Nate Shuman’s The Southern 75 is a neat riff on the classic French 75 with Four Roses bourbon and Finch’s citrusy Cut Throat Pale Ale replacing the gin and champagne.

Beverage Manager Arianne Fielder has a section dedicated to beer-tails on her menu. Our pick for summer? The Son of the South with R.J. Rockers Son of a Peach wheat ale, Four Roses bourbon, Shrub & Co. peach shrub, fresh lemon, and a cinnamon garnish.

Paul Calvert’s Blue Jay, a twist on the classic Toronto, has Fernet Branca and Sierra Nevada Ruthless Rye in place of rye, plus Amaro CioCiaro, lemon, and Angostura bitters.

Colonial America loved their rum and their beer which makes the Black and Brown aptly fitting on this newly opened restaurant’s menu. It is not created on the 24-foot open hearth but is made with local Red Hare Watership Brown, Blackwell rum, lime juice, and Velvet Falernum.

Old Overholt rye and Laird’s Apple Brandy complement the Crispin cider in Jerry Slater's Golden Apple. Suze and orange bitters temper the sweetness with spice and citrus.

Believe it or not, the best-selling brunch cocktail here is the Redneck Mimosa. Bradley Wyatt uses fresh squeezed orange juice and a can of PBR.

The effervescence in the beer elevates the armoas in Betty Get Your Gun, a blend of Genever, Suze, Lonerider Shotgun Betty Hefewiezen, lemon peel, Cocchi Americano, and lavender bitters.

This restaurant and brewery uses its own Victory IPA with gin and lemon juice in the Victor Victoria. Fragrant orange Dubonet Rouge and bittersweet Royal Combier balance out the beer.