Ah, the pumpkin pie and sweet potato casserole that you usually bring to the family holiday feast. Tried, true, and maybe just a teeny bit dated.
This year, mix it up, and try your hand at a fall themed cocktail! We’ve got some serious fruit, spice, and everything nice inspiration from the city that has beer and cocktails in it’s bloodline – Portland!
Here are our top 5 restaurants and bars in Portland, featuring some of the country’s best bar chefs and talented mixologists.
We start with:
The Skinny: It’s like stepping inside a stadium where the main attraction is the cocktail!
Get up close and intimate with your drink and how it’s made at Teardrop. Award winning mixologist and proprietor Daniel Shoemaker heads up the team of talent here at this swank downtown location.
Build in a chilled bucket (aka mixer)
- 1 tsp. rich demerera (2 parts demerera sugar to 1 part boiling water, stir well until dissolved)
- 1 dash Angostura bitters
- 1 dash Regan’s orange bitters
- 1/4 oz. cherry digestif
Stir to incorporate, add one large cube, add 2 oz. High West double rye whiskey. Stir for 20 seconds. Garnish with an orange peel.
The Venue: Circa 33
The Skinny: Just off SE 33rd Avenue, the name’s a little play on their cross street and the year 1933, when prohibition was repealed. Taking the year theme even further, the cocktail menu features drinks labeled by Century, from the 18th through 21st Centuries.
The Ontario Cocktail
- 1.5 oz Jim Beam Rye
- .5 oz Calisaya
- .5 oz simple syrup
- 2 dashes Peychauds bitters
Served on the rocks with an orange twist.
The Venue: Sapphire Hotel
The Skinny: When a bar’s owned by two women you know it’s going to be sultry and sexy, and thus Sapphire Hotel fits the bill. Coming to know that your dad isn’t really your dad is a subject that requires a stiff drink and a smoke! And forget the lemon peel, garnish! This matter requires a few puffs to help ease the pain.
You’re Not My Real Dad
- 2oz whiskey
- 1/2 oz scotch syrup (made in house)
- 1/2 oz Punt e Mes
- 1 dash Orange Bitters
- 2 dashes Cedar Bitters (made in house)
Stir & strain into a scotch spritzed bucket with one large ice cube. Garnished with a cigarette (seriously).
The Venue: Beaker and Flask
The Skinny: Hipper than hip. And you get a two for one deal with easy bar hopping; as Rum Club is just around the other side of the building. Although the exterior looks a little like a furniture sale room, you’ll get nothing short of a wow factor out of the interior of this go to venue for craft cocktails in Portland.
The Jack Horner, from barman Douglas Strodtman
- 1.5 lairds bonded
- 1.5 plum cardamom syrup ( made in house from locally farmed plum)
- 1/3 lemon
- a dash of old fashioned
- ginger beer
No instructions came with this drink. Mix at your own risk. Fair warning: DO NOT SHAKE THE GINGER BEER.
The Venue: East Burn
The Skinny: Not exactly a cocktail bar, but certainly one of Portland’s best spots for a drink; East Burn features a recently redesigned cocktail menu by Jopa Corvus (who we hear is now stalking us…).
Here’s a little something you can sip on for fall courtesy of Jopa, and the crew at East Burn.
Bourbon Cherry Buck, by Jopa Corvus
- 1.5oz bulleit bourbon
- .5 oz Benedictine
- .5 oz lemon juice
- .5 oz black cherry concentrate
Shake it all together. Top with ginger beer.
This was a sponsored post from The Drink Deck.
The Drink Deck is an authority on the best bar scenes and top food and drink-related travel destinations in the US and UK. They create destination guides in the form of themed playing cards, offering 52 great places to explore and ways to save in: London, England; Chicago, IL; Portland, OR and New Orleans, LA, with more destinations coming.
Learn more about how they can enhance your cocktail traveling experience at The Drink Deck.