photos by Meg Nanna

It’s Time for... the Portland Mercury’s HIGHBALL!

It’s cold and dark and windy, and spring feels very far away. But before you entirely lose your will to live, know that there’s light on the horizon: The Portland Mercury’s HIGHBALL!

Along with our pals at Jim Beam and Portland Beverage, the Mercury has teamed up with 50 of Portland’s favorite bars and restaurants—each of which has created a one-of-a-kind, specially crafted cocktail just for Highball! And during Highball, each of those one-of-a-kind, specially crafted cocktails can be yours for a mere $5!

Read on to discover what Portland’s greatest bartenders have created for this year’s Highball—but before you race to your nearest Highball location, keep a few things in mind...

Drink responsibly! Be safe and smart with your Highball consumption—and NEVER drink and drive.

Be patient! Since the world’s on fire, all of us could use a drink right now. So if a Highball bar is slammed, be cool—it’ll all get sorted soon enough, and there are plenty of other spots! 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! While the whole PURPOSE of Highball is those $5 drinks, we’ve made sure each Highball location also has great food! So relax, grab a bite, and let your bartenders and waitstaff know how much you appreciate them. Before you know it, spring might actually be here!

Avid Cider and Kitchen's “Angry Gardener: Thyme to Smash a Shrub”

WHAT'S IN IT: 1.5 oz Vox vodka, Avid Apricot Cider, .75 oz apple shrub, .5 oz ginger liqueur, thyme twig, dried apricot

WHAT THEY SAY: "We are inspired by apples, varying methods of fermentation, and the unique food and beverages you can create. Being a cider house, we wanted to showcase this through an apple shrub and our cider. This cocktail is different, tasty, and features a couple forms of fermentation."

ADDRESS: 121 NW 9th

HOURS: Mon-Wed 11 am-10 pm, Thurs-Sat 11 am-11 pm, Sun 11 am-10 pm

Bacchus Bar’s “Follow Me Sunshine”

WHAT'S IN IT: 1.5 oz brown butter-washed Cruzan Light Rum, .75 oz pineapple herb gomme syrup, .75 oz lime juice, topped with soda. Garnished with petite basil sprig and dehydrated pineapple

WHAT THEY SAY: “During the long, grey winter months in the Pacific Northwest I find myself, like many others, craving sunshine and trying to find ways to invoke the sensation that the warmth of spring and summer provide. This cocktail provides those elements in a light and effervescent fashion, while also drawing from the song ‘Sunshine’ by Ryan Bingham, who is one of my favorite solo artists. This is a cocktail with one foot firmly planted in warmer weather.”

ADDRESS: 422 SW Broadway

HOURS: Mon-Thurs 4-11 pm, Fri-Sat 4 pm-midnight, Sun 4-11 pm -restaurants/bacchus-bar/

Bar Maven’s “Cut ‘n’ Chew”

WHAT'S IN IT: 1.5 oz Suntory Whisky Toki, .5 oz sweet vermouth, .25 oz Averna Amaro, 1.5 oz fresh blood orange juice, dash of cardamom bitters, shaken and double strained onto a large ice cube with a orange twist

WHAT THEY SAY: “It’s blood orange season and we really wanted to use blood oranges, so we started with that as our base. After several variations, we settled on a winner.”

ADDRESS: 6219 SE Foster

HOURS: 4 pm-2 am, Instagram and Facebook @barmavenpdx

Bit House Saloon’s “Felix & Jules”

WHAT'S IN IT: Courvoisier VS Cognac, orange essence, rich vanilla bean syrup, house smoked apple soda

WHAT THEY SAY: “I have always loved cognac—it is the foundational spirit of cocktail culture. Felix Courvoisier and Jules Galiano were responsible for moving the production to Jarnac, France and shifting the focus of quality to the legendary status that it is now.”

ADDRESS: 727 SE Grand

HOURS: 4 pm-2 am

Bluehour’s “Sage Advice”

WHAT'S IN IT: 1.5 oz Jim Beam Repeal Batch, 1 oz sage, ginger, and fig syrup, .25 oz lemon juice. Shaken, rolled into a highball glass, topped with Fever Tree soda. Garnished with two sage leaves (cocktail created by Dani Frosh)

WHAT THEY SAY: “We decided to make a cocktail around Jim Beam Repeal Batch. With seven generations of whiskey-making knowledge and some fresh-picked sage from a friend’s garden, we went with ‘a fun play on words’ cocktail with a refreshing kick, just in time for spring!”

ADDRESS: 250 NW 13th

HOURS: Mon-Thurs 4-11 pm, Fri 4 pm-midnight, Sat 10 am-midnight, Sun 10 am-9 pm

C Bar’s “Lord Grey”

WHAT'S IN IT: Earl Grey-infused Jim Beam, fresh lemon juice, and maple syrup. Draft cocktail will be served on the rocks, topped with Cock’n Bull ginger beer

WHAT THEY SAY: “The Earl Grey blend is assumed to be named after Charles Grey, British prime minister in the 1830s. Earl Grey-infused bourbon adds a complex citrus flavor from bergamot.”

ADDRESS: 2880 SE Gladstone

HOURS: Mon-Thurs noon-midnight, Fri noon-1 am, Sat 10 am-1 am, Sun 10 am-midnight

Circa 33’s “Moonlight Colada”

WHAT'S IN IT: 1.5 oz coconut infused Sipsmith Gin, .75 oz housemade pineapple gum syrup, .5 oz lemon, 2 dashes Luxardo Maraschino liqueur, topped with soda. Garnished with a cherry

WHAT THEY SAY: “The idea was to capture the essence of a piña colada without the density and richness. The coconut gin adds an herbaceous seasoning and silky texture. Substituting the cream of coconut makes for a much lighter cocktail that can be enjoyed year-round.”

ADDRESS: 3348 SE Belmont

HOURS: Mon-Fri 4 pm-late, Sat-Sun 10 am-late

Clinton Street Pub’s “The Admiral Schley”

WHAT'S IN IT: 1 oz. Old Grand Dad bourbon, 1 oz. Cruzan Blackstrap rum, .75 oz. lime juice, house turbinado sugar, and lime zest syrup, topped with soda and garnished with a sprig of mint

WHAT THEY SAY: “A potent tropical cocktail to cure your seasonal depression!”

ADDRESS: 2516 SE Clinton

HOURS: Daily 2 pm-2:15 am

The Conquistador’s “Pinky Tuscadero”

WHAT'S IN IT: 1.5 oz. pink peppercorn-infused Sauza Blanco, .5 oz. pineapple purée, .5 oz. fresh lime, 1 barspoon orgeat syrup, Peychaud’s bitters. Served on the rocks and garnished with ground pink peppercorn

WHAT THEY SAY: “‘Fonzie loves Pinky.’”

ADDRESS: 2045 SE Belmont

HOURS: Daily 4 pm-2 am

Creepy’s “Orgeat in the Dark”

WHAT'S IN IT: 1oz Jim Beam, 1 oz Averna Amaro, .75 oz BG Reynolds Orgeat, .5 oz lemon juice. Shaken, strained, topped with soda water, and served in a frosted collins glass with a lemon wheel garnish

WHAT THEY SAY: “We opened the bar the other day and discovered our dolls had created ANOTHER signature Creepy’s concoction (without our permission). After a thorough investigation, we were unable to determine which of our little friends was the mastermind behind this tasty treat. We think it’s great, but don’t tell THEM.”

ADDRESS: 627 SE Morrison

HOURS: Daily 3 pm-2:30 am

Crow Bar’s “Get Busy Livin’”

WHAT'S IN IT: 1.5 oz Hornitos Plata, cold-brew iced coffee, cream of coconut, served frozen in a bucket glass, garnished with whipped cream and toasted coconut bits

WHAT THEY SAY: “This frozen masterpiece jump-starts your day with a smooth blend of tequila, coffee, and creamy coconut to tie it all together. Think a Wendy’s slushee multiplied by 10 to the ninth power! Wham, bam, and you’ll be thanking us, ma’am!”

ADDRESS: 3954 N Mississippi

HOURS: Daily 3 pm-2:30 am

Danwei Canting’s “Melon Head”

WHAT'S IN IT: 1.5 oz Jim Bean, .75 oz Midori, .25 oz Cointreau, .25 oz Black Pepper Simple, .5 oz lime juice, 4 oz soda water. Garnished with lime peel

WHAT THEY SAY: “You’ve got to have fruit at the end of dinner in China... and a little alcohol. So late one night in Beijing, we decided to combine the two and blended up Hami melon, oranges, and whiskey. We don’t recall much after that, but I do remember calling my friend ‘melon head’ in Chinese (gua tou) because he drank most of the concoction. The Danwei team has refined the drink by adding black-pepper syrup, lime, and soda water. Served over ice, the Melon Head is a nice complement to our spicy dishes.”

ADDRESS: 803 SE Stark

HOURS: Sun-Thurs 11:30 am-9 pm, Fri-Sat 11:30 am-10 pm

Dots Cafe’s “Suns Out Buns Out”

WHAT'S IN IT: 2 oz. Sauza Hornitos, 2 oz. hibiscus, allspice, cardamom and white peppercorn syrup, 1 oz fresh-squeezed lime juice. Served tall with mint and an orange slice

WHAT THEY SAY: “Riding my tall bike down Clinton Street in Februrary, I was freezing my ass off like a tattooed dirt wizard wearing assless chaps! I said, ‘Goddamn motherfucker, it’s time to get tropical!’ So I smoked and I drank, and I smoked some more! The rest, as the say, is history! Enjoy!”

ADDRESS: 2521 SE Clinton

HOURS: Mon-Fri noon-2:29 am, Sat-Sun 10 am-2:29 am

Doug Fir Lounge’s “No Love”

WHAT'S IN IT: 1.5 oz Jim Beam Repeal Batch, .25 Angostura Amaro, a bar spoon of housemade Filbert Falernum, hibiscus, and CO2. Served in an 11 oz zombie glass over ice and garnished with an expressed lemon peel

WHAT THEY SAY: “The bar team at Doug Fir is always experimenting with interesting ways to incorporate local ingredients in order to take a classic to the next level. In this drink, Oregon filberts inspired a new housemade Falernum. Further inspiration for the No Love comes from late-night shots of Angostura bitters after a long night of drinking whiskey.”

ADDRESS: 830 E Burnside

HOURS: Daily 7 am-2 am

Elvis Room’s “Devil in Disguise”

WHAT'S IN IT: 1.5 oz Hornitos Cristalino, . 75 oz. Pamplemousse, 6 dashes Chili Tincture, 3 dashes Aperol, .5 lime, topped with soda

WHAT THEY SAY: A great drink for anytime of the year, it’s light in body to be refreshing during the summer and the little hit of heat from the spice will warm you when it’s cold out.”

ADDRESS: 203 SE Grand

HOURS: Daily 4 pm-2:30 am

Fifth Quadrant’s “Meyers Leonard Lemonade”

WHAT'S IN IT: 1 oz Maker’s Mark, .5 oz Disaronno Amaretto, fresh Meyer lemon juice, simple syrup, served tall on the rocks with an Amarena cherry and lemon twist

WHAT THEY SAY: “Maybe we’re the only ones who’ve noticed the similarity of #11’s name to our favorite citrus. Meyer lemons lend complexity, bourbon adds intensity. A refreshing twist on the classic sour.”

ADDRESS: 3901 N Williams

HOURS: Daily 11 am-11 pm

Flipside Bar and Carts’ “Purple Haze”

WHAT'S IN IT: 1 oz Vox vodka, lemonade, .25 oz of raspberry liqueur, splash of cranberry juice, splash of Sprite. Garnished with a cherry and lemon wedge

WHAT THEY SAY: “A sweet and tangy cocktail. Flavors of tart lemonade mixed with the sweetness of raspberries. A perfect transition from winter to spring.”

ADDRESS: 9320 SE Woodstock

HOURS: Sun-Thurs 11 am-midnight, Fri-Sat 11 am-1 am

Gold Dust Meridian’s “Hawthorne Highball”

WHAT'S IN IT: 1.5 oz Sipsmith Gin, 2 oz guava, 1 oz pomegranate syrup, topped with soda

WHAT THEY SAY: “The Vacation Getaway you need, in a coins glass. This drink is fragrantly sweetened by guava nectar and pomegranate syrup, with the zing of fresh lime juice to keep the sweetness in check. A refreshing wave of the Hawthorne experience.”

ADDRESS: 3267 SE Hawthorne

HOURS: Mon-Fri 2 pm-2:30 am, Sat-Sun 10:30 am-2:30 am

Haymaker’s “Spring Fling”

WHAT'S IN IT: 1.5 oz Makers Mark, 1 oz pineapple juice, 1 oz fresh lemon juice, .25 oz mint syrup, 2 dashes Knob Creek-aged cardamom bitters. All ingredients kegged and carbonated. Garnished with fresh mint and a scoop of raspberry sorbet

WHAT THEY SAY: “We carry much more bourbon than anything else at our bar, so quality bourbon was a must. To start spring, we wanted light and bright flavors. As we played with sorbet, we loved how the drink evolves as you drink, when the sorbet slowly incorporates into it. We then decided to keg our cocktail so we could add carbonation without watering down our drink with soda water”

ADDRESS: 1233 N Killingsworth

HOURS: Sun-Thurs 3-11 pm, Fri-Sat 3 pm-1 am

Hey Love’s “Sharon Is Karen”

WHAT'S IN IT: 1 oz Effen Vodka, .5 oz Effen Cucumber, 1 oz white vermouth, 2 oz ascorbic acid solution, 2 drops of salt water solution, poured over pebble ice and garnished with a lemon wedge

WHAT THEY SAY: “Totally inspired by the water you get when you’re at the spa, but with booze!”

ADDRESS: 920 E Burnside

HOURS: Daily 11 am-2 am

HOME, A Bar’s “Cocktail Bar Drink”

WHAT'S IN IT: Ablis Lemon Ginger CBD with Effen Vodka and a drizzle of raspberry puree

WHAT THEY SAY: “Relax, calm yourself, and enjoy a refreshing CBD drink with a kick and some sweetness. Twenty mg of Ablis Lemon Ginger CBD along with Effen Vodka creates a magical elixir. Drizzle on the raspberry purée and you have magic.”

ADDRESS: 719 SE Morrison

HOURS: Daily 4 pm-2:30 am

HopCity Tavern’s “Fly Away with Me”

WHAT'S IN IT: “Bourbon Old Fashioned”: 1 oz Old Grand Dad, demarara syrup, bitters, and orange, “Tequila Old Fashioned”: 1 oz Hornitos Black Barrel Anejo, agave syrup, mole bitters, and orange, “Rum Old Fashioned”: 1 oz Cruzan Single Barrel, vanilla syrup, lime bitters, and orange

WHAT THEY SAY: “Why have one cocktail when you can have three?! Our take on a classic, served with different spirits from around the globe as a flight.”

ADDRESS: 921 SW 6th

HOURS: Daily 11 am-11:30 pm downtown-PDXPHHH/dining/hopcity-tavern.html

Jackknife’s “PB&J”

WHAT'S IN IT: 1 oz Old Grand Dad 114, .5 oz Combier Cassis, soda water. Served in a collins glass rimmed with crushed peanuts

WHAT THEY SAY: “I’ve always enjoyed Old Grand Dad 114 for its ‘Fluffernutter’ taste profile. Thinking about sweet peanut butter, of course, brings jelly to mind. The flavor profile of jelly brought me to Combier’s Cassis liqueur, adding just a bit of bubbly water to smooth things out. Five dollars to keep the child-at-heart happy while the adults play.”

ADDRESS: 614 SW 11th

HOURS: Mon-Wed 3 pm-1 am, Thurs-Sat 3 pm-2 am, Sun 3 pm-midnight

Landmark Saloon’s “Whiskey Deadline”

WHAT'S IN IT: 1.5 oz Jim Beam Repeal Batch, 1.5 oz Aloha Juice Co. grapefruit juice, .25 oz honey rosemary simple syrup, 1 dash Peychaud’s bitters. Served on the rocks and topped with soda. Garnished with candied grapefruit peel and a Bordeaux cherry

WHAT THEY SAY: “Loosely based on the classic ‘Brown Derby,’ but truly inspired by the folks at the Mercury hounding me to get the recipe in on time.”

ADDRESS: 4847 SE Division

HOURS: Daily 3 pm-late

Le Bistro Montage’s “Kentucky Aloha”

WHAT'S IN IT: 1 oz black tea-infused Jim Beam, 1 oz peach puree, .5 oz lemon juice. Frozen in highball glass, garnished with mint

WHAT THEY SAY: “Our inspiration came from across the pond and down south with a frozen tropical twist. Infused with black tea and peach puree. After one sip, you’ll feel as though you were at tea time with the laddies down in ol’ Kentucky getting a ‘lei.’ I ponder if you want to miss this $5 highball....”

ADDRESS: 301 SE Morrison

HOURS: Daily 4 pm-1:30 am

Liberty Glass’s “Firenze”

WHAT'S IN IT: .5 oz Campari, .5 oz sweet vermouth. Served over ice in a collins glass and topped with Topo Chico. Garnished with half a cutie orange filled with Sipsmith Dry Gin

WHAT THEY SAY: “In 1916, Count Camillo Negroni asked his bartender to strengthen his Americano (Campari, sweet vermouth, and soda) with gin, and the Negroni was born. Taste the Americano, tilt a hollowed-out gin-filled cutie into your drink, and taste our refreshing take on one of the world’s most popular cocktails.”

ADDRESS: 938 N Cook

HOURS: Daily 3 pm-2:30 am

Local 66 Bar & Grill’s “Butterfly Effect”

WHAT'S IN IT: 2 oz. Matcha lemongrass simple syrup, 1.5 oz butterfly pea-infused Suntory Whiskey Toki float, .25 ginger liqueur. Served with drop of fresh lemon and Earl Erey bitters. Garnished with amaretto cherry, crystallized ginger, and fresh orchid

WHAT THEY SAY: “I dreamed of a Matcha caterpillar who cocooned in the swaying stalks of lemongrass, emerging as a brilliant azure butterfly who took flight only to have the golden drops of ginger sun transform it violet purple.”

ADDRESS: 6618 SE Powell

HOURS: Mon-Sat 3 pm-2 am, Sun 10 am-midnight

Low Brow Lounge’s “THICK LOVE”

WHAT'S IN IT: 1.5 oz Jim Beam Bourbon, brown sugar simple syrup, Bitter Housewife’s Knob Creek Cardamom Bitters, and soda. Served on the rocks with a twist of orange

WHAT THEY SAY: “The love for the Low Brow goes deep... 21 years of THICK LOVE from all who participate in this institution. THANK YOU!!”

ADDRESS: 1036 NW Hoyt

HOURS: Mon-Sat 3 pm-2 am (closed Sun)

Loyal Legion’s “Blue Steel”

WHAT'S IN IT: 1 oz Effen Cucumber Vodka, .5 oz Effen Vodka, 1 oz blue curacao, .75 oz lemon juice, .5 oz simple syrup, topped with soda and garnished with an orange twist

WHAT THEY SAY: “We like seasonal drinks, and we like things that are blue! We also enjoy Zoolander references, so come on down and take your best shot at Blue Steel!”

ADDRESS: 710 SE 6th

HOURS: Mon-Thurs 11:30 am-midnight, Fri-Sat 11:30 am-2 am, Sun 11:30 am-midnight

*Loyal Legion is closed for a private event Monday 3/18 from 6:30-9:30pm*

Lucky Devil Lounge’s “Spicy Margarita”

WHAT'S IN IT: 2 oz Sauza Blanco Tequila, .5 oz Chateau Monet Framboise, .5 oz Triple Sec, topped with spicy house-made margarita mix and muddled limes. Shaken on the rocks with a salt rim and serrano pepper, blackberry, and lime garnish

WHAT THEY SAY: “It’s sweet, spicy, and pairs perfectly with a lap dance.”

ADDRESS: 633 SE Powell

HOURS: Daily 11 am-2:30 am

Lutz Tavern’s “HATERADE”

WHAT'S IN IT: 1.5 oz Cruzan Lite Rum, 1 oz Midori, 1 oz pineapple, .75 oz lime, .75 oz simple, and .25 oz salted lemon brine

WHAT THEY SAY: “Tired of all the HATE In the world right now? We at the Lutz Tavern are also feeling the bad vibes and have created a solution: HATERADE! Brush off the casual hate of the common sociopolitical landscape in the cozy bosom of the Lutz Tavern and sip upon the refreshing HATERADE painstakingly made by our crack team of drink scientists. Let the hate wash off you! Featuring Cruzan rum, Midori, pineapple, lime, and salted lemon.”

ADDRESS: 4639 SE Woodstock

HOURS: Mon-Fri 11 am-2:30 am, Sat-Sun 10 am-2:30am

Night Light Lounge’s “Thunderball”

WHAT'S IN IT: 1.5 oz Jim Beam Rye, .75 oz Punt e Mes, .5 oz Tamarind-Meyer Lemon Simple, 1 dash Angostura bitters. Served in a highball glass on ice, topped with soda, and garnished with a lemon peel

WHAT THEY SAY: “When designing this cocktail, we wanted to harken back to a traditional highball cocktail. Ours includes a few fun extra ingredients, but it’s clean and dry like a highball should be. It is perfect for a spring day—when it’s just warming up, but not yet the full heat of summer.”

ADDRESS: 2100 SE Clinton

HOURS: Daily 2 pm-2 am (not available during ticketed Drag Brunch event)

Noraneko’s “Whole Grains”

WHAT'S IN IT: 1 oz barley-infused Old Overholt Rye, .75 oz Campari, 1 oz grapefruit juice, .5 oz lemon juice, .5 oz corn simple, and a dash of Peychaud’s bitters. Topped with soda and garnished with grapefruit

WHAT THEY SAY: “We love barley tea highballs and wanted to do something special for Highball week. We think bitters, whole grains, and a little citrus make a really exciting drink.”

ADDRESS: 1430 SE Water

HOURS: Daily 1 am-2 am

Oaks Bottom Public House’s “Lompoc PearLoma”

WHAT'S IN IT: 2 oz Sauza Tequila, pear purée, fresh lime juice, and jalapeño simple syrup. Served on the rocks with a smoked-salt and chili powder rim

WHAT THEY SAY: “Salty and spicy... just like our crew.”

ADDRESS: 1621 SE Bybee

HOURS: Mon-Sat 11 am-midnight, Sun 11 am-10 pm

Olympia Provisions Public House Eatery’s “High Rye”

WHAT'S IN IT: 1.5 oz of Old Overholt Rye, .5 oz of housemade ginger syrup, .5 oz fresh lime juice, and two dashes of Fee walnut bitters. Topped with soda and garnished with candied ginger wheels

WHAT THEY SAY: “Inspired from a classic Horsefeathers, this cocktail is a blend of housemade, fermented ginger syrup paired beautifully with Old Overholt Rye and a little hint of walnut bitters. Refreshing and delicious.”

ADDRESS: 3384 SE Division

HOURS: Mon-Thurs 11 am-10 pm, Fri-Sat 11 am-11 pm, Sun 11 am-10 pm

Outrage eSports Bar’s “Cruzan’ Defuser”

WHAT'S IN IT: 1.5 oz Cruzan Dark Rum, .25 oz caramelized pineapple puree, .25 oz housemade falernum, and .5 oz fresh lime juice. Topped with a .25 oz float of Cruzan Black Strap Rum, and served over a large icecube in a stave-smoked double old-fashioned rocks glass. Garnished with a dried pineapple flower

WHAT THEY SAY: “This is a twist on a classic. This Rum Fashion plays with the sweetness of our housemade falernum and caramelized pineapple, balanced with fresh-squeezed lime juice and notes of whiskey smoke. Come on down to Outrage, put on your game face, and enjoy a Cruzan’ Defuser!”

ADDRESS: 424 SW 4th

HOURS: Daily 5 pm-2 am

PBJ’s Grilled’s “French Toast Cocktail”

WHAT'S IN IT: 1.5 oz Jim Beam Repeal Batch, three dashes Fee orange bitters, three dashes Addition cinnamon bitters, .25 maple syrup, .25 BG Reynolds cinnamon syrup, 1 oz egg whites, 1 oz soda, and .5 tsp Madagascar vanilla. Garnished with an orange peel

WHAT THEY SAY: “Our inspiration was the Old Fashioned cocktail. This is one of our favorite drinks, because the whiskey remains the star. Growing up, my mom loved her whiskey and she often added it to her French Toast. It was amazing!”

ADDRESS: 611 NW 13th

HOURS: Sun-Thurs 11 am-9 pm, Fri-Sat 11 am-10 pm

Sapphire Hotel’s “Hellz Yeah!”

WHAT'S IN IT: .5 oz Laphroaig 10-Year Whiskey, .75 oz Midori, .75 oz Spanish dry vermouth, .5 oz 1:1 simple syrup, pinch of citric acid, pinch of salt. Served in a Collins glass on the rocks

WHAT THEY SAY: “Too often, Laphroaig gets labeled as a one-trick pony. We try and run it through all sorts of combinations to prove its application is diverse. Here is a cool, low-proof sipper that’ll have you throwing up your shaka hand sayin’ ‘Hellz yeah!’”

ADDRESS: 5008 SE Hawthorne

HOURS: Mon-Fri 4 pm-1 am, Sat 10 am-2 pm and 4 pm-1 am, Sun 10 am-2 pm and 4 pm-midnight

Saucebox’s “Traitors End Swizzle”

WHAT'S IN IT: 1.5 oz Jim Beam Black, .5 oz lime juice, .75 oz falernum, and a pinch of mint leaves. Served in a highball with crushed ice. Angostura bitters as a float, with a dash of nutmeg and an orchid garnish

WHAT THEY SAY: “In traditional Tiki style, I gave the drink a name that was one part cheeky, one part freaky.”

ADDRESS: 214 SW Broadway

HOURS: Tues-Thurs 4:30-midnight, Fri-Sat 5 pm-2:30 am, (closed Sun-Mon)

Sizzle Pie Central Eastside’s “Overlord Manhattan”

WHAT'S IN IT: 2 oz Old Overholt Rye, .5 oz Dolin Dry Vermouth, .5 oz Dolin Sweet Vermouth, two dashes Angostura Bitters

WHAT THEY SAY: “Served in a coupe and garnished with a house-brandied sweet cherry.”

ADDRESS: 624 E Burnside

HOURS: Sun-Thurs 11 am-3 am, Fri-Sat 11 am-4 am

Quality Bar’s “El Padrino”

WHAT'S IN IT: 3 oz Sauza Conmemorativo, two dashes Scrappy’s Grapefruit Bitters, 1 barspoon of agave nectar

WHAT THEY SAY: “Served in a coupe, finished with a spritz of Union Mezcal, and garnished with an edible peacock feather from Sugar Robot Inc.”


HOURS: Daily 11 am-2:30 am

Slow Bar’s “Beet Down Highball”

WHAT'S IN IT: .5 oz of passion fruit, key lime, and beet syrup, 1.5 oz El Tesoro Blanco Tequila. Topped with soda water and served in a collins glass

WHAT THEY SAY: “After a few tequila-tasting trips to Jalisco, Mexico, we wanted to bring something exotic and fruity to the menu. But we couldn’t remember anything that we drank. Or ate. Or did. The sentiment counts, right? Like Mexico, this drink is bright and refreshing and pretty. And after a few, there is a lingering amnesia. Oh, and beets are good for your liver.”

ADDRESS: 533 SE Grand

HOURS: Daily 11:30 am-2:30 am

Suki’s Bar’s “Sailor’s Delight”

WHAT'S IN IT: 1.5 oz Jim Beam, .75 oz housemade smoked blood orange syrup, one dash Angostura bitters, two dashes Regan’s orange bitters. Served on the rocks with a lightly salted rim and garnished with a dehydrated blood orange wheel and a single masted ship

WHAT THEY SAY: “My inspiration for this drink is a mix of my love for all things BBQ and my love of all things bourbon. My nautical background gave me a little nostalgia and lent into the name and fun garnish.”

ADDRESS: 2401 SW 4th

HOURS: Mon-Fri 10 am-2 am, Sat 9 am-2 am, Sun 9 am-1 am

The 1905’s “Bananas Imposter”

WHAT'S IN IT: 1.5 oz brown butter-washed Cruzan Blackstrap Rum, 1 oz pineapple juice, 1 oz fresh-squeezed orange juice, .5 oz house orgeat, .5 oz house cinnamon-banana syrup, 2 dashes Bittermen’s vanilla bitters, splash of soda. Garnished with a flamed banana segment.

WHAT THEY SAY: “Fusing the flavors of St. Croix and New Orleans, our highball cocktail is meant to pay homage to rum punch and Bananas Foster. The rum is given a fat wash with brown butter to add richness and texture, while the syrup and the bitters contribute sweetness and spice associated with the dessert. The juices and the orgeat provide balance and a whiff of the tropics during the time of year we need it most.”

ADDRESS: 830 N Shaver

HOURS: Sun-Thurs 4 pm-midnight, Fri-Sat 4 pm-2 am

The Lamp’s “Palestinian Presbyterian”

WHAT'S IN IT: 2 oz Old Overholt Rye, .75 oz housemade Holy Hazelnut syrup (rosewater/orange flower water/pomegranate/hazelnuts), topped with soda and ginger ale, barspoon Cynar float

WHAT THEY SAY: “A riff on the classic Presbyterian highball. We’ve added the distinctive flavors of the Holy Land for a cocktail that is truly a ‘religious experience.’”

ADDRESS: 3023 SE Milwaukie

HOURS: Mon-Fri noon-10 pm, Sat-Sun 10 am-10 pm

The Rambler’s “S.S. Sajak”

WHAT'S IN IT: 1.5 oz Hornitos Reposado, 1 oz grapefruit, .75 oz lime, .5 oz strawberry agave syrup. Shaken and served tall, topped with grapefruit soda and garnished with mint and strawberry

WHAT THEY SAY: “As spring approaches, we love this bright combination of berry and citrus flavors. Matched with tasty Hornitos tequila, lightly aged, you’re sure to want more than one.”

ADDRESS: 4205 N Mississippi

HOURS: Mon-Fri 4 pm-close, Sat-Sun 11 am-close

Thunderbird Bar’s “Impala #2”

WHAT'S IN IT: 1.5 oz Hornitos Plata, .25 oz mezcal, 1 oz lime, .25 oz house grapefruit cordial, thre dashes orange bitters, topped with Squirt and Topo Chico. Served with a Tajin salt rim and garnished with a grapefruit twist

WHAT THEY SAY: “With spring around the corner, we wanted to make sure we’d be ready for the longer days and warmer temps, drink in hand. Bright citrus with a strong agave backbone, a rounded semi-sweet texture, and rock bubbles for depth, the Impala #2 is gonna get us there.”

ADDRESS: 5339 SE Foster

HOURS: Mon-Fri 4 pm-2 am, Sat-Sun 3 pm-2 am

Tilt’s “Electric Ladyland”

WHAT'S IN IT: 1 oz El Tesoro tequila, 5 oz Clear Creek Cranberry Liqueur, .5 oz lemon, 4 dash Scrappy’s lime bitters, and ginger beer. Garnished with mint and dehydrated citrus wheel

WHAT THEY SAY: “Handcrafted at our Pearl location, try something new and adventurous with a Big Tilt Burger or some housemade tater tots!”

Pearl ADDRESS & HOURS: 1355 NW Everett suite 120, Daily 8 am-11 pm

Burnside Address & HOURS: 22 NE 2nd, Daily 11 am-11 pm

Tryst’s “Carnelian”

WHAT'S IN IT: 1.5 oz Jim Beam Black Bourbon, 1 oz Tempus Fugit Crème de Cacao à la Vanilla, .5 oz Ruby Port, and dash of nutmeg. Served with an orange twist

WHAT THEY SAY: “A highly drinkable cocktail. The bourbon and Venezuelan/Mexican chocolate in the Crème de Cacao intermingle wonderfully, port balances the two, and nutmeg grounds it all. Named after the stone of motivation and endurance, which shares the same color.”

ADDRESS: 19 SW 2nd

HOURS: Tues-Sun 5 pm-midnight (closed Mon)

Valentines’ “Old Fashioned Rose”

WHAT'S IN IT: 1.5 ounces Suntory Whisky Toki, one dash toasted rose bitters, one teaspoon of cardamom and brown sugar simple syrup, orange, and a big cube

WHAT THEY SAY: “In our ongoing effort to conjure spring, we gussied up the traditional Old Fashioned with rose and toasted cardamom. Warming and delicate. Happy Equinox!”

ADDRESS: 232 SW Ankeny

HOURS: Daily 3 pm-close