Rum Club
Cocktail bar · Buckman
720 SE Sandy Blvd, Portland, OR 97214
Highlights
Tropical cocktails & a chill vibe at this neighborhood lounge
Tropical cocktails & a chill vibe at this neighborhood lounge
"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
"Yes, Rum Club specializes in the Caribbean spirit that makes tropical drinks sing, but the laid-back bar with retro touches offers more than just daiquiris and Cuba Libres. Scratch that single-malt itch and try the Thunderballer, which sounds intense but is smooth as can be. It’s made with Westward Whiskey Original, lush cream of coconut, and local honey, served in a tall glass filled with crushed ice. The finishing touch? A Pedro Ximenez sherry float, a sprinkling of toasted coconut, and a maraschino cherry skewered on a flamingo swizzle stick." - Krista Garcia
"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." - Rebecca Roland
"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
