Malpractice, a Cocktail Popup, Will Open a Brick & Mortar in Portland

Malpractice, a cocktail bar that has operated as a popup since 2022, will open a brick & mortar location in the old Grape Ape space in SE Portland. In their drink-making they will implement modernist techniques, use fermented foods, and include ingredients like matcha and mushrooms along with high-quality spirits.

Who Is Behind Malpractice?

Back in April, a Bridgetown Bites tipster turned me onto the news of the future Malpractice brick & mortar. I reached out and Rick Munro became my first contact there. The self-proclaimed “head clown of this whole circus,” he’s the guy who develops the drinks. He also takes care of the books and does the social media (so it’s his posts there on Instagram). “My most important role is being the head dishwasher, though,” he quipped.

He lauds his partner Diana, who is essentially the operation of the business. “My lovely partner Diana is my right hand man, she helps with everything,” he says. “I simply couldn’t do it without her.” Although she is not an owner, she will work at the bar when they open. Like with many businesses, there is also a silent partner in the mix.

I asked Rick what he’s done with food/drink/hospitality before the Malpractice project, and turns out he has been involved with some interesting businesses. “I’ve mainly worked in coffee for my whole adult life,” he explains. “And for the last couple years I’ve worked at Push Pull coffee.” His restaurant work here in Portland also includes time at Jacqueline’s/Fairweather, where he did their drink program. 

Malpractice: What’s in a Name?

Rick explained that the name (“like everything I do”) is a little tongue in cheek. He says, “When you’re doing things like fermentation and infusing cheese and meat into spirits, there’s a certain uncertainty for the customers.”

He also indicates that the name sort of addresses the elephant in the room: “There’s a certain danger and risk with the weird shit I do. Well, no real risk, it’s all safe, or I would have died long ago, but you know.”

Cocktails, Technique, and Pairings

“At the core, we are of course a cocktail bar,” he says. He goes on to tell me more of what he does with cocktails, which is pretty interesting and intriguing, and involves some experimentation and risk.

“I focus on using modernist techniques to push drinks we already know to the next level,” he explains. “Milk clarification, force carbonating cocktails, fermented ingredients, using food ingredients like cheese and mushrooms, acid adjustment for fruits to use them in place of citrus, etc.”

He continues: “I think the thing that separates my work is that I’m willing (compelled via obsession, more than anything) to take those next steps of effort where others aren’t always willing to commit to potential diminishing returns.”

Aside from cocktails, they will offer beer, wine, cider, sake, too. “But it will focus on whatever we find interesting at any moment,” he says. “Be it a weird sake paired with a french pear brandy, be it a weird co-ferment wine/cider from Slovenia, etc. Things that are interesting that you’re just not tasting elsewhere.”

There Will Be Some Food

An even though drinks are king at Malpractice, they will have a seasonal food menu available. “It will focus on being extremely cohesive with the cocktail menu,” he explains. “Look for seafood crudos, oysters with cocktail granita, burrata with fermented fruit, stuff like that.”

He’s very excited about this approach to food at Malpractice, one that works so well with the drinks. “It’s going to elevate the experience even further!” he exclaims.

The Location

Rick loves small bars, so this is a great fit for his vision. The space accommodates only about 16 seats inside, but they will offer some outside seating, too. He says, “There’s a certain energy and vibe being crammed into a tiny little dark and loud bar. Makes me feel like I’m in Tokyo, lost in plain-sight.” He really loves the feel of the space and when he saw it he knew right away that he wanted to be there.

Not to mention that he appreciates the cheap rent and gritty industrial feel at that location not far from the east end of the Morrison Bridge. A bonus for him is that the new Doug Fir will be just around the corner.

What Rick Is Really Excited About

I asked him what he is excited about with the new location. And as someone who has a long history of lugging stuff around as a musician (I have moved a lot of harpsichords in my day; pianists don’t know how good they have it), I can totally relate to his initial answer: “I’m excited to not lug all my bottles and stuff bar to bar doing popups anymore!”

He continues, “Really what I’m excited about is being able to expand on what I can do in popups by having a space I’m settled in. With popups, it was never really my space, all I could control was my drinks, the music, etc. But not the actual vibe and room it all happens. Now I can actually curate the entire experience.”

Rick and his team hope to open sometime mid-October. Which really, is just right around the corner. I can’t believe how quickly summer has passed. When they open they are hoping to do an encore for Negroni Week, since they’ll miss the official week as they prepare to open. Each drink on their menu will focus on different techniques that he thinks makes them unique.

Malpractice really adds something unique and cool to Portland’s cocktail scene, and I am excited to see what else they offer at the new location. Big thanks to Rick for answering all my questions, and I wish him, Diana, and the team all the best as they prepare to open their doors this fall.

Malpractice [projected opening October 2024]
77 SE Yamhill Street, Portland
malpracticepdx.com | Instagram

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Meg Cotner

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Bridgetown Bites is edited and published by Meg Cotner in Portland, Oregon. She loves avocados, fresh produce, NA drinks, and cats.

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