Celebrate the taste of Fall with these specialty cocktails from Boulud Sud and Arba in New York City.

D’USSE Sidecar


  • 1½ parts D’USSÉ® VSOP Cognac
  • 1 part triple sec
  • ¾ part freshly squeezed lemon juice
  • ¼ part sugar

SERVE: Shake and strain into a sugar-rimmed coupe glass. GARNISH: Lemon peel. TIP: To create a unique take on the Sidecar, substitute the triple sec with ¾ part of Giffard Framboise to create the D’USSÉ® Framboise Sidecar.

Sky Fall * Created by Samy Berdai, head Mixologist at Boulud Sud


  • Del Amigo Mezcal,
  • Gran Classico
  • Amontillado Sherry

Cortes Cure * Created by Samy Berdai, head Mixologist at Boulud Sud


  • Diplomatico Rum
  • Pinot Noir Grape Juice
  • Cinnamon

Arba: Fallen Spiced Apple Sake


Warm seasonal flavors and spices of apples, cinnamon, and pumpkin. Tastes like autumn.

  • 1 tsp coriander seed
  • 1tsp sumac
  • 3 tsp salvia herb
  • 1cinnamon bark
  • 1tsp caraway seed

Method: 1”x3” slice of grilled pumpkin skin – one slice of apple grilled +3jigger oz apple diced marinated with 6ozsake overnight (makes two cocktails) take 3oz: 2oz sparkling sake

Garnish – grilled pumpkin and sumac cinnamon agave triangle decor

Like it? Share it!