Bowling and drinking is already a winning combination, but cocktails on tap created by expert mixologist Jason Kosmas takes it to a whole new level. Bowlounge is swankier than the nicotine-stained bowling alley of your youth, and the drinks are a lot better than The Dude’s White Russian. Classic combinations like trashcan punch, gin and juice, and a Moscow mule make these classed-up drinks still feel like your youth.

Chef Nick Amoriello has been awarded high praise for his creative gastropub food, and the draft cocktails are worth equal fanfare. A Pimm’s Cup on draft, made with Pimm’s No. 1 (duh), Absolut Elyx, and ginger beer may actually be better than its freshly-mixed counterpart. The Grapefruit Rickey, though, is the kind of drink that you wish came served in a much, much bigger glass.

Like the food at Chino Chinatown, the draft cocktails here have signature Latin-Asian fusion flavor combinations. The Lolita, made with a Chinese spirit called byejoe, mango, and Thai chili is spicy, sweet, and complex. For slightly simpler tastes, San Antonio-based Cinco Vodka shines in the Snakecharmer, a refreshing sip made with lemongrass and lime.

Henry’s Majestic is brand new to Dallas, but that doesn’t mean that they didn’t show up with a seriously good draft cocktails game. The motto here is “good food, strong drinks,” and the cocktail menu runs the flavor gamut. The 8am, made with nitrous-charged Vietnamese coffee and vanilla-infused bourbon is a boozy and creamy wake-up call. There’s also the “Cozbronaught,” made with anejo rum and cranberry shrub.

Truck Yard is already a playground for sort-of grown-up people, and draft cocktails only make playing around in a treehouse or sitting in an old dilapidated truck bed even more fun. The Texas Pride, made with tequila Cabeza, fresh grapefuit juice, and local honey is one of those sweet little drinks that will most definitely sneak up on you.