The 30 Best Bars in Boston (Along with Our Favorite Cocktails!)

So, where can you get a good drink around here? Maybe it’s the economy. Or Mad Men. Maybe it’s the epic winter staring us down. Could just as easily be the national cocktail renaissance (mixology seminar or artisanal bitters tasting, anyone?) that has hit Boston like a tsunami — and arguably turned the bartender into the new celebrity chef.

But whatever the reason (and most likely, it’s all of the above), something is driving us to drink. And you’ll get no complaints from us: not when it means we have more informed and intoxicatingly creative bar talent than ever before. To find out who’s leading the pack, our team of ace imbibers canvassed the city, sipping highball and low in search of the best versions of 30 iconic libations.

Behold, our list of the classic and popular drinks that every well-stocked bar and well-trained bartender should be able to produce — plus the best bars, along with the people and places that shake it all up best. Bottoms up.

Boston's Best Cocktails (and Where They're Made)

Aviation, Pigalle

Part of the classic-cocktail trend sweeping Boston, this once-obscure drink is enjoying a newfound popularity. What sets Pigalle’s apart? The citrus, mostly. Bartender Michael Florence uses a lightly sweetened, house-made lemonade, and places the lemon-peel garnish on top of the glass rather than in the drink for maximum aromatic impact. ( Gin, lemon juice, maraschino liqueur, crème de violette )

( Gin, lemon juice, maraschino liqueur, crème de violette )

Black & Tan, River Gods

It’s tricky to compare takes on this two-beer pairing: Anywhere you go, a Black and Tan means that somebody has poured a Guinness on top of a Bass. River Gods’ impeccably poured version, however, is delivered amid the finest casual-pub atmosphere you’ll find inside or
out of the People’s Republic, giving it the edge. ( Ale topped with a stout or porter )

( Ale topped with a stout or porter )

Bloody Mary, Masa

For some, it’s mere hair of the dog; for others, a buzz-inducing liquid salad. But at Masa, Chef Philip Aviles’s bloody mary brims with striking flavors—a Ketel One–fueled wallop of pickled jalapeño jacked up with no fewer than 22 ingredients in one chilly, restorative concoction.( Vodka, tomato juice, horseradish, spices )

( Vodka, tomato juice, horseradish, spices )

Caipirinha, Chez Henri

Too many bartenders have a too-heavy hand with sugar when it comes to this drink—it’s not a mojito, folks. ­Others swing in the opposite direction, ­seemingly pouring straight cachaça over ice and limes. Chez Henri’s version, though, is perfect whether sipped or swigged, preferably with a Cuban sandwich or chicken empanada in the other hand.( Cachaça, muddled lime, sugar )

( Cachaça, muddled lime, sugar )

Champagne Cocktail, City Bar

A champagne cocktail isn’t just a way to ­rescue a crappy glass of cava. (Though it does a good job of that.) A well-prepared one makes a good bubbly even better by infusing it with a raw sugar cube and Angostura bitters. City Bar in the Lenox Hotel adds enough of both to achieve a soft finish and a delicate pink tint without overwhelming the wine’s flavor.( Sparkling wine, sugar cube, bitters )

( Sparkling wine, sugar cube, bitters )

Cosmo, Cuchi Cuchi

Once upon a time, the cosmo was a good, tangy alternative to the manly martini. Then Sex and the City came along, leaving behind it a big, syrupy, neon-pink wake. These days, not many bartenders can still make it right—tart, a tad sweet, and fantastically quaffable—but the ones who can, it seems, are all employed at Cuchi Cuchi. ( Citrus-flavored vodka, orange liqueur, lime and cranberry juices )

( Citrus-flavored vodka, orange liqueur, lime and cranberry juices )

Daiquiri, Woodward

Classic and simple, the basic lime daiquiri served up by Woodward’s expert barkeeps will banish all memories of the strawberry-based blended atrocities you remember from spring break. Expect high-quality rum (our preference: Oronoco) shaken with ultrafresh lime juice for a pucker-inducing, well-balanced sipper.( White rum, lime juice, simple syrup )

( White rum, lime juice, simple syrup )

Espresso Martini, Lucca

There’s nothing like a creamy libation electrified with a shot of java to top off a hearty North End meal. Lucca’s oh-so-smooth version features a blend of Baileys, Kahlúa, vanilla vodka, and real espresso, perfect for the second wind needed to mosey down Hanover for a cannoli.( Vodka, espresso, coffee liqueur )

( Vodka, espresso, coffee liqueur )

Frozen Margarita, Sunset Cantina

Enough already with the artisanal ­version made with hand-squeezed key limes. Admit it: When you’re craving a ­margarita, what you really want is a frosty tequila-and-sour concoction that makes you feel like you’re lost in the Yucatán. With more than 25 varieties (both frozen and not), Sunset Cantina offers endless takes on the fiesta classic. ( Tequila, orange liqueur, sweet-and-sour mix )

( Tequila, orange liqueur, sweet-and-sour mix )

Martini with Gin, The Bristol Lounge

This distinguished classic­ calls for a setting as ­timelessly stylish as the types who tend to order it, and that means the Four ­Seasons Hotel’s Bristol Lounge. Whether at the heavy marble bar or
(better) in a comfy club chair, when the pours are this generous, you’ll stay around
for a while. ( Gin, dry vermouth, olive or twist )

( Gin, dry vermouth, olive or twist )

Irish Coffee, Mr. Dooley's

When it comes to a straightforward Irish coffee, the atmosphere is what makes the drink. Ideally, that’s a dark, cozy pub—the kind of place with a mahogany bar and plenty of whiskeys from the Emerald Isle. Mr. Dooley’s may be located smack in the middle of the bustling­ Financial ­District, but it still invokes Dublin quite nicely. Head in on a night when the wind is blowing and the music is live, and you’ll see exactly what we mean. ( Irish whiskey, hot coffee )

( Irish whiskey, hot coffee )

Long Island Iced Tea, The Franklin Cafe

Say what you will: There’s a certain poetry to something that goes down like a girly drink but can only be handled by true heavyweights. The Franklin Café’s LIIT is far less cloying than most, with a meticulously balanced mix of five spirits (minus excessive sour mix) that leaves us sweet on the whole darn drink.( Vodka, gin, rum, tequila, Triple Sec, lemon juice, cola )

( Vodka, gin, rum, tequila, Triple Sec, lemon juice, cola )

Mai Tai, Highland Kitchen

With bright citrus flavors and a ­generous dose of Sailor Jerry rum, Highland Kitchen’s mai tai, especially when made by bar manager Joe McGuirk, is like an island getaway for the gullet. The bar also offers a menu of Monday-night tropical-drink specials, a sure-fire way to start the week off right.( Rum, lime juice, orange curaçao, orgeat, simple syrup )

( Rum, lime juice, orange curaçao, orgeat, simple syrup )

Manhattan, The Beehive

Every last cavernous inch of the Beehive thrums with bar culture at its most electric, meaning there’s no better spot in Boston to down an icy stalwart like the ­Manhattan. Here, they don’t bother messing with funky house-made bitters or newfangled vermouths—it’s Angostura and Italian all the way—and they won’t cock an eyebrow when you opt to close the deal with a maraschino cherry, either.( Whiskey, sweet vermouth, bitters, cherry )

( Whiskey, sweet vermouth, bitters, cherry )

Mint Julep, Citizen Public House

Kentuckians take two things seriously: horses and mint juleps. Up here, we’re not exactly well versed in all things equine. But the drink pourers at Citizen Public House and Oyster Bar certainly do have a handle on the julep, one of their signature offerings. It’s served in the traditional metal cup, packed tight with crushed ice and, of course, bourbon. The mint is mixed in perfect proportion, tempering the bourbon’s bite without drowning it out.( Bourbon, muddled mint, simple syrup, crushed ice )

( Bourbon, muddled mint, simple syrup, crushed ice )

Mojito, Highland Kitchen

If you’ve ever had one of these made from less-than-fresh mint leaves, dried-out limes, or worse, a mix, you know that all mojitos are not ­created equal. Highland Kitchen’s version is muddled to order in a highball glass and chock-full of bright green leaves, juicy lime wedges, and just enough sweetness to make you smile.( Rum, muddled lime, mint, sugar )

( Rum, muddled lime, mint, sugar )

Moscow Mule, Stoddard's

Plenty of bars craft a good Mule, but Stoddard’s serves this classic in a vessel specifically designed for its consumption: a frosty copper mug that stays icy cold till the last sip is gone. The use of crushed ice—too often skipped in favor of boring cubes—further ups the cocktail’s authenticity. ( Vodka, lime juice, ginger beer, mint )

( Vodka, lime juice, ginger beer, mint )

Negroni, Eastern Standard

Some joints guard their drink recipes like state secrets. At Eastern Standard, a haven for cocktail enthusiasts, ­staffers will write them down for you. Their ­formula for that perfect Italian cocktail, the Negroni? Equal parts Beefeater gin, M & R sweet vermouth, and Campari, served on the rocks with an orange garnish. ( Gin, Campari, sweet vermouth, orange peel )

( Gin, Campari, sweet vermouth, orange peel )

Old Fashioned, Noir

Often called the original cocktail, a quality Old Fashioned calls for extreme restraint: Too much sugar throws off everything else. Some bars rim the glass in the stuff, which makes it taste like cotton candy. Meanwhile, if the whiskey’s cheap, it tastes more like cough syrup. Noir’s version, however, goes down like adult Gatorade—thirst-quenching and invigorating. (Too bad it’s not served on the ­marathon route.) ( Whiskey, sugar, bitters, orange )

( Whiskey, sugar, bitters, orange )

Pisco Sour, Eastern Standard

This Peruvian refreshment requires a sophisticated touch: The tart citrus should just better the sweetness, and the drink should have a silky head of froth on the surface. Perhaps because Eastern Standard has a whole menu of beverages that use egg whites, its experienced mixologists manage to consistently produce a flavor and a texture that quite literally rise to the top.( Pisco, lemon juice, egg white, bitters )

( Pisco, lemon juice, egg white, bitters )

Rum Punch, Rumba

Rum punch doesn’t concern itself with being elegant—first and foremost, it’s supposed to bring back happy memories of booze cruises and cabanas. But RumBa’s take, which features fresh juices and a mix of three different rums, plus slices of pineapple and orange (and yes, a cherry on top), has it all—and is potent enough to make that harbor view look a little like the Caribbean.( Rum, pineapple juice, fruity miscellany )

( Rum, pineapple juice, fruity miscellany )

Sangria, Temple Bar

Plenty of bars serve sangria, but often what arrives is simply chilled red wine with lackluster bits of fruit. Temple Bar’s version has crisp citrus, hints of spice, and rum—warming and refreshing all at once, whether it’s 8 or 80 degrees outside. ( Red wine, brandy, fresh fruit )

( Red wine, brandy, fresh fruit )

Sazerac, Clio

Sazerac greatness, like all greatness, is in the details. So listen up when Clio bartender Todd Maul—using his knife to direct sprays of lemon-peel oil over a cocktail glass—dispenses the wisdom he discovered in a book from 1937: “You zest a lemon over the glass. Only savages throw the peel in.” When a drink’s ingredients are this few, such attention to detail makes all the difference. ( Rye, absinthe, bitters )

( Rye, absinthe, bitters )

Scorpion Bowl, East Coast Grill

No one orders the granddaddy of all booze elixirs when they’ve got good behavior on the brain, and few places are more conducive to misbehavior than East Coast Grill. So never mind that their “Erupting, Flaming Volcano” kicks the butt of standard college-bar versions, with a mix of gin, five rums, brandy, and tropical juices; you’re here to have fun, damn it. Just focus—if you can—on the thing’s flavor…if not its acid-green straws, blue plastic monkeys, and the fact that it’s on fire. ( High-proof spirits, juices, flames )

( High-proof spirits, juices, flames )

Sidecar, Green Street Grill

A good sidecar needs the three S’s—sweet, sour, and strong—to achieve perfect harmony. If any of those are off, you end up with something that tastes like cold Theraflu. The skilled hands at Green Street Grill smartly rim the glass in sugar, then leave the cocktail itself on the biting, citrusy side. The result? Each sip is in balance and goes down ultrasmooth.( Brandy, lemon juice, orange liqueur, sugar )

( Brandy, lemon juice, orange liqueur, sugar )

Singapore Sling, Cuchi Cuchi

Give thanks to Ngiam Tong Boon, the legendary Raffles Hotel bartender who in 1915 thought to throw together this fizzy, gin-based concoction. Cuchi Cuchi honors his legacy with its dangerously addictive version, and thanks to the place’s art nouveau décor and flapper-style waitstaff, it gets the time warp just right, too.( Gin, cherry brandy, Bénédictine liqueur, pineapple juice )

( Gin, cherry brandy, Bénédictine liqueur, pineapple juice )

Tom Collins, Upstairs on the Square

This classic requires precision: in other words, a ­proper mix of sweet, tart, and bitter, which is harder than it sounds. Nearly every version we tried was dull, dull, dull. But the bartenders at UpStairs on the Square get it right, with your choice of gin, fresh-squeezed lemon juice, and just a touch of simple syrup. ( Gin, lemon juice, sugar )

( Gin, lemon juice, sugar )

Martini with Vodka, The Oak Bar

When we order ours dry, we mean parched. When we say cold, we mean arctic. And when we demand clean flavor, give us a selection of at least 10 premium vodkas. The ever-proper Oak Bar rolls out all of the above—and also pours just half of your martini, serving the rest of it in a mini shaker on ice. Meaning neither you, nor the top third of your drink, gets unnecessarily sloshed.( Vodka, dry vermouth, olive )

( Vodka, dry vermouth, olive )

Ward Eight, Locke-Ober

This little delight was invented at Locke-Ober in 1898, so the bar has perhaps an unfair advantage. But origins aside, the Ward Eight served here brilliantly pits its bite of rye against bright citrus. And despite the drink’s pretty pink hue, it packs an impressive punch—not to mention a cheek-burning warmth that lingers after every sip.( Whiskey, lemon and orange juices, grenadine )

( Whiskey, lemon and orange juices, grenadine )

Whiskey Smash, Drink

At Fort Point’s cocktail mecca, Drink, the going practice is to tell the bartenders what sort of stuff you like, then let them surprise you. For those of us who have trouble describing our tastes, however, the method can fall short. Order a classic Whiskey Smash, and everyone wins: What with all the muddling and mint sprigs involved, you’ll witness the full extent of the staff’s mixing prowess and enjoy one of the most pleasurable drinks ever invented. ( Whiskey, lemon, mint, simple syrup )

( Whiskey, lemon, mint, simple syrup )

• • •

The List

The Beehive
541 Tremont St., Boston, 617-423-0069, beehiveboston.com

The Bristol Lounge
200 Boylston St., Boston, 617-338-4400, fourseasons.com

Chez Henri
One Shepard St., Cambridge, 617-354-8980, chezhenri.com

Citizen Public House and Oyster Bar
1310 Boylston St., Boston, 617-450-9000, citizenpub.com

City Bar
61 Exeter St., Boston, 617-933-4800, citybarboston.com

Clio
370 Commonwealth Ave., Boston, 617-536-7200, cliorestaurant.com

Craigie on Main
853 Main St., Cambridge, 617-497-5511, craigieonmain.com

Cuchi Cuchi
795 Main St.,Cambridge, 617-864-2929, cuchicuchi.cc

Drink
348 Congress St., Boston, 617-695-1806, drinkfortpoint.com

East Coast Grill
1271 Cambridge St., Cambridge, 617-491-6568, eastcoastgrill.net

Eastern Standard
528 Commonwealth Ave., Boston, 617-532-9100, easternstandardboston.com

The Franklin Café
278 Shawmut Ave., Boston, 617-350-0010, franklincafe.com

Green Street Grill
280 Green St., Cambridge, 617-876-1655, greenstreetgrill.com

Highland Kitchen
150 Highland Ave., Somerville, 617-625-1131, highlandkitchen.com

Locke-Ober
3 Winter Place, Boston, 617-542-1340, lockeober.com

Lucca
226 Hanover St., Boston, 617-742-9200, luccaboston.com

Masa
439 Tremont St., Boston, 617-338-8884, masarestaurant.com

Mr. Dooley’s
77 Broad St., Boston, 617-338-5656, mrdooleys.com

Noir
One Bennett St., Cambridge, 617-661-8010, noir-bar.com

The Oak Bar
138 St. James Ave., Boston, 617-267-5300, theoakroom.com

Pigalle
75 Charles St. S., Boston, 617-423-4944, pigalleboston.com

River Gods
125 River St., Cambridge, 617-576-1881, rivergodsonline.com

RumBa
InterContinental, 510 Atlantic Ave., Boston, 617-217-5152, intercontinentalboston.com

Stoddard’s
48 Temple Place, Boston, 617-426-0048, stoddardsfoodandale.com

Sunset Cantina
916 Commonwealth Ave., Boston, 617-731-8646, allstonsfinest.com

Temple Bar
1688 Massachusetts Ave., Cambridge, 617-547-5055, templebarcambridge.com

Toro
1704 Washington St., Boston, 617-536-4300, toro-restaurant.com

UpStairs on the Square
91 Winthrop St., Cambridge, 617-864-1933, upstairsonthesquare.com

W Lounge
100 Stuart St., Boston, 617-912-3355, whotels.com

Woodward
One Court St., Boston, 617-979-8200, woodwardatames.com