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]

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.

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]

The Blanche Dubois evokes the femininity and etherealness of its name sake with pisco, orange liqueur, Velvet Falernum, and lemon. [Photo: Emily Schultz]

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.

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.

Paul Calvert's Pink City mixes gin with lemon, pink peppercorn, thyme, Bonal, and sparkling wine for a crisp, refreshing spring cocktail.

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]