Better drinks. Better margins.

Smuggler's Cove does not merely stock rum; it makes the spirit's history navigable by the glass. More than 80 recipes move from early punches and Havana-era drinks through Caribbean traditions, mid-century exotics and present-day originals. That organization gives purpose to a list that could otherwise collapse under the weight of more than 1,400 rums. A guest can compare a stripped-back Grog with a many-part Jet Pilot, then step into the modern program through a rhum-agricole drink such as Giant Summer. Scale is matched by an unusually explicit production standard. The venue says citrus is juiced daily, modifiers are made in house, and even its eight-to-twelve-ingredient exotics are built fresh rather than batched. Prices mostly land between $16 and $20, a compact band for a program this deep. The challenge is selection, not scarcity: the menu asks drinkers to decide whether they want historical clarity, tropical abundance or a contemporary riff. Arrive with that preference and Smuggler's Cove becomes less a novelty-filled tiki room than a working archive whose documents happen to be cocktails.

Grimm Artisanal Ales now makes the strongest case for itself through range, not hype. The brewery that helped define New York's plush double IPA also maintains German pilsner, hefeweizen, shandy, stout, sour and spontaneous beer, plus a credible nonalcoholic line. Its current venue inventory reaches sixty-three draft and packaged choices. Light Cone, a 5% German pilsner with 38 IBUs, is the essential opening because its bitterness and clean fermentation expose brewing precision without fruit or adjunct cover. Weisse provides a 5.5% wheat-beer comparison, while the 3.3% What Is Love shandy and 0.5% Set You Free grapefruit-vanilla sour establish unusually useful lower-strength endpoints. Only then should the visit move toward Wavetable or an eight-percent double IPA such as Lambo Door, whose Citra, El Dorado, and Simcoe profile helped build the brewery's reputation. Grimm's deeper achievement lies in fermentation. Independent criticism has documented the range of rotating sours and useful bartender sequencing, while current first-party material explicitly includes sour and spontaneous ales among the brewery's specialties. Five New York State Brewery of the Year titles, including 2024 through 2026, support—not substitute for—the evidence on the board. The weakness is abundance. Sixty-three choices require editing, and the brewery's many hazy, fruit, and adjunct expressions can make a less deliberate tasting sweet, strong, and monotonous. Pizza upstairs makes the room more complete but also encourages a long visit in which palate fatigue becomes real. Grimm earns an elite score because few city breweries can move convincingly from pilsner and wheat through IPA, stout, mixed fermentation, nonalcoholic beer, and fresh packages under one roof. Begin with restraint, ask what spontaneous bottle is showing best, and leave the strongest IPA for last.

BILLY’S runs a beverage program with unusual depth for a restaurant: a 200+ label wine list organized by varietal and region, a 200+ whiskey collection billed as the largest in Southwest Virginia, a summer 2026 cocktail list spanning signatures, martinis, and seasonal drinks, and a dedicated N/A section with a zero-alcohol sparkling wine. Prices are concrete — signature cocktails $12–$15, martinis $14–$15, N/A drinks $9, and premium pours from $18 to $500 per ounce. The breadth is the draw; the execution varies by drink.