Cocktailing: Why Brooklyn wishes it was Portland

I’m back from the IACP conference in Portland, Oregon, and I have to say, Portland is one city that knows how to get its geek on. I’ve never seen so many passionate foodies in one place (and I’m not even referring to the conference). Everywhere, there’s great coffee, great cocktails, great food. A sprawling greenmarket that makes my precious Union Square look like a postage stamp. Everyone seems to be making something or building a small business, and sporting a deeply personal tattoo while they’re at it. It just feels like a place where it’s easy to find one’s tribe.

In other words, it’s like the the best bits of what has become funky Brooklyn sprawl were all mashed together into one clean, rain-swept, bike-able small community, minus the Manhattan envy.

Let’s take cocktail culture, for example. (You knew I was going there eventually…) And it is indeed a culture.  Perhaps it’s because real estate prices are just so much lower than other metro areas, and scale is less of an issue, it seems like anyone with an artisan cocktail pipe dream can open a bar (hello, Beaker & Flask!) or start a business (hello, Trader Tiki and Aviation gin!)

My first day at IACP, I sat next to a local denizen who insisted that “Portland is a beer city located within wine country. Cocktails are a far third.” After spending some time in the local watering holes, I have to heartily disagree. Yes, there is plenty of great local beer and wine — especially the latter. I finally understand all of the references to “good bread” in France. The vinious equivalent of “good wine” surely must refer to the enjoyable, drinkable stuff made in Willamette Valley.

But the cocktails!  What I loved most about Portland’s cocktail scene was the  joy everyone seemed to take in experimentation.  I didn’t get to try every place I wanted (sorry, Teardrop Lounge…Saucebox…Belly Timber…Vault. next time, I promise).  But here are some places I did get to try, and highly recommend:

Cocktail shakers at Beaker & Flask

Beaker & Flask:  I was lucky enough to have Patrick Coleman, food editor from the alt-weekly Portland Mercury, as my tour guide for an evening. He knows all the bartenders and best tippling spots, plus he’s quite the snappy dresser so it was fun to be seen with him. Our first stop was Beaker & Flask, one of those spots where they embrace local brands and make their own grenadine, syrups, and coconut water ice cubes. I tried The Triple Lindy (Muscat Grappa, Riesling Syrup, fresh lime and lemon, demerara sugar). It was light and oddly floral, although it grew on me the more I sipped.

“It’s an intellectual drink,” Patrick quipped. “It’s like someone you respect, but don’t enjoy talking to.” His drink, Between the Posts (Rock & Rye soda, fresh grapefruit, Campari, Peychaud’s bitters), would have been the better dinner companion.  I swiped the menu on the way out -scroll down if you’d like a closer look.

Thatch:  A sweet little tiki bar, kitch, pupu platters and all. I was astounded that we easily scored seats at the bar, which would never, never happen on a weekday night in New York.  We were offered a preview of the new spring/summer menu, which hadn’t yet been printed up (nothing for me to pocket, alas). I tried a fabulous, fragrant rum drink called “The Broadway Baby.” It was also quite potent, as tiki drinks often are, so I can’t recall what else was in the drink.

Clyde Commons Negroni

Clyde Common:  I went later in the week, explicitly to try something with Jeff Morgenthaler’s famed barrel-aged spirits, and settled on a Negroni. And yes, everything you’ve read about it being the best Negroni you’ve ever had are true. About halfway through the drink, Morgenthaler slid over another drink, in a slightly smaller glass, and uttered those magic words that are like catnip to a drinks journalist:  “It’s not on the menu yet.” It was Robert Hess’s Trident creation, equal parts Cynar, Sherry, and Whiskey (here, barrel aged about 8 weeks). 

Again, I swiped the menu (last seen beneath my cocktail, in the photo at right). And again, I’m scanning it so you can view it below.

Bar Ten 01:  I went, but didn’t stay, since it was understandably packed on a Saturday evening. But since I saw charming barkeep Kelley Swenson at an IACP event earlier in the week and thoroughly enjoyed his Chamomile Sour cocktail there, I say it counts.

Beaker & Flask Cocktail Menu

Clyde Commons cocktail menu