Rum Club

"The name gives away the focus of this craft cocktail bar led by owners Kevin Ludwig and Mike Shea. A favorite of bartenders, Rum Club serves a laid-back menu of drinks like a twist on the classic daiquiri made with absinthe and rum, the Doors and Corners with rum and tepache syrup, and the Bowline with rum, apple, and lime. For non-rum options, sip on the El Barto, which is made with tequila and Salers Gentiane, plus guava, lemon, honey, and black pepper. Rum Club also offers a solid list of zero-proof cocktails like the Dance Yrself Clean with pineapple and lime and the Hibiscus Crush with hibiscus and lemon." - Rebecca Roland

"Like many other cocktails, the daiquiri was unfairly maligned for some time. However, the drink spent the last decade seeing a well-deserved resurgence thanks to bars like Rum Club, a craft cocktail bar disguised as a comfortable neighborhood lounge. Most nights of the week bartenders from all over town can be found sipping one of these after work. More than just a regular mix of rum, sugar, and lime, the Rum Club daiquiri kicks it up with a splash of maraschino, a dash of bitters, and a mist of absinthe for some extra complexity and depth." - Alex Frane

"In terms of actual food, Jon 'Bones' Anderson, a veteran of spots like Rum Club and Le Pigeon, oversees Too Soon’s kitchen menu." - Janey Wong

"Decked out in Christmas lights, Rum Club has brought back its beloved hot buttered rum. This specialty makes its return with finely ground peppercorn and sticky molasses, plus the additional creaminess of condensed milk." - Janey Wong

"At this cool, tucked away cocktail bar on Sandy, rum is the main draw, whether it’s in a $5 punch or a sophisticated, subtle Old Fashioned riff. In the summers, bartenders at Rum Club schlep to Portland farmers markets for in-season fruit like strawberries or peaches, blending them with — you guessed it — rum. The final drink tastes like Oregon summer in a glass." - Michelle Lopez, Brooke Jackson-Glidden