Serving up “craft food and drink” — emphasis on the drink —, Seven Lamps is worth a trip to Buckhead’s Shops Around Lenox for a mid-summer cocktail and meal. While you’re deciding what you want to order for food (it may take a while, executive chef Drew Van Leuvan is a veteran in Atlanta’s food scene and is known for his steamed lobster roll), order a round of Peaches n’ Green cocktail. It’s made with Grey Goose vodka, pearson peaches, Moscato d’Asti, lemon, pink peppercorn, and basil. Pair it with the restaurant’s signature charcuterie or artisan cheese boards and settle in for the night.

Dining at Bistro Niko is a bit like time travel: Upon stepping foot inside the restaurant you’ll feel transported to 1940s Paris. The best way to soak up those classique vibes is to order the Trois Martini. It’s fruity, but not too sweet, with Grey Goose infused with berries. Pair it with one of the tartes (French flatbread) — we especially like the house-cured smoked salmon — and you’ll be good to go.

The lively atmosphere of Buckhead’s Gypsy Kitchen is not one to be missed. Whether you soak up the sun on their terrace or eat in their dining room with ornate chandeliers, you’re sure to love their take on Spanish cuisine. In between bites of patatas bravas and grilled Spanish octopus, sip on one of their finely crafted cocktails. Chase your summer woes away with the Canaria Spritz, a citrusy-dry blend of Grey Goose, lemoncello, Cocchi Americano, soda, and cava.

Popular with the after-work crowd in Buckhead, Le Bilboquet offers diners a setting that’s at once upscale and welcoming. Dining here is enjoyable no matter when you visit, but the restaurant’s jewel box design glimmers in the daylight, so brunch is definitely a must. The Fleur de Cerisier is a lovely daytime sipper: The bright and floral drink is a blend of Grey Goose Cherry Noir, calvados, Aperol, lemon, honey, and rosemary. Enjoy it with a croque monsieur for an ideal Sunday Funday.

Set against the luxurious backdrop of Buckhead, sipping at the Regent Cocktail Club is a sophisticated affair. The rooftop restaurant is on the top floor of American Cut Steakhouse, but you don’t have to dine there to partake. Grab a seat under one of the patio umbrellas and order a Mule Tide. The potent combination of Grey Goose, mint, lime, and ginger beer will leave you feeling refreshed and ready for a fun night (or day) ahead.

Hip hop meets Southern meets Carribbean at the new-ish soul food restaurant, so you know you can expect a solid drink and meal here. You’ll want to come for the reinvented comfort food, like jerk lamb rib and Cassie’s fried chicken with a side of skillet cornbread, but you’ll want to stay for the impeccable cocktail list and DJ sets on some Thursday or Saturday nights. The go-to cocktail on the menu? La Chaise, made with Grey Goose vodka, Ms. Icey’s papaya birch essence, ginger, brut champagne, and soda.

Nick Leahy opened Aix, his homage to Provence, this winter in West Midtown giving Atlantans a place to feast on Southern-meets-Southern-French cuisine. The dishes here are seasonal and beautifully plated, like the roasted beet and peach salad with buttermilk panna cotta and the pan roasted snapper with basil-zucchini puree, roasted squash, and pepper coulis. For a cocktail that’s just as sophisticated as Leahy’s menu, opt for the Dame Romarin. The tipple is summer in a glass with Grey Goose, rosemary, grapefruit, lime, and creme de mure (blackberry liqueur). At Tin Tin, the adjacent wine bar, you’ll find equally refreshing cocktails that are best enjoyed on their spacious patio.

Paris came to the BeltLine in the form of the Brasserie at Bazati. Soaring ceilings, glam lighting fixtures, and plush banquettes create an inviting atmosphere to escape the summer heat. And while you’re cooling off, the Brasserie Martini will get you into a Parisian state of mind. Grey Goose, St-Germain, Chambord, and lime juice make a concoction that’s sweet and floral and light on the tongue. Try it with the creme brûlée (torched to a caramelized perfection, of course) for the ultimate sweet experience, or a cheese plate for something more subtle.