, orange, and guava—a creamy, tangy, sweet tribute to the flavors I grew up with.” Want to spike it? Just ask; Florez says it’s equally delicious with a splash of spirit.

Burlington local and part of the team at Watertown Whiskey, Steve Ciccarelli, echoes the season’s excitement. Their small-batch whiskey, uniquely infused with coconut water and locally sourced, has become a surprising star in cocktails at spots like Osteria Nino and Seasons 52.

For something easy to make at home, try a WW Apple Cider. Mix 2 oz of Watertown Whiskey with 3 oz of fresh apple cider and a splash of ginger ale. Garnish with a cinnamon stick, and enjoy fall in a glass.

At The Bancroft, the steakhouse vibe gets its perfect pairing in a cocktail that tips its hat to the classics. Bone’s Brigade is a Manhattan-style drink elevated with a rich technique called fat washing. “Not the most appealing phrase,” says Beverage Director Dave Werthman, “but it makes for a delicious, savory, unique bourbon cocktail.” Bone marrow is rendered and infused into bourbon, then frozen and strained—leaving behind just the silky texture and depth of flavor. It’s garnished with a pickled quail egg, a nod to the jars of pickled eggs seen in old-school bars.

And for a zero-proof fall option, The Bancroft’s Apothecary is a house favorite. Served in a coupe with a dehydrated, spiced apple slice, this non-alcoholic showstopper bursts with warm, autumnal flavors.

“At The Bancroft, we rotate our cocktail offerings seasonally—four changes a year,” Werthman explains. “Fall is definitely the most extensive change, and my favorite. The warm flavors of fall pair perfectly with the steakhouse theme of The Bancroft.”

In Burlington, hospitality is taken seriously—and that includes what you’re sipping. This fall, whether you're enjoying a bourbon-forward drink or a zero-proof beauty, know that it’s been carefully crafted with as much intention as the food on your plate. Because here, bartending isn’t just a side job—it’s a craft. And Burlington has some of the best crafters in the business.

Cocktail recipes

Courtesy of The Bancroft

BONE'S BRIGADE

Ingredients

2.5 oz bone marrow "washed" Old Forester bourbon

.5 oz Amaro Braulio

.5 oz Dolin Vermouth Rouge

3 drops black pepper tincture (black pepper infused into grain alcohol)

1 pickled quail egg

This is a very steakhouse-centric Manhattan style cocktail that uses a technique called "fat washing." This technique makes for a delicious, savory, unique bourbon cocktail. The bone marrow is rendered then infused into the bourbon, which is then frozen. When taken out of the freezer the marrow is strained, leaving the flavor and silky texture of the marrow in the bourbon, without the marrow itself. 

Served in a coupe with a skewered pickled quail egg.

DROP ANCHOR

Ingredients

• 1.5 oz Privateer New England Reserve aged rum (Ipswich, MA)
• 1 oz Smith & Cross rum (Jamaica)
• .5 oz Amaro Nardini
• .75 oz syrup of passion fruit, grapefruit, clove and cinnamon
• .25 oz Orgeat almond syrup
• .75 oz fresh lime juice
• 3 dash Angostura bitters

On each seasonal change I like to put on an original tiki/tropical style cocktail. Tiki/tropical doesn't scream fall, but the spices and aged rums used in the cocktail make for a bright yet warm rum cocktail. The Amaro Nardini adds another layer of deep fall flavors. 

Served in a tulip glass over crushed ice with a mint sprig and dehydrated blood orange.

APOTHECARY

Ingredients

• 1 oz Seedlip Spice 94 - an alcohol removed spirit with flavors of allspice, cardamom and citrus
• 2 oz apple cider
• .25 oz ginger juice - fresh squeezed ginger.(Spicy!)
• .75 oz honey syrup - equal parts honey and water
• .25 oz fresh lemon juice

This is one of our most popular non-alcoholic cocktail offerings, with all of the fall flavors.

Served in a coupe with a dehydrated, spiced apple slice.