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Four cocktails in artistic glasses are arranged on a white marble countertop.
A selection of cocktails from the opening menu at Good Company.
Elissa Garza/Good Company

Boston’s Hottest New Cocktail Bars

Drink up

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A selection of cocktails from the opening menu at Good Company.
| Elissa Garza/Good Company

Welcome to the Eater Boston Cocktail Heatmap, highlighting the hottest new drinking destinations around the Boston area. (The focus is on cocktail bars, hence the name, but other drinking destinations such as wine bars and taprooms are occasionally included, as well as new restaurants with intriguing bar programs.)

This map is updated regularly throughout the year and typically features bars and restaurants under a year old. New additions in the January 2024 update: Good Company, a playful cocktail bar in Charlestown; the Blind Duck, a speakeasy of sorts inside Raffles in Back Bay; and Sabina Mezcaleria, a subterranean mezcal-focused bar on Newbury Street.

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Good Company

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Good Company, a new cocktail bar from Eastern Standard and Alden + Harlow alum Seth Freidus, features thoughtfully produced cocktails that play with fruits and vegetables remixed in liquid form. The Pear, for instance, is a hot cocktail made with aged rum and Asian pear, while the Peanut & Maitake incorporates roasted maitake and peanuts into the drink alongside scotch and Japanese shochu. If you typically gravitate towards sours, don’t miss the make-your-own sour option on the menu, which comes with your choice of liquor and four flavors to mix and match with the drink.

A tray with a small jug of liquor on ice, four spoons with different colored powders on each, and an empty, chilled cocktail glass.
The build-your-own-sour set-up at Good Company.
Erika Adams/Eater Boston

Birds of Paradise

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Located within the Charles River Speedway in Brighton, Birds of Paradise is the latest cocktail escape from Blossom Bar’s Ran Duan and his star-studded bartending team. The menu is split into two sides: On one end, there’s an anchor “global” drink set that includes cocktails like the Kingston to Milan, a riff on the Kingston Negroni. On the other end, there’s a “destination” set that will change with the team’s travels. Right now, the destination is Guadalajara, and the drinks to get include the Big Apple in Lil’ Jalisco, a carbonated cocktail that ties together tequila and green apple cordial.

A yellow carbonated drink in a champagne flute with a grape and lemon peel garnishing the side of the glass.
The Big Apple in Lil’ Jalisco.
Malakhai Pearson/Eater Boston

The Wig Shop

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From the team behind jm Curley and Bogie’s Place comes equally fun next-door neighbor the Wig Shop. This Downtown Crossing cocktail lounge, an homage to its predecessor Wig World, is simultaneously playful and poised, with wig gags galore amid opulent blue velvet couches and gold drapes. It’s a fanciful setting for impressive drinks ranging from classic — like Bergamot spritzes and Remember the Maines — to fresh, including one with bourbon and sesame oil (Soy Boy) and a rum concoction spiked with so much caffeine you can only have one per visit (Rise & Grind). Champagne, wine and beer, and snacks like lobster-topped pancakes round out the package.

A hand gripping a whipped cream canister sprays the cream on top of a teacup filled with a cocktail. A tiny croissant is on the side.
The Wig Shop’s Rise & Grind.
Malakhai Pearson/Eater Boston

Zazibar

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On your way to a movie at the Alamo? Looking for a nightcap after dinner and a show at Grace by Nia? Zazibar — located on the ground floor of the same building as Grace by Nia and the Alamo — is a perfect way to start or finish an evening out and about in the Seaport. Run by Zaz Restaurant owner and chef Olrie Roberts, the cocktails run the gamut from espresso martinis and mojitos infused with tropical fruit juices to a spicy twist on the Paloma. Pair the drinks with up-leveled bar snacks like vegan jackfruit empanadas and lobster salmon sliders.

An overhead shot of a cocktail with red liquid in the glass and a blackberry garnish.
A whiskey cocktail at Zazibar.
Erika Adams/Eater Boston

Sabina Mezcaleria

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Work your way through a long list of mezcals at Sabina Mezcaleria, a rare Boston bar dedicated to the smoky spirit derived from agave plants. For newcomers to mezcal, the bar stocks a wide range of types to sample and get familiar; there’s also a variety of mezcal-based cocktails to try. Plan to stay for awhile — the subterranean spot is also a full-service Mexican restaurant, and it’s excellent.

A yellow cocktail in a long-stemmed glass with a thin layer of foam on top and a sprig of white flowers for garnish.
Nights in Oaxaca, with Reposado mezcal, muddled ginger and basil, and lime juice.
Erika Adams/Eater Boston

Borrachito Taqueria & Spirits

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Borrachito’s storefront is a taqueria at the Seaport, but duck through a freezer door and head down a hallway to find bartenders slinging drinks from a hip hideout adjacent to the restaurant. Grab a seat and dig into the fun, cheekily named cocktails, including Tammy Got Weird (vodka, tamarind, guava, and lime) and the California Snowstorm (gin, pistachio, coconut, cucumber, and lime).

A red and clear cocktail with a large cube of ice sits on the edge of a wooden table.
On to Cincinnati, a clarified milk punch cocktail with rum, coconut, prickly pear, aperol, and orange liqueur.
Andrew Sokolow/Borrachito

The Blind Duck

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“Speakeasy” is a term thrown around loosely these days, but the Blind Duck is still a fun, hidden-ish outing inside the newly opened luxury Back Bay development Raffles. Slip behind the unmarked door (save for a small duck icon) to find a low-lit, bi-level space mixing up inventive cocktails like the Jack, Kack, and Lack, a twist on the Old Fashioned featuring a buttery, duck fat-washed bourbon, and a highbrow take on the Aperol spritz, here made with tart lingonberries and champagne. Chef George Mendes — the acclaimed chef tapped to lead one of the two restaurants on the property, Portuguese fine dining spot Amar — has also kept an eye on the snack menu at the Blind Duck. Don’t miss Mendes’ famous pasteis de nata, or Portuguese egg custard tarts.

A wooden serving slab with a cocktail glass filled with a brown liquid and a single large ice cube and two crackers arranged on the side.
What’s the Use, a scotch-based cocktail with Biscotti liqueur that is served with savory crackers on the side.
Erika Adams/Eater Boston

Equal Measure

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A legend in the Boston bartending scene, Jackson Cannon was sorely missed when Eastern Standard, the Hawthorne, and Island Creek Oyster Bar closed up shop during the pandemic. But, in this case, the story has a happy ending: Eastern Standard is back open in new digs in Fenway, and adjacent cocktail bar Equal Standard debuted just a few weeks later. Slip into the bar before or after an Eastern Standard meal and get reacquainted with Cannon via gotta-try combinations like rum, rhubarb liqueur, and clarified passion fruit juice (the Love Letter); and sotol, white vermouth, green chartreuse, and honeydew melon (Next to Normal).

Barlette

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Okay, you do have to bring your own booze to this particular cocktail bar. But stay with us: Barlette, from the team behind the tiny, award-winning tasting menu spot Cobble in Brookline, is quite the interactive cocktail experience. The bar supplies all the mixers, tools, and garnishes, and then, with the help of a knowledgeable bartender, you can mix your own drinks that are fine-tuned to your preferences. Each pre-paid ticket includes mixers and all the glasses, ice, garnishes, and mixing tools you need. Bar snacks are available on a small food menu, or bring your own takeout to the bar.

Martini glasses and mixers on a reflective gold platter.
A tray of glasses at Barlette.
Allison Sepanek/Barlette

Good Company

Good Company, a new cocktail bar from Eastern Standard and Alden + Harlow alum Seth Freidus, features thoughtfully produced cocktails that play with fruits and vegetables remixed in liquid form. The Pear, for instance, is a hot cocktail made with aged rum and Asian pear, while the Peanut & Maitake incorporates roasted maitake and peanuts into the drink alongside scotch and Japanese shochu. If you typically gravitate towards sours, don’t miss the make-your-own sour option on the menu, which comes with your choice of liquor and four flavors to mix and match with the drink.

A tray with a small jug of liquor on ice, four spoons with different colored powders on each, and an empty, chilled cocktail glass.
The build-your-own-sour set-up at Good Company.
Erika Adams/Eater Boston

Birds of Paradise

Located within the Charles River Speedway in Brighton, Birds of Paradise is the latest cocktail escape from Blossom Bar’s Ran Duan and his star-studded bartending team. The menu is split into two sides: On one end, there’s an anchor “global” drink set that includes cocktails like the Kingston to Milan, a riff on the Kingston Negroni. On the other end, there’s a “destination” set that will change with the team’s travels. Right now, the destination is Guadalajara, and the drinks to get include the Big Apple in Lil’ Jalisco, a carbonated cocktail that ties together tequila and green apple cordial.

A yellow carbonated drink in a champagne flute with a grape and lemon peel garnishing the side of the glass.
The Big Apple in Lil’ Jalisco.
Malakhai Pearson/Eater Boston

The Wig Shop

From the team behind jm Curley and Bogie’s Place comes equally fun next-door neighbor the Wig Shop. This Downtown Crossing cocktail lounge, an homage to its predecessor Wig World, is simultaneously playful and poised, with wig gags galore amid opulent blue velvet couches and gold drapes. It’s a fanciful setting for impressive drinks ranging from classic — like Bergamot spritzes and Remember the Maines — to fresh, including one with bourbon and sesame oil (Soy Boy) and a rum concoction spiked with so much caffeine you can only have one per visit (Rise & Grind). Champagne, wine and beer, and snacks like lobster-topped pancakes round out the package.

A hand gripping a whipped cream canister sprays the cream on top of a teacup filled with a cocktail. A tiny croissant is on the side.
The Wig Shop’s Rise & Grind.
Malakhai Pearson/Eater Boston

Zazibar

On your way to a movie at the Alamo? Looking for a nightcap after dinner and a show at Grace by Nia? Zazibar — located on the ground floor of the same building as Grace by Nia and the Alamo — is a perfect way to start or finish an evening out and about in the Seaport. Run by Zaz Restaurant owner and chef Olrie Roberts, the cocktails run the gamut from espresso martinis and mojitos infused with tropical fruit juices to a spicy twist on the Paloma. Pair the drinks with up-leveled bar snacks like vegan jackfruit empanadas and lobster salmon sliders.

An overhead shot of a cocktail with red liquid in the glass and a blackberry garnish.
A whiskey cocktail at Zazibar.
Erika Adams/Eater Boston

Sabina Mezcaleria

Work your way through a long list of mezcals at Sabina Mezcaleria, a rare Boston bar dedicated to the smoky spirit derived from agave plants. For newcomers to mezcal, the bar stocks a wide range of types to sample and get familiar; there’s also a variety of mezcal-based cocktails to try. Plan to stay for awhile — the subterranean spot is also a full-service Mexican restaurant, and it’s excellent.

A yellow cocktail in a long-stemmed glass with a thin layer of foam on top and a sprig of white flowers for garnish.
Nights in Oaxaca, with Reposado mezcal, muddled ginger and basil, and lime juice.
Erika Adams/Eater Boston

Borrachito Taqueria & Spirits

Borrachito’s storefront is a taqueria at the Seaport, but duck through a freezer door and head down a hallway to find bartenders slinging drinks from a hip hideout adjacent to the restaurant. Grab a seat and dig into the fun, cheekily named cocktails, including Tammy Got Weird (vodka, tamarind, guava, and lime) and the California Snowstorm (gin, pistachio, coconut, cucumber, and lime).

A red and clear cocktail with a large cube of ice sits on the edge of a wooden table.
On to Cincinnati, a clarified milk punch cocktail with rum, coconut, prickly pear, aperol, and orange liqueur.
Andrew Sokolow/Borrachito

The Blind Duck

“Speakeasy” is a term thrown around loosely these days, but the Blind Duck is still a fun, hidden-ish outing inside the newly opened luxury Back Bay development Raffles. Slip behind the unmarked door (save for a small duck icon) to find a low-lit, bi-level space mixing up inventive cocktails like the Jack, Kack, and Lack, a twist on the Old Fashioned featuring a buttery, duck fat-washed bourbon, and a highbrow take on the Aperol spritz, here made with tart lingonberries and champagne. Chef George Mendes — the acclaimed chef tapped to lead one of the two restaurants on the property, Portuguese fine dining spot Amar — has also kept an eye on the snack menu at the Blind Duck. Don’t miss Mendes’ famous pasteis de nata, or Portuguese egg custard tarts.

A wooden serving slab with a cocktail glass filled with a brown liquid and a single large ice cube and two crackers arranged on the side.
What’s the Use, a scotch-based cocktail with Biscotti liqueur that is served with savory crackers on the side.
Erika Adams/Eater Boston

Equal Measure

A legend in the Boston bartending scene, Jackson Cannon was sorely missed when Eastern Standard, the Hawthorne, and Island Creek Oyster Bar closed up shop during the pandemic. But, in this case, the story has a happy ending: Eastern Standard is back open in new digs in Fenway, and adjacent cocktail bar Equal Standard debuted just a few weeks later. Slip into the bar before or after an Eastern Standard meal and get reacquainted with Cannon via gotta-try combinations like rum, rhubarb liqueur, and clarified passion fruit juice (the Love Letter); and sotol, white vermouth, green chartreuse, and honeydew melon (Next to Normal).

Barlette

Okay, you do have to bring your own booze to this particular cocktail bar. But stay with us: Barlette, from the team behind the tiny, award-winning tasting menu spot Cobble in Brookline, is quite the interactive cocktail experience. The bar supplies all the mixers, tools, and garnishes, and then, with the help of a knowledgeable bartender, you can mix your own drinks that are fine-tuned to your preferences. Each pre-paid ticket includes mixers and all the glasses, ice, garnishes, and mixing tools you need. Bar snacks are available on a small food menu, or bring your own takeout to the bar.

Martini glasses and mixers on a reflective gold platter.
A tray of glasses at Barlette.
Allison Sepanek/Barlette

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