Champagne usually gets the spotlight, but Italian Franciacorta sparkling wines have been winning over wine lovers for years. The Nantucket Hotel’s new food and beverage manager, Reggie Green, says his go-to sip for September is the Ca’ del Bosco Franciacorta Cuvée Prestige Edizione 48. It’s a blend of Chardonnay, Pinot Nero and Pinot Bianco from one of Italy’s benchmark producers of traditional-method sparkling wine (this is the same method that’s used to make Champagne, which is more time- and labor-intensive than the one for prosecco). “Many people think of sparkling wine as a summer indulgence, but I believe some of the best sparkling wines truly shine in the fall,” he said. “The Ca’ del Bosco has vibrant acidity, elegant bubbles and just the right amount of richness, making it incredibly versatile at the table.”

Green pairs his Ca’ del Bosco with locally harvested oysters and heartier autumnal fare, like Breeze’s Roasted Statler Chicken,“It’s the perfect accompaniment to our daily Après Sea oyster special,” he said, adding that the wine’s crisp minerality beautifully complements the briny freshness of each oyster variety. “I’m always looking for wines that not only stand on their own but also elevate the dining experience, and this Franciacorta does exactly that.

If you ask Bloom Bar’s beverage director, Rocco Fiore, there is never a bad time for an espresso martini. “Whether you need a little help getting over that morning grogginess, a little jolt before heading over to the live show at The Gaslight or you want a cozy, heartwarming dessert cocktail after your Fettucine Pomodoro from our kitchen, there is always room for an espresso martini,” Fiore said.

In Bloom Bar’s version of the modern-classic coffee cocktail, quality is non-negotiable. The Espresso ’Tini starts with fresh espresso from Speedwell Coffee espresso beans, which are roasted in Plymouth. “You can literally watch us pull each double shot,” said Fiore. The espresso is then shaken with Triple Eight’s certified organic vodka, Kahlúa and a housemade vanilla bean syrup, which gives the ’Tini a “deliciously complex and deep flavor,” but doesn’t make the drink overly sweet, he said. “Just a half-ounce goes a long way.” The finishing touch is a dusting of cocoa powder atop the fluffy foam. This cocktail is “not only delicious, but beautifully textured,” said Fiore. “It pairs especially well with our Brown Butter Chocolate Chip Cookie Skillet and our fresh-made daily pastry selection.”