Buttered pumpkin and hazelnut simple syrup channels the season in the The Great Pumpkin. The drink also features Benedictine and meringue.

Backbar often teams up with the adjacent and affiliated restaurant Journeyman to make use of unusual ingredients from the kitchen. A rotating sangrita selection now includes a pour of mezcal with "pickled apple cider," made with in-house pickled ramp brine.

Bar director Jackson Cannon says he may have access to the only private barrel of Genever in the world. You'll find the Dutch spirit in everything from sours to beer cocktails to The Dutch Oven: a riff on an Old Fashioned with bitters and absinthe served over an ice sphere. You can also find his Genever at the adjacent Island Creek Oyster Bar and Eastern Standard.

White pepper adds mild spice to the honey, lemon, tequila, and chartreuse cocktail called the Mexican Monk.

Creamy Boursin-stuffed olives top the list of optional garnishes here. Or would you prefer an olive stuffed with Roquefort in one of these legendary martinis.

Fresh avocado is a creamy (and green!) addition to the Frozen Avocado Colada, which is a frosty mix of Cruzan Dark Rum, coconut milk, and fresh pineapple.

Wormwood, which is one of the reasons absinthe was once banned, appears here in bitters form. These are used in the cocktail A Blos-y Movelemon, as is lemon and Cherry Heering.

Xocolate Mole Bitters give the In Vida Veritas its smokiness. Combined with Benedictine and pine scented Zirbenz, this is an all out aroma fest.