Our Drinks

Browned butter washed bourbon, demi syrup, cardamom & barrel aged bitters

Boulard Calvados VSOP brandy, lemon, honey

Sazerac rye, Benedictine, lime, rich demi syrup, Angostura bitters

Rittenhouse rye, St-Remy VSOP brandy, amaro Nonino, sweet vermouth, Peychaud bitters

Nolet’s silver gin, mezcal, lime, simple syrup

Smith and Cross Rum, Cruzan Black Strap Rum, Ruby Port, Lemon, Rich Demi Syrup, Egg white

Eight time winner in the Seattle Martini Challenge. 3oz of Bombay Sapphire gin or Ketel One vodka with a subtle hint of Martini & Rossi dry vermouth, served with our own “drunken olives”.

Oliver's award-winning cocktail featured at Providence Foundation's O' Christmas Trees Auction. Grey Goose vodka, elderflower liqueur, and lemon, topped with brut sparkling wine.

Since our hotel was founded in 1927, much has changed, yet throughout the years, our dedication to hospitality, our guests, and our local community has remained unwavering. This cocktail, featuring house-infused white pepper-strawberry gin, Aperol, and Brut Rose, commemorates the enduring relationship with our guests and celebrates 97 remarkable years in downtown.

In 2008, The inventor Sam Ross created the paper plane. He was inspired by M.I.A.’s smash hit “Paper Plane”. Amaro Nonino, Aperol, Bourbon, and Lemon juice combine all together to strike notes of citrus, orange and caramel.

Considered to be the earliest concept of the Martini with a skewed history starting in the early 1880s, but has evolved into a timeless classic of its own – Sipsmith gin, Cocchi Torino sweet vermouth, Luxardo Maraschino liqueur.

"Three measures of Gordon's, One of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" James Bond in Casino Royale, 1953 — Bombay dry gin, Smirnoff vodka, Lillet blanc.

1916 New York delivered this classic pre-prohibition cocktail “out of the clear blue yonder” during a time of Flight celebration! dry gin, lemon, Luxardo maraschino liqueur & crème de violette. It survived prohibition in various private clubs & speakeasy’s!

Dry gin, vodka, Campari, fresh raspberry sour & a squeeze of Texas Ruby red grapefruit. "The theory becomes an Absolute."

Buffalo Trace bourbon, sweet vermouth, Dubonnet Rouge, Angostura & Whiskey Barrel Aged bitters.

Elegant in its simplicity, a martini-style cocktail for the tequila drinker. Reposado tequila, elderflower liqueur & lime. Served up on the stem.

The original daiquiri was crafted at the El Floridita Bar in Havana. Bacardi rum, Luxardo maraschino liqueur, fresh lime, sugar & fresh grapefruit.

This prohibition-era classic cocktail was created during a time when serious bartenders were trying to make their reputation. We use Hendricks gin, fresh lemon & honey syrup, "Bee's Knees" was prohibition slang for "The Best", as the best pollen is collected on the knees of the bees | Add Egg White & Lavender Bitters +$2.00

New Orleans, 1859. Sazerac Rye, sugar, Peychaud's bitters & Lucid absinthe. In the tradition of the original creativity of New Orleans!

Bartender Harry Craddock, an Englishman, moved to America and during prohibition, moved back to England in 1920 and joined the American Bar at the Savoy Hotel in London. His book, "The Savoy Cocktail Book", published in 1930, includes this classic cocktail as a favorite "pick-me-up" beverage. Dry gin, orange cordial, Lillet blanc, absinthe, & lemon juice. "Get up & dance!"

Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932. rye whiskey, Campari & sweet vermouth!

The Penicillin was created by Sam Ross in 2005 while working at the renowned cocktail bar, Milk & Honey, in New York. Only 22 at the time, he created a modern classic inspired by the Gold Rush cocktail. Swapping in blended scotch for bourbon and adding ginger with a signature mist of Islay Scotch. — blended scotch, lemon, ginger liqueur, honey, Laphroaig mist.

Jameson Irish whiskey, brown sugar, coffee, whipped cream.

Brandy, crème de cacao, Kahlua, coffee, whipped cream.

Brandy, crème de cacao, cream, fresh ground nutmeg.

Alenhaze Hazy IPA, WA

Georgetown, WA

Redmond, WA

African Amber, WA

Seattle, WA

Hefeweizen, OR

Golden, CO

Mexico

Belgium

St. Louis, MO

Woodinville, WA

OR

Dublin, Ireland

Farmhouse Ale, OR

Second Sight Scotch Ale

OR

WA

Italy

OR

WA

Italy

, WA

FR

Stoller, Willamette Valley, OR

Townshend, Red Mountain, WA

Tuscany, Italy

Bousquet, “Reserva”, Argentina

Revelry, WA

Gota de Arena, Spain

Lucid is the first genuine absinthe made with real Grande Wormwood to be legally available in the United States in over 95 years. Lucid is made with a full measure of Grande Wormwood (Artemisia absinthium) as well as other fine European herbs. 124 proof.

Pernod Absinthe was created in 1805, in France's first absinthe distillery. After years of being banned, its recipe was re-launched in 2013 based on the original formula. It includes anise, grand wormwood, petit wormwood, hyssop, and melissa, which provides anise, musk and herbaceous tasting notes. Pernod Absinthe contains no artificial dyes or sugar with the ideal serve being the traditional ritual of ice water cascading over a sugar cube. 136 proof.

The sweet, spicy, robust flavors of the anise and fennel are wonderfully complimented by the fresh, cool, herbal aromatics of the absinthium wormwood. Other traditional herbs provide additional flavor, fragrance, and the natural green color for which absinthe is famous.

Oregon

England

England

England

England

England

England

Washington

Scotland

Holland

L.D, England

England

England

Scotland

Bend, Oregon

Cuba

Jamaica

Virgin Islands

Barbados

Jamaica

Barbados