28 p o r t l a n d monthly magazine Portland after dark courtesy photos with palm thatch and multi-colored string lights. Octopus tentacles as door handles and Tiki torches as light fixtures add to the tropical ambiance. Feeling a bit out of my wheelhouse, I order the house daiqui- ri ($8), which arrives in a black, fish-shaped glass. It’s strong but sweet. I watch as a group of women congregates around a gi- ant “fishbowl” cocktail, which has just been set aflame. I get the sense that crowds as- semble here mainly for the fun, somewhat flashy, environment–us, too. “Tiki is really about escapism,” Trevin Hutchins, the bar manager, tells us. “Maine has such long and cold winters that we want to offer an es- cape from that.” After one drink, we’re on our way. sphere and ample offering of beer, Jäger is Portland’s hidden German gem. Prost! Scandimania O ur next stop moves us across the map to unchartered territory. Port- land Hunt + Alpine Club boasts an excellent menu rooted in Scandina- vian influences. “Scandinavian food is good drinking food,” says owner Andrew Volk, whose wife and partner, Briana Volk, is half-Finnish. “Since Briana and I want- ed to focus on cocktails, we feature flavors that pair well with spirits.” We elect to sit at the steel-gray bar, where we get to spy on the skillful bartenders, and are quick- ly presented with leather-bound cocktail menus and a folded, wrinkled map list- ing food specials. The menu options dare to tweak: “Late Night at OOB #3” lists “shame” as its third ingredient. It’s hard to choose just one drink. I gamble on “The Norseman,” a combination of brown but- ter-washed aquavit (a Scandinavian spir- it), and bitters ($11). It’s caramel-colored, served in a short, frosted glass, with three Granny Smith apple wedges and a large square ice cube melting in the middle. As we’re halfway through our drinks, some- one dims the lights. Though the space is loud and full, it never feels crowded. Now a fan of aquavit, I’ll return to this Scandi- navian sanctuary. Considering the hang- ing lights, saloon doors, and mounted wire animal heads, I would’ve come back for the unusual decor alone. Trip to the Tropics Though “Tiki culture” may be an Ameri- can invention, Rhum’s take on the Polyne- sian-inspired theme makes for an amus- ing getaway. Established by the Fifth Food Group and situated on Cross Street, Rhum is a playful blend of sultry lounge and up- beat bar, occasionally accompanied by a live band. The space is dominated by a gi- ant bar in the center of the room, adorned “Tiki is about escapi sm. Maine has such l ong and col d winters…” –Trevin Hutchins, Rhum Topleft:GuinnessistheclassicIrishchoiceatRíRá.Bottom left:TacoEscobarrdeliversMexicanspice.Right:Enjoykitsch tropical-themedrefreshmentsatRhum.