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Spirits recently reported on the beer dinners taking place at Spotted Dog (30 North Ave., Atlanta). Consulting chef Shaun Doty must have hops and barley on the brain. Spotted Dog's new cocktail list relies on beer as the star ingredient. Among the creations is the Bloody Mark, which blends vodka with spiced tomato juice and Guinness stout. Grapefruit juice, simple syrup, lemon juice and Stella Artois comprise the Expat's Punch. And Stella Artois Lager meets with spicy ginger beer in the Shandy.

CHOCOLATE NIRVANA

LaCour Photography (ENLARGE)
Red grapefruit gets an extra kick in Ruby's Nectar.
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Still dealing with the temptation of leftover Halloween candy? Then stay away from Nirvana Café and Grille (5192 McGinnis Ferry Road, Alpharetta). Its Chocolate Nirvana Martini candy coats Smirnoff vodka with Godiva chocolate liqueur. The rim gets a Ghirardelli chocolate syrup rim and a Hershey's Kiss garnish. All of this and Christmas around the corner.

ONE SHINY RUBY

Grapefruit's not just for breakfast anymore. At Food Studio (887 W. Marietta St., Suite K102, Atlanta), bartenders are spiking ruby red grapefruit juice with a jolt of Ruby Red vodka and a bit of Cointreau for a drink called Ruby's Nectar.

IN THE DRINK

Ruby's Nectar

2 1/2 ounces Ruby Red vodka

3 ounces ruby red grapefruit juice

1/2 ounce orange honey

1/8 ounce Cointreau

1/8 ounce grenadine

Measure ice into a highball/double Old-Fashioned glass. The ice should be crowning the glass. Empty ice into shaker and add all ingredients. Shake until very cold and shaker is frosted and beaded. Return contents into the double Old-Fashioned/highball glass. Top it with a thick cut quarter wheel of sugared ruby grapefruit, a tall mint sprig and a black straw.