It’s no secret that Charleston’s a port city. We’re known to drink like sailors after salty days at sea—liquors, liqueurs, and fortified wines, too. Charleston’s Madeira-sipping tradition is said to be a holdover from the days of long, trans-Atlantic passages, but we like classic cocktails and the sophisticated new concoctions, too—to make them, drink them, and talk about them. One of my friends constantly craves Xiao Bao Biscuit for the vodka-ginger-bitters Mapo Mule (and for the Vietnamese crepes). Another pal claims the icy martinis at Charleston Grill are the best in town. My favorite cocktails are made with good old southern bourbons and rye whiskeys, like the perfect Sazerac at Hank’s Seafood. Meanwhile, if you’re out late enough, you’ll likely witness a Charleston phenomenon. After restaurants’ close, the food and bev crowd is known to order shots and snifters of “Grand Ma,” aka Grand Marnier, the cognac-based liqueur from France.

Proof

Yes, it’s another King Street bar not far from the college, but there’s no kid stuff here. Known to serve the city’s best gin and tonic, Proof’s long list of classic and new cocktails includes a super-refreshing Lillet Blanc made with blood orange bitters. Add to that, a no-frills decor and hearty snacks like meatballs, boiled peanut hummus, and pickled eggs.

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