Eater's handy HeatMap usually highlights the hottest new spots to grab a bite to eat — but because Portland is famously alcohol-inclined (and because no night out is complete with a pairing or two), we'd like to offer the accompanying, periodically updated Eater Booze Map, which shines the spotlight on the bars where dedicated tipplers are killing their livers right now.Read More
Updating the Eater PDX Booze Map: Where to Drink Now
Raven & Rose
Bartender-about-town Dave Shenaut curates the classics-minded bar program at Raven & Rose, where ingredients are inspired by the Ladd Carriage House's 1883 build date. Bonus points for two separate scenes: upstairs, the more casual Rookery Bar evokes a ski chalet that serves cocktails like the "Saratoga," with Clear Creek apple brandy, rye, and Cocchi Vermouth de Torino.
Celebrated bartender Evan Zimmerman (the Woodsman Tavern, Laurelhurst Market) is behind the menu at Duane Sorenson's Ava Gene's. The eight-item cocktail list features unexpected flavors like black truffle (in the "Lights Out") and campari seeped with cedar (in the "Pan-Am").
What was once Skin & Bones Bistro has been transformed into a cozy cocktail bar featuring inventive drinks and decidedly upscale bar "snacks." Order up the "Daddy's Rootbeer," which combines rum, Root liqueur, absinthe, and egg white in a surprisingly light drink; the same deft hand applies to food items like a tart with yam, polenta, and arugula.
Cyril's @ Clay Pigeon Winery
Clay Pigeon Winery opens a hybrid tasting room and wine bar, offering several guest wines (by glass and to-go bottle) and beers on tap. Cheesemonger Sasha Davies curates the cheese pairings.
Portland Penny Diner
Barman Brandon Wise (also of next-door Imperial) approaches the Penny Diner's bar program playfully, with soda fountain-inspired cocktails like an egg cream (with Fernet) and a Woodward Avenue Cooler (with rye, ginger ale, bitters, and vanilla ice cream). Also: a late-night scene with Fernet on tap.
The bar program at Bunk-Mex spot Trigger is perhaps best known for its over-the-top Sidepipe (aka a frozen margarita with an upside-down bottle of Corona stuck in the glass), but it's not all agua fresca or frozen margaritas: the spot also features boozy experiments like tequila negronis and spiked coffees.
Joining Portland's ranks of whiskey, bourbon, and tequila–focused bars comes the vodka-loving Bar Dobre, a hybrid Polish and "Portland" spot where meat stews and pierogis accompany infused-vodka cocktails. The spot also features authentic Poland spirits like the honey-flavored Krupnik.
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Pix Patisserie's Cheryl Wakerhauser has always had an eye for Champagne, and with the opening of her hybrid patisserie/tapas spot Bar Vivant, the menu expands to feature not only bubbly, but also pours of Txakoli, sherry, and draft aperitifs (all that in addition to an extensive list of wines by the bottle). Meanwhile, a cocktail menu offers twists on classics like the French 75 and Sidecar, while beer-lovers will find several options by the pint or bottle. In other words: Here there be booze.
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Thatch Tiki Bar is re-imagined... as a new tiki bar... in the form of Hale Pele, a spot conceived by tiki-expert-about-town Blair Reynolds. More than 20 classic tropical drinks are on on offer, from Mai Tais to Zombies, not to mention an extensive spirits list, highlighting more than 100 rums, liqueurs, agaves, and other cane spirits.
Barman Brandon Wise (an alum of Irving Street Kitchen and Beaker & Flask) conceived the cocktail menu at Vitaly Paley's shiny new Imperial, and the deep list is surprisingly one of downtown's most affordable. Order up a classic Vieux Carre (available on-tap), the "New Money" (featuring bourbon, Nardidi amaro, hickory vermouth, and bitters), or the Radish cocktail featuring a scoop of radish sorbet.