Emerald Lounge has mixed up a bevy of season cocktails that are as colorful as a New England fall and wicked as a winter Nor’easter. Emerald’s Beverage Director, Teodora Bakardzhieva, has carefully concocted a cocktail menu that combines seasonal tastes with a New England flair that will be poured in the form of the Fig Sidecar, the Beet of Life and the Fallen Angel.

Those looking for an herbal remedy cocktail fix will enjoy sipping on the Rosemary Smash

Fig Sidecar

  • 1.5oz Fig Infused Hardy VanilleCognac
  • 1oz Le Coq D’Or
  • 1oz Simple Syrup
  • 1.25oz Fresh Lemon Juice

Served straight up; sugar rim

Preparation: Add all ingredients in a pint glass, shake for 10 seconds.

Beet of Life

  • 1.5oz House made beet-infused Rum
  • 1.5 oz simple syrup
  • 6 mint leaves
  • Soda

Served in a high ball; lime wedge

Preparation: In a pint glass gently press the mint. Add the ingredients and shake for 3 seconds. Finish with a splash of soda.

Fallen Angel

  • 2oz Angel’s Envy Bourbon
  • 0.5oz De Capo Amaro
  • 0.75oz Honey Syrup

Served on the rocks; cherry

Preparation: Add all ingredients in a pint glass, dance the spoon for 30 seconds

Rosemary Smash

  • 1.5oz Wire Works Gin
  • 1oz Honey Syrup
  • 0.5oz Fresh Lemon Juice
  • 2 Lemon Wedges
  • Fresh Rosemary

Served on the rocks; rosemary spring

Preparation: In a pint glass muddle 2 lemon wedges and 3 springs of rosemary; add all other ingredients, shake for 5 seconds, strain and serve over fresh ice.