The weather outside is turning cool, and the bars are answering with drinks that smell like wet earth and taste like autumn. A new list of popular cocktails has arrived, and it channels the season in every glass: rye, maple syrup, honeyed Chartreuse and the wet-earth scent itself. The collection spans classics that have faded from memory and fresh inventions born from a walk in the rain.
Between the Sheets Revives a Forgotten Rum-and-Brandy Sour
The Between the Sheets is a cocktail from the 1930s, a rum-and-brandy sour that was once well-known to cocktail revivalists. It has since faded back into obscurity. Ryan Gannon, the bartender at Lonnie’s in Brooklyn, has spent 20 years tweaking his version of the drink with modern spirit choices. His latest edition brings the sour back into circulation.
Gannon’s approach is about preservation with a twist. He keeps the core of the sour intact while updating the spirits that go into it. The result is a drink that carries history without feeling stuck in the past.
The Don Lockwood Holds Court at Dutch Kills
Richard Boccato, the owner of Dutch Kills in Queens, New York, calls the Don Lockwood the perfect example of his bar’s Dutch Kills cocktail ethos. The Old-Fashioned variation is made with bourbon, Scotch, maple syrup and chocolate bitters, and it is served on Dutch Kills’ signature crystal-clear block ice.
Boccato has been serving it for 16 years, nearly from the day the bar first opened its doors to the public. The drink’s popularity is tied directly to the bar’s identity. Boccato’s description of it as the perfect example of his bar’s ethos suggests the cocktail is central to what Dutch Kills stands for.
Bar Contra’s R&D Program Drives Science Into Drinks
Dave Arnold runs the science-driven R&D program at Bar Contra, one of our Best New Bars of 2024. His menu features clarification, liquid nitrogen infusion, acid-adjusting and force carbonation, but the Puritan drink relies on a simple flavor pairing that Arnold feels is underrated: rye and damson liqueur.
Arnold’s approach is to use technology and technique to elevate simple ingredients. The Puritan shows that even a straightforward combination can hold its own against more elaborate methods.
The Puritan Brings Chartreuse Back to Martini Territory
The Puritan emerged at the turn of the 20th century as a mixture of gin, French vermouth, yellow Chartreuse and orange bitters. Will Thompson first encountered it when he was working at Drink in Boston. He has now brought it all the way to his Miami bar, Sunny’s, where it is featured on a menu of Martini variations.
The Puritan is the understated counterpart to its sibling, the Alaska. The yellow Chartreuse adds herbal, honeyed complexity without overwhelming the gin and vermouth base.
Thompson’s journey from Boston to Miami kept the drink alive. The fact that he brought it to a new city speaks to the drink’s lasting appeal.
Petrichor Translates Rain Into a Cocktail
Nikki Irvine, one of the Best New Bartenders of 2026, had a revelation while walking to work one day after it rained. She got the idea to translate the “wet-earth smell” — aka petrichor — into a cocktail. To achieve this, she combined a woodsy gin, herbal génépy and amaro, rosemary and a finishing mist of absinthe.
The drink was a hit with guests. Irvine described the moment as one of her first times truly feeling validated as a bartender. She said, “It was one of the first times I truly felt validated as a bartender and really felt myself become familiar with ingredients and how to balance them.”
That personal reflection is what makes this drink stand out. It is not just a recipe; it is a story about a young bartender finding her footing.
Comparing the Four Drinks by Their Core Ingredients
| Drink | Base Spirits | Key Flavoring |
|---|---|---|
| Between the Sheets | Rum, brandy | Modern spirit choices |
| Don Lockwood | Bourbon, Scotch | Maple syrup, chocolate bitters |
| Puritan | Gin, French vermouth | Yellow Chartreuse |
| Petrichor | Woodsy gin | Génépy, amaro, absinthe |
How the Drinks Relate to Each Other
| Drink | Relation to Other Cocktails | Notable Detail |
|---|---|---|
| Between the Sheets | Revived classic | 20 years of tweaks |
| Don Lockwood | Dutch Kills staple | 16 years in rotation |
| Puritan | Martini variation | Rye and damson pairing |
| Petrichor | Rain-inspired creation | Validating moment for the bartender |
What This List Tells Us About Fall Drinking
The common thread across these four drinks is seasonality. Rye and maple syrup are hallmarks of fall cocktails, and the Puritan’s Chartreuse brings honeyed warmth to the table. The Petrichor takes it further, using the smell of rain as its starting point.
Each drink also carries a story. The Between the Sheets is a rediscovered classic. The Don Lockwood is a bar’s anchor. The Puritan is a migration story from Boston to Miami. And the Petrichor is a personal triumph for a young bartender.
The list is a snapshot of where the industry is right now. Some bars are looking to the past for inspiration. Others are using science and technology to push boundaries. And some are simply listening to their instincts — walking to work after a rainstorm and deciding to build a drink around it.
The Bottom Line on These Four Cocktails
The Between the Sheets is a great place to start if you want to explore a classic that has been overlooked. The Don Lockwood offers a reliable, comforting sip. The Puritan rewards those who want a Martini with depth. And the Petrichor is a reminder that the best cocktails often come from paying attention to the world around you.
If you are in the autumnal mood, these four drinks are a great place to start.
Source material: “The Most Popular Cocktails of September,” Punch.
Get the Notebook.
The day's best stories and every fresh verdict, in plain English, in your inbox by seven. One email a day, no more.