The Tigress, the tiny and beloved North Loop cocktail lounge, is serving up Red's Folly by Julianna Fry, longtime bartender. The drink features Four Roses Bourbon, a 'tea' of red bell pepper, tarragon, sweet smoked paprika, and cinnamon, and Bad Dog Sarsaparilla dry bitters.

Olive & June will be offering two different cocktails, the Pear Milan for $11 and the Roots of Labor for $12.

Christina Torres sent along the "Extra Credit," which will run for $7 as a cocktail week special. The drink is composed of St. George, Fernet Branca, mint, lemon, and ginger puree.

Peche will be offering a Ward 8, a cocktail with a "political bent," for $8 this week. "The drink has a political story—it was invented at the victory supper (the night BEFORE the election, hah) for sleazy politician Martin 'The Mahatma' Lomasney, running from Boston's Ward Eight -- now Roxbury and the South End. The Ward 8 neighborhood delivered him the winning margin (probably through bribes)."

• 2 ounces rye whiskey
• 1/2 ounce fresh lemon juice
• 1/2 ounce fresh orange juice
• 1 teaspoon grenadine
• Maraschino cherry (optional)

Shake the rye whiskey, lemon juice, orange juice, and grenadine with ice; then strain into a chilled cocktail glass. Garnish with cherry, if desired.

Mimi's Boilermaker
• 10 oz Fire Eagle IPA
• 1 oz Green Chartreuse
• 10 drops Bittermen's Mole bitters

Combine all and sip.

Kara, the bar manager, at Parkside is offering the "Sage Blossom" for $12. "It has a housemade pomegranate sage shrub, Milagro Reposado tequila and lemon juice."

Qui will be offering a "Mulled Calimocho" Bartender Justin Elliot says, "At Qui we've been playing around lately with elevating some traditional "vulgar" drink preparations and we've been really excited by the possibilities of playing with low-proof large format drinks served in the traditional Basque porron. A staple at Basque street festivals, calimocho (or kalimotxo) is typically a mixture of equal parts Coca-Cola and red wine. This version fortifies the red wine with baking spices first, before sweetening the drink with Maine Root Mexicane Cola.

Per 750ml bottle of red wine:
• 3 arils of mace
• 6 piece whole allspice berry
• 3 piece star anise
• 1 cinnamon stick
• Peel of 1 small orange

Simmer until well-seasoned, covered

Cool, strain, and mix in equal parts with Maine Root Mexican Cola immediately prior to serving.

Look out for more variations on this theme as the fall progresses here at Qui.

Kathryn Weatherup sends along her Austin outpost's special. She says, "We have just got a slushy machine in & this is the latest creation. Having chef Kristine Kittrell means we have a whole new world of fun with syrups to play with." The drink features: rye, applejack, fresh apple & cinnamon syrup, orgeat and fresh lemon juice.