Drink These 30 Cider-Themed Cocktail Week 2015 Specials While They Last

• 1.5 oz. Single Barrel Select Corazon Reposado Tequila
• 1 oz. rosemary chipotle syrup
• 4 dashes of plum bitters
• 2.5 oz. Bantam Cider

Garnish with an apple slice and a cinnamon/sugar rim. Serve in a rocks glass.

Available for $12 throughout Cocktail Week, Adam's Downfall combines vodka with Eden's heirloom blend ice cider. It's topped with Eden's semi-dry sparkling cider, garnished with a cinnamon stick, and served in a highball glass.

"I created this drink because I have always loved apple cider this time of year and have been always wanting to put my own twist on it and making it fun," says Brooks.

• 2 oz. Michter’s Rye
• 1 1/2 oz. apple cider
• 3/4 oz. lime juice
• 1/2 oz. orgeat

Available for $15 throughout Cocktail Week. (Rowes Wharf Bar is open 4 p.m. to midnight Sunday and Monday, and it's open 4 p.m. to 1 a.m. Tuesday through Saturday.) Ask for it by name.

• 1 oz. Sailor Jerry's spiced rum
• 1/2 oz. lime juice
• 1 oz. apple cider
• 1/2 oz. Pastoral's house-made candy crab apple shrub
• 2 dashes of almond, vanilla bean, and clove tincture
• 2 oz. New City gluten-free alcoholic cider

Available for $11 throughout Cocktail Week; ask for it by name.

• 1 oz. Hamilton's 151 Proof Demerara Rum
• 1 oz. unfiltered apple cider (fresh pressed, non-boozy)
• 1/2 oz. cinnamon syrup
• 1/2 oz. lemon juice
• 1 dash Angostura bitters

Shake with ice and strain into a cocktail coupe glass. Garnish with freshly grated nutmeg.

Available for $11 throughout Cocktail Week from 5:30 p.m. to close (except for Monday, when the restaurant is closed for dinner).

"It is a riff on the Stone Fence, a Colonial drink of hard apple cider spiked with either rum or whiskey," says Yarm. "For a name, I looked to Helen Keller, an under-appreciated New England poet. In her 'The Song of the Stone Wall,' I was drawn to her line 'This is New England's tapestry of stone' in referring to the stone walls that line apple orchards and such."

Garnish with an orange zest. Serve up in a martini glass.

Newton's Last Word is available for $12 nightly throughout Cocktail Week. "We recently added Far From The Tree Cider to our menu," says Conte, "and are excited to be hosting a cider dinner with them on Wednesday, October 28 at 6:30 p.m."

• 2 oz. Bulleit Rye
• 1 1/2 oz. "wicked apple" (reserved liquid from poaching apples for one of our desserts)
• 1/4 oz. lemon
• Mole bitters

Available for $10 throughout Cocktail Week.

• 2 oz. spiced rum (infused in-house with cinnamon, clove, nutmeg, orange peel, and vanilla bean)
• 1/2 oz. apple cider (fresh, local cider from Redd's Farm, reduced into almost a syrup, not served hot)
• 1/2 oz. fresh lemon juice

Served on the rocks with a brandied cherry and available for $10 throughout Cocktail Week. "I made this drink at my last job where I tended bar for five years," says Lamb. "The chef got the boiled apple cider in for a dish he created, and I fell in love with it. It has such a rich deep flavor. At the time, I was really into making house-infused spiced rum. So flavorful, easy, and really interesting. The two went together really well and my regulars loved it."

Ingredients include Lookout Farms fresh pressed apple cider, sliced green apples, Pierre Firand Cognac, a cinnamon stick, star anise, and steamed milk. Add apples, cinnamon, star anise, cognac, and hot cider to French press and let steep for three minutes. Press and pour into snifter and top with foam from steamed milk (a la cappuccino), dust with cinnamon, top with apple, and serve.

Available for $10 every day of Cocktail Week after 5 p.m.

This is a French pressed cocktail that blends everything that says fall in New England," says Crusoe. "All complete with a warm and toasty finish. All that is needed is a fireplace and a special someone to share this with. This cocktail was developed after being invited to a Patriots game by some friends. I needed to bring something that was appropriate for the festivities that everyone would enjoy, so we brewed up two huge containers. Needless to say we enjoyed them all day, and the cold and bitter day never really affected us! Everyone definitely enjoyed the 'Game Day Cider!'"

Available for $10 throughout Cocktail Week; just ask for it. It features Amaro Sibilla ("a fairly complex, bitter amaro," says Spielberg), wild mountain honey, ginger liqueur, a house-made apple-ginger shrub, lemon, Peychaud's, and Downeast Cider. "This is a nice way to incorporate the approaching fall with a more unknown Italian amaro," he says.

Available for $11 throughout Cocktail Week, Nanotech is made of Pisco, cognac, celery bitters, absinthe, lemon, and Downeast Cider.

Offering two specials for Cocktail Week, each $11. The Quince-Essential is made with white rum, rosemary-infused house vermouth, lime, and creme de cassis, and it's topped with Querry Sparkling Hard Cider. The Cactus in Bloom (pictured) is made with tequila, lemon, elderflower liqueur, vanilla, and barrel-aged bitters, with an apple cider dust rim.

• 1 1/2 oz. Bacardi 8
• 3/4 oz. apple cider
• 1/2 oz. maple syrup
• 1 oz. Cocchi Americano
• 1/4 oz. St. Elizabeth's Allspice Dram
• 1/2 oz. lemon juice
• 2 dashes Peychaud's Bitters

Available for $15 throughout Cocktail Week.

Served with an apple wedge.

Available for $12 throughout Cocktail Week. Ask for it by name.

• 1 1/2 oz. Pisco
• 1 oz. clarified apple cider
• 1/2 oz. ginger liqueur (We use Barrow's.)
• 1/4 oz. house orgeat

Shake, strain, and serve up.

Available for $11 throughout Cocktail Week, the Basic Witch is made with Four Roses bourbon, pumpkin simple syrup, apple cider, and Peychaud's Bitters.

• 2 oz. apple cider
• 1/2 oz. Batavia Arrack
• 1/2 oz. Pimm's No. 1
• 1/4 oz. lemon juice
• Dash of house grenadine

Shaken and poured into a martini glass, served with a cinnamon sugar rim and grated nutmeg garnish.

Available for $12 throughout Cocktail Week.

Available for $11 throughout Cocktail Week, this smoky and savory fall cocktail is made with Del Maguey Mezcal, Art in the Age Sage, cider vinegar, and boiled cider. If you don't see it on the menu later in the fall, ask for it by name, and they'll be happy to make it.

• 1 3/4 oz. Pimm's No. 1
• 3/4 oz. Amaro Montenegro
• 1 oz. spiced apple cider (or fresh pressed apple juice)
• 3 dashes of molasses bitters

Add all ingredients into a shaker, add ice, shake, and pour. Add a slice of charred apple for garnish.

Available for $12 throughout Cocktail Week and beyond. Look for it on the menu.

• 1 1/2 oz. rye (Slow & Low because it's slightly sweetened)
• 1/4 oz. St. Elizabeth's Allspice Dram
• 2 dashes Angostura bitters
• 4 1/2 oz. cold farm-fresh apple cider (enough to fill a Collins glass)

Build the cocktail with the first three ingredients, top with cider, and add cubed ice. Garnish with an apple slice.

Available for $11 throughout cocktail week, Stone Fence is a classic cocktail. "I think I'm really a farm boy at heart," says Hoover. "Whenever apples come into season, you'll always find me with at least a couple on my person at all times. So I usually have apples on the mind when I'm thinking about fall cocktails!"

Available for $13 at all three restaurants throughout Cocktail Week, the Cranberry Cider Doughnut features a rum that has been infused with cranberries, apples, and cinnamon. Vanilla bean and citrus are added, and everything is shaken and topped with hard cider.

Available for $11 throughout Cocktail Week, El Ontoñio is made of Xicaru mezcal blanco, Cazadores añejo tequila, jalapeño, mint, and fresh local apple cider.

• 4 oz. Downeast Cider
• 1 oz. Calvados
• 1/2 oz. Allspice Dram
• 1/2 oz. Dolin Genepy des Alpes
• 1/4 oz. lemon juice
• Angostura bitters

"The name of the drink comes from when I was a kid," says O'Neill. "My mother used to take me and my brother up into the woods behind our house. We'd hike up through the woods, a corn field, and into the orchard. We'd fill our bags with delicious apples. We'd always eat one on the walk back, and that stolen apple always tasted better for some reason."

Available for $13. Ask for it by name at Deuxave's bar on Monday, Wednesday, Friday, or Saturday of Cocktail Week. It won't be listed on the menu, and it's not available in the dining room.

• 1/2 oz. Rock and Rye Whiskey
• 1/2 oz. cinnamon syrup
• 1/2 oz. butterscotch schnapps
• 1/2 oz. fresh lemon juice
• 1/4 oz. Amaretto
• Graham cracker crumbs
• Ace Pumpkin Cider

Mix all ingredients except cracker crumbs and cider, shake with ice, and double strain up into a graham cracker crumb rimmed coupe glass. Top with Ace Pumpkin Cider.

"Brings back memories of fall, pumpkins, cider, and trick or treat candy," says Cross.

Available for $12 throughout Cocktail Week, the Michael Myers includes pumpkin butter-washed bourbon, house apple cider cordial, allspice dram, cinnamon bark, coffee-infused sweet vermouth, egg whites, and black walnut bitters.

Available for $10 throughout Cocktail Week, the Eater Apple Bomb is a shot of torched cinnamon shochu dropped into Downeast Cider.

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