I may have to make some changes as we run low on ingredients, but here’s the intended cocktail menu for our final two weeks, including three new additions. This will go into effect tomorrow:
Aquavit Hot Toddy – Krogstad aquavit, Swedish punsch, lemon, star anise $8
Antigua Old-Fashioned – English Harbour rum, coffee-orange bitters, sugar $8
Smoky Margarita – Herradura reposado tequila, Cointreau, lime, lapsang souchong syrup $8
Portland Stinger – Branca Menta, bourbon, brandy, lemon, grenadine $9
Thyme in a Bottle — Bombay Sapphire, Farigoule thyme liqueur, lemon, maraschino $9
Erica’s Impulse –Brandy, allspice liqueur, lemon, simple syrup, orange bitters $8
H’ronmeer’s Flame – Rye whiskey, sweet vermouth, Ramazzotti, flamed orange zest $9
Witty Flip – Brandy, J. Witty chamomile liqueur, lemon, orange bitters, egg, nutmeg $10
Horatio – Krogstad aquavit, Cointreau, Fernet-Branca, orange bitters $9
Curse of Scotland — Ardbeg 10 year single malt Scotch, Drambuie, maraschino, lemon $10
Queen Bee – Vodka, St. Germain elderflower liqueur, lemon, honey syrup, sparkling wine. $9
On a Whim – Trust your bartender to make you something good
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
