clock menu more-arrow no yes mobile

Where to Drink Beer Cocktails in Atlanta Right Now

View as Map

The U.S. is in the midst of both a craft beer movement and a cocktail renaissance right now, so mixing the two drinks together in a glass is a logical next step. Far beyond the Micheladas and the dropping-a-shot-of-whiskey-into-a-pint-glass of your college days, Atlanta bartenders are delving into deep exploration of the beer cocktail, and here are ten of the city's best. While it may seem sacrilege to the cocktail or beer purist, we prefer to look at the juxtaposition as an evolution.
Angela Hansberger


· All Eater Maps [-EATL-]

Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Proof and Provision

Copy Link

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.

Seven Lamps

Copy Link

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.

Paper Plane

Copy Link

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.

The Pinewood Tippling Room

Copy Link

New to the Pinewood, but not to Atlanta's cocktail scene, Michael Searles taps into his inner Clark Griswold with Good Talk Rusty. Vodka, slow gin, Strega, house-made grapefruit syrup, and Back Forty IPA make a pretty great summer drink.

King + Duke

Copy Link

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.

H. Harper Station

Copy Link

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.

Tap: A Gastropub

Copy Link

Name aside, Emma Alexander's Squirmin' German is a perfect drink to enjoy out on TAP's patio. It's made of Bristow Gin, St. Germain, Weinstephaner Hefeweizen, a dash of ginger liqueur, and a squeeze of lemon.

One Eared Stag

Copy Link

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.

Sprig Restaurant

Copy Link

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.

Wrecking Bar Brewpub

Copy Link

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.

Proof and Provision

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.

Seven Lamps

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.

Paper Plane

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.

The Pinewood Tippling Room

New to the Pinewood, but not to Atlanta's cocktail scene, Michael Searles taps into his inner Clark Griswold with Good Talk Rusty. Vodka, slow gin, Strega, house-made grapefruit syrup, and Back Forty IPA make a pretty great summer drink.

King + Duke

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.

H. Harper Station

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.

Tap: A Gastropub

Name aside, Emma Alexander's Squirmin' German is a perfect drink to enjoy out on TAP's patio. It's made of Bristow Gin, St. Germain, Weinstephaner Hefeweizen, a dash of ginger liqueur, and a squeeze of lemon.

One Eared Stag

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.

Sprig Restaurant

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.

Wrecking Bar Brewpub

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.

Related Maps