Though not known as a cocktail trailblazer like its sibling Holeman and Finch across the breezeway, the small bar at fine-dining Eugene has quietly blossomed into a provocative drinking destination. Twenty-three-year-old Gabe Bowen, looking very much the part of the time-honored bartender with his thick moustache and vest, can make martinis and Manhattans like a veteran. But he also creates his own showpieces using wonderful curiosities like peanut-infused whiskey and homemade rhubarb liqueur.
Drink This: Dear Francesca, a Campari-based winner with Auchentoshan
Classic Lowland malt whisky, fresh lemon, Amaro Abano, and tonic, sprinkled with flakes of Maldon sea salt.
2277 Peachtree Road, restauranteugene.com
This listing originally appeared in our June 2012 issue.