Atlanta Spring (or “Sprang” in certain parts OTP) is finally here! Technically, anyway. So, even if the weather hasn't caught up with the calendar, it's time to trade store-bought beer and delivery wings for one of these five brand-new Spring cocktails, including one with three whiskeys, and another inspired by good, old fashioned girl-on-girl action.
5 new Spring cocktails you need to try
Apparently, the Constitution gives you the right to fresh, mojito-ish cocktails made w/ cucumber vodka, St. Germain, mint, lemon, and a lil’ bubbly. Continue Reading
4th & Swift
Two different Scotches, banana liqueur, honey, lemon, walnut bitters, (yes, that’s a thing), and ginger beer make this the manly version of those fruity drinks you’ve been too embarrassed to order. Note the lack of a little umbrella. That’s how you can tell.
Named after that great girl-on-girl movie from the '70s, this cocktail has all the right elements -- sweetness from pineapple and papaya; heat from a secret spice blend; and floral flavors thanks to gin, vermouth, and bitters -- but, sadly, doesn’t guarantee any girls around will get amorous with each other. But it can't hurt!
Ration + Dram
This Scotch-based number is an ode to Atlanta’s pollen season, and is made with a kiwi shrub (which sounds like a plant from New Zealand, but is actually... um, something you should ask your bartender about), fresh lemon, and raw sugar.
Cucumber Mint Martini
Drinking this Hendrick’s Gin-based 'tail... um, CUTS both ways: yeah, you get a fresh, brightly flavored drink, but it's also made with... ugh... cucumbers.
A restaurant and lounge, Article 14 is sleekly designed with an old-school finish. Named for its 14 items that rotate daily on its menu, pairing its indulgent dishes with a large glass of wine makes for a fine evening.
Located in Atlanta's historic Old 4th Ward district, 4th & Swift serves up a seasonally changing menu, with options (sometimes) including pan-roasted snapper, veal chops, and spinach tortellini. You know it'll be fresh: Chef Jay Swift and his culinary team source ingredients from their on-site garden, nearby micro-farms, and several local and regional food purveyors.
This “barcade” is wild with its tonics. Joystick co-owner Brandon Ley has meticulously put together a top-notch program that takes fortified wines as seriously as it takes random cosplay parties and the hosting of weird local podcasts, plus sexy liquid inventions like the Donkey Punch.
Andy Minchow graduated from Holeman & Finch into his own spacious place on Arizona Ave. Seasonally-based Southern fare includes everything from duck salad to a “fried bologna cup”. They aim to balance their comfort good with fresh veggie juices and homemade sodas, so use that to counteract your fried pork chop with mayo.