Lazy Betty chefs Ron Hsu and Aaron Phillips debuted their latest establishment together at the end of 2021, a Vietnamese restaurant and bakery called Juniper Cafe. Located at Westside Village on Marietta Boulevard, expect pho, bún, bánh mì, Vietnamese sausages, summer rolls, and shaved ice desserts served here, kicking off in the mornings with fresh pastries and coffee. During the evening, the bar serves a range of cocktails using spirits like Japanese whisky, soju, and sake mixed with ingredients such as yuzu, green tea, and ginseng. Try the Thunder Punch made with Nikka Coffey vodka, St. Germain, hibiscus, and red dragon fruit spiced with saffron or the Sandbar Nap with rum and ginseng-infused soju.

Chef Nick Leahy is back with a new restaurant in Brookwood Hills, this time a casual spot called the Usual serving everything from burgers and hanger steak to seafood and dumplings and loaded French fries. Leahy tapped Nick’s Westside beverage director Matt Gibbons to create cocktails to pair with the food on the menu here. This includes classics like the Aviation, French 75, and Paper Plane, along with takes on the Hemingway daiquiri, a vodka spritz, and a lemongrass-infused gin cocktail with vermouth, aperitivo, and melon bitters.

By Weight and Measure is where Ian Carlson melds the scientific process with the creation of cocktails behind the bar. Partnering with Joystick Gamebar and Georgia Beer Garden owners Johnny Martinez and Brandon Ley, Carlson gathers inspiration for drinks from his surroundings and experiences, then breaks down the steps to create recipes resulting in flavorful, well-balanced cocktails and non-alcoholic mixed beverages. Expect cocktails like an ode to Jimmy Carter in the Peanut Farmer made with a peanut butter-washed bourbon and Coca-Cola bitters Carlson makes himself and the Git Up, Git Out combining house-made strawberry gin with lemon-mint cordial and soda water.

Now open in the former Escorpion space on Peachtree, the menu at El Valle showcases the vast variety of ingredients and flavors found in dishes throughout Mexico. This also includes the cocktails here, including the Contigo Aprendi made with sous vide pineapple rum and maraschino chile guero and the silver tequila and mezcal cocktail Vivir Mi Vida mixed with tomato honey cordial. Pair drinks with dishes like the soft shell crab served atop polenta, octopus quesadilla, or a whole branzino with capers wrapped in a hoja santa leaf (Mexican pepperleaf). Reservations for dinner encouraged.

Backed by Tal Baum, the owner of Ponce City Market Italian restaurant and market Bellina Alimentari and Westside Provisions District restaurant Aziza, the bistro and bar at Atrium give off plush plush tropical vibes in both design and the food and drinks served here. Look for punches, original takes on the pina colada and martini, and classic cocktails, such as the brandy crusta, on the bar menu created by beverage director Demario Wallace. Reservations for dinner highly encouraged.

This Floribian (Floridan and Caribbean) restaurant and rum bar opened over the summer, taking over a 1950s-era commercial building along Moreland Avenue. Dine on guava barbecue ribs, plates of jerk chicken, rice and beans, and handmade empanadas paired with rum cocktails like the Mai Tai and Hurricane. The bar also features over 30 rums to try.

What began as a series of mezcal dinners at El Tesoro led to the opening of this mezcal bar and restaurant from Alan Raines and Samantha Eaves. Taking over the former Lawrence’s Cafe space, Tortuga y Chango builds a bridge between chef Hugo Suastegui’s hometown of Acapulco and the Pacific coast of Guerrero, Mexico, in the food and drinks on the menu. Cocktails created by beverage director Orestes Cruz feature small producer mezcals and tequila in drinks like the El Corazon made with mezcal, fino sherry, and cynar or the El Alacran with Abasolo corn whiskey, reposado tequila, and rum. Cruz creates most of the cordials, bitters, and syrups used in his cocktails, too.

Seafood restaurant Boho 115 took over the former Square Pub space on Decatur Square this winter and transformed it into a breezy, multi-level spot for ceviches, fresh fish, Argentinian steak, and empanadas. Head here for a pisco sour, caipirinha, or classic daiquiri as well as fish camp punches, a take on the Tequila Sunrise, and even Fernet and Coke.

While the congenial Venezuelan restaurant owned by Lisbet Hernandez might not be new, the rum bar with its refreshing selection of cocktails sure is, along with a recently debuted covered patio out front. Now folks can order one of Hernandez’s delicious arepas or cachapas paired with sangria, mojitos, and other cocktails like the Guarapita de Parchita made with white rum, angostura bitters, and fresh passionfruit and lime juices or the aged Venezuelan rum carupano-based La Morenaza. There’s even a Venezuelan-style Bloody Mary on the menu garnished with arepitas fritas (mini arepas).