all Photos by Meg Nanna except where noted

You need a drink, Portland.

2018’s been a long, horrible year, and—wait. What? We’re only three months into 2018? Jesus! Alright, Portland, we take it back—you REALLY need a drink! Luckily for you, the Portland Mercury and Jim Beam are here to help: Once again, it’s time for the wonderful, uplifting, booze-soaked week that is the Portland Mercury’s HIGHBALL!

Along with our pals at Jim Beam, the Mercury has teamed up with over 40 of Portland’s finest bars and restaurants—each of which has created a one-of-a-kind, specially crafted cocktail just for Highball! And it gets even better: Each of those one-of-a-kind, specially crafted cocktails can be yours for a mere $5!

Check out our mouth-watering cocktail list below to see what Portland’s greatest bartenders have concocted for this annual event—but before you race to your nearest Highball location, keep a few things in mind...

• Drink responsibly! This goes without saying, but we love you and don’t want you to die, so PLEASE be safe and smart with your Highball consumption—and NEVER drink and drive.

• Be patient! We all need a drink right now. But so do our friends, neighbors, and sworn enemies! So if a Highball bar is slammed, or if they run out of those little umbrellas? Be cool—it’ll all get sorted soon enough! And if you want to help things go smoothly, pay in cash—it’ll save time, and your server will appreciate it. Speaking of which....

• Tip your bartenders, and order food! Sure, the best part of Highball are those $5 drinks... but each Highball location also has great food, and their talented bartenders will be working hard to keep those craft cocktails pouring! So relax, grab a bite, and let your bartenders and waitstaff know how much you appreciate ‘em!

Without further ado, here are those cocktails. Bring it, 2018! It’s time for HIGHBALL!

The 1905’s “Celestial Wave”

1.5 oz Effen Cucumber Vodka, 1 oz fresh grapefruit juice, .5 oz fresh lime juice, .5 oz simple syrup, .25 oz St. Germain, .25 oz New Deal Ginger Liqueur, .25 oz strawberry purée, 8 mint leaves. Served on the rocks in a collins glass, and garnished with a lemon horsetail and a sprig of mint.
830 N Shaver, Mon-Thurs 4 pm-midnight, Fri-Sat 4 pm-2 am, Sun 4 pm-midnight,

Natalie Behring

Alberta Street Pub’s “The Thyme Out”

Jim Beam whiskey, fresh lemon juice, thyme-infused simple syrup, soda, and a float of lemon drinking vinegar.
1036 NE Alberta, Mon-Fri 4 pm-1 am-ish, Sat-Sun 1 pm- 1 am-ish,

Bar Maven’s “George Tegart”

1.5 oz Jim Beam Black, .75 oz Lillet Rogue, .5 oz DeKuyper Créme de Cocoa White, .5 oz fresh-squeezed lemon juice. Shaken, then double-strained on a large rock, with a spritz of housemade rosewater and a lemon twist.
BAR MAVEN SAYS: “We use real rose petals to make our homemade rosewater.”
6219 SE Foster, Mon-Sun 4 pm-2 am,

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.
727 SE Grand, Mon-Sun 4 pm-2:30 am,

Biwa’s “The Sometimes”

2 oz Suntory Whisky Toki, .75 oz salted yuzu shrub, orange peel, lemon wheel, and soda.
215 SE 9th, Mon-Sun 11:30 am-10 pm,

Bluehour’s “The Eddie Ford”

1.5 oz Jim Beam Bourbon, 1 oz lemon juice, .25 oz simple syrup, shaked and rolled into a footed pilsner glass and topped with 1.5 oz sparkling wine, 1.5 oz Cock & Bull Ginger Beer. Garnished with candied lemon peel.
250 NW 13th, Mon-Thurs 4-11 pm, Fri 4 pm-midnight, Sat 10 am-12 pm, Sun 10 am-9pm (dining room hours Sun-Wed 5-9 Thurs-Sat 5-10),

C Bar’s “Coin Slot”

Ginger-infused Jim Beam, housemade rhubarb-and-blackberry syrup, fresh lemon juice, and rhubarb bitters. This draft cocktail will be served on the rocks, with a splash of soda and lemon garnish.
2880 SE Gladstone, Mon-Fri 4 pm-2:30 am, Sat-Sun 10 am-2:30 am,

Circa 33’s “The Bruiser”

1.5 oz of Sipsmith gin, .5 oz of créme de violette, 3 lemon wheels. Shaken on the rocks, poured into a collins glass, and topped with soda.
CIRCA 33 SAYS: “This cocktail is similar to a ‘smash,’ and mixologists will tell you to ‘not bruise the spirit.’ The name ‘Bruiser’ is a play off of both of these ideas, along with the purple hue of the drink, which is similar to the color of a bruise.”
3348 SE Belmont, Mon-Thurs 4-11 pm, Fri 4 pm-1 am, Sat 10 am-1 am, Sun 10 am-11 pm,

Clinton Street Pub’s “Jalisco Egg Cream”

1.5 oz Hornito’s Reposado Tequila, 1 oz milk, .5 oz Meletti Amaro, a dash of Fernet-Branca. Served on the rocks, and topped with seltzer and a dust of nutmeg.
CLINTON STREET PUB SAYS: “Crisp, bittersweet Mexican chocolate—no egg required.”
2516 SE Clinton, Mon-Sun 2 pm-2:15 am

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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.
CONQUISTADOR LOUNGE SAYS: “Inspired by and dedicated to Gerry Mohr and the late, great Portland rock-and-rollers the Miracle Workers.”
2045 SE Belmont, Mon-Sun 4 pm-2:30 am

Crow Bar’s “One Night in Bangkok”

1 oz Cruzan Black Strap Rum, .5 oz velvet falernum, cream of coconut, and matcha. Blended and served in a bucket, with whipped cream and toasted coconut garnish.

3954 N Mississippi, Mon-Sun 3 pm-2 am,

Dots Cafe’s “A Lil’ Piece of the Pie”

2 oz Jim Beam bourbon, 1 oz strawberry purée, 3 dashes of rhubarb bitters. Topped with Cock’n Bull Ginger Beer and served on the rocks in a highball glass.
2521 SE Clinton, Mon-Fri noon-2:30 am, Sat-Sun 10 am-2:30 am,

Double Dragon’s “All My Exes Live in Texas”

1.5 oz Old Overholt Rye, .75 oz Altos Reposado Tequila, 0.25 oz Rothmam & Winter Orchard Apricot Liquer, .25 oz Pedro Ximénez sherry, 3 dashes of orange bitters, 1 heavy bar spoon of honey syrup (three parts honey to one part water). Stirred and strained over one large rock, and garnished with an orange twist.
1235 SE Division, Mon-Thurs noon-midnight, Fri-Sat noon- 1 am, Sun noon-midnight,

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.
DOUG FIR SAYS: “This is a riff of an Old Pal cocktail. The added bitters gives it a bit more depth.”
830 E Burnside, Mon-Sun 7 am-2:30 am,

Driftwood Room’s “A Tipple Named Desire”

1.5 oz Maker’s Mark, .5 oz Bonal Gentiane-Quina, .5 oz Cynar liqueur, 2 dashes of barrel-aged bitters, and a float of Laphroig 10-Year-Old whiskey. Garnished with a lemon wheel dipped in granulated honey.
DRIFTWOOD ROOM SAYS: “The name was inspired by the Marlon Brando film A Streetcar Named Desire, a film that challenged and changed Hollywood forever with its sexy and scandalous tale. The Driftwood Room has been called one of the sexiest bars in Portland, with its leather banquettes and candlelit entirety; we believe this Brando Classic fits the ambiance that the Driftwood Room is known for. We want our guests to be able to sit back, sip on ‘A Tipple Named Desire,’ and be thrown back in time to the heyday of Marlon Brando and Gene Kelly.”
729 SW 15th, Mon-Thurs 2-11:30 pm, Fri 2 pm-12:30 am, Sat noon-12:30 am, Sun noon-11:30 pm,

Elvis Room’s “Tequila Rickey”

1.75 oz Hornitos Tequila, .25 oz spiced simple, .5 oz lime, and soda, served in a highball glass.
203 SE Grand, Mon-Sun 4 pm-2:30 am

Fifth Quadrant’s “Kentucky Sunset”

1.5 oz Maker’s Mark, 2 oz housemade sour mix, .5 oz of rosemary simple syrup, poured over ice with a .25 oz float of Aperol liqueur. Garnished with a lemon and sprig of rosemary.
3901 N Williams, Mon-Sat 11 am-midnight, Sun 10 am-11 pm,

Gold Dust Meridian’s “Barry Gibson”

Sipsmith gin, Dolin dry vermouth, house-pickled onion.
GOLD DUST MERIDIAN SAYS: “I love batching! This drink is great for efficiency and a busy bar. Batching gin, vermouth, and water. Pickling pearl onion in cloves, mustard seed, and lemon peel.”
3267 SE Hawthorne, Mon-Sun 2:30 pm-2:30 am

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 Cherrywood Smoked Salt.

HOME, A BAR SAYS: “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!”
719 SE Morrison, Mon-Fri 11 am-2:30 am, Sat-Sun 4 pm- 2:30 am,

Liberty Glass’s “Suntory Toki Mizuwari”

2 oz Suntory Whisky Toki, 2 oz Latourelle springwater. Served in a Collins glass with three large cubes, and stirred 13-and-a-half times, in the tradition of a classic Japanese highball.
938 North Cook, Mon-Sun 3 pm-2:30 am,

Limelight Restaurant and Lounge’s “Mango Ginger Sting”

1.5 oz mango- and ginger-infused Hornitos, 2 oz Reed’s Extra Ginger Brew, 2 oz mango nectar, a splash of soda and sour. Garnished with boozy mango and ginger bites.
LIMELIGHT RESTAURANT AND LOUNGE SAYS: “Our speciality house-infused mango-and-ginger Hornitos brings endless new options to your tequila-drinking repertoire.”
6708 SE Milwaukie, Mon-Thurs 11 am-1:30 am, Fri 11 am-2:30 am, Sat 9 am-2:30 am, Sun 9 am-1:30 am

Low Brow Lounge’s “Ch Ch Ch Ch Ch Cherry Bomb”

1.5 oz Jim Beam Black, .5 oz fresh lemon juice, .5 oz fresh lime juice, simple syrup. Topped with Knob Creek Cherry Bitters and a bourbon-soaked cherry.
LOW BROW LOUNGE SAYS: “Inspiration: The Runaways.”
1036 NW Hoyt, Mon-Sat 3 pm-2:30 am,

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.
LOYAL LEGION PUB SAYS: “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!”
710 SE 6th, Mon-Thurs 11:30 am-midnight, Fri-Sat 11:30 am-2 am, Sun 11:30 am-midnight,

The Lutz Tavern’s “Sanguis Lacrimation” (Tears of Blood)

1.75 oz Cruzan Aged Dark Rum, .25 oz Cruzan Black Strap Rum, 1 oz ginger shrub, .5 oz lime juice, topped with soda water with a hibiscus and red wine syrup drizzled on top. Garnished with a lime.
THE LUTZ TAVERN SAYS: “After a long and arduous journey, where many members of our party misfortune befell, we finally arrived at our destination—the arcane drink wizard’s keep of libations for strength and battle magic! After toiling over scrolls and tomes that were full of recipes for potions to create something worthy of the bravest battle mage, we crafted the ‘Sanguis Lacrimation,’ thus named for its appearance like tears of blood!”
4639 SE Woodstock, Mon-Fri 11 am-2:30 am, Sat-Sun 9 am-2:30am

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 mint and jalapeño. Served on the rocks.
LE BISTRO and LA MERDE SAY: “Spicy play on a traditional mint julep.”
301 SE Morrison, Mon-Thurs 4 pm-2 am, Fri-Sat 4 pm-4 am, Sun 4pm-2 am,

Night Light Lounge’s “Basil Derby”

1.5 oz Jim Beam, .5 oz basil simple syrup, .5 oz lemon juice, 1 oz grapefruit juice, 3 dashes of grapefruit bitters, 2 spritzes of Mata Hari Absinthe. Shaken with a basil leaf, and served on the rocks.
NIGHT LIGHT LOUNGE SAYS: “March is a tricky month, stuck on the precipice of spring. We’re always ready for the summer that refuses to come fast enough. The Basil Derby is a cocktail for this transitional time: Bourbon and grapefruit from the wet and cold winter in our past, and basil to give us a taste of the summer that is right around the corner.”
2100 SE Clinton, Mon-Fri 2 pm-2 am, Sat-Sun 10 am-2 am,

Noraneko’s “Handful”

2 oz Sauza Blanco, .75 oz salted plum shrub, lime wedges, and soda.

1430 SE Water, Mon-Sun 11am-2 am,

Oaks Bottom Public House’s “Sellwood Shaker”

1.5 oz. Sipsmith London Dry Gin, .5 oz cranberry simple syrup, 3 dashes of Angostura Orange Bitters, and fresh lime. Served on the rocks and topped with soda water.
1621 SE Bybee, Mon-Fri 11 am-midnight, Sun 11 am-10 pm,

Greg Khng

Proof•Reader’s “Thyme in a Bottle”

1.5 oz Suntory Whisky Toki, 6.5 oz housemade blackberry thyme soda. Bottled, chilled, and served garnished with a thyme sprig.
PROOF•READER SAYS: “Inspired by the popular single-serving cocktails prevalent in Japanese vending machines.”
1401 SW Naito, Mon-Sun 11 am-midnight

The Rambler’s “Early Spring”

1.5 oz Maker’s Mark, .5 oz Aperol, .5 oz house mint syrup, .5 oz lemon, 2 dashes of rhubarb bitters, topped with Stiegl Lemon Radler. Garnished with fresh mint.

THE RAMBLER SAYS: “To help usher in the new season, we present Early Spring—a delightful combination of bright, sweet flavors, backed by the strength of Maker’s Mark bourbon and balanced with lemon. A perfect sipper for the warming weather. Built tall, in a collins glass.”
4205 N Mississippi, Mon-Fri 4 pm-close, Sat-Sun noon-close,

Rae’s Lakeview Lounge’s “Make Her Presbyterian”

1.5 oz Makers Mark, ginger ale, three dashes of Fee Brothers Orange Bitters. Served on the rocks in a collins glass with a long straw, and garnished with single leaf of fresh mint.
RAE’S LAKEVIEW LOUNGE SAYS: “The press has made a big comeback in recent years—a much-varied, simple highball that is often no more complicated than vodka with Sprite and soda (though it’s more mysterious and fun to say ‘vodka press’ rather than ‘vodka soda-Sprite’). We thought using bourbon instead of the traditional Scotch would really bring out the Episcopalian.”
1900 NW 27th, Mon-Fri 11 am-midnight, Sat-Sun 9 am-midnight,

Senate’s “Portland Cocktail”

1.5 oz Maker’s Mark bourbon, .75 oz fresh lemon juice, .375 oz homemade ginger syrup, .375 oz Orgeat syrup, .5 oz Aperol, and a couple of dashes of bitters, served in a coupe with a lemon peel.
SENATE SAYS: “A delicious component of our new cocktail program.”
71 SW 2nd, Mon-Sun 11 am-late,

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.
SLOW BAR SAYS: “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.”
533 SE Grand, Mon-Sun 11:30 am-2:30 am,

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.
1401 SE Morrison #117, Mon-Thurs 11 am-11 pm, Fri 11 am-midnight, Sat 10 am-midnight, Sun 10 am-11 pm,

Tilt (Pearl)’s “North of Late”

2 oz North 44 Nectarine Vodka, .5 oz Aperol, 1 oz orange cardamom syrup, .5 oz lemon juice, .5 oz simple syrup, 1 dash of grapefruit bitters. Shaken, strained into a highball glass, and topped with soda and an orange peel.
1355 NW Everett, Mon-Thurs 11 am-11 pm, Fri-Sat 11 am-midnight, Sun 11 am-11 pm,

Tryst’s “Mayari’s Rule”

1.5 oz Courvoisier VS Cognac, .5 oz Rothman & Winter Apricot Liqueur, .25 oz Cappelletti Vino Apertivo, Bittermen’s Elemakule Tiki bitters, .75 oz lime juice, and egg whites. Served on the rocks with an orange twist.

TRYST SAYS: “Mayari is an ancient Tagalog deity of the Philippines—she is the goddess of the moon, war, revolution, and the right to equal rule. Healing and lunar emotions were her thing, as well as having a bounty of forgiveness. A complex woman goddess deserves a Tiki-style drink named after her, by all means.”

19 SW 2nd, Mon 4 pm-midnight, Tues-Sat 4 pm-2 am, Sun 4 pm-midnight,

The Wayback’s “Count Me In”

2 oz Sauza Hornitos Reposado Tequila, .5 oz lillet .5 oz lemon juice, 1.5 oz fresh parsley, simple syrup, 1 teaspoon fresh-grated turmeric, .25 oz kiwi. Served on the rocks and garnished with a parsley sprig.
THE WAYBACK SAYS: “Thanks to a fairly mild winter and hope for an early spring, our parsley has lasted through the season. With a healthy burst of hope and happiness, and an intriguing list of ingredients, we were inspired to put it to work with one of our favorite tequilas. Tequila makes us smile.”
4719 N Albina, Tues-Thurs 4 pm-midnight, Fri-Sat 2 pm-1 am, Sun 2-11 pm,

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.

WHITE OWL SOCIAL CLUB SAYS: 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

1305 SE 8th, Mon-Sun 3 pm-2:30 am,

Valentines’s “Cash the Check”

1.5 oz Sauza Hornitos Reposado Tequila, splash of pineapple juice, dash of yuzu juice, topped with soda. Served on the rocks, with a smoked salt rim.
232 SW Ankeny, Mon-Sun 4 pm-close,

Wilfs Restaurant & Bar’s “Nina Simone”

Blueberry vodka, lemonade, splash of brut sparkling, and pomegranate juice. Shaken, with a sugar rim.
WILFS RESTAURANT & BAR SAYS: “Wilfs is known for its local jazz scene. Nina Simone could not be a better representation of this fact!”
800 NW 6th Ave at Union Station, Tues-Fri 11:30 am-11 pm, Sat 5-11 pm,

Xico’s “Mai Tai Chill”

1 oz chile-infused Cruzan Aged Light Rum, .5 oz Appleton Estate Extra Dark Rum, .75 oz lime juice, .25 oz BG Reynolds Orgeat syrup, .125 oz Pierre Ferand Cry Curacao, Sombra Mezcal spritz, with a dried pineapple flower garnish.
XICO SAYS: “Inspired by Oahu bar Leather Apron and pasilla negra chiles, which have a chocolaty, raisin-y depth that is unmatched.”
3715 SE Division, Wed-Sun 11am-2 pm, Sun-Thurs 5-9:30 pm, Fri-Sat 5-11 pm,

SLAY Film Fest
In person at the Clinton St. Theater 10/29 & 10/30