Here at The Stranger, we know just what you need, given the current state of 2017, life, the universe, and everything: You need GOOD BOOZE, and you need it NOW! So prepare yourself (and your liver) for The Stranger’s HIGHBALL WEEK, happening from August 21-27!

We’ve teamed up with 15 of the finest bars and restaurants in Seattle—along with our cocktail-lovin’ pals at Toki Whisky—to bring you this one-of-a-kind boozetacular! At each of Highball Week’s locations, you’ll find specially crafted cocktails that are available only to Highball Week participants. Even better? Each of these fantastic, sanity-saving cocktails will be available ALL DAY (not just during happy hour!) and cost you a mere $5! Before you (responsibly) try as many of them as you can, keep a few things in mind….

• Drink responsibly. This goes without saying, but because we love you, here’s a reminder: Be safe and smart with your Highball Week consumption, and never drink and drive!

• Be patient. We all need a drink (or 40) right now. But so do our friends, our neighbors, and our sworn enemies! So if a Highball Week bar gets slammed, or if there’s a crazy line, or they run out of those little umbrellas? Be cool—we’ll all feel better soon enough! And pay in cash if you can—it’ll save time, and your server will appreciate it.

• Tip your bartenders, and order food. Sure, the best part about Highball Week are all those $5 drinks… but each of our Highball Week locations also has great food, and their talented bartenders will be working hard to make sure we all have plenty of fun (and plenty of booze). So relax, grab a bite, and let your bartenders and waitstaff know how much you appreciate ‘em!

Read more about the 15 drinks that are only available this week below! You can also see them all on our Highball Week calendar, which includes a map.

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Jump to: Ballard | Capitol Hill | Columbia City | Downtown | Fremont | Georgetown | South Lake Union | West Seattle | White Center

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BALLARD

Ballard Annex Oyster House's Annex Mule

Recipe:

1.5 oz Jim Beam
1.5 oz Pineapple Shrub
3 oz Ginger Beer
One Sprig Peppermint

Build drink in copper cup with ice. Add bourbon and shrub together. Top with ginger beer, garnish with mint sprig and enjoy!

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CAPITOL HILL

Dumpling Tzar's Southern Margarita

Recipe:

1.5 oz Jim Beam
.75 oz Triple Sec
2 oz Lime Juice

Shaken and then strained over ice, then add salted rim and serve.

Mezcaleria Oaxaca's Mezcaloma

Recipe:

1 oz Sauza Select
.5 oz La Purita Verdá
.75 oz Lime
.75 oz Grapefruit
.5 oz Agave

Shake, strain over fresh ice, top off with soda and serve with a Tajín rim.

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COLUMBIA CITY

The Royal Room's Hibiscus Margarita

Recipe:
1.5 oz Sauza Silver
1 oz fresh-squeezed Lemon Juice
1 oz fresh-squeezed Lime Juice
1 oz Triple Sec
Splash of house infused Hibiscus Simple Syrup

Combine all ingredients in a glass, top with ice, and shake vigorously. Strain into a rock glass filled with ice. Garnish with a salted rim and a lime wedge.

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DOWNTOWN

The Carlile Room's Suntwerki

Recipe:

1 oz Suntory Toki
.5 oz Woodchip, Clove, Allspice infused Toki
1.5 oz Rhubarb Juice
1 oz Strawberry Simple
.5 oz Lemon Juice
Top with Soda Water

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Little Maria's Bourbon Summer

Recipe:

1.5 oz Jim Beam
1/2 of a Fresh Lime
.5 oz Raspberry Liqueur
Top with Tonic

Palace Kitchen's Dickel Tickle

Recipe:

1.5 oz George Dickel Rye
1 oz Blueberry Puree
.5 oz Lemon Juice

Shaken, strained into Highball with rocks, top with Ginger Ale.

Sansei's Li Hing Sour

Recipe:

1.5 oz Jim Beam
.5 oz Egg White
.5 oz Ling Hi Simple Syrup
.25 oz Lemon Juice

Add all ingredients to shaker with ice and shake vigorously. Double strain over ice into a rocks glass. Garnish with lime peel and cocktail umbrella.

The Triple Door Musicquarium's Southern Charm

Recipe:

1.25 oz Jim Beam
1.5 tsp Sugar
Mint Leaves
Water
Powdered Sugar

Muddle mint leaves with sugar in a rocks glass. Add Jim Beam & water, fill glass with ice, stir. Garnish with fresh mint and powdered sugar.

FREMONT

El Camino's Tequila Old Fashioned

Recipe:
1.5 oz Reposado Tequila
1 Sugar Cube
2 dashes Angostura Bitters
Orange Slice
Cherry
Club Soda

In a bucket, muddle orange slice, cherry and sugar cube. Add tequila, bitters, ice and top with club soda. Garnish with cherry, orange peel and umbrella.

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GEORGETOWN

Bar Ciudad's NBD

Recipe:
1.5 oz Sauza Hornitos Reposado
.5 oz Mango Liqueur
.5 oz Lime Juice
Tamarind Jarritos
Tajín Sugar (1:1)

Rim a highball glass with Tajín Sugar. Add tequila, mango liqueur, and lime juice to the glass. Fill glass to the top with ice. Add Tamarind Jarritos to the top. Garnish with a candied mango slice.

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SOUTH LAKE UNION

Art Marble 21's Why Did the Chicken Cross the Road?

Recipe:

1.5 oz Hornitos
.75 oz Lemon Juice
.5 oz Agave Syrup
.75 oz Egg White
A few drops of 'Bittermens Xocolatl Mole Bitters

Scramble the egg by shaking it to hell. Garnish with a bordeaux cherry.

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WEST SEATTLE

New Luck Toy's Coconut Mojito

Recipe:

2 oz Light Rum
.5 oz Lime
1 slice Cucumber
4 Mint Leaves
2 oz Soda

Lightly muddle mint and cucumber. Top with ice, then add rum and lime. Shake and strain into a new glass with fresh ice. Top with soda and garnish with fresh mint.

The Westy's On Borrowed Thyme

Recipe:

1.5 oz Suntory Toki
1 oz Agave-Thyme Syrup
.25 oz Lemon Juice
2 dashes Barrel-Aged Bitters
Ginger Ale

Build all ingredients in an ice-filled Collins/Highball glass. Top with ginger ale and garnish with lemon peel & thyme sprig.

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WHITE CENTER

Zanzibar's Rat City Industrial Hogwash

Recipe:

1.5 oz Maker's Mark Bourbon
.5 oz Fernet
2 oz Foco Tamarind Juice
Quarter Lime
Goya Ginger Beer

Muddle lime with bourbon, add Fernet and tamarind. Stir, pour over ice and top with ginger beer. Garnish with lime in a Collins glass.

Big ups to our cocktail-lovin’ pals at Toki Whisky for helping us bring you this one-of-a-kind boozetacular!