The Resy Guide to Cocktails Across the Country: 40 Places to Drink Right Now

Semiprecious is staunchly a neighborhood bar, with a straightforward space on an otherwise quiet stretch of North Denver’s Sunnyside neighborhood. But it’s also a draw for cocktail fanatics and destination drinkers almost as much as it is for locals. It’s the first foray outside of Los Angeles for acclaimed bar director Mike Capoferri, and guests can expect the same level of cocktail magic he developed at L.A.’s Thunderbolt. Drinks are complex, often clarified concoctions with flavors that range from pickled strawberry to radish gin and olive oil, but thanks to some serious work behind-the-scenes, the complexity stays in the glass — the only decision is whether you’re going carbonated, sour, or spirited.  

This two-room bar in the heart of the East Village achieves vibes usually only experienced at the coolest of house parties. Music spills through large open windows, there’s various platformed and cushy-seated spaces to tuck away, and the centerpiece stainless steel bar makes it feel like you’re in the heart of the home — the kitchen. Which is ever more fitting as you dive into the cocktail menu: There’s Bread With Tomatoes, Larb Gai, and Peaches & Cream — only here that means toast-infused vodka with tomato water, a Cognac cocktail with flavors of peanut, herbs, and chiles, and a sorbet-like frozen fruit beverage topped with a berg of salted whipped cream and served with a spoon. The actual food menu is equally delightful, but whichever way you order — you won’t leave hungry.  

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One of three concepts that share space in this Logan Square complex, this bar has the smallest footprint, but it certainly pulls its weight. After bypassing sister spots Lardon and Union, a hidden door reveals The Meadowlark: A dark den full of plush armchairs and bookcases surrounding a glowing wooden bar. It’s like stepping into a private library, and the cocktail menu is an elaborately designed tome you’ll want to dive into. Each menu iteration has a different theme — previous versions include Field Guide Vol. I: Birds of the Midwest and a Chicago tribute inspired by the 1983 World’s Fair. The resulting drinks are thematic deep dives and impressive feats of cocktail creation. 

Pigeonhole opened in February and brings a more personal approach to Honolulu’s bar scene, providing contrast to its many hotel lounges and tropically-themed dives. It tells the story of owners Harry Chin and Theresa Kim, who met working at the local James Beard-awarded Fête. They maintain Fête’s fresh ingredient-first philosophy, wielding everything from passionfruit and honeydew to charred tortilla nectar and lychee-wasabi shrub in a menu of playful takes on modern classics. It celebrates local flavors and traditions without feeling contrived; hence, it’s full of laid-back vibes and youthful creativity that could only come from a pair of local industry vets.  

Since 2022, Los Feliz’s Mírate has accrued an impressive list of accolades for both its creative fare and its in-depth beverage program that sources ingredients exclusively from Mexico. Daisy carries on the same philosophy, but this time, the team is zeroing in on the iconic margarita, specifically inspired by the cantinas of northern Mexico. And they weren’t kidding — there’s no less than 12 variations of the citrusy drink, from a classic Cadillac to the Baja Slaw with purple cabbage and pulque vinegar. Whether in classic or creative offerings, it’s a delicious celebration of Mexican-American culture.  

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The backbar here makes an obvious case for drinking one of the many whiskey selections neat or on the rocks, but the cocktail list is where owner Tommy Klus’ keen palate really shines. It’s a thorough list ranging from fresh and fruit forward combinations, like the Sweet Darlin’ with banana, Thai tea, and pandan sweet cream, to richer and more complex like the Loch Stock with chile liqueur, lapsang souchong sweet vermouth, and mole bitters. It’s easy to lose yourself among the bottles — especially with offerings like a vintage boulevardier with I.W. Harper bourbon, 1960’s Campari, and vintage Torino vermouth — but there’s also a food menu that deserves equal attention, stacked with bites from fried brie, to pickle-spiced fries and pappardelle with candied duck.

This one’s for an unsung hero: This Fox Point bar takes inspiration from the colorful, frilly fringed toothpicks most often seen piercing those teetering club sandwiches. It’s a celebration of nostalgia in both food and beverage, with chef Robert Andreozzi and bartender Jesse Hedberg (both of the locally beloved Pizza Marvin) leading the charge. While there is a stellar club sandwich on offer, the cocktails take center stage here. Hedberg leans into his well-edited style for a menu of drinks that take a party in the front, business in the back approach: He relies on a tech-forward cocktail lab in the back of the space to infuse, clarify, and carbonate cocktails like the High Horse with apple, “hydro-horseradish,” and “strange-flavored” vodka, or the Clarisa with mezcal, beet, raspberry, and goat milk. Up front, it all makes sense in the dark, neon-lit space. 

Since 2017, this Mission District bar has been listed among the world’s best, and to no surprise — it comes from chef David Barzelay and bartender Nicolas Torres, the dream team behind the two Michelin-starred Lazy Bear. They maintain their hyper-focus on local ingredients, but tailor their approach to a more casual space. The cocktail menu reads like a botanical index, inspired by a walk through the Bay Area hills: The Laurel Martini involves a California Bay tincture, a paloma riff includes California guava and anise hyssop, and there’s house brewed green rooibos and marshmallow root kombucha. The complexities are discreet, though — cocktails are highly clarified and brightly hued — and Barzelay’s selection of seasonal small plates are fried, salty, and saucy and are basically impossible to say no to.  

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One could argue that alcohol is a crucial part of a Vietnamese meal, whether it’s beer or rice wine to pair with tropical temperatures and herbaceous, seafood-centered dishes. At Kingfisher, Vietnamese flavors are channeled through a French fine dining lens and informed by California ingredients (not to mention, enjoyed in its climate). The Golden Hill restaurant is known for its progressive tasting menus and dishes like smoked dry aged duck confit with rice noodles and nước mắm chimichurri, and amps up the focus on beverages with a bar program that dives deep into modern Vietnam-inspired cocktails. It’s full of ingredients like jackfruit, sesame leaf, five-spice, black sugar, and housemade components like a clarified phở reduction.  

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The stretch of Metropolitan avenue that bridges the overflowing Bedford avenue and Lorimer street sub-neighborhoods of Williamsburg has long been a reliable thoroughfare for eclectic food and beverage (St. Anselm! Kellogg’s Diner!). But somehow, the arrival of Bar Madonna in Spring of 2024 felt like a piece of the puzzle we didn’t know was missing finally clicked into place. Its casually-cool space, restaurant-worthy Italian-American bites, and expectation-busting cocktails create a synergy that could only come from a tight-knit team of local industry vets: Partners Eric Madonna (formerly of The Modern) and Ray Rando (formerly of Carbone) tapped beverage director Ricky Reyna and chef Chris Caliso to create a one-of-a-kind haunt for sipping Nonna’s Half & Half martinis and limoncello milk punch while snacking on arancino beneath original art by Brooklyn’s own KidSuper.

From the team behind Last Saint and Bar George, this North Charleston restaurant is part of the recent wave of neo-Italian American spots that are celebrating tradition while taking some liberties with creative personal input. The cocktail menu is full of the kinds of things you want to return to again and again: The dirty martini is made with a hit of Calabrian chile and orange oil, the Negroni riff carries flavors of cherry and noyeaux, and the house margarita is refreshingly light with lemon, yuzu, and a hint of vanilla. And while this group is known for their excellent drinks, this spot has an equally worthy menu of food that ranges from an arugula potato chip salad with “excessive” pecorino to cauliflower parm and a mortadella tart.  

It’s like a clubhouse for cocktails, from its storied 10-year history to the eclectic space itself, most often filled with a lively group of regulars and neighbors. There’s even a giant Ticonderoga pencil in the corner that apparently just showed up one day. The drinks evoke similar nostalgia, forgoing fussy frills to focus on carefully edited recipes that balance authority and approachability — the signature Ticonderoga Cup combines aged rum and French brandy with sherry, pineapple, and mint, and there’s a reserve version if you’re feeling fancy. The tavern-style food menu is also an adventure, with dishes from crispy sweetbreads to paella and a lamb burger, and it’s far beyond typical bar fare. Fittingly, you might need a treasure map to find the spot, tucked in the back corner of Krog Street Market.  

A self-proclaimed “love letter to the immigrant experience,” this small (22 seats) yet mighty bar celebrates the heritage of chefs Erik Bruner-Yang and Paola Velez and bartenders Pedro Tobar and Danny Gonzalez. The whole experience is a journey through Asian, Caribbean, and Latin American flavors — from café de olla with Salvadorian rum, or salty and sweet pandan-coconut cocktails à la Taipei, to a house Michelada with chile paste, worm salt, and optional alcohol. Bites are an equally jubilant celebration of cultures (see: baked Alaska kakigori), and it’s all more than worthy of making some new dining and drinking traditions. 

The recent boom of apertivo bars and menus of “neo-Neopolitan” pizza has hit a new peak at this Downtown hot spot. Owner Valentino Longo, who hails from Rome, developed his bartending skills at some of Europe’s top hotel bars before moving to Miami and landing at the renowned The Surf Club. At ViceVersa, he tells his story through a succinct menu of classic-ish cocktails in three categories: specialty, negroni, and martini — all tailored to meet the Miami Beach energy at any hour of the night. That includes the Affogato Martini, an instant hit made of toasted coconut-infused vodka, coffee liqueur, and espresso, with a generous scoop of pistachio gelato. And they’ve proven they can pretty much do anything right, with a weekly burger night that already has a cult following. Call it neo-Italian-Miamian.

If you’re seeking a remarkable drink and some Italian American culinary nostalgia in Philly taken to the next level, it’s hard to miss the offerings of Joey Baldino. Known for his quality remix of red sauce classics at Palizzi Social Club, he’s now taken over this 90-year-old South Philly institution to revive it with a seafood-forward menu and his inimitable style of cocktails. It aims to bridge generations by balancing familiarity and creativity — the house martini is made Vesper-style and dirty with pepperoncini brine, and Galliano makes an appearance, but it’s served as a spritz with elderflower, grapefruit, and prosecco. In contrast to Palizzi, you don’t need to be a member to get in the door — vibes are “come one, come all,” and you’re sure to be surrounded by a lively mix of locals.

This Bucktown bar from the team behind Giant is really a full-service restaurant — serving American Chinese staples like egg rolls, hand-pulled noodles, beef and broccoli, and walnut shrimp — but its cocktails are absolutely worth the trip whether you’re eating or not (though you probably should). The selection from beverage pro Josh Perlman showcases classics that lean into bold and bitter flavors that complement the food, like a lemongrass-infused gimlet with shochu and chile or a mezcal-based piña colada with orange blossom. Whatever your adventure calls for, it’s best enjoyed at the action–packed centerpiece bar.  

Bar-going in NOLA often involves historical spaces and locally invented cocktails (in other words, Sazeracs or bust), but this is where you go to experience contemporary Big Easy cocktailing at its finest. Since 2009, Cure has been a sparkling spot in the residential Freret neighborhood — welcomingly off the beaten riverside paths. It feels like the best kind of neighborhood bar, but with cocktails worthy of grander attention — proven by their 2018 Beard award. The menu is generous, with riffs that lean into fresh flavors and pantry additions: A caipirinha with bitter orange and cardamom; an old fashioned with yuzu, gentian, and sarsaparilla; and here, the Sazerac-inspired Dutch Angle carries flavors of mango and ylang-ylang. 

Most bars do their best work at night, but at La Jefa, there’s exciting and original cocktails at pretty much every hour of the day. And it should be no surprise — owner Dan Suro is carrying on the legacy of his family, who founded the local favorite, Tequilas, in 1986. He’s taken over the back of the space and transformed it into a cafe-by-day and cocktail bar-by-night, with menus that spotlight Mexican flavors: It celebrates Guadalajaran coffee traditions in the morning, alongside house fermented sodas, fresh green apple and grapefruit Garibaldis, bloody Marias, and “breakfast” old fashioneds. At night, the flavors are featured in more bold ways, building on a well-curated selection of agave spirits with fresh ingredients like squash, masa, and chamoy. 

When The Fox Bar opened in East Nashville in 2017, it became an instant classic. It’s a space that feels like it’s been there longer — gleaming with Art Deco touches and with an extensive back bar fit for the most serious of spirit drinkers. But what’s happening on the menu is just as inspiring — the well illustrated (literally) menu is speckled with tropical riffs among more classic but still highly creative takes. It’s a place you can’t go wrong, whether with a pristine Manhattan or a Concord grape margarita, plus nostalgic bites including a Fizzy Glizzy and a mortadella sandwich. 

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Good cocktails need good ice — a philosophy that owner Jordan Goodman takes very seriously. Before there was Good Company, there was Good Ice — Goodman’s hand-cut cocktail ice business that now supplies the bar. That’s all to say — the cocktails here are, well, good. They’re simple and precise, focusing on classic formulas with updated ingredients, and aim to speak for themselves. The space is minimal and the menu forgoes ingredients for intriguing descriptions — the Jalisco Sipper has “notes of coffee, ripe fruit, and most importantly, Tootsie Pops” while the Savannah Slammer is “what your grandma was drinking all those years” — which is really all you need to know, anyways.

The original New York City bar is a storied space full of charm, covered in twelve-plus years of family photos and dollar bills. It manages to be both a St. Patrick’s Day hot spot and an award-winning cocktail lounge — vibes are casual and boisterous downstairs, with sloshing Irish coffees and pints of Guinness, but as you work your way to the upper level, the energy becomes more subdued and cocktails become more complex. And even more challenging is recreating such a beloved vibe, but with the debut of the Austin iteration last year, they’ve done just that. It’s Ireland by way of New York City, infused with Texas spirit.  

From the moment you walk through the entrance of what used to be an actual wig shop — complete with a display of colorful bobs still residing in the window — the experience is a fever dream full of creative cocktails. The windowless space keeps the glowing, velvet-clad lounge hidden, where the energy is always high and the drinks are one-of-a-kind. The menu is a bartender’s playground, taking a high-low approach that marries serious technique with playful flavors. There’s never a shortage of garnishes like glitter and flavored foams, and names include the Channing Ta-Yum, Easy-Bake Coven, and The Floor is Guava. And to add to the adventure, hidden behind the bar is a speakeasy-style steakhouse: Bogie’s Place.

Indy’s cocktail scene got a serious boost when bartender Nick Detrich returned to town. He grew up in the area, but spent the previous decade or so at the helm of some of New Orleans’ top cocktail spots, including the acclaimed Cane & Table and Jewel of The South. Now, he’s settled in Fountain Square, but hasn’t fully left the Big Easy behind: Magdalena features classic drinks, with a dedicated NOLA section, and serves raw bar bites and smalls plates inspired by the South. You’d be hard-pressed to find a more proper Sazerac (or, Sazerac-cured salmon with Herbsaint mustard sauce) without a trip to Louisiana.  

This glowing tribute to the disco era takes a speakeasy-style approach — hidden behind the food hall at Politan Row — but don’t expect buttoned-up bartenders or a hushed ambiance. The vinyl soundtrack pulses, the lights are dim and vibrantly hued, and the ceilings soar —  like a cathedral for cocktails, and the drinks are worthy of praise. They stay on theme but otherwise ditch the old school approach: Midori makes an appearance, but is balanced with Tequila, chartreuse, and lemon, the Fuzzy Navel is built on a base of VS Cognac, and there’s a version of a Blue Hawaiian served non-alcoholic.  

Regardless of where you live, if you’ve sipped a Last Word in this century, it’s probably because of Murray Stenson. He was one of Zig Zag’s first bartenders, and his keen attention to the pre-Prohibition gin drink quickly made it a bartender’s favorite throughout the States and beyond, and solidified Zig Zag Cafe’s stance as a serious drinking destination. And even nearing three decades in, the bar is as trusty and charming as ever. Once you’ve entered the dark, intimate space, it’s easy to forget that you’re right underneath the lively Park Place Market — an ideal spot to escape the city crowds and enjoy live jazz on the weekends. 

A tried and true neighborhood spot could easily rest on its laurels, but this is one that goes above and beyond the call of duty. It’s a beacon for creative food and beverage in Bay Village from chef Mike Smith, along with partner Eric Scott, whose cocktails take a culinary approach with lots of housemade ingredients — like a pad Thai-inspired margarita with peanut, chile, and lemongrass, or a Jamaican jerk rum punch with mango, coconut, and sherry. And house-selected classics read simple but are carefully curated and tailored — from a High Life pony and a shot to a serious Dark & Stormy bolstered by blackstrap rum.  

When you’re ready to take a bit of a bartender-driven ride, this is the spot. The bar, from the same team behind the Michelin-starred (and next door) Rye, serves a dizzying display of cocktails that include ingredients as varied as the name might suggest. There’s a new menu every month, full of creations from a Midori sour with melon-Champagne foam, to a drink described as “70’s pot-luck classic Watergate Salad meets the Golden Cadillac,” and something called Funky Chicken Taco with butter and bullion-infused gin. You better buckle up. 

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Bartender Bobby Heugel is a seasoned leader in the Houston bar scene, probably best known for Anvil Bar & Refuge, which started a bit of a cocktail craze when it opened in the Montrose neighborhood in 2009. Now, the bar has spawned a sister in its space upstairs — younger, but perhaps a bit more mature. Though still glowing with neon, it’s a more intimate space, and the cocktails are a bit more cerebral, woven with lots of floral, bitter, and savory flavors, and with a reserve list featuring private barrel bourbon and agave spirits. But that doesn’t mean it’s stiff — there’s shots in flavors of hot honey and apple pie, and martini specials on Tuesdays.

This tropical brand has been a leader in all things overproof, fruity, and flamed since opening its first location in Miami in 2012, and even over a decade in, continues to raise the bar on immersive cocktail experiences across the country. Now under the direction of New York’s Authentic Hospitality (Pebble Bar, Ray’s Hometown Bar), the group has taken the opportunity to refresh their approach and reinvigorate the spaces in Miami, Chicago, Los Angeles, and New York City. You can expect the same beloved, festive vibes, plus updated menus, and added touches that channel local sensibilities — in Chicago, bites include a locally styled hot dog, while in Miami, there’s a focus on agave-based cocktails like the La Bomba Colada with Tequila, limoncello, and chile liqueur.