Cozy wine bar Stems & Skins offers incredible bottles and a relaxed atmosphere in Park Circle. The friendly and super-knowledgeable staff helps navigate the hefty list of drink options, from wine to craft beer to vermouth to sherry to cocktails. Definitely take advantage of some of the small plates made on site — choices like grilled octopus and Iberico ham are perfect accompaniments to the quality beverages.

Go for the extensive whiskey list, but stay for the creative takes on cocktails like the libation named A Foolish Pleasure, which combines ingredients from Biggie’s 1994 hit “Big Poppa” — it’s a cheddar-washed gin with grape soda, Sacred Bond brandy, egg white, maple, and cream.

Edmund’s Oast is technically a restaurant more than a bar, but the phenomenal cocktail list from famed mixologist Bob Peters and the abundance of funky wines and hard-to-find beers on tap make it worth a visit for patrons who don’t want to sit down for dinner — though, the food pairs perfectly with the alcohol offerings.

Graft comes from advanced sommelier Femi Oyediran and sommelier and winery vet Miles White. Patrons expect interesting bottles and wines by the glass in a fun, hip hangout — maybe with LL Cool J or Prince on the speakers. It’s one part wine shop and one part chill bar. They took the stuffiness out of wine. Also, there’s always a killer pop-up or DJ party happening.

Off-the-beaten-path bar Last Saint can play a lot of roles. It can be a quiet after-work spot for a well-made martini or a rollicking sundown space for a Mexican cold brew (think an espresso martini with tequila and Licor 43). Owner Joey Goetz is a bit of a legend in Charleston for his time at the Belmont and Bar George (plus his Get Down warehouse parties), and when he went off on his own, he made a bar that locals love and tourists can still feel welcome.

Step off the crowded sidewalks of King Street and find quaint spot Babas on Cannon. It’s like a European cafe with coffee and sandwiches during the day and cocktails and nibbles during the evening. All the boozy drinks, like the highly recommended gin and tonic, come with a side of potato chips and olives, which usually leads to order a second round.

Owner Mickey Moran set up The Belmont in 2010 and has seen his stretch of King Street change dramatically. Since he opened, Moran's block has been joined by big culinary names and hotels, but that hasn't affected what happens under the petite cocktail bar's pounded tin ceiling. It's still the same tavern that only allows 40 patrons in at a time, plays black and white favorites like Casablanca on mute and stocks some of the finest bottles in Charleston. The bartenders could make customers something different on every visit or remember which classics are their favorite.

Candlelit cocktail bar Proof offers interesting concoctions like the Pink Rabbit (Ancho Reyes, Hendrick's gin, house-made strawberry "Quick," and mole biters) and the Knuckle Ball (Old Grand Dad, cola reduction, orange bitters, and pickled boiled peanuts). Or owner Craig Nelson and the other bartenders are always quick with a suggestion. Proof is a great spot to meet friends or sit in the window solo and watch the parade of late-night patrons on King Street.

While Charleston is technically a beach town, not many bars take that into consideration. Hotel spot Little Palm allows customers to feel like they are in old-school Miami while hanging by the pool. Try the Green Light with frozen sauvignon blanc, pear brandy, and honeydew melon.

The Gin Joint opened as one of the first craft cocktail bars in Charleston, and they revamp their menu every season. This bar banned vodka upon opening in 2010, and if patrons aren't sure what they'd like to order, they can go with the "Bartender's Choice" and chose from a long list of adjectives, like "tart," "strong," and "fizzy," to describe the type of drink they'd like.

Johns Island bar Seanachai may look like a traditional Irish pub, but the drinks go far beyond pours of whiskey and beer. Owner Gerry Keiran visits the Farmers' Market every weekend (when in season) to draw inspiration for his ever-changing "cocktail of the week." The menu also lists classics next to newer creations for the more adventurous palate.