It's 5 o'clock somewhere, and at Wrecking Bar, it's always Pimm's O'clock. Melissa Dibben's creation includes cucumber-infused gin, Bonal grand chartreuse, Pimm's, cucumber and lime puree, and smoked sea salt for a Pimm's cup/margarita hybrid that combines the best of both worlds. [Photo]

What's better than mezcal? Mezcal with Dickel rye. And Fernet Branca. All barrel-aged with Amaro Nonino and Angostura Bitters. This powerhouse drink is the El Sicario, and it's available at The Sound Table. Run, don't walk. [Photo]

No summer in Georgia is complete without peaches. Now you can get your peaches in liquid form with the City of Peachtrees, crafted with Four Roses bourbon, King's Ginger, smoked peach syrup, and Fernet rinse by 4th & Swift bartender Chris Gianaras. [Photo]

Upgrade from your standard margarita to Table and Main's Margarisky. With High West OMG Rye, Grand Marnier, and citrus, it's so smooth you'll wish it came in pitchers. [Photo]

Nothing says summer like gin and pickles. Now you can get both in The Gibson, Proof & Provision bartender Nate Shuman's summer sipper, made with Bristow gin, pink pickle juice, and dry vermouth. [Photo]

Miller Union's patio is the perfect place to wind down with the Summer Cooler, a cocktail of tequila, watermelon, cucumber, mint, and lime. [Photo]

Seed Kitchen & Bar's cocktail menu is worth the drive OTP. Try the restaurant's signature drink, the Seed 75, made with Hayman's Old Tom, lemon, and house-made pomegranate grenadine. [Photo]

What do you get when you combine Abita Strawberry Harvest Lager, 360 Meyer Lemon Vodka, watermelon juice, and fresh basil from ONE. Midtown Kitchen's garden? Summer. In a mason jar. Or as they call it, The Big Easy. [Photo]

The ABC's at the Pinewood has all of your favorite things—amaro, bourbon, and cola—in one glass, plus an orange expression for additional summery goodness. [Photo]

Don't overlook the cocktails at this Inman Park bar. Try the Son of Anarchy, made with Southern Son Vodka, St. Germain, cucumber puree, and orange soda— a summer drink with punch. [Photo]

Cocktail lovers swear by Greg Best's Pinky Swear at Holeman & Finch Public House. With vinho verde, Cathead vodka, maraschino, apricot eau-de-vie, lemon, Peychaud's, and lemon peel, it's deceptively light and extremely potent.

Empire State South's take on the tiki drink, the Tamboo, made with G’Vine Nouasion Gin, aperol, passionfruit, lime, coconut soda, and Elemakule tiki bitters is perfect for a hot summer afternoon on the restaurant's patio. Bocce ball optional. [Photo]