These craft bars put a special focus on wine mixology that goes well beyond vermouth.
This polished pub is largely credited with locally reviving cobbler-style cocktails ("literally, wine drinks," says co-owner and grape enthusiast Kirk Estopinal). This summer, also look for wine-based punches like the Nuremberg, which pairs either aromatized white or fruity red wines with Batavia arrack, orange juice and nutmeg. The Hotel Modern, 936 St. Charles Ave., (504) 962-0911; www.thehotelmodern.com/bellocq, @Bellocqnola
When wine buyer Joe Briand became general manager at chef Donald Link's flagship restaurant, he added wine flights to the list, notably Rieslings and sherries. To keep the stock fresh, he's worked with head barman Billy Dollard to use these premium wines in cocktails, like the dry, dual-sherry Improved Bamboo. 701 St. Charles Ave., (504) 524-4114; www.herbsaint.com, @herbsaintdining
From the opening day of this kung fu craft bar, wine's been an integral part of the cocktail list, hinging on the sherry-based Lucky Cobbler. Bar manager Christine Jeanine Nielsen has since taken over the wine program, developing a daily punch that's wine-based ($5 during happy hour). This summer, Nielsen is introducing a Riesling flight. 515 Baronne St., (504) 529-5825; www.luckyroosternola.com, @LuckyRoost erNO
Barmen Isaiah Estell, a level-two sommelier, and Darrin Ylisto, a level-one sommelier, have built a superb wine program at a tavern known for cocktails. Many cocktails on their list deftly pair fortified, aromatized and sparkling wines with spirits. These refreshing sippers are a fine match for chef Alex Harrell's Southern-style plates. 625 Chartres St., (504) 265-8123; www.sylvainnola.com, @sylvainnola