Whether you toast the season at one of these top New York City bars or relax in the comforts of home, these drinks are a magical blend of the flavors of fall.

Michael Waterhouse, president of Drink Tank, Ltd. which owns Dylan Prime in TriBeCa, creates seasonal cocktails called “Pie-tinis” and “Cake-tails” which offer dessert in a glass. The idea came to Waterhouse after a Thanksgiving conversation with a friend who suggested making a cocktail that tasted like pumpkin pie. After some experimentation, the Pie-tinis and Cake-tails were born. This year, he’s introduced the Bourbon bread pudding Cake-tail.

For something a little more retro, try the D-Day cocktail, created by Brian McFarland over at the Bowery Hotel. This cocktail is reminiscent of a Manhattan or Side Car, with a hint of rye and bitters, but the secret ingredients are the Benedictine and allspice honey syrup.

Over at Daniel restaurant, bar manager Xavier Herit creates seasonal one-of-a-kind cocktails. His DBV Sour is inspired by classics like the whiskey sour and martini. Apricot liquor and peach bitters give it a modern twist.

Leo Robitschek, head bartender at Eleven Madison Park, and his team created the Cortez.

“We were inspired by the classic flavors of fall, especially the fragrant spice of cinnamon,” he said. This Zacapa rum-based cocktail blends cinnamon with sherry and a touch of champagne.

Tim Cooper, veteran mixologist for Cabana Cachaca and the hip SoHo hangout Gold Bar, created the Brazilian Pumpkin as a way to incorporate fall flavors. A perfect complement to a Thanksgiving meal, Tim insists that pumpkin is not just for pie, and adds body, texture and just the right sweetness to a cocktail.

The Mayflower

Brian McFarland,

The Bowery Hotel

335 Bowery

212-505-9100

boweryhotel.com

◆ 1 oz Benedictine

◆ 1 oz Rittenhouse rye

◆ ¼ oz Pimm’s No. 1

◆ 2 dashes Regan’s Orange Bitters

◆ ½ tsp allspice honey syrup

◆ Zest of orange

Stir and serve in a stemless wine glass or a snifter. Add a twist of orange zest.

DBV Sour

From Xavier Herit,

Daniel

60 E 65th St.

212-288-0033

danielnyc.com

◆ 2 oz Plymouth gin

◆ ¾ oz Benedictine

◆ ¾ oz Apricot Orchard liquor

◆ ¾ oz fresh lemon juice

◆ 1 egg white

◆ 5 peach bitter drops

In a shaker, mix all the ingredients together, first without ice. Then shake again with ice. Strain into a chilled martini glass. As a garnish, drop five dashes of bitter on top of the foam.

Cortez

From Leo Robitschek,

Eleven Madison Park

11 Madison Ave.

212-889-0905

elevenmadisonpark.com

◆ 1 oz Zacapa (23-year-old rum)

◆ ½ oz Amontillado Sherry

◆ ¾ oz Ceylon cinnamon syrup

◆ ¾ oz lemon juice

◆ Splash of champagne

Combine rum, sherry, cinnamon syrup and lemon juice in a cocktail shaker filled with ice. Cover and shake until thoroughly chilled. Strain into a champagne glass. Top with a splash of champagne.

Bourbon Bread Pudding

From Michael Waterhouse, Dylan Prime

62 Laight St.

212-334-4783

dylanprime.com

Step 1

◆ 1½ oz Maker’s Mark bourbon

◆ 1 oz Licor 43 or vanilla syrup

◆ ½ tsp real maple syrup

Place ingredients into a shaker. Add ice and shake quickly (no more than five seconds.) Strain into a martini glass, leaving about ⅛-inch layer on top for the cream topping.

Step 2

◆ ¼ oz Goldschlager (or cinnamon syrup)

◆ 1 oz part heavy cream

Place into a tumbler. Shake and then strain over the cocktail using the back of a spoon to get a clean top. Do not stir. Serve cold.

Brazilian Pumpkin

From Tim Cooper,

GoldBar

389 Broome St.

212-274-1568

goldbarnewyork.com

◆ 1 ½ oz Cabana Cachaca

◆ 1 ½ oz eggnog

◆ ½ oz Navane (vanilla cognac)

◆ ½ oz spiced cordial

◆ Heaping tsp of pumpkin purée

Shake and strain into a chilled martini glass. Top with grated cinnamon.