8 Portland Fall Cocktails to Try Now |
by
Karen Locke on Sep 26, 2013 in
Roundups for , , ,
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Sazerac at The Original
This Southwest spot was once brave enough to put a gravy-based cocktail on its menu, but the playful “dinerant” isn’t all fun and games when it comes to crafting cocktails. Barman Ryan Murphy is serving a sophisticated Sazerac this fall. Made from Templeton rye whiskey, Courvoisier VSOP, Peychaud’s and Angostura bitters and simple syrup, the glass is rinsed with Absinthe before the mixology even begins, as with most variations of the classic drink.
300 SW 6th Ave.; 503-546-2666
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