Holeman and Finch is finally back after relocating from Buckhead to Colony Square. At double the size of its original location on Peachtree, this renewed version of Holeman and Finch combines the comfortable environs and casualness of the Buckhead location, with the quiet elegance of owners Linton and Gina Hopkins’ former fine dining restaurant Restaurant Eugene. For those who frequented the Buckhead location, rest assured, cocktails continue to shine at Holeman and Finch. Brendan Town (the Lawrence) takes over the legendary bar program — a bar that helped spark the cocktail movement in Atlanta 15 years ago. Look for cocktails like the Althea made with gin and quina and the Foxy Whiskers mixed with apple brandy, vermut negre, coconut aquavit, cacao, and coffee. Reservations highly encouraged. 

This Midtown cocktail lair is likely Atlanta’s grooviest drinking destination. It simply oozes sexy 1970s lounge vibes. Backed by Darren Carr and Eric Simpkins, the Waiting Room takes over the former Top Flr space above their restaurant Bon Ton, sporting banquettes covered in red and pink shag, cozy little nooks for canoodling, and DayGlo mood lighting. There’s even a piano wrapped like a disco ball gracing the stage where DJs and live music kick off at 10 p.m. Look for funky riffs on classic cocktails using ingredients like blue curacao, basil-infused eau de vie, and creme de menthe heavily featured on the menu paired with snacks such as boiled peanuts, barbecue adobe cocktail meatballs, and daily oysters on the half shell. Groups can also order large format cocktails offered in decanters holding multiple servings, including the Rock and Roll mixed with Japanese whisky, bourbon, and Dos Equis Especial and a martini riff in the Train Round the Bend mixed with gin, manzanilla sherry, and blue curacao. Reservations encouraged.

Fans of Formula One racing, focaccia pizzas and pastas tossed in meaty sauces, and Italian seafood dishes can now find it all under one roof at Buckhead Village. From the team behind Storico Fresco and Forza Storico, Yeppa and Co. is a 7,000-square-foot multi-faceted Italian restaurant dedicated to high-energy atmosphere, dishes from the Emilia-Romagna region of Italy, and international sports. Cocktails lean into the coastal vibes of this Italian region in drinks like the negroni bolognese made with malfy gin, Amaro Montenegro, and vermouth and a take on the espresso martini with gin, rum, and cognac coffee liqueur. A section dubbed “Yeppa Travels” features a frozen daiquiri and pisco sour.

Led by longtime Atlanta bartender Kysha Cyrus, Mambo Zombi resides just above Georgia Beer Garden, hardly visible from its perch on Edgewood Avenue. Folks enter via an outside stairway along the side of the building leading to the second floor and step into a space where a hodgepodge design is inspired by global celebrations of life, the honoring of ancestors, and the afterlife threaded throughout festival holidays like Día de los Muertos, All Souls Day, and Qingming. Expect Caribbean-style drinks and classic cocktails here, including the Singapore Sling, Mai Tai, Harvey Wallbanger, and Ti’ Punch, along with original tipples such as the Elote made with Haitian rhum, house-made corn milk, and condensed milk from Cyrus.

This dark (emphasis on dark) and cozy cocktail lounge resides above Ladybird on the Eastside Beltline, and like its sister establishment carries a national parks theme in both its design and in its drinks. Expect cocktails inspired by a variety of recognizable American landmarks and natural wonders, like an herbaceous take on the gimlet called the El Capitan, dedicated to the vertical rock formation in Yosemite National Park, made with sage and cardamon-infused gin. There’s the Kalalau, a nod to the Kalalau trail along Nā Pali Coast on Kauai. This savory spin on the piña colada sees an herby blend of five spices infusing cachaca, which is then mixed with falernum and spearmint and aloe liqueur. The Thunderbolt on the menu is based on a Charles H. Baker cocktail and is akin to a peach julep, complete with pebbled ice. Sporting a record collection of over 300 vinyls, ranging from Aretha Franklin and Elvis to Muddy Waters and the Rolling Stones, you’ll likely need a reservation to get in here for now. Upon arrival, just head to the host stand in the back of Ladybird to check in and someone will lead you up to Ranger Station via a hidden staircase. Reservations highly encouraged.

La Semilla flexes the flavors of Cuban and Mexican dishes on a menu rooted in veganism and family recipes, like meatless versions of vegan chicken tamals steamed in banana leaves served with a punchy ancho sauce, croquetas de jamon stuffed with house-made seitan ham, and bistec de palomilla made with Lion’s Mane mushrooms. Most cocktails here are riffs on classics, leaning into spirts like rum, mezcal, and tequila. The Elote en Vaso (or corn in a cup) sees mezcal, tequila, corn liqueur, and vermouth mixed with ancho reyes and a cilantro-lime oleo saccharum created from leftover ingredients from the kitchen. The Wheel mixes horchata, reposado tequila, and aged rum with falernum, almond orgeat, and cinnamon served in a hurricane glass. Reservations highly encouraged.

Backed by the owner of Inman Park bar Little Spirit, Dad’s took over the former Diesel Filling Station building in Virginia-Highland and transformed it into a space filled with kitschy knickknacks and a design styled after dads’ dens from last four decades of the 20th century. The menu above the bar says it all: “Cocktails” and “Comfort Food”. Led by Little Spirit beverage director Ryan Dickey and Evan Hawkins (formerly Broken Shaker in New York), Dad’s serves classic and original takes on cocktails like the Mai Tai, Gold Rush, and Appletini. A Manhattan currently features rye and cherry cola vermouth, while a Last Word comes mixed with mezcal, cloosterbitter, and piña colada liqueur.

Low lit and at just 40 seats, this unpretentious cocktail lounge from barman Tim Faulkner (Octopus Bar) and chef Hudson Rouse is a double whammy of righteous food and righteous drinks under one roof. Open Thursday through Monday at One Moreland, pair an amaretto sour, Tuxedo, Corn n’ Oil, or any number of classic cocktails from Faulkner with delectable roast beef sandwiches topped with horsey sauce, a prime rib platter, or Southern snack tray filled with deviled eggs, pickled vegetables, and pimento cheese from Rouse. Order a square of Tarzan’s Delight for dessert — Rouse’s take on his grandmother’s chocolate mousse ice box pie. Wine lovers should head in on Wednesday evenings to check out pop-up Long Snake, the forthcoming wine bar from former 8ARM beverage director Josh Fryer.

Owned by the team behind Banshee, Bona Fide Deluxe is serving up seriously legit sandwiches. Some say these sandwiches might be the best in Atlanta right now. Looking for a total indulgence? Order the bread bomb, which sees a toasted hoagie roll split down the middle, then slathered in garlic butter and topped with cheddar cheese, bacon, and scallions. Like Banshee, cocktails are given proper due at Bona Fide Deluxe, including the Rapid Transit with mezcal, rhubarb ginger, and Aperol and the refreshing Slick Rickey mixed with cachaça, passionfruit, and cloosterbitters topped off with prosecco.