What’s With the Pop-Up Wine Bar Boom?
Some of the country’s edgiest wine concepts can be found at a group of ad-hoc wine bars—for a few hours each week.
- story: Megan Krigbaum
- photo: Reva Keller
A Night at the Door With Three Atlanta Bouncers
The eyes and ears of three very different bars tell us about their normal—and not-so-normal—nights on the job.
- story: Beca Grimm
- photos: Dustin Chambers
Inside the Wine Cellar at Empire State South
At Empire State South, wine director Steven Grubbs has applied an Old World sensibility to match chef Hugh Acheson's Southern menu.
- story: Carson Demmond
- photo: Jordan Noel
Six Low-Alcohol “Suppressor” Cocktails for Fall
With interest in low-proof drinks on the rise, one group of Atlanta bartenders is proving that less is more. Here are six fall-ready "Suppressors" from Greg Best, Paul Calvert and…
- story: Punch Staff
- photos: Daniel Krieger
Suppressor #246
Lara Creasy's innovative, and low-proof, riff on mulled wine sees the addition of housemade chai-infused vermouth and a few dashes of bitters.
Suppressor #M
This spritz-like suppressor from Chris Molnar starts with a rich foundation of madeira and moscatel, which is then cut by the bitterness of Salers and a topper of sparkling wine.
Suppressor #7
Ration & Dram's Andy Minchow tackles the low-proof cocktail in his Suppressor #7, which proves that less booze doesn't mean less complexity.
Suppressor #21
Paul Calvert's Suppressor #21 is a simple, low-ABV combination of fortified wines kicked up with bitter Cynar.
Suppressor #1766
A warming mix of vermouth and amontillado, cut by bracing coffee liqueur and orange bitters.
Suppressor #1
Greg Best's O.G. Suppressor #1 draws on the most basic building block of low-proof cocktails: fortified wines.
