Slideshow: The Best Drinks We Drank in October

Egg Cream at Eleven Madison Park, NYC
Egg Cream at Eleven Madison Park, NYC

[Photograph: Robyn Lee]

During the dessert portion of the dinner tasting menu at Eleven Madison Park, your server wheels over a cart of ingredients and mixes you an egg cream tableside—EMP's version of an egg cream, that is, made with Battenkill Creamery milk, vanilla malt syrup, seltzer, and a few drops of olive oil. Easy to say, it was the best egg cream I've ever tasted, although I've only had chocolate egg creams before and those have always underwhelmed me. From now on, I'll stick to vanilla egg creams.—Robyn Lee, AHT Editor

Naragansett Fest at Will Gordon's Wedding
Naragansett Fest at Will Gordon's Wedding
"I've known our bottom shelf man Will Gordon for more years than I care to—and most likely more years than he has the ability to—remember. And in all that time, I'd never once thought to myself, "that Will Gordon; he's the marrying type," or much less "he's the marrying a beautiful, kind, thoughtful, and forever-understanding wife in a pretty and heartfelt ceremony on a beach under a gazebo type." Then again, I also never thought that I'd enjoy drinking a Naragansett. But somehow toasting Will's wedding with his favorite New England brew in his home state on his wedding day…Well, that was one of the best drinks I've had in years."—J. Kenji Lopez-Alt, Chief Creative Officer
Allagash Curieux
Allagash Curieux
"The best thing I drank in October was the bottle of Allagash Curieux I split with my bride on our wedding night. Portland, Maine's, Belgian-style specialists age their Tripel Ale in Jim Beam barrels for two months before blending the oaked beer back into fresh Tripel to create one of the most remarkable liquids I've ever had. There's vanilla and cherry and oak and orange and bourbon and honey and just about every other good flavor you can imagine, and Curieux is surprisingly—dangerously—drinkable for an 11% tripel."—Will Gordon, Drinking the Bottom Shelf
Violet Wild at Ad Hoc, Yountville, CA
Violet Wild at Ad Hoc, Yountville, CA

[Photographs: Wes Rowe]

"Thomas Keller's Ad Hoc recently got a liquor license, so Wes and I went up to check out their new cocktail program. My favorite sip was a simple one: tangy lime cordial and tart hibiscus syrup, topped with sparkling wine and decorated with a candied hibiscus flower."Maggie Hoffman, Drinks Editor

Cocktails at Gin Palace, NYC
Cocktails at Gin Palace, NYC

[Photograph: Alice Gao]

Gin Palace is fast becoming one of my go-to bars. The drinks are all ten bucks and lovely, there's room to sit comfortably and actually hear the person you're talking to, and yeah, I'll admit, I dig the steampunk gothic room. They make an amazing Last Word there; admittedly a great drink everywhere, but here the flavors line up in a way that they almost tell a story on the way down. Pictured above is the Love on a Farm Boy's Wages, an autumnal mix of Gin, Swedish Punsch, and rum that I've taken to ordering before my Last Word.

Max Falkowitz, SENY Editor

Tour de Mexico at Masa Azul in Chicago
Tour de Mexico at Masa Azul in Chicago
At first glance, it looks like Maza Azul in Chicago intentionally left the margarita off its cocktail list, which is a strange thing to do for a restaurant with one of the best tequila selections in the city. But you just have to know where to look. Down at the bottom of the page is the Tour de Mexico ($12), a strange variation of the classic, featuring just about every kind of fermented drink made by our neighbors to the south. Sure, there's tequila (Pueblo Viejo Reposado) and mezcal (Del Maguey Santo Domingo), but you can also find sotol (Haciencda de Chihuahua) and pulque. The mad mix is complicated andheavy on the tongue, with just enough tart limonada to sweeten things up. It goes exceptional well with Jonathan Zaragoza's incredible new tacos. —Nick Kindelsperger, SE Chicago Editor
Biere de Tartine at Bar Tartine, San Francisco
Biere de Tartine at Bar Tartine, San Francisco
"Linden Street's collaboration with Tartine has created one of my favorite beers from the Bay area. It's a bit like a lambic with a distinct sour side, and delicious apricot flavors from fruit provided by Bar Tartine chef Nick Balla. Let it warm up a bit to reveal the full fruity sour body."—Wes Rowe, San Francisco photographer
The Bloody Mary from The Pig in Washington, DC
The Bloody Mary from The Pig in Washington, DC
"This Bloody Mary was wonderfully savory, thanks to housemade tomato juice and a sprig of bacon."—Jessica Leibowitz, video
Sweet Potato Latte at YakiniQ Cafe, San Francisco
Sweet Potato Latte at YakiniQ Cafe, San Francisco
"I fell in love with the Sweet Potato Latte at YakiniQ Cafe in Japantown last year. They always have it on the menu, but it seems particularly timely to order it now, when I want to enjoy the few signs of fall we get in San Francisco. Made from sweet potato puree, simple syrup, and steamed whole milk, it tastes like liquid pumpkin pie. Sweet but not cloyingly so, and just squashy enough, it's comforting and autumnal and absolutely delicious."—Carrie Vasios, Sweets Editor
Mexican Mocha at Beaner Bar, Brooklyn NY
Mexican Mocha at Beaner Bar, Brooklyn NY
"Espresso melts into the background of this spicy mamacita. Sometimes aromas—as with warm waffle cones and street nuts—are even bigger than taste. Here, the scents of pepper, cacao and coffee are a primer for what’s to come: a devishly comforting mix of Mexican chocolate (hand-ground daily), espresso, nutmeg, cinnamon and warm steamed milk. Each creamy, spicy, bittersweet sip leaves a playful heat shuffling from lips to throat."—Jaclyn Einis, Drinks NY contributor
Brugal 1888 Rum
Brugal 1888 Rum
"I've been drinking a lot of Brugal 1888, neat, and I'm a huge fan. It's a rum aged in oak (first toasted American white oak, then used sherry oak barrels). It's lightly smoky with a dry finish, clear notes of sherry and fruit—a Scotch-drinker's rum, no question."—Carey Jones, Senior Managing Editor