Since its opening six years ago, Pint and Jigger has become a go-to spot for many in search of craft beers and low-key eats. We went back to check in on the happy-hour scene.

THE EXPERIENCE

Pint and Jigger remains a popular destination for pau hana. When we visited, we joined a group of folks waiting outside the door, counting down the minutes until the joint opens at 4:30 p.m.

It’s an easy go-to for co-worker hangs; the rows of picnic tables by the entrance accommodate large parties with room to grow, and high-top tables and bar seats surround the bar.

Once you get inside, it’s party time. One of Pint and Jigger’s biggest draws is its classic barroom atmosphere. Even if the island sun is high outside, it’s dark and intimate inside, and, like a good casino, lets you completely lose track of time.

THE FOOD

The happy-hour menu is solid and varied; it satisfies, especially at the price.

There are options for those seeking lighter fare. The Summer Skillet ($10, regularly $12) features vegetables with a dash of balsamic and cheese, served with crostini on the side.

The Scotch Egg ($6, regularly $7.50) — a breaded egg served atop lightly dressed cucumber — didn’t do much for me, but I appreciated the effort to make something on the lighter side.

My friend went crazy for the Stout Burger ($10, regularly $15), raving about it being perfectly cooked to order and holding together without the cheese melting out — declaring it “the best burger in town,” after boasting about ordering at least a dozen burgers all over town in the days leading up to this visit.

While the fries were nothing to write home about, I was won over by the Frick’n Pickles ($5, regularly $6), breaded and fried alongside a zesty Sriracha aioli dip. Tangy, spicy and crispy, they were worth a trip all by themselves.

THE DRINK

A number of drink specials are offered during pau hana: All beers and wines are $1 off; specialty cocktails are $2 off; and there’s a daily draft special ($1 off, when we went).

We tried an Aviation and a Mixed Emotions cocktail (both $8 during happy hour); both were interesting without being overwhelmingly sweet, and went down easy.

You can also add a shot of Fernet or Jameson to any order for $3, if you’re trying to really kick things up.

Pint and Jigger’s cocktails are where the bar’s passion shines.

It’s all in the family: Founder Dave Newman’s great-great-great-grandfather had a liquor store before and after Prohibition. During, too: “He was making some bathtub gin,” Newman said with a wink.

Family history is the inspiration for Newman’s new speakeasy, Harry’s Hardware Emporium, accessible through Pint and Jigger. Sneak inside for a bartender-led custom cocktail experience in a decadent, time-traveling atmosphere. (No happy-hour specials, though.)

THE VERDICT

The food and drink is solid at Pint and Jigger, and the service is stellar. Our waitress accommodated our many quirks and foibles with grace; noticed when some friends arrived late and, without being asked, split the check accordingly, an appreciated attention to detail most would miss.

All in all, like a prized black dress or aloha shirt, the Pint and Jigger goes from day to night, and easily dresses up or down.

“When we opened, we wanted to make it feel like you’d left Hawaii. Nothing pretentious,” said Dave Newman. That aim came true: Pint and Jigger feels like a mainland bar, stripped of the Asian or nautical influences that often characterize Hawaii watering holes.

In that sense, it’s a great escape – from South King Street and reality at large.

“We really wanted to make an elevated neighborhood bar,” said Newman. Appreciative patrons, including myself, would agree that they’ve succeeded.