Spring flavors abound on local menus these days, and the cocktail lists haven't been left out. From honeysuckle and violet to arugula and peas (yes, peas!), no seasonal ingredient is off limits. Below, find 15 new spring cocktails currently served in Atlanta restaurants and bars. Have another favorite? Leave it in the comments.Read More
15 Spring Cocktails to Try in Atlanta Right Now
Holeman & Finch Public House
Bar manager Sara Justice's Bad Reputation is a sly, soft take on the Old Fashioned. Honeysuckle flower and rum combine with the traditional bourbon, cane syrup, and bitters for a slightly less boozy and more floral version of the classic. [Photo: H&F]
Wrecking Bar Brewpub
Don't overlook the cocktails at this Inman Park brewpub. Vodka gets a spicy makeover when infused with coriander and sesame and mixed with red bell pepper, coffee, and lime in Ian Cox's Red Sun Rising, which recently won the bartender third place at the USBG National Championship in Las Vegas. [Photo: Wrecking Bar]
Like your bourbon with a little fizz? Sarsaparilla-smoked bourbon combines with cherry liqueur, vermouth, and lemon in Kevin Bragg's Running in Circles.
Arugula is not just for salads. The popular green comes in liquid form at St. Cecilia in the Green River, made with gin, Cynar, cracked pepper, and muddled arugula. [Photo: Andrew Thomas Lee]
Leon's Full Service
Now you can drink your vegetables at Leon's, too, thanks to Shanna Mayo's Peas and Thank You, featuring sugar snap peas, Genever, vermouth, Salers Aperitif, orange bitters, and an Herbsaint rinse. [Photo: Matt Wong]
What's better than spring flowers in bloom? Fresh foraged violet made into syrup and poured into an antique glass along with gin, lemon, maraschino liqueur, and absinthe in Miles Macquarrie's Aviation #3 at Kimball House. [Photo: Miles Macquarrie]
Bradford Tolleson's A Bouquet takes gin, poppy liqueur, shallot-infused wine, honey syrup, and sea salt and tops them with rosé, Peychaud mist, and a spring flower for a drink as bright as its name suggests. [Photo: Sonia Chopra]
JCT Kitchen & Bar
The Blanche Dubois evokes the femininity and etherealness of its name sake with pisco, orange liqueur, Velvet Falernum, and lemon. [Photo: Emily Schultz]
King + Duke
Try the Prince of Whales, with rye, champagne, charred pineapple syrup, maraschino liqueur, and Angostura bitters for a refreshing drink on King + Duke's expansive patio.
Cakes & Ale
The gin and tonic gets a spring update in Cakes & Ale's Boss Fight, which adds kumquat, Bonal, lemon, and bitters to the classic bases.
You don't have to choose between tequila and mezcal in Bocado's Shadow Bandit, which combines the spirits with amaro and grapefruit bitters.
Paul Calvert's Pink City mixes gin with lemon, pink peppercorn, thyme, Bonal, and sparkling wine for a crisp, refreshing spring cocktail.
The Pinewood Tippling Room
Spring flavors shine in the Dixieland Axeman, made with bourbon, Luxardo Apertivo, syrup, lemon, Herbsaint, and bitters. [Photo: Julian Goglia]
Newly installed behind the stick at Local Three, bartender Sam Schilf keeps with the restaurant's bourbon tradition with the Buffalo Soldier. In addition to bourbon, find yellow Chartreuse— a lighter, milder, sweeter version than the green version— and orange liqueur, as well as bitters and an expressed lemon peel. [Photo: Michael Mussman]
One Flew South
In the mood for beer? Georgia Brown features two Georgia-made staples—Richland Rum and the ubiquitous SweetWater 420— as well as anise and peach liqueur.