What: Coming Attractions
Where: Beaker & Flask
Why: Winter calls for something sparkling—preferably served in a flute, with a touch of spice. B&F injected this spirit-boosting formula with the deep, earthy sweetness of pinot noir grenadine, crafted in-house from Apolloni Vineyards grape juice. Anise and herbal notes from Bonal and Herbsaint play off the fruit, while a float of French sparkling cider makes the Coming Attractions worth watching.
What: Jet Pilot
Where: Hale Pele
Why: As our collective yearning for warmer climes mounts, a cocktail at this new tiki refuge offers an antidote. A blue lagoon, flickering torches, tiki totems, and puffer fish light fixtures transport you to the South Seas, aided by the Jet Pilot’s balanced blend of aged rums, cinnamon, and Falernum (a mix of ginger, clove, lime, almond, and overproof rum). Still not having fun? The flaming crouton should do the trick.
What: Tom & Jerry
Where: Teardrop Lounge
Why: Who cares that the holiday season is officially over? The combination of rum, cognac, eggs, sugar, and spices is delicious any time of year—why limit it to the season when we’re too stressed out to actually enjoy it? Teardrop Lounge continues its meticulous, time-intensive preparation of the classic Tom & Jerry, a piping-hot mug of belly-warming cheer, through January.
What: Barrel-Aged Negroni
Where: Clyde Common
Why: The best (read: only) way to drink gin in January? A negroni. The best way to drink a negroni in Portland? At Clyde Common, where the enterprising Jeffrey Morgenthaler ages a classic combination of Beefeater gin, Cinzano sweet vermouth, and Campari for two months in Tuthilltown whiskey barrels before delivering it to your barstool, garnished with an orange peel.