CHAMPS ELYSEE 
Oven and Shaker, $12

Barman Ryan Magarian’s bright combination of caramelly Hardy VS Cognac and floral Yellow Chartreuse, brightened with fresh lemon juice and bitters, is an unfailing summer-stretcher.

THINGS DONE CHANGED 
Ox, $10

This celebrated eatery has mastered more than Argentine meats—a traditional pisco sour (grape brandy and frothy egg whites) reaches new heights with smoked lemon syrup and jalapeño oil for a deeply smoky, spicy, and oddly refreshing sipper.

MISSISSIPPI SIDECAR 
Sidecar 11, $8

N Mississippi Avenue’s jewel box of a bar serves its eponymous cocktail simply but pridefully: Korbel brandy and Harlequin orange liqueur with a touch of lemon, served up in a martini glass with a sugared rim.

BRANDY ALEXANDER MILKSHAKE 
Tasty n Alder, $10

In downtown’s growing West End, this “grown-ass milkshake” is the most satisfying brain freeze on the block: El Presidente brandy, crème de cacao, Aztec chocolate bitters, and Ruby Jewel vanilla ice cream, whisked to frothy perfection.

This article appeared in the October 2013 issue of Portland Monthly Magazine.

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