Elixir has an Eater Sour on $6 special all week long. Bartender H. Joseph Ehrmann calls it an autumnal, "improved" sour made with Quebranta pisco, sweet pear juice, and a warm finish of allspice.

Made with 1800 anejo tequila, Cynar, 10-year old Laphroaig and a huge ice cube, the Stone Eater is named after a Native American chef who led the Wea tribe in the 1812 Battle of Fort Harrison. Bartender Brion Rosch wanted to make a drink as tough the chief, just for Eater Cocktail Week. $9

An intoxicating mix of mezcal, lemon, cinnamon syrup, Cointreau, maple syrup, and Peychaud’s bitters, Delarosa's Danzantes is designed to be "both refreshing and warming." $8

Blackbird came up with this riff on an Amaretto Sour, made with Disarano, Rittenhouse Rye, apple juice and old fashioned bitters, served in a rocks glass on ice. $7

Bartender Brent Butler makes the Cruzita just for Eater, with Encanto pisco , Aperol, cardamaro and amontillado sherry. He calls it, "the perfect drink for autumn: smooth, slightly bitter, dry and light." $7

A special recipe by Beretta bar manager Dominic Alling, just for cocktail week. This drink shakes up bourbon, lemon, averna, gomme, and cardamom. $10.