“The way to drink a cocktail is quickly, while it’s still laughing at you.” So famously said Harry Craddock, author of The Savoy Cocktail Book, aka the Bible for any good bartender. Two-ounce “shorties”—or halfsies or half-pours—are built for such quick-sipping, and they’re popping up on bar menus around Atlanta. Plus, at half the price of your average cocktail, they’ll lighten your bar tab.
Bartender Michelle Louise Bird considers the two-ounce Snaquiri (as in “snack-sized daiquiri”) a liquid amuse-bouche. Made with rum, lime juice, and sugar, it’s “something to get you started while you peruse the menu.” It’s just $5, which is also what Bird’s Jelly Roll, two ounces of cava with a splash of cherry liqueur, will cost you. “Shooting Champagne rules,” says Bird. $5, 701 Highland Avenue, 404-228-2005
Sweet Auburn BBQ
Slide over a $5 bill and ask for this off-menu cocktail—a tropical, pleasantly bitter mix of Fernet, coconut rum, and lime juice—by name. Beverage director Blake Carter says the two-ounce drink is meant to be sipped, but he won’t judge if you take it down in one go. After all, it’s served in a shot glass. $5, 656 North Highland Avenue, 678-515-3550
The Last Word
This Prohibition-era cocktail is traditionally made with equal parts gin, green Chartreuse, Maraschino liqueur, and lime juice. Illegal Food bartender Devon Eagle likes it so much, she serves a two-ounce version for $6 as a palate cleanser. Eagle recommends taking it in three sips or less—a woman after Craddock’s own heart. $6, 1044 Greenwood Avenue, 404-254-2141
Foxtrot Liquor Bar
Foxtrot, which opened in Midtown last October, serves two-ounce “Bartender’s Tastes” for $6 to $7. Half of the drinks are riffs on classic cocktails, and the other half were developed in-house. Try the Lil’ Champ from the latter list; it’s made with reposado tequila and Sfumato, a rhubarb-based bitter amaro that Italy’s Cappelletti family has been producing for nearly a century. $6-7, 45 13th Street, 404-856-4266 —Beth McKibben
This article originally appeared in our April 2017 issue.