There are few cocktails out there that elicit "oohs" and "aahs" quite like the piña colada, but most would agree that, post-Labor Day, the drink is rendered seasonally irrelevant. That's why we're particularly intrigued by this autumnal take on the classic, courtesy of Grand Army, a new oyster and cocktail spot in Boerum Hill, Brooklyn. The so-called "Alabaster Caverns," named after the Oklahoma State Park as a nod to head bartender Damon Boelte's hometown, swaps out rum for scotch and adds a assortment of spices to create the perfect fall taste. "It's meant to sneak summer into winter and can be imbibed all season long," he says. Try it out for yourself below.
1 1/2 oz Cutty Stark Scotch ($32; moraswines.com)
1/2 oz sorrel
1/2 oz cinnamon syrup ($5; webstaurantstore.com)
1 oz coconut milk ($4; swansonvitamins.com)
1 dash angostura bitters
1. Shake and strain over crushed ice.
2. Garnish with pineapple leaves and cinnamon.