Opening late May
In 2016, when the Deadshot cocktail pop-up launched inside Holdfast (itself a pop-up restaurant then inside Fausse Piste urban winery, because Portland), head bartender Adam Robinson knew the project would eventually turn into a permanent bar where he could expand on his avant garde drinks program. “[The pop-up] was the stripped down version of Deadshot,” he explains. “I really maxed out at about 10 cocktails. I was putting in 35 hours a week for [a single] six-hour shift.” Having acquired an address of his own in a former woodfired pizzeria, alongside Holdfast’s own permanent space, Deadshot will now be open all week long with a vastly expanded menu.
Popular hits from the pop-up menu will return, like the Casper’s Ghost (mezcal, rhum agricole, lime, pineapple, tarragon, bitter melon), as well as more unconventional tipples like the Who Is Jack Nance? (whiskey, Nance’s Sharp and Creamy Mustard, sesame orgeat, egg yolk, lemon juice, sherry) and the Tranquilizer (a dry version of the classic Painkiller served up with coconut oil fat-washed rum along with two other rums, clarified pineapple juice, orange bitters and orange oil). That last one is illustrative of the “modern classics” section of the menu, which does not simply mean drinks by Sam Ross or Jeffrey Morgenthaler, but rather classic cocktails updated with modern techniques, like clarified Daiquiris and Bloody Marys. The bar also inherits a draft system from the pizzeria and will be featuring custom brews from local breweries like Pono. Intertwined with Holdfast from the beginning, Deadshot has always put an emphasis on drinking food, but now the bar will have its own kitchen line to make snacks like fried prawn heads, deviled eggs with foie gras and experimental mac 'n' cheese. Deadshot and Holdfast will even carry on the pop-up tradition. Robinson says that during off nights for Holdfast, they plan to offer the space to other pop-ups.
2131 SE 11th Ave, Portland, OR 97214