It’s almost time for... HIGHBALL!

Brace yourself for over 40 specially crafted cocktails… $5 each for ONE WEEK ONLY!

All of the tantalizing drink recipes are available online!
Check out what your favorite neighborhood bars and restaurants have in store for you March 19-25 HERE!

Here's a map of the cocktail spread so you can plan your route.

And be sure to use #pdxhighball so we can track your progress.

Here's where you'll be able to get the Highball deal in Central SE Portland:

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MEGAN NANNA

Elvis Room's Tequila Rickey
1.75 oz Hornitos Tequila, .25 oz spiced simple, .5 oz lime, and soda, served in a highball glass.


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MEGAN NANNA

Doug Fir Lounge's 10-4 Good Buddy
1 oz Makers Mark, .75 oz Dolin dry vermouth, .75 oz Campari, 3 dashes of Fee Brothers Whiskey Barrel-Aged Bitters. Served on the rocks with an expressed lemon peel garnish.

“This is a riff of an Old Pal cocktail. The added bitters gives it a bit more depth.”


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MEGAN NANNA

Biwa's The Sometimes
2 oz Suntory Whisky Toki, .75 oz salted yuzu shrub, orange peel, lemon wheel, and soda.


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MEGAN NANNA

Slow Bar's Maiden Japan
1.5 oz Suntory Whisky Toki, spoonful of green-tea syrup, served on a big cube and garnished with Asian dried sweet cherry.

“Similar to an Iron Maiden concert in Nagoya, Japan, in 1981. This drink is loaded with whiskey and smoke but still carries the subtlety of fragrant green tea that you would expect from an ancient culture with class that still likes to party.”


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MEGAN NANNA

Le Bistro Montage and La Merde Lounge's Hot Damn Julep
1.5 oz Maker's Mark, .5 oz maple simple syrup, .5 oz fresh lemon juice, 2 dashes of Bitterman's Hellfire Habanero Bitters, and muddled jalapeño. Served on the rocks.

“Spicy play on a traditional mint julep.”


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MEGAN NANNA

Bit House Saloon's Juan Vega
2 oz Cruzan Estate Dark Rum, 2 dashes Angostrura bitters, 3 oz Bit House Saloon horchata, a dried cinnamon orange wheel, and lime zest.


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MEGAN NANNA

Loyal Legion Pub's Barrel-Aged Highballevardier
1 oz Jim Beam Black, .5 oz Campari, and .5 oz sweet vermouth. Barrel aged, and topped with Amarena cherry syrup and soda. Served on the rocks in a highball glass, with a picked orange wedge and Amarena cherry.

“Being the beer and whisk(e)y bar that we are, we love barrel-aged substances of all types. For over two months we have been rotating the Highballevardier cocktail batch in and out of five-liter barrels to impart oak, vanilla, caramel, and spice flavors, providing even more complexity for your palate. Life is too short to drink simple libations, so treat yourself!”


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MEGAN NANNA

HOME, A Bar's Paloma Smoke
1.5 oz of Hornito's Plata Tequila, fresh grapefruit juice, a splash of soda, and a splash of Hornito's Cristalino Anejo. Served on the rocks and with a lime wedge, in a highball glass with a rim coated with Jacobson’s Cerrywood Smoked Salt.

“Spring is in the air in March and HOME, A Bar welcomes the longer days with a Smoky Paloma, one of summer's best cocktails. Relax and enjoy. Bring on summer!”


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MEGAN NANNA

Smokehouse Tavern's Super Sarsaparilla
1.5 oz Jim Beam Black, 1 oz root beer syrup, .25 oz turbinado, 2 dashes of mole bitters, topped with soda and garnished with black licorice.


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MEGAN NANNA

Conquistador Lounge's The Miracle Worker
1.5 oz Sauza Blue Reposado Tequila, 1 oz pear purée, .5 oz habanero honey syrup, .5 oz lemon juice. Served down on the rocks, and garnished with chili salt rim and a lemon twist.

“Inspired by and dedicated to Gerry Mohr and the late, great Portland rock-and-rollers, the Miracle Workers."


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MEGAN NANNA

Noraneko's Handful
2 oz Sauza Blanco, .75 oz salted plum shrub, lime wedges, and soda.


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MEGAN NANNA

White Owl Social Club's Smooth Talker
.75 oz Jim Beam Rye, .75 oz E&J XO Brandy, .75 oz pineapple juice, .5 oz framboise liqueur, shaken and poured over fresh ice with an orange peel garnish.

“My grandfather was a salesman in Peru who could sell vines to the jungle. He was a real character. My grandmother would make him a pineapple drink almost every day. He liked it just a little sweet with a hint of spice. This drink reminds me of him.—Glenn Henrickson, bartender”