You can get a rum and coke anywhere, but what about a true cocktail? Here are 21 fine establishments taking Maine's spirits scene to the next level with creative takes on classics, novel innovations, local ingredients, and house-made syrups. Some have just opened, others are newly surging. The latest additions to the list are Stroudwater Distillery, Rhum, and Woodford F&B.
Note: map points are listed north to south; there is no ranking.
Wandering cocktail wizard Nathaniel Meiklejohn successfully Kickstarted his hip bar, The Bearded Lady's Jewel Box. Supporters knew what to expect from his many private events over the years: housemade bitters in delicious drinks. The unique vibe is a cross between a hippie love fest and an exclusive speakeasy, unlike anything else in town.
Chris and Paige Gould's restaurant has made a serious name for itself as a well-rounded food and drink spot. Bar manager Patrick McDonald creates cocktails with local distillers, ferments his own sodas, and even offers thoughtful "temperance drinks" for those who want a fun experience with none of that exciting alcohol.
Touted as Portland's only rooftop bar, the Westin Portland Harborview's remodeled lounge offers incomparable views of the city and a dress code of "Casual Sophistication." Order a classic to go with your sightseeing or select a twist from the craft cocktail menu, like a Cucumber Collins with Hendrick’s gin, freshly muddled cucumber, club soda, and lime.
Portland's first craft cocktail-focused bar from Andrew and Briana Volk and an all-star cast of bartenders quickly became a go-to spot for meticulously made drinks. The changeable menu features classics (with dates and places of origin listed), booze on draft, clever house cocktails, and a daily $6 punch; the capable staff can also whip up any number of off-menu concoctions.
Recognized by national and international publications for its food, Eventide's cocktails shouldn't be overlooked either. The menu is whimsical, the drinks original and delicious. Take the Dirty Dirty Martini, which earns its double adjective with the addition of oyster brine and hot sauce.
When wine whiz Susan Hall bought Marché last year, she tasked Tom Ardia with beefing up the cocktail program. He's executing classic cocktails like the Boulevardier (the whiskey drinker's Negroni) as well as more unusual offerings like Sangre Y Arena, which has smokey mezcal, cherry heering, chocolate molé bitters, and blood orange juice.
The impressive draft list at The Black Birch gets the lion's share of attention, but the bar mixes a mean cocktail, too, pulling obscure spirits whenever feasible. Try the Clown Car featuring rum and housemade Falernum, or the simpler signature drink 2 Govt., named for the restaurant's address and showcasing Maker's Mark with lemon, Grenadine, and bitters.
The cocktail list here has been called "advanced" for the area, and features mainly creative house takes with a few classics for good measure, like a Sazerac. Share a big batch of punch with the table or cool off with an Ode to the Islands, featuring Mount Gay rum, tamarind reduction, fresh lime, and pineapple.
Mac McGaw embraces the role of sharply dressed, mustachioed mixologist behind the bar at upscale Camden Harbor Inn. He doesn't shy away from a challenging cocktail, like a fall-inspired Mainehattan with local rye whiskey, a lavender syrup-infused ice sphere, and wood chips smoked for each glass.
The Fiddlehead's cocktail menu changes every few months or so, and it's never a lazy list. Try tweaked classics like a Smoky Gin/Vodka Martini with smoked sea salt and smoked gouda-stuffed olives, or unusual originals like Gin and the Giant Peach.
A killer local beer selection is only half the story at this young spot. Mother and daughter duo Coby and Deanna Thibeau are also raising the bar for cocktails in Hallowell, with house infusions, seasonal menu changes, private tastings, and the willingness—and ability—to go off-menu. How many other places in the area keep egg whites on hand for drinks?
New on the scene, The Wallingford sees the creative team behind adjacent Anju Noodle Bar providing Kittery Foreside with yet another great option for a night out. Bar manager Michael Pazdon is working on a farm-to-bar concept to rival those of California, with fewer fresh persimmons and more fermented local goodies, like the blueberries in the Chamomile Collins. Bonus: the bar provides pre-bottled sparkling cocktails for Anju.
A successful start as a craft mocktail bar and retail shop for cocktail accoutrements led to a logical conclusion: a liquor license and true cocktails at night. Whether you opt for booze in your drink or not, you're bound to get a thrill from the staggering array of bitters and other flavor enhancers here. The knowledgeable staff is eager to sample you on the individual ingredients that make up the complex concoctions, but be warned: you're going to want to take home those fine ingredients from the store after.
Well-known Portland bartender Chris Gatchell recently stepped down from his role at Union and sister bar Inkwell, but thanks to his guidance they remain drink destinations for more than just Press Hotel guests. Look for seasonally-inspired specials and house inventions like Emilia Romagna, with Tito's vodka, orange clove syrup, and a sparkling Lambrusco float.
Helping push the envelope in Lewiston, Rachel Jalbert juices, infuses, and smokes cocktail ingredients with the best of 'em. Her extensive menu at this popular French bistro is inventive and approachable, with plenty of clever twists on classics (try the recent sparkling Tokyo Sangria, with house-infused plum wine as a base and garnished with pickled ginger, or a variety of takes on a Moscow Mule). Tell her how you're feeling and let her pick your poison.
While the dramatic surroundings and the nightly projected classic film are nice touches, the best part here is signature drinks like the bold Smoke and Glass Manhattan. Keep an eye on the rotating specials, too.
At this Southeast Asian-inspired restaurant from the owners of Natalie's, bar manager Trevin Hutchins sticks to the theme. He showcases dramatic, distinct drinks with plenty of eastern influence, like a sake snow cone or the Jakarta (pictured), featuring rye, amaro, cynar, vermouth, bitters, absinthe mist, all smoked with Chinese 5-spice. Be aware going in, these are some of Portland's highest cocktail prices.
If you find yourself traveling along Route 1 near Damariscotta when a mighty thirst overtakes you, King Eider's Pub is a worthy watering hole. The pub has an extensive whiskey collection, a handful of solid whiskey drinks, and, according to sources, one of the ultimate versions of a Dark and Stormy.
With the rebirth of this neighborhood favorite came an upgrade in the cocktail menu too. Try something unusual like the Night-Rye-Der, made with rye, bitters, an absinthe rinse, and "rye-bread" syrup.
The tiki bar crazy finally comes to Portland with Rhum, an island-inspired haunt with a subterranean feel. Cocktails naturally cover the tiki classics like Painkillers and Zombies, and large format punches in Sailor Jerry oil cans are available.
This Woodfords Corner restaurant has quickly become a neighborhood favorite and that's in part due to the bar program. Snag a seat at the retro bar and order a Harrowing Beauty with Tom Cat gin, white peach puree, thyme syrup, and sparkling wine or a Hemingway Daiquiri made with fresh squeezed grapefruit juice.
The newest booze business at Thompson's Point makes its own vodka, gin, rye, and bourbon. Famed Portland bartender John Myers is behind the bar, shaking up these housemade spirits with other local ingredients like Royal Rose simple syrups and Owl and Whale mixers. Try the Eastern Buck, bourbon, lemon, sugar, strawberry, ginger beer, and bitters.
Wandering cocktail wizard Nathaniel Meiklejohn successfully Kickstarted his hip bar, The Bearded Lady's Jewel Box. Supporters knew what to expect from his many private events over the years: housemade bitters in delicious drinks. The unique vibe is a cross between a hippie love fest and an exclusive speakeasy, unlike anything else in town.
Chris and Paige Gould's restaurant has made a serious name for itself as a well-rounded food and drink spot. Bar manager Patrick McDonald creates cocktails with local distillers, ferments his own sodas, and even offers thoughtful "temperance drinks" for those who want a fun experience with none of that exciting alcohol.
Touted as Portland's only rooftop bar, the Westin Portland Harborview's remodeled lounge offers incomparable views of the city and a dress code of "Casual Sophistication." Order a classic to go with your sightseeing or select a twist from the craft cocktail menu, like a Cucumber Collins with Hendrick’s gin, freshly muddled cucumber, club soda, and lime.
Portland's first craft cocktail-focused bar from Andrew and Briana Volk and an all-star cast of bartenders quickly became a go-to spot for meticulously made drinks. The changeable menu features classics (with dates and places of origin listed), booze on draft, clever house cocktails, and a daily $6 punch; the capable staff can also whip up any number of off-menu concoctions.
Recognized by national and international publications for its food, Eventide's cocktails shouldn't be overlooked either. The menu is whimsical, the drinks original and delicious. Take the Dirty Dirty Martini, which earns its double adjective with the addition of oyster brine and hot sauce.
When wine whiz Susan Hall bought Marché last year, she tasked Tom Ardia with beefing up the cocktail program. He's executing classic cocktails like the Boulevardier (the whiskey drinker's Negroni) as well as more unusual offerings like Sangre Y Arena, which has smokey mezcal, cherry heering, chocolate molé bitters, and blood orange juice.
The impressive draft list at The Black Birch gets the lion's share of attention, but the bar mixes a mean cocktail, too, pulling obscure spirits whenever feasible. Try the Clown Car featuring rum and housemade Falernum, or the simpler signature drink 2 Govt., named for the restaurant's address and showcasing Maker's Mark with lemon, Grenadine, and bitters.
The cocktail list here has been called "advanced" for the area, and features mainly creative house takes with a few classics for good measure, like a Sazerac. Share a big batch of punch with the table or cool off with an Ode to the Islands, featuring Mount Gay rum, tamarind reduction, fresh lime, and pineapple.
Mac McGaw embraces the role of sharply dressed, mustachioed mixologist behind the bar at upscale Camden Harbor Inn. He doesn't shy away from a challenging cocktail, like a fall-inspired Mainehattan with local rye whiskey, a lavender syrup-infused ice sphere, and wood chips smoked for each glass.
The Fiddlehead's cocktail menu changes every few months or so, and it's never a lazy list. Try tweaked classics like a Smoky Gin/Vodka Martini with smoked sea salt and smoked gouda-stuffed olives, or unusual originals like Gin and the Giant Peach.
A killer local beer selection is only half the story at this young spot. Mother and daughter duo Coby and Deanna Thibeau are also raising the bar for cocktails in Hallowell, with house infusions, seasonal menu changes, private tastings, and the willingness—and ability—to go off-menu. How many other places in the area keep egg whites on hand for drinks?
New on the scene, The Wallingford sees the creative team behind adjacent Anju Noodle Bar providing Kittery Foreside with yet another great option for a night out. Bar manager Michael Pazdon is working on a farm-to-bar concept to rival those of California, with fewer fresh persimmons and more fermented local goodies, like the blueberries in the Chamomile Collins. Bonus: the bar provides pre-bottled sparkling cocktails for Anju.
A successful start as a craft mocktail bar and retail shop for cocktail accoutrements led to a logical conclusion: a liquor license and true cocktails at night. Whether you opt for booze in your drink or not, you're bound to get a thrill from the staggering array of bitters and other flavor enhancers here. The knowledgeable staff is eager to sample you on the individual ingredients that make up the complex concoctions, but be warned: you're going to want to take home those fine ingredients from the store after.
Well-known Portland bartender Chris Gatchell recently stepped down from his role at Union and sister bar Inkwell, but thanks to his guidance they remain drink destinations for more than just Press Hotel guests. Look for seasonally-inspired specials and house inventions like Emilia Romagna, with Tito's vodka, orange clove syrup, and a sparkling Lambrusco float.
Helping push the envelope in Lewiston, Rachel Jalbert juices, infuses, and smokes cocktail ingredients with the best of 'em. Her extensive menu at this popular French bistro is inventive and approachable, with plenty of clever twists on classics (try the recent sparkling Tokyo Sangria, with house-infused plum wine as a base and garnished with pickled ginger, or a variety of takes on a Moscow Mule). Tell her how you're feeling and let her pick your poison.
While the dramatic surroundings and the nightly projected classic film are nice touches, the best part here is signature drinks like the bold Smoke and Glass Manhattan. Keep an eye on the rotating specials, too.
At this Southeast Asian-inspired restaurant from the owners of Natalie's, bar manager Trevin Hutchins sticks to the theme. He showcases dramatic, distinct drinks with plenty of eastern influence, like a sake snow cone or the Jakarta (pictured), featuring rye, amaro, cynar, vermouth, bitters, absinthe mist, all smoked with Chinese 5-spice. Be aware going in, these are some of Portland's highest cocktail prices.
If you find yourself traveling along Route 1 near Damariscotta when a mighty thirst overtakes you, King Eider's Pub is a worthy watering hole. The pub has an extensive whiskey collection, a handful of solid whiskey drinks, and, according to sources, one of the ultimate versions of a Dark and Stormy.
With the rebirth of this neighborhood favorite came an upgrade in the cocktail menu too. Try something unusual like the Night-Rye-Der, made with rye, bitters, an absinthe rinse, and "rye-bread" syrup.
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