Broder's menu proclaims Aquavit "the water of life," which probably seems to hold true after one of their infamous 1.5-hour brunch waits. The caraway-scented liqueur stars in Broder's Aquabeta, a sort of Scandinavian screwdriver comprising Portland-made Krogstad Aquavit, orange juice, beet juice, and lime with a citrus-salted rim.
>>Brunch every day, 9a.m. to 3p.m.

Metrovino's unorthodox brunch elixir, the Sherry Cobbler, fits the Pearl District restaurant's refined rubric to a tee. In bartender Jacob Grier's mellow mixture, orange, sugar. and nutmeg play accomplices to Manzanilla sherry, a Spanish wine named for its strong notes of chamomile.
>>Brunch is Sunday only, 10a.m. to 2p.m.

Adorned with taxidermied deer heads and a whiskey collection to rival your grandpappy's, Interurban is where the bourgeois-logger crowd comes to brunch without wussying out (read: mimosas). As early as 10a.m., Portland's raw denim-heads can assert their ruggedness with a Walk of Shame, a brunch option consisting of a Rainier and a shot of Fighting Cock bourbon.
>>Brunch is Saturday and Sunday, 10 a.m. to 2:30 p.m.

Bartender Daniel Jacobson of Irving Street Kitchen pays homage to the languid, al fresco breakfasts of Italy with two hedonistic cocktails. First is the Morning in Milan, comprising a multifaceted dimmi liqueur, aperol, lemon, and honey. Second is the Slow Motion, a mixture of prosecco, Plymouth sloe gin, and Combier crème de pamplemousse.
>>Brunch is Saturday and Sunday, 10a.m. to 2:30p.m.

Even when the sun comes up, the purveyors of esoteric liquor at the Woodsman Tavern make no sacrifices in the fancy drink department. Their steaming brunch cocktail, the Vac-Pot Hot Toddy, marries the autumnal goodness of applejack, rye whiskey, cinnamon maple syrup, and a secret toddy mix for the kind of mornings when your soul is hungover.
>>Brunch is Saturday and Sunday, 9a.m. to 2p.m.

Brunch is a brand new endeavor for this downtown outfit, but Clyde Common's golden track record should do nothing but earn Portland's trust. Resident barman Jeffrey Morganthaler has acted accordingly with his conception of Brandy Milk Punch, a premium mixture of brandy, Jamaican rum, milk, vanilla, and nutmeg.
>>Brunch is Friday, Saturday, and Sunday, 9a.m. to 3p.m.

Between sessions on Sunshine Tavern's collection of '80s arcade games, escape the rain at the not-so-aptly-named Southeast Division spot with a ginger shandy, in which Southampton Keller Pils provides a crisp base for generous splashings of ginger soda and lime. Drink yourself sun-drenched.
>>Brunch is Saturday and Sunday, 12p.m. to 4p.m.

As far as the brunch world is concerned, spiked coffee is for the birds. Spiked tea, on the contrary, necessitates a much more delicate balancing act. The Hazel Room has an entire section of its menu dedicated to tea cocktails, but the star is the Earl of St. Germain, in which Tealuxe's Crème de la Earl Grey is laced with house Earl Grey syrup, Portland 88 vodka, St. Germain elderflower liqueur, and a flamed orange peel.
>>Brunch is Tuesday-Saturday, 10a.m. to 7p.m., and Sunday 10a.m. to 4p.m.

It's Sunday morning and you feel like ass — Montage gets it. Before the shakes take hold, visit the Cajun bistro for a restorative cup of Emergen-C You Next Tuesday, which combines tangerine Emergen-C, Cointreau, lemon, and sparkling wine. The c-word has never sounded so sweet.
>>Brunch is Saturday and Sunday, 10a.m. to 2p.m.

Vitaly Paley, Portland's patron saint of fine dining, is the mind behind the brunches at his newly opened Imperial. But it's bartender Brandon Wise who's fixing up fizzy breakfast beverages fit for an emperor. His Harlequin cocktail is as multifaceted as a crown, featuring gin, Aperol, lemon juice, honey syrup, Grand Imperial sparkling rose sec, sparkling brut rose, and an orange twist.
>>Brunch is Saturday and Sunday, 8a.m. to 2p.m.

Brunch needn't be reserved for weekend special occasions when Kenny and Zuke's serves it seven days a week. But while its X-rated Egg Cream with NY organic chocolate, milk, sparkling water, and New Deal vodka might tempt you on a Tuesday, Eater strongly suggests saving it for your days off.
>>Breakfast every day, 7a.m. to 8p.m.