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The 50 Finest
The Editors | Photo: Angie Mosier and Andrew Thomas Lee | June 27, 2014
When it comes to good taste, Atlanta has it in spades. The city’s Southern charm is evident in its wave of new tantalizing trattorias, beguiling brasseries and posh points of interest where menu magic, mixology moxie and dessert decadence deliver the goods. We’re serving it all up right here. Hopefully, you’ve come hungry.
5 HOT DRINK TRENDS WE LOVE
Atlantans are overflowing with enthusiasm for unusual, infused spirits. At Holeman & Finch the Five O’Clock World comprises a pancetta-infused drink with Dolin dry vermouth and olive tincture. Meanwhile Veni Vidi Vici’s Rocket Science muddles arugula with star anise, prosecco and fennel-infused vodka.
Lure makes use of this delicate flower in its bottled, bubbly sipper with peach bitters. Bistro Niko’s signature cocktail, Le St. Germain, involves club soda, Champagne and elderflower in a chic carafe. Up the street, Cook Hall’s Aperol Spritz refreshes with elderflower and grapefruit.
The Ice is Right
Melted ice once meant certain doom for cocktails. No more. Cooler tastes prevail with flavor-infused ice cubes. Sample Alma Cocina’s Anejo: Tequila Don Julio with coffee and maple cubes. Venison-broth ice amps up the richness of King + Duke’s Bloody Buck—garnished with aged Angus beef jerky.
Midtown’s Escorpión concocts a full array of drinks with the highly popular Mexican spirit. Its Puebla Unida with mescal, agave and poblano pepper has a sting. But Cakes & Ale takes the—well, cake—with Run for the Hills, a combo of Del Magney Mezcal Vida, white cacao and blanc vermouth.
The Old Smokey at ONE. Midtown Kitchen won’t appeal to a sweet tooth. It mixes Four Roses bourbon, hickory- and black-pepper simple syrup with roasted red pepper puree. Kyma’s Ouzo Mary combines pureed fresh tomatoes with cardamom, coriander seed, mint and anise-flavored ouzo.