Nothing Gold Can Stay ($13) at Teardrop Lounge
This refreshing cocktail, composed of Encanto pisco, Domaine de Canton ginger liqueur, and Pineau des Charentes, sweetened with Bonne Maman's orange marmalade and brightened with lemon, will usher you into spring. Served up in a coupe glass, this sunny, pale golden drink combines gentleness and acidity for a must-drink cocktail.
Caroline's Fancy ($14) at The Rookery
This must-drink barrel-aged cocktail was created with a master eye for the end product. Made from Casa Noble single-barrel reposado tequila, Pierre Ferrand dry curacao, demerara sugar, and Scrappy's cardamom bitters and served on a large rock with an orange garnish, the silky tactility of this drink carries its crisp punch perfectly.
Tequila ($10) at Barwares
Drinks at Barwares are named for their base spirit, and the menu is simple and compelling. The Tequila is built with Cazadores Reposado tequila, Ramazotti Amaro, Combier Rouge cherry liqueur, and Regan's Orange Bitters, with the spritz of Herbsaint for a compelling earthiness garnished with a flamed orange twist and served up. The result is a boozy, satisfying Manhattan riff that touches both the sweet and the savory before subsiding slowly from your palate.
Dirty Grandma Agnes ($10) at Whey Bar
If you like dirty martinis, this drink will delight. Here, the chef's grandmother's secret pickle recipe subs in for olives and brine, accompanied by Belvedere Unfiltered vodka and Dolin dry vermouth. It's a popular cocktail so you can order it in a mason jar that serves 4, if you like ($36).
Nasturtium ($8) at Clyde Common
The Nasturtium is an exceptionally floral drink, almost like sipping clover honey. If you like sweeter drinks that behave well on the tongue, try this golden cocktail made from Dolin Blanc vermouth, Domaine de Canton ginger liqueur, and Bonal Gentian-Quina, garnished with lemon peel.
Precariat ($12) at Expatriate
Owner Kyle Linden Webster invented this Manhattan riff with an eye to evoking a mountain feel—and the herby, dry drink does call to mind a perfect moment standing in the snow after a bracing hike, with cold nose and toes, while reality suspends and revery begins. It's made with Old Weller Antique 107 Bourbon, Suze, Cocchi Americano, Dolin Genepy des Alpes, and Regan's No. 6 Orange Bitters, with a garnish of lemon.
Molotov Cocktail ($9) at Rum Club
This take on a whiskey sour sits lightly on the tongue while subtly hinting at revolution. Which makes sense given one of its ingredients: Zwack, a Hungarian spirit invented by a court physician in 1790. Zwack bottles are rumored to have contained the first Molotov Cocktails, but the herbal liqueur complements this drink's Dickel rye, Cocchi Vermouth di Torino, lemon, and honey-rooibos syrup quite well. Shaken and silken, it's a stylish cocktail.
Amaretto Sour ($14) at Pepe le Moko
Jeff Morgenthaler rescues the Amaretto Sour from the land of "2 parts amaretto, 1 part sour mix, maraschino garnish" and creates a really graceful drink that dances like a debutante with pink silk shoes on your tongue while subtly seducing you and converting your skepticism into almond-scented enthusiasm. It's actually exceptionally simple: amaretto, Old Grand Dad 114 overproof Bourbon, simple syrup, egg white, and lemon combine with a dry shake into a drink that keeps revealing itself the deeper into the glass you fall.
Tipperary ($13) at Multnomah Whiskey Library
Any drink you try here will be memorable, but the Tipperaray captures the lush experience perfectly. Made with Bushmills Black Bush Irish whiskey, Carpano Antica sweet vermouth, and Green Chartreuse, the cocktail is delicate and whiskey-forward, highlighting strong notes of chocolate and citrus.
Three Dots and a Dash ($14) at Hale Pele
Hale Pele's version of the Don The Beachcomber classic is memorable: a perfect crushed-ice mound, El Dorado 21-year rum, Mount Gay Eclipse rum, lime and orange juice, honey, falernum, allspice liqueur, and Angostura bitters. The drink evokes candied pineapple, mince pie, and blackberry, warming you from the inside out.