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Five Fall Drinks We Love

From barrel-aged cider to a creative cocktail, sip these five beverages

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Your order at Honeysuckle Tea House comes with a side of scenery – the tea house is an open-air oasis surrounded by herb beds and acres of farmland. A bright coconut milk matcha latte is the way to go and a great way to stay focused in the fall.

Just 11 miles up the road from downtown Hillsborough is Botanist & Barrel, Orange County’s first winery and cidery. Made from local and traditional cider apples, “Less is More” epitomizes their methods of spontaneous fermentation and minimal intervention. The result is a balanced and lightly effervescent cider with notes of stone and tropical fruit.

For decades, The Carolina Inn has been the place for pre-game tailgating beers, post- wedding toasts and Fridays on the Front Porch. So whether you take your “Don’t Call Me Shirley” cocktail outside to sip by the repit or stay inside at the cozy Crossroads Chapel Hill bar, you’re taking part in a celebratory tradition. The bold drink shines with Crude Bitters Pineapple & Ginger shrub, vodka, blueberry syrup made in house and a bit of bubbly.

 

Since it opened on West Franklin Street a year ago, Perennial’s been a bright, welcoming beacon for caffeine-seekers. Pick out a baked good delivered from East Durham Bake Shop and watch as the team of baristas go to work on your macchiato, Americano or cortado. And there’s not a bad seat in the brick-lined, sun-filled space.

Glasshalfull boasts 200 wines in the shop, which are all also available to be served in the restaurant. Like other older Muscadets, the Domaine de la Louvetrie Muscadet “Le Fief Du Breil” 2009 shows the power and elegance that an open mind and patience yields, says owner Jim Wald. Pair with oysters, charcuterie or their roasted duck breast this fall.

Photography by Beth Mann

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Jessica is the Executive Editor for Chapel Hill Magazine. As a 2010 grad of UNC, she's happy to be back in town writing, editing and eating around the Triangle.