Gallery: Bartender's Choice: What to Drink at Wildwood in Portland, OR

Gin and Tonic ($10)
Gin and Tonic ($10)
"I wanted to make a tonic water that was crisp and clean and not the overly sweet high-fructose corn syrupy finish," said Csanky. He recommends you try it out in a gin and tonic made with his full-bodied Aria Gin. The gin, produced with Erik Martin, is flavored with juniper, coriander, angelica, cardamom, grains of paradise, cubeb berry, orris root, cassia, and lemon and orange zest.
Paloma ($10)
Paloma ($10)
Csanky was inspired to create a Wildwood version of the Paloma by visiting bars in Mexico. "A guy at the end of the bar is cutting avocados with a machete, babies are in the bar and everyone is smoking. One sip of our house-made Squirt and Cazadores Blanco tequila takes me right back."
Takin' up the Acid ($10)
Takin' up the Acid ($10)
Csanky adds acidified carbonated soda to a single liqueur (currently L'Esprit de June) to open up new flavors by cutting through the sweetness of the liqueur without adding additional flavors in the acidifying ingredient.
Let Go ($10)
Let Go ($10)
"I am crazy for Aperol," says Csanky. "Aperol is like Campari's beautiful little sister." He recommends trying it in this cocktail, which is a variation on a Tom Collins made with Aria gin, lemon oils, with the addition of pink-hued Aperol.
Ryan Csanky
Ryan Csanky
"We take our cocktail seriously, but we don't take ourselves too seriously," says Wildwood bar manager Ryan Csanky.