Not to be confused with the bottle-juggling bartender, the mixologist works like a chef: sourcing fresh ingredients, rare liqueurs and forgotten recipes — and crafting cocktails designed more for complexity of taste than for raw potency.
At Restaurant Eugene’s tiny bar, Greg Best produces some of the most sublime concoctions in the city, armed with an old-fashioned seltzer bottle, a near-encyclopedic knowledge of the spirit world and shelves stocked with a dizzying array of rye whiskeys, Dutch genevers and Czech herbal bitters.
Perfectionist Best makes his own simple syrup, tonic water and even a lavender infusion that takes two weeks to steep.
Originally hailing from New York’s Hudson Valley, Best has been working in the restaurant and bar scene for about 12 years. He has been oft credited with “kick-starting” the craft cocktail scene in Atlanta with his work behind the bar at Restaurant Eugene. His role at Atlanta’s Holeman and Finch Public House has earned him numerous accolades such as GQ magazine’s “Top Ten Cocktail Bars in the Country” and Playboy Magazine’s “Top Ten American Mixologists.”
Most of Greg’s free time is spent hunting down boutique spirits and up-and-coming American distillers to celebrate and writing a cocktail column for Atlanta’s Creative Loafing weekly newspaper. An active member of the Southern Foodways Alliance and the United States Bartender’s Guild Atlanta Chapter, Best has officially decided that the South is his home.