Our Authors

Greg Harned

Greg Harned

Contributing Writer

Greg enjoys cocktails, drinking, writing, and general mischief-making in candlelit speakeasies, swanky cocktail lounges and dingy dive bars. He is a story-teller and story-lover by nature and is always up for a drink. Follow on Twitter @craftcocktails

  • Website
  • Location: Portland, OR
  • Favorite foods: Cured Meats, Artisanal Cheese, Hand-Made Pasta, Heirloom Vegetables, Pickles, Citrus Fruit
  • Last bite on earth: Pork Belly Ramen

Bartender's Choice: Tom Lindstedt On What to Drink at Little Bird in Portland, OR

"Little Bird has a classic French bistro theme with a Pacific Northwest flair, and I tend to approach cocktails that support that theme," says Tom Lindstedt, lead bartender at Little Bird Bistro on Portland's SW 6th Avenue. "I like to take something recognizable and give it a French twist." We asked Lindstedt which cocktails we should order the next time we stop by Little Bird. Here's what he had to say. More

First Look: Cocktails at Fish Sauce in Portland, OR

"Tommy Klus is a walking encyclopedia of full of cocktail and spirits knowledge," says bartender Will Ray of Portland's recently-opened Fish Sauce. "When I met him, I felt like a newborn baby, even with six years of experience." The two first met when Ray was apprenticing at KASK and they're now shaking up American classic cocktails with a hint of Asian influence at the new Northwest Portland Vietnamese restaurant. "Tommy wanted the drinks to be refreshing and light—they should complement the complex flavors found in Vietnamese cuisine," says Ray. More

First Look: Cocktails at Racion in Portland, OR

"You get the best service when you sit at a bar," says chef Anthony Cafiera (formerly of Tabla) of the philosophy behind the open-kitchen/laboratory of his soon-to-open modernist Spanish restaurant, Racion, located in downtown Portland, Oregon. The cocktail program will include 6 rotating variations on classic cocktails, including a house margarita made with chorizo-infused tequila. Future plans include Chartreuse pearls destined for a boba tea-inspired cocktail and barrel-aged Campari. More

Bartender's Choice: What to Order at Aviary in Portland, Oregon

"We're really just big nerds who don't know how to do any other job," says Ross Hunsinger, lead bartender at Aviary on Alberta Street in NE Portland." Hunsinger says that creativity and collaboration are encouraged and boundaries between the kitchen and bar are non-existent. "I am really lucky to have people with really great palates to bounce ideas off of," says Hunsinger. "The constant collaboration brings us all to a higher level." More

First Look: Cocktails at Whey Bar in Portland, OR

The large wood storage shed next to the much-buzzed-about Argentinian-inspired Ox Restaurant on Portland's NE Martin Luther King Jr. Boulevard was originally meant to be a private dining room. Halfway through construction, Ox's owners changed course and decided to use it as a casual drinking space for sipping cocktails while you wait (and wait) for your table to be ready next door. More

First Look: Cocktails at Barwares in Portland, OR

The restaurant team collaborated to create their nameless cocktail menu, which simply lists the drinks as The Whiskey, The Scotch, The Gin, etc. Brainstorming sessions to create cocktail names for a regularly rotating menu were just too time consuming. "I could call my salad The Peashoot in the Forest," said Ware, "But at the end of the night, all that really matters is whether it tastes good." More

First Look: Cocktails at Riffle in Portland, OR

While water inspires the cuisine, ice inspires the cocktails at Riffle, a new restaurant in Portland, OR. Riffle has installed an ice machine that creates 400-pound blocks of crystal clear ice that are traditionally used for creating ice sculptures. After 3 months of extensive testing, these giant blocks are destined for your drinks, whether carefully carved into crystal-clear spears to fit into a Collins glass for the Riffle Collins made with fresh celery juice, or a hand-cut sphere for the old-fashioned inspired Mayor Rock cocktail, comprised of mezcal, applejack, agave, and bitters. Dave Shenaut, former president of the Oregon Bartender's Guild, has bounced around for brief stints at almost all of Portland's greatest craft cocktail bars. But he told us that he won't be leaving Riffle anytime soon. More

First Look: Cocktails at Fish Sauce in Portland, OR

Hi @tinybanquetcommitte. I asked Tommy, and he said they are Maraska cherries in sugar and their own juices-http://www.caskstore.com/luxardo-marasca-cherries.html.

First Look: Cocktails at Whey Bar in Portland, OR

The large wood storage shed next to the much-buzzed-about Argentinian-inspired Ox Restaurant on Portland's NE Martin Luther King Jr. Boulevard was originally meant to be a private dining room. Halfway through construction, Ox's owners changed course and decided to use it as a casual drinking space for sipping cocktails while you wait (and wait) for your table to be ready next door. More

First Look: Cocktails at Barwares in Portland, OR

The restaurant team collaborated to create their nameless cocktail menu, which simply lists the drinks as The Whiskey, The Scotch, The Gin, etc. Brainstorming sessions to create cocktail names for a regularly rotating menu were just too time consuming. "I could call my salad The Peashoot in the Forest," said Ware, "But at the end of the night, all that really matters is whether it tastes good." More

First Look: Cocktails at Riffle in Portland, OR

While water inspires the cuisine, ice inspires the cocktails at Riffle, a new restaurant in Portland, OR. Riffle has installed an ice machine that creates 400-pound blocks of crystal clear ice that are traditionally used for creating ice sculptures. After 3 months of extensive testing, these giant blocks are destined for your drinks, whether carefully carved into crystal-clear spears to fit into a Collins glass for the Riffle Collins made with fresh celery juice, or a hand-cut sphere for the old-fashioned inspired Mayor Rock cocktail, comprised of mezcal, applejack, agave, and bitters. Dave Shenaut, former president of the Oregon Bartender's Guild, has bounced around for brief stints at almost all of Portland's greatest craft cocktail bars. But he told us that he won't be leaving Riffle anytime soon. More