Mason Jar of Dirty Grandma Agnes ($36)
A single Dirty Grandma Agnes martini will run you ten bucks, so getting a mason jar to share is both fun and economical. The pickle juice comes from Chef Greg Denton's family recipe, and is mixed with a hint of Dolin Dry Vermouth and Belvedere Unfiltered Vodka, making for a briny, savory cocktail—plus a garnish you can eat.
Things Done Changed ($10)
Since Ox is an Argentinian restaraunt, Hassan decided they should have a spin on the Pisco Sour to call their own. After experimenting with a number of different methods to get the smoked lemon flavor he was seeking, he added a touch of jalapeno oil. The final drink has a hint of smoke, a hint of spice, and a bright, zesty finish.
The classic Bijou cocktail was revered by the entire bar staff at Whey, but they wanted to make a version that was all their own. Hassan selected Campo de Encanto Pisco as the base spirit, augmenting with a blend of sweet and dry vermouth, Chartreuse, orange bitters, and lemon oil. "It's easy to make good cocktails," says Hassan. "It's hard to make exceptional cocktails, and we are constantly trying to improve and working to set the bar higher and higher."
The Whey We Were ($10)
This cocktail is Whey Bar's take on the Ramos Gin Fizz. Whey is a byproduct of fresh cheese made from Ox Restaurant next door. The whey adds the same silky mouthfeel of the standard egg whites but also leaves billowing clouds of whey on resting on top of the spirits. The cocktail has a delicate anise flavor from local Krogstad Aquavit, plus citrus-tinged botanicals from Aviation Gin.
La Yapa ($10)
La Yapa translates to "one for the road", and is a great nightcap before strolling home for the evening. "Portland's a whiskey town, and I'm a huge whiskey fan so I wanted to create a Tiki-style cocktail with whiskey instead of rum", says Hassan. Spicy Old Overholt Rye is mixed with Fernet and sweetened with fresh pomegranate grenadine and Velvet Falernum. A hearty dose of lemon juice brightens the drink.