Expect cocktails inspired by a variety of recognizable American landmarks and natural wonders, like an herbaceous take on the gimlet called the El Capitan, dedicated to the vertical rock formation in Yosemite National Park, made with sage and cardamon-infused gin. This dark (emphasis on dark) and cozy cocktail lounge resides above Ladybird on the Eastside Beltline, and like its sister establishment carries a national parks theme in both its design and in its drinks. Groups can also order large format cocktails offered in decanters holding multiple servings, including the Rock and Roll mixed with Japanese whisky, bourbon, and Dos Equis Especial and a martini riff in the Train Round the Bend mixed with gin, manzanilla sherry, and blue curacao. Look for funky riffs on classic cocktails using ingredients like blue curacao, basil-infused eau de vie, and creme de menthe heavily featured on the menu paired with snacks such as boiled peanuts, barbecue adobe cocktail meatballs, and daily oysters on the half shell. There’s even a piano wrapped like a disco ball gracing the stage where DJs and live music kick off at 10 p.m. Backed by Darren Carr and Eric Simpkins, the Waiting Room takes over the former Top Flr space above their restaurant Bon Ton, sporting banquettes covered in red and pink shag, cozy little nooks for canoodling, and DayGlo mood lighting. This Midtown cocktail lair is likely Atlanta’s grooviest drinking destination. Open for lunch, dinner and weekend brunch. While having a cocktail with dinner in the dining room is great, the airy bar in front or at a table on the street-side patio are the best places to enjoy cocktails at Carmel.
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With the summer heat in full gear now, order the Welchman Hall spritz mixed with spicy mezcal, grapefruit and lime juices, dry sherry, and aperitivo topped with bubbles. Try the coctel jequetepeque made with cachaca, soursop, dry sherry, honey, and Rockey’s liqueur or the Nahua daiquiri, a blended rum cocktail with yellow pepper and lime. (Think ceviche and tuna tartare, lobster cannelloni, Bacalaito crab fritters, and snapper a la talla roasted in the restaurant’s wood-burning oven.) The bar, overseen by longtime Oliva Restaurant Group beverage director Demario Wallace and Baylee Hopings, continues the coastal theme in the cocktails using base spirts of rum, mezcal, and pisco. Carmel is the latest restaurant from restaurateur Tal Baum (Aziza, Atrium, Bellina Alimentari,) with food taking inspiration from the coastal communities of California, the Yucatan Peninsula, and Baum’s upbringing near Mount Carmel, Israel.
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