grüner_cocktail

4 Green Wine Cocktails For St. Patrick’s Day

Here are 4 wine cocktails that will make your St. Patrick’s Day super green. These drinks aren’t too sweet or alcoholic, which makes them great for a party.

Shamrock Champagne Cocktail

Ingredients

• 1 oz Midori
• 4 oz sparkling wine
• Melon balls

Directions: Use a cocktail jigger or small measuring cup and pour 1 oz of Midori into a Champagne flute. Pour sparkling wine on top to fill glass. We used Cava because it’s the cheapest “Traditional Method” sparkling out there that delivers about 2x as many bubbles as Prosecco. This drink tastes like honeydew-lime champagne and has a nice booziness factor. Make sure to chill both Midori and sparkling wines prior to making the cocktail to give the drink optimal coolness. One drink will definitely start working on you.

St. Patrick’s Wine Smoothie aka Supergreen Wine Smoothie

Ingredients

• 6 oz Vinho Verde white wine
• 3 kale leaves
• 1 green apple
• 15 green grapes

Sweetness: Just Sweet Enough

Directions: Put all the ingredients together in a blender and puree. Then, using a tea strainer or sieve, strain the mixture into a pitcher or large bowl (we used a bowl), which you can chill until you’re ready serve. This recipe isn’t really hard to make, but straining it takes some time ensure sure you get all the Vinho Verde through the sieve! We loved this one because even though it’s booze, it gives you a full serving of green veggies! Your hippy friends will approve.

Sangria Verde aka Green Sangria

Ingredients

• 1 bottle of Vinho Verde white wine
• 2–3 oz Cointreau
• cubed green apple
• sliced cucumber
• grapes

Sweetness: Just Sweet Enough

Directions: Put all the ingredients together in a large mason jar and store in the fridge for at least 3 hours–even better, overnight. Divide portions into glasses and serve over ice. This cocktail is too easy to drink!

Cucumber Mint Fizz

Ingredients

• 2 oz cucumber mint juice (read directions on how to make)
• 4 oz sparkling wine

Directions: To make cucumber-mint juice take a half a cucumber, a small handfull of mint, and 2 teaspoons of sugar into a blender and process well. Use a tea strainer or sieve to strain mixture into a measuring cup. Pour 2 oz of the cucmber-mint juice into the bottle of a wine glass, top with ice and sparkling wine. Garnish with cucumber wheels and mint.

Which Wines To Use?

Dry White Wine: We opted to use a Portuguese white wine from Vinho Verde because it’s dry, lighter alcohol and often has a touch of carbonation, which makes the drinks really pop. You can usually find a bottle for $6–$9. If you can’t find a white Vinho Verde, a Sauvignon Blanc, Grüner Veltliner, or Pinot Grigio are all great alternatives.

Sparkling Wine: We went with a Brut Cava (Spanish sparkling wine) because it’s dry and made in the same method as Champagne, which means the bubbles will last longer (than Prosecco). You can usually pick up a bottle for $6–$9. If you can’t find a Cava in your area, any “Method Traditional” sparkling wine will do!

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I'm a certified sommelier and creator of the NYT Bestseller, Wine Folly: The Essential Guide to Wine. Find me out there in the wine world @WineFolly

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What wine goes with Shrimp Cocktail?

If you need a wine to pair with Shrimp Cocktail, you could try a Frascati to go with it.

(frahs-KAH-tee): A crisp blend with a mineral and flowery aromas with lemon-lime flavors.

Another wine pairing for Shrimp Cocktail

You may also enjoy these other types of wine with Shrimp Cocktail:

(SOH-vee-nyawn BLAHNGK): A full white with citrus, melon, tropical & floral notes. Can be smokey.

(GROO-ner FELT-lee-ner): An dry, tart white with citrus, sweet pea, white pepper & mineral flavors.

Check out other types of wine with different types of foods

Food and Wine Pairing

If you'd like find what wine goes with what food, you can use the Hello Vino tool on this page, or view our large list of food and wine pairing suggestions.

Search for a Wine Pairing:

For example, search wine with turkey or gouda wine pairing.

The Green Thumb

In this refreshing spring cocktail, muddled basil and tarragon add freshness and intensify Pernod's green hue, while a squirt of fresh lime juice and splash of champagne cut through the sweet anise flavor.

In this refreshing spring cocktail, muddled basil and tarragon add freshness and intensify Pernod's green hue, while a squirt of fresh lime juice and splash of champagne cut through the sweet anise flavor.

Ingredients

Instructions

Recipes

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Grüner cocktail

Depository of Shogun Method field reports on how to attract women with Mind Control

Created by lovers of women. Remember: Enslavement, Not Seduction!

Adjacent to Grüner in downtown Portland, KASK is a modern saloon dedicated to artisanal foodstuffs and exceptional beverages. KASK’s menu reflects the same creativity and dedication to quality ingredients that characterize Grüner, and its American inflection offers a pleasing counterpoint to Grüner’s alpine-inspired cuisine.

Handcrafted cocktails, singular spirits, microbrews (including the legendary Fractionation), and small-production wines complement the carefully curated menu of small plates which include house-cured meats and terrines, creamery-made cheeses and local breads.

Truly one of Portland’s last great bars, and it’s an epitome of seduction and allure that has captured this city’s imagination for years!

Bols cocktails

Cocktail workshops, bartending courses, cocktail recipes and more.

Bols: the world's oldest distilled spirit brands

Wanna create the best cocktails at home? Learn about the different techniques , visit our blog page and buy your Bols products online in our webshop.

COCKTAIL BLOG

Cocktail blogs about the perfect cocktail moments, cocktail trends, tips and tricks to make the best cocktails at home , events and many more..

Our brand new course at the Bols Bartending Academy: WSET level 2 in spirits!

For the first time in Amsterdam we gave hospitality professionals a unique opportunity for to obtain the internationally acclaimed WSET certificate!

Writing genever history in Berlin

We were part of a historic initiative in the world of genever during Bar Convent Berlin. Read all about it here!

Ivar's 4 World's 50 Best Bars favorites

Read all about Ivar's favorites from the World's 5o Best Bars!

Talking Tiki in Disney

Who thinks that Disney is all about Mickey is mistaking. Disney is also about food, wine and Tiki!

Representing the true Amsterdam spirit at Gin Day

The Milan based juniper festival ‘Gin Day’ showed Milan to be the capital of gin.

Mexico city: much more than tacos and tequila

Forget the stereotype Mexican image of tacos, tequila, Mariachi and sombreros, the cocktail scene is booming!

THE COMPLEXITY OF WOOD MATURATION

Why Philly is smoking hot!

The Date Night is the perfect balance between the sweetness of the dates and the sourness of lemon juice.

Cocktail Trends Around The World

Bols Brand Ambassador Denzel Heath describes the latest cocktail and bartending trends in Australasia.

Tropical Tiki Party

Picture yourself on a beach in the Caribbean. The sun is out there, your feet are in the sand, people are cheerful and you are drinking the best tropical cocktail you can think of.

Throwing a dinner party is a joyous occasion. You invite your friends or family and maybe you decorate your house of your garden. You spend the whole day getting the best ingredients you can, which you turn into the best dishes you can.

On your wedding day, you should be king and queen of the day. It is all about you and your happiness. A day you will always remember, and a day that everybody wants to remember.

On a night with the guys you want to serve a manly drink. A drink that is not too easy to make, and not too easy to drink.

Girls Night Out

High heels, cocktail dress, your best friends and the best venues. That is what a girls night is about. We have all seen the girls do it in Sex and the City on their Girls Nights Out.

Bols Around the World is Back

Are you the next Bols Genever Pioneer?

BOLS GENEVER AND DILMAH TEA INSPIRE

Full Moon Party

The Full Moon party has spread throughout the world and one of the iconic things of the party is people sharing their drinks. What better drink to share then the Sangria?

Millions of Dutchmen celebrate the King’s birthday, by dressing up in our national Dutch color Orange, playing games, selling their old stuff. But most of all, they celebrate.

Little Barrel Geneva

Read about this hidden gem and discover Little Barrel's Bols Genever cocktail.

Bols around the woods

All the ingredients you want for your cocktail, just around the corner of your bar.

Octans - A spirited bar

Wilhelm III cocktail. A cocktail by Octans for Bols. Check this delicious cocktail recipe and try it yourself!

5 bar tools you’ll need to make cocktails

We listed the bar tools that you need to make cocktails at home. Search on Bols for a delicious cocktail recipe and you're good to go!

Bols Barrel Aged Genever

Bols Barrel Aged Genever is launched in Asia. Our ambassador and Master Bartender with a secret bar at the Singapore Cocktail Festival.

It's not only fashion in Milan

Milan, aperitivo and the Genever Sazerac. Read all about it in this weeks blog.

2 Bittersweet Halloween Cocktails with Wine

Not-too-sweet Halloween Cocktails

When trick-or-treating for Snickers bars no longer gives you the same thrill, how do you make Halloween delightful? Regardless of where the night takes you, we recommend starting it with a Halloween cocktail. The following 2 wine-based cocktails are inspired by classics that are refreshingly less sweet. After all, you’ll no doubt be able to find sugar everywhere else.

For these wine-based cocktails, we enlisted testing support of mixologist Benjamin Chew at Poppy Restaurant . He takes advantage of the natural tartness and tannin found in red wine to add complexity to cocktails.

Blood Letter Trinidad Sour

Blood Letter Trinidad Sour Recipe

• 12 dashes angostura bitters (>¼ ounce)
• ½ ounce maple syrup
• juice of one-half lemon
• 1 ounce Bulleit Bourbon
• 1 ounce red wine (we used a high-tannin red wine such as Cabernet Sauvignon, Syrah or Petite Sirah)
• burnt lemon peel for garnish

Tools: cocktail shaker, ice, strainer, coupe glass

Build ingredients into a cocktail shaker with ice. Shake and strain into a coupe glass. When you make this drink, take a peel of lemon and burn the zest with a match (or lighter) to add a heightened aromatic smokiness.

Ghostly White Wine Spritzer

A white wine spritzer is a wonderful drink for an all-night haunting because it’s not too strong. This particular variation requires a little bit of planning, but the payoff is well worth it because it glows! The quinine is the secret ingredient that makes tonic water glow under a black light. Since tonic ice cubes have a habit of melting quickly, there’s no need for added mixers.

Ghostly Wine Spritzer Recipe

• 5 ounces Vinho Verde (preferred), Sauvignon Blanc, Grüner Veltliner, Verdejo, Albariño or Vermentino
• Tonic Water ice cubes

Make Tonic Water Ice Cubes If you make the tonic water flat before pouring into an ice tray, it will melt less quickly.

Place cubes in a large wine glass, pour white wine over ice and serve.

Want to see more wine cocktails? Check out these Herbal Wine Cocktails

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I'm a certified sommelier and creator of the NYT Bestseller, Wine Folly: The Essential Guide to Wine. Find me out there in the wine world @WineFolly

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“Buzzings” from Cocktail Buzz

A cocktail lover's guide to the semi-sybaritic life.

Cocktail and Food Consultants Steve Schul and Paul Zablocki's journeys

in mixology with old and new drinks, food to pair

with them, places to imbibe, and the buzzings

going on in their thirsty minds.

Need a Signature Cocktail?

Wednesday, February 10, 2010

Sparkle, Neely, Sparkle! Pouring Fun at Fermented Grapes, Prospect Heights, Brooklyn

Many people believe that New Yorkers lack a sense of community, that we’re constantly rushing to and fro, hither and yon, and as a result, we don’t get to know the people round us. Well, that may be true for some, but most people who work in New York live somewhere within city limits, in a section of one of the five boroughs, perhaps on a small block, or a busy high rise. They say hi to their neighbors with a wave of the hand, or a polite nod. Some even hug.

(created by Cocktail Buzz)

1/2–1 teaspoon crème de violette (your taste buds will let you know)

3 ounces sparkling Grüner Veltliner (Punkt Genau), or other sparkling wine

Add crème de violette, then chilled sparkling wine, to a champagne flute. Toast.

We informed Debbie that we went a little crazy the night before with our friend Curt when we decided to top the Violet Sparkler with some resposado tequila, so she came back to the tasting station with a bottle of Corazón Reposado. For a spirit to mix well with crème de violette, it needs a strong character, so scotch, aged tequila, and gins with high juniper notes blend well—the violet flavor is chastened, but not lost). So we added about a half ounce to start and loved the results, and dubbed it “La Violeta.” If you really love the taste of 100% blue agave tequila, go ahead and add a bit more. It’ll be a great way to start a fiesta!

(created by Cocktail Buzz)

1/2–1 teaspoon crème de violette (your taste buds will let you know)

3 ouncessparkling Grüner Veltliner (Punkt Genau), or other sparkling wine

1/2—1 ounce resposado tequila

Add crème de violette, then chilled sparkling wine, to a champagne flute. Top with chilled reposado tequila. ¡Salud!

We poured the Dolin White Vermouth next. Many of the guests at Fermented Grapes that night were confused by this vermouth—they had only heard of and tasted dry and sweet vermouths—so this one was a revelation. Imagine sweet vermouth made with white wine, not red. The herbs and spices used to fortify white vermouth play very well with tequila. As barkeep Phil Ward once exclaimed to us about mixing the two, “It’s a no-brainer.”

So after each patron sampled the wares, they looked to Eudocia and her ten samples of chocolate with eager smiles. If they had a little of their vermouth and tequila samples left, she encouraged them to taste it with the spicy chocolate that started with hints of orange, then finished with a chile bang. Of course we sampled most of the bits she had on hand, and our favorites were the dark chocolate with fennel seeds and figs, and the dark chocolate with french breadcrumb bits. (The slightly saltiness of the bread worked wonders on that bit of chocolate.) Also try the milk chocolate. It’s making a big comeback and Theo’s version is mouth-watering. And paired with Dow’s late bottled vintage 2004 Port, the smiles grew even wider. We had a splendid time meeting some of our neighbors, some newbies and some old friends.

2 comments:

Man. What a fun stop by to the evening.

Thanks a million, Curt. We were so happy you guys stopped by for some fun sips. Cheers!

Where to Drink Cocktails in Charleston Right Now

11 of the city's hottest libation menus

South Seas Tiki Lounge

There's a wealth of opportunities for imbibing in Charleston, but where to find the latest and greatest? The newest and hottest? Here's an updated Cocktail Heatmap of places to visit for a down a few as soon as happy hour hits . While this map focuses on restaurants and bars that have opened within the past year, we've also included some older establishments undergoing a new heatwave thanks to recent changes to their cocktail menus or bar program.

We've also included some newer wine and beer bars for those not in need of a super stiff drink. Go out and try somewhere new this week — perhaps you'll find a new favorite libation or bartender in town.

Note: Map points are listed in geographical order and are not ranked. Did we miss your favorite spot? Show it some love in the comments or send us an email.

1 goat.sheep.cow.north

While the new goat.sheep.cow. doesn't serve liquor drinks, there are enough wine, beer, and cheese choices to keep you entertained. This outpost offers seating for patrons, as well as all the amenities of the downtown store, so now guests can enjoy a glass of grüner veltliner or slice of prosciutto in the space. Also, check out the rosé happy, where glasses are only $6.

Charleston, SC 29403

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2 Pancito & Lefty

For those imbibers really into mezcal and tequila, stop by North Central newcomer for a wide selection of bottles, along with interesting cocktails. For an eye-opener, try the El Guero with rum, coffee, and horchata.

Charleston, SC 29403

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New Italian restaurant Juliet is gaining attention for pizzas, but don't overlook the bar. The wines by the glass are interesting and the cocktails are fun, like the "Boozy Whiskey Drink" or the variations on the classic Negroni.

Charleston, SC 29403

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4 Palace Hotel

Dive bar Palace Hotel is back and offering up some of the cheapest adult beverages in town. Stop in for a fancy hot dog, a PBR, interesting specials, and easy cocktails — all in a quirky space.

Charleston, SC 29403

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5 Pour Taproom Charleston

With rooftop views of Charleston, Pour Taproom has become a popular stop to watch the sun set over the Lowcountry with a libation in hand. The bar is known for its pour-it-yourself beer system, but it does offer cocktails, wine, and cider as well.

Charleston, SC 29403

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6 The Brick

For those who don't like to stray too far from Moscow Mules, margaritas, and Long Island Iced Teas, then get to the new location of The Brick. During happy hour, guest can score select cocktails for $4.

Charleston, SC 29403

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7 South Seas Tiki Lounge

The former Wise Buck Smoke Meats camo-clad space has been transformed into Polynesian-style bar South Seas Tiki Lounge, complete with tons of bamboo and kitschy mugs. All the hits are on the menu, including mai tais and zombies. There are also modern tiki drinks.

Charleston, SC 29403

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The cocktails at freshly opened Stella's celebrate Greek heritage, much like the rest of the menus. Drinks include the Saint Sophia with prosecco, Aperol, citrus, and St. Germain and the Santorini with vodka, blueberries, ginger, lemon, and pomegranate.

Charleston, SC 29424

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9 Rappahannock Oyster Bar

Enjoy a few half shells with a whimsically named cocktail like the Tainted Love or Jessie's Girl at newcomer Rappahannock Oyster Bar. The handsome copper bar is a cool place on a warm day.

Charleston, SC 29403

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10 Edmund's Oast Brewing Company

The latest piece of the Edmund’s Oast empire brings more beers, booze, and charcuterie to Charleston. Edmund’s Oast Brewing Company slid into downtown with an menu of fun cocktails on tap — the pineapple negroni seems to be the early favorite.

Charleston, SC 29405

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11 The Shellmore

The Shellmore doesn't serve cocktails, but there's plenty of wine and freshly-shucked oysters to keep it interesting. Stop in this petite neighborhood shop for an ever-changing list of small bites from chef Eric Milley.

A Daytime Daiquiri

A lighter take on the classic from one of North Carolina’s hottest restaurants

photo: COURTESY OF KINDRED

An idyllic small town on the shores of Lake Norman about half an hour north of Charlotte, Davidson, North Carolina, is not the first place you’d think a foodie power couple of national caliber would open a restaurant. But that’s just what Joe and Katy Kindred did with their namesake spot. Joe, a chef, and Katy, a sommelier, met in Chicago and worked in top restaurants in San Francisco before returning to Joe’s hometown to start Kindred in 2015. Just one year later, he earned his first James Beard Award Best Chef semifinalist nod.

But it’s not only Joe’s globetrotting menu and Katy’s phenomenal wine list that are winning the place so many accolades; general manager Blake Pope created a cocktail list that wows as well, ranging from a grüner veltliner wine-and-strawberry punch served as a frozen slushy to sophisticated after-dinner cocktails starring bitter Italian liqueurs. “I’m not really big on frills and the whole theatrical aspect of cocktails, like smoking things and sourcing weird ingredients,” says Pope. “It’s more about showcasing certain spirits in their own light.”

Pope’s showcase for rum is Kindred’s Downtown Daiquiri, which turns the traditionally strong, sweet, and tart cocktail into a refreshingly light summertime sipper. The key ingredient: a slug of coconut water, which contributes tropical-island flavor but also dilutes the drink, creating a nice lower-alcohol tipple that’s good for whiling away a hot afternoon. Pope’s recipe also calls for pineapple gum syrup, an old-school cocktail ingredient that adds an unctuous mouthfeel and subtle pineapple note. (Pope likes the Small Hand Foods brand, which is widely available in stores and online.)

“The Daiquiri is one of my favorite cocktails due to its simplicity and versatility,” Pope says. “Everybody seems to enjoy it: ladies, guys, old, young.”

Ingredients

Downtown Daiquiri

1 1/4 oz. white rum (you can also use vodka)

1 oz. coconut water

3/4 oz. fresh lime juice

1/2 oz. Small Hand Foods Pineapple Gum Syrup

1/2 oz. agave syrup (1 part agave nectar, 1 part water)

Garnish: Cucumber strip and mint sprig

Preparation

Add all the ingredients to a shaker and fill with ice. Shake well and strain into a highball glass filled with fresh ice. Garnish with a cucumber strip and a mint sprig.

Recipe from Blake Pope, Kindred, Davidson, North Carolina

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Portland's 10 best cocktail bars: Bar Tab

Gallery: Best cocktail bars in Portland

on August 26, 2014 at 12:01 PM, updated September 09, 2014 at 3:15 PM

Welcome to Bar Tab, The Oregonian's first-annual guide to the Portland-area's best bars. In the weeks ahead, you'll find guides to the city's top bars for beer, wine, great food and good times -- starting with a look at Portland's top 10 cocktail bars.

1014 S.W. Stark St.

A zinc-topped bar attached to the Ace Hotel's Northwest flagship, Clyde Common is the main muddling ground for one of Portland's best-known bartenders. Jeffrey Morgenthaler, who wrote the book on bartending technique, has used this perch well, establishing himself as a leader in barrel-aged cocktails, with a roster of signature drinks big enough to merit a spin-off -- Pepe Le Moko debuted in the Ace's basement earlier this year. On busy nights, the chic clientele stacked three-deep at the bar, sipping cocktails tart from lemon juice -- the Bourbon Renewal -- or frothy from egg white -- the Formosa Sour. Clyde's bartenders take craft seriously, though never at the expense of a good time. This is the rarest of cocktail bars: A worthy destination for mixology nerds that also seems like a pretty good idea anytime you're in the neighborhood.

Who's sitting next to you? A woman in a turquoise mini-dress about three sips from being cut off.

The signature drink: The OG barrel-aged Negroni, a mellow take on the classic Campari cocktail.

2733 N.E. Broadway

Walk in off Northeast Broadway, cross Hale Pele's little bridge and enter an exotic world illuminated by colorful hanging pufferfish, the sound of thunder emanating from above, a wisp of "volcano" smoke lingering in the air, all cloaked behind a strip-mall façade. Owner Blair Reynolds one-ups his cocktail peers through the degree of difficulty: With so much rum and fruit juice, it's easy for tiki drinks to cascade toward the sickly sweet. But the masterly touch behind the bar ensures balanced, luscious sips -- frosty lava flows with a bright-red ribbon of strawberry cordial; classic mai tais topped with a mint-scented mountain of crushed ice; the Fugu for Two, a recipe that originated at the Bay Area's Forbidden Island and arrives here in a Munktiki mug with flavors of gold rum, passion fruit, pineapple and a hint of apricot. Like the bar itself, it's mysterious, alluring and rum-soaked. Doing tiki right is a difficult task. Hale Pele makes it look easy.

Who's sitting next to you? Bearded hipsters not afraid to look uncool maneuvering oversized straws into a flaming volcano bowl.

Signature drink: The potent Zombie, with its undercurrents of grapefruit and cinnamon.

410 S.W. Broadway

Imperial, Vitaly Paley's downtown Portland restaurant, is built around the bar -- literally. It's the first thing you see when you walk in the door, with its towering cathedral of spirits arranged on mirrored shelves above tinctures, bitters and a growing collection of savory infusions (caraway vodka, anyone?). Guests from the adjacent Hotel Lucia queue up at the concrete bar, where bar manager Brandon Wise has honed a drinks menu dotted with carbonate-as-you-wait libations and complex, cleverly-named cocktails. Drink a refreshing, radish-inspired sipper with a hand-cut ice cube (see below) with a few small plates from the wood-fired kitchen in back, or dip the tip of your nose into the Trailblazer, with its Random's Old Tom Gin and hard-shaken egg white hiding hints of pine and sage.

Who's sitting next to you? Casually dressed tourists and cocktail buffs.

The signature drink: A Radish Walks Into a Bar, a hearty refresher inspired by Paley's "Iron Chef" Battle Radishes victory.

1215 S.W. Alder St.

Unlike those bars playing "let's pretend its the 1880s," Kask manages to nod to the past without being stuck there. Old kitchen scales and vintage beer cans decorate the intimate space, but the cocktails are anything but dusty antiques. Sure, the menu notes the Fish House Punch dates to 1732, but the bartender insists they take liberties, bringing a more modern flavor profile to classic recipes. The Boot Strap Buck is an amped-up Dark N Stormy with blackstrap rum and ginger beer. The exceptionally smooth, gin-fueled Delilah feels like an homage to the Clover Club, the raspberry syrup upgraded to a shrub, a drinking vinegar that adds depth; the egg white brings creaminess, an age-old trick. This offshoot of Grüner refers to itself as "modern saloon," a contrast to the Alpine embrace of its big sibling. The drink list comes divided by spirit, then halved into stirred and shaken. From the latter, try an El Diablo, a Trader Vic drink from the 1940s, with silver tequila, lime, creme de cassis and a mix of seltzer and house ginger syrup.

Who's sitting next to you? A couple sipping cocktails on what appears to be their first stop on date night.

Signature drink: Maybe it's the two-wheeled nomenclature, maybe it's the blend of three trendy ingredients. Either way, the Bicycles & Baskets, with its whiskey, elderflower liqueur and Aperol, is among Kask's most popular drinks.

During the day, Little Bird, the downtown Portland bistro, offers a refined pit-stop for a quick lunch and a glass of wine. At night, the copper-topped bar nestled underneath the restaurant's second floor balcony becomes a cozy after-work and later-night cocktail bar (the shakers stop shaking at midnight). Tom Lindstedt's spirits-foward menu offers a cocktail for all tastes, from the sweet, pretty-in-pink Southern Rhone Comfort -- French rosé, peach liqueur, bourbon and verjus (an acidic juice made from pressed, unripe grapes) -- to the dark and handsome Manhattan Nouveau, which dresses up the classic with Bénédictine and Bordeaux. Wherever you're sitting in the restaurant, make sure to grab a bite to eat, too. The French fare is among the best in town.

Who's sitting next to you? After-work tipplers, mid-30s chic diners and regulars known by name.

Signature drink: The Manhattan Nouveau, a suaver take on the classic Manhattan which switches out vermouth for Bénédictine, an herbal liqueur.

816 N. Russell St.

When cocktail guru Lucy Brennan opened the cocktail hotspot Mint in 2001, there was so much demand for her spirited elixirs that the place suffered a bit of an identity crisis: Was it a restaurant, a bar or a boozy nightclub? When the sleek lounge 820 opened two years later, things coalesced, with each side of the business finding its rhythm. More than a decade later, the quality of the cooking goes up and down, but the bar continues to have plenty of fresh ideas, while shaking up drinks that have become house signatures, like the Ad Lib, featuring vodka muddled with cilantro and lemon-lime juice. With only three beers on tap, why one is devoted to low-brow Tecate is a mystery. But this is a cocktail spot, not a beer hall. Coming to Mint/820 and not having a mixed drink misses the point.

Who's sitting next to you? Once a haven for twenty-something hipsters, the clientele has aged with the bar -- not a bad thing.

Signature drink: The Avocado Daiquiri, with blended rum, avocado slices, cream and freshly squeezed lemon and lime juice.

1331 S.W. Broadway

Quietly located up the stairs at Raven & Rose, the restaurant inside the historic Ladd Carriage House, the Rookery is part leathery elegance, part barrel-filled country saloon. Old-time musicians pluck banjos and slap washboards twice a week, even as a pair of TVs tuned to Netflix subvert the sepia illusion. The classic cocktails come with modern finesse: lime nicely softens the "Navy Strength" gin and tonic while the Sim's Old Fashioned, a tribute to the Reed College founder -- "and Portland's best-dressed bartender of the 1860s," the menu notes -- arrives with a block of impervious ice that doesn't seem to melt a drop. The bar feels like a posh, downtown take on the shabby-chic, Americana-adoring watering holes that dot the eastside, though it has loyalties on both sides of the Atlantic. While the soundtrack is country-western, the comfort-food menu taps British favorites: a minor identity crisis, though nothing a few drinks can't fix.

Who's sitting next to you? Dressy office escapees catching an after-work drink, perhaps before walking down to a show at the Schnitz.

Signature drink: A selection from the handful of single-barrel spirits hand-picked and bottled for the bar.

720 SE Sandy Blvd.

After three years, Rum Club has turned the corner from buzzy to beloved. This is where the restaurant industry goes after work. It's where the city's rockstar bartenders come to play. And it's where the rest of us go for craft cocktails without pretension. It's loud, laid-back, open late (until 2 a.m.) and the drinks don't gouge (most are $8) -- the perfect brainchild of former Doug Fir Lounge bar manager Michael Shea. An outstanding rum collection anchors the bar, and the perfectly balanced drinks are designed to show it off. Think tropical instead of tiki: Mai Tais served in coupes, profligate use of bitters instead of too-sweet syrups. Bar snacks like pickled eggs and chile-lime nuts mingle on the menu with steak and chimichurri sandwiches. In summer, sip swizzles on the patio, where vines have finally grown big enough to screen out the Sandy Boulevard traffic. In winter, drinks get spicier and the bar takes on a cozy glow, the lovely birds-of-paradise wallpaper reminding you that you're back where you want to be.

Who's sitting next to you? A pair of bold-named bartenders down from Seattle for the day.

Signature drink: The Rum Club Daiquiri, served up with an ingenious dash of absinthe, is about as far from those flair-bar slushies as you can get.

TEARDROP COCKTAIL LOUNGE

1015 N.W. Everett St.

Teardrop professes its love of the Golden Era of Bartending on its website. For Portland, that era is today, and this Pearl District bar helped pave that path with its attention to technique, quality ingredients and eclectic recipe list. The menu divides into three equal parts: Originals (Love in the Afternoon: whiskey, pluot, lemon-basil soda), classics (1888 cobbler with amaro, orange, soda and fruit bouquet) and friends, drinks from prestigious American cocktail contemporaries (Zucca Sour from Chicago's Violet Hour: Zucca rubarbaro, amaro, pineapple, lemon and egg white). It's that latter category that best defines Teardrop's mission: cocktail as community. It's happy to educate a legion of bartenders behind a circular bar decorated with candles, fruit bowls and bitters bottles, then send them out into the world -- Teardrop's mixologist ranks have helped staff many of Portland's top cocktail bars. Catch the next group of prospects while you can.

Who's sitting next to you? Like the menu, it's an eclectic mix.

Signature drink: Teardrop's piña colada is this summer's biggest hit, bringing some nuance to a drink that's usually sweet and straight-forward.

Bourbon and burnish

4537 S.E. Division St.

Coffee frontiersman Duane Sorenson's first foray into the restaurant game debuted, three years ago, as a fully realized vision of dark wood and bourbon, its patina rich enough to make some 50-year-old bars jealous. Walk into the candlelit dining room and turn right at the pile of craggy oysters nestled in sparkly ice, a deep-sea treasure chest fronting a bar stocked with showy bourbons and real ales on the pump. The cocktail list, crafted by original bar manager Evan Zimmerman, who recently left the Woodsman (his able-bodied replacement is Ed Villareal), has been a consistent delight, from clever spins on classics to a memorable egg-white and edible-flower cocktail that resembled a surrealist terrarium. I swear, one night they served me a cocktail with a cube of charred ice: one part mad genius, one part "Portlandia" parody, add bitters and stir.

Who's sitting next to you? Earlier this year, we were wedged between the bassist from The Thermals and the cast of NBC's "Grimm."

Signature drink: These days, it's the Kentucky Special, a mix of bourbon, cherry Heering and smoky lapsang souchong tea; or, if money is no object, pick from the Pappy Van Winke vertical displayed on the top shelf.

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