Fools and horses
Cocktail bar · Pearl ·
Creative cocktails, culinary-inspired dishes, and Paniolo-themed decor
Creative cocktails, culinary-inspired dishes, and Paniolo-themed decor
"At this dark-hued Northwest Portland cocktail bar, cocktails often incorporate culinary elements, like coconut and strawberry; the nonalcoholic cocktails are no exception. The Talk Low is a strawberry-infused version of a zero-proof sbagliato; Touché, on the other hand, blends coconut and pandan in a “corpse reviver.” And on cold days, the house hot cider is worth an order." - Thom Hilton
"Collin Nicholas draws on his love for 50/50s to create a vodka Fools Martini that can be served with an optional side dollop of caviar for the saline-salivating dirty-martini crowd; he says, “It has roots in tradition — but it’s a leveled-up version.”" - Zoe Baillargeon
"The Pearl District’s Fool and Horses manages to craft equally interesting spirit-forward and zero-proof cocktails in a dimly lit space with a wall of liquor that’s as decorative as it is practical. The bar has also come up with a fitting end-of-season cocktail it calls Serotine, which means late blooming, a nod to the waning days of summer. The golden drink is basically a whiskey-fied take on a Piña Colada. It incorporates Westward Whiskey Original, clarified papaya milk punch, fragrant Italicus Bergamot Liqueur, white vermouth, and Scrappy’s Northwest Alpine Bitters for an extra bite. The visual appeal comes from the big ice cube textured with a wavy pattern and pansy petals floating on top." - Krista Garcia
"Participating in Negroni Week (September 16–22), Fools and Horses will serve its Negroni variation throughout the event." - Janey Wong
"This dark and romantic cocktail bar next door to sibling bar Pink Rabbit similarly uses culinary elements in its cocktails, whether that’s roasted pear or curry leaf. Melon, honeydew milk, and tequila make for a riff on clarified milk punch that’s one of the most sophisticated beverages in town. The food menu shines too: Mango-chile granita arrives on oysters and potato skins get fussy with chive crema and salmon roe; Dole whip with tahini fluff is a fun finish to any visit." - Thom Hilton