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The Little R&R at Foundation Social Eatery in Alpharetta, GA, features a rosy pink hue from London dry gin, raspberry syrup, rosemary, dry vermouth, and lemon loomy (dried limes).
Little R&R with London dry gin, raspberry syrup, rosemary, dry vermouth, and lemon loomy at Foundation Social Eatery.
Heidi Harris

12 New Bars for Cocktails in Atlanta

From pitchers of martinis and takes on old-school drinks like the Gold Rush and Appletini to painkillers spiced with saffron and riffs on a peach julep

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Little R&R with London dry gin, raspberry syrup, rosemary, dry vermouth, and lemon loomy at Foundation Social Eatery.
| Heidi Harris

After nearly three years of havoc caused by the pandemic, Atlanta’s once robust cocktail scene is roaring back to life, as evidenced by all of the new bars opening around town these days, and those slated to open in the coming year. This map highlights some of Atlanta’s newest destinations for cool, creative, and innovative cocktails to consider checking out this month.

Is this map missing a new bar offering great cocktails or a cocktail pop-up Eater should check out for the next update? Send Eater Atlanta the details via the tipline.

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Serenidad

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Deborah VanTrece (Twisted Soul Cookhouse and Pours) just opened her second restaurant in Cascade Heights, a Latin soul food spot called Serenidad. Located just steps from her other restaurant Oreatha’s in the neighborhood, Serenidad channels the soulful cooking roots of the Caribbean and Latin America, including dishes styled after those found in countries like Mexico, Peru, Venezuela, and Brazil. VanTrece’s daughter, Kursten Berry, serves as beverage director and creates cocktails for the restaurant using tequila, mezcal, cachaça, and pisco. (Think cocktails like the Salud Peru with pisco, raspberry, lemon, orange blossom, and egg white.)

Palo Santo

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Chef Santiago Gomez opened his vibey Mexican supper club and rooftop lounge Palo Santo in September. It’s where Mexican, Japanese, and Southern flavors and dishes merge together on the menu. And this includes cocktails from the bar like tepache milk punch with mezcal, tepache, pineapple, lime, and whole milk clarification and the Santo Carajillo with Licor 43, banana du brésil, and espresso. Head upstairs to the rooftop lounge for even more drinks and vibes, and a great view of the emerging skyline along Atlanta’s burgeoning westside.

Roshambo "The Diner's Diner"

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Billed as an Atlanta version of a “21st-century diner”, Roshambo serves everything from fried chicken and fried bologna sandwiches to chicken pot pies and oysters Rockefeller and blackened redfish Pontchartrain with cheddar grit cakes. Eggs benedict and omelettes are also offered all day long. Seeking cocktails? Head straight to the bar for solid takes on classics like the Aviation, Manhattan, and Hemingway daiquiri or a Poinsettia during brunch. Order pitchers of martinis served wet, dirty, or dry to share.

Mambo Zombi above Georgia Beer Garden

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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.

So So Fed at Full Commission

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Laotian pop-up So So Fed is one of three pop-ups now in residence at Full Commission, joining Polish pop-up Brave Wojtek and Taiwanese-American pop-up Mighty Hans at the Grant Park restaurant. So So Fed serves dinner Sunday through Tuesday, offering dishes like Hat Yai fried chicken, lemongrass pork ribs, and chicken heart laab on the menu. For those looking to wet their whistles with a cocktail, expect drinks like Bitter Melon Punch, Papaya Mountain Mint Shrub Royale, and a chrysanthemum martini from former 8ARM general manager and bartender Joshua Fryer.

Ranger Station

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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.

Dad’s

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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.

Tio Lucho's

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Chef Arnaldo Castillo finally opened this Peruvian restaurant in Poncey-Highland after running his pop-up La Chingana for over a year. Partnering with Atlanta restaurateur Howard Hsu of neighboring Sweet Auburn BBQ. Tio Lucho’s is an ode to Castillo’s father, who was known for his ceviches. The restaurant bears his father’s affectionate nickname (Tio Lucho or “Uncle Luis”), given to him while working in Peruvian restaurants throughout Atlanta. The menu blends Peruvian techniques and recipes with Southern ingredients and leans into coastal Peruvian seafood dishes like tiradito (similar to sashimi) and a few favorites from La Chingana. As with the food, expect cocktails inspired by Peruvian flavors and traditional drinks, like the chilcano, a cross between a Peruvian pisco sour and a Moscow mule. There’s also Spanish and Latin American wines available by the glass and bottle.

Wylie & Rum

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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.

Fishmonger

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At its second location, Fishmonger not only adds more seating and an oyster bar to the mix, but it also features cocktails perfect for pairing with the fresh seafood dishes, crudos, and fish sandwiches served here. Caleb Grubb, who worked behind the bar at 8ARM, steps up as beverage director for the Pratt Pullman location and is slinging cocktails like a painkiller spiced with saffron. By the way, even Obama knows where the best new fish spot is in Atlanta, and what to order: the blackened grouper.

Tortuga y Chango

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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.

Foundation Social Eatery

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As much as chef Mel Toledo’s restaurant is known for its food, Foundation Social Eatery is equally known for its cocktails, especially takes on the classics. Look for drinks like the Ghosted made with bourbon, lemon and a float of cabernet sauvignon. It’s a spin on a whiskey sour using a technique to create clarified milk punches. The London dry gin-based Little R&R is a play on the Clover Club featuring raspberry syrup mixed with rosemary, dry vermouth, and lemon loomy (dried limes). Like the boozy cocktails on the menu, non-alcoholic options aren’t an afterthought, including drinks like the Grey made with Earl Grey tea mixed with oleo saccharum, egg white, tonic, and thyme.

Serenidad

Deborah VanTrece (Twisted Soul Cookhouse and Pours) just opened her second restaurant in Cascade Heights, a Latin soul food spot called Serenidad. Located just steps from her other restaurant Oreatha’s in the neighborhood, Serenidad channels the soulful cooking roots of the Caribbean and Latin America, including dishes styled after those found in countries like Mexico, Peru, Venezuela, and Brazil. VanTrece’s daughter, Kursten Berry, serves as beverage director and creates cocktails for the restaurant using tequila, mezcal, cachaça, and pisco. (Think cocktails like the Salud Peru with pisco, raspberry, lemon, orange blossom, and egg white.)

Palo Santo

Chef Santiago Gomez opened his vibey Mexican supper club and rooftop lounge Palo Santo in September. It’s where Mexican, Japanese, and Southern flavors and dishes merge together on the menu. And this includes cocktails from the bar like tepache milk punch with mezcal, tepache, pineapple, lime, and whole milk clarification and the Santo Carajillo with Licor 43, banana du brésil, and espresso. Head upstairs to the rooftop lounge for even more drinks and vibes, and a great view of the emerging skyline along Atlanta’s burgeoning westside.

Roshambo "The Diner's Diner"

Billed as an Atlanta version of a “21st-century diner”, Roshambo serves everything from fried chicken and fried bologna sandwiches to chicken pot pies and oysters Rockefeller and blackened redfish Pontchartrain with cheddar grit cakes. Eggs benedict and omelettes are also offered all day long. Seeking cocktails? Head straight to the bar for solid takes on classics like the Aviation, Manhattan, and Hemingway daiquiri or a Poinsettia during brunch. Order pitchers of martinis served wet, dirty, or dry to share.

Mambo Zombi above Georgia Beer Garden

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.

So So Fed at Full Commission

Laotian pop-up So So Fed is one of three pop-ups now in residence at Full Commission, joining Polish pop-up Brave Wojtek and Taiwanese-American pop-up Mighty Hans at the Grant Park restaurant. So So Fed serves dinner Sunday through Tuesday, offering dishes like Hat Yai fried chicken, lemongrass pork ribs, and chicken heart laab on the menu. For those looking to wet their whistles with a cocktail, expect drinks like Bitter Melon Punch, Papaya Mountain Mint Shrub Royale, and a chrysanthemum martini from former 8ARM general manager and bartender Joshua Fryer.

Ranger Station

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.

Dad’s

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.

Tio Lucho's

Chef Arnaldo Castillo finally opened this Peruvian restaurant in Poncey-Highland after running his pop-up La Chingana for over a year. Partnering with Atlanta restaurateur Howard Hsu of neighboring Sweet Auburn BBQ. Tio Lucho’s is an ode to Castillo’s father, who was known for his ceviches. The restaurant bears his father’s affectionate nickname (Tio Lucho or “Uncle Luis”), given to him while working in Peruvian restaurants throughout Atlanta. The menu blends Peruvian techniques and recipes with Southern ingredients and leans into coastal Peruvian seafood dishes like tiradito (similar to sashimi) and a few favorites from La Chingana. As with the food, expect cocktails inspired by Peruvian flavors and traditional drinks, like the chilcano, a cross between a Peruvian pisco sour and a Moscow mule. There’s also Spanish and Latin American wines available by the glass and bottle.

Wylie & Rum

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.

Fishmonger

At its second location, Fishmonger not only adds more seating and an oyster bar to the mix, but it also features cocktails perfect for pairing with the fresh seafood dishes, crudos, and fish sandwiches served here. Caleb Grubb, who worked behind the bar at 8ARM, steps up as beverage director for the Pratt Pullman location and is slinging cocktails like a painkiller spiced with saffron. By the way, even Obama knows where the best new fish spot is in Atlanta, and what to order: the blackened grouper.

Tortuga y Chango

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.

Foundation Social Eatery

As much as chef Mel Toledo’s restaurant is known for its food, Foundation Social Eatery is equally known for its cocktails, especially takes on the classics. Look for drinks like the Ghosted made with bourbon, lemon and a float of cabernet sauvignon. It’s a spin on a whiskey sour using a technique to create clarified milk punches. The London dry gin-based Little R&R is a play on the Clover Club featuring raspberry syrup mixed with rosemary, dry vermouth, and lemon loomy (dried limes). Like the boozy cocktails on the menu, non-alcoholic options aren’t an afterthought, including drinks like the Grey made with Earl Grey tea mixed with oleo saccharum, egg white, tonic, and thyme.

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