As a longtime reader (you are, right?) of this here weblog, you probably know that I have a fondness for the pulp-y writer Day Keene, who churned out an incredible amount of stories and novels in the classic pulp era. It’s not always easy to track down his books (though some story collections now available help), but there is a reprint from the swell folks at Hard Case Crime of one novel, Home is the Sailor. A typically fast-paced Keene read, it follows the travails of a sailor who wants to do right, but runs into the wrong bar and the wrong lady. It’s well worth tracking down, not only for this quote, which happens south of the border:
The Mexican license bureau was closed. I’d expected that. There was a bar on the main drag with a faded sign that proclaimed it to be the longest bar in the world. I parked Corliss at a table and bought her a rum Collins to work on. Then I brushed off my rusty Spanish and buttonholed the first cop I met on the street.
–Day Keene, Home is the Sailor
• Local Spirits and Liqueurs to Sip When You’re Full
• Three Impressions of Flint Creek Cattle Co.
• Three Impressions of No Anchor
• Three Impressions of 190 Sunset
• Three Impressions of Foreign National
Canlis is one of Seattle’s restaurant gems, and I (and wife Nat of course!) recently got to stop in and sit at the re-designed bar and sip and chat with friendly bar manager James MacWilliams and bartender José Castillo. One of the sippers was the Ouroboros, a mezcal-based delicious drink that José came up with. Then, I got to write about the drink (including the recipe for it) and the place and the people for Seattle magazine. You should read about it now. Then head to Canlis yourself.
See, I told you (in Part I) that I’d probably have a second quote from Hal Masur’s (aka Harold Q. Masur) lawyer-y pulp-y book from last century, You Can’t Live Forever. And here we are! Check out the below, and know that I can predict the future.
It was a nice quiet bar on a side street off Park Avenue, cool and dim and silken, a high-class oasis with retiring waiters and a hushed atmosphere. The chairs were softly pliant to make you comfortable and the pretzels crisp and dry to keep you thirsty. Enclosed booths ringed the room and smoke wove a gauze-like web that hung motionless in the still air.
We were on our third pair of Martinis and were calling each other by our first names. Conversation so far had been limited to that polite badinage used between two people on mutual fishing expeditions. I was in rare form.
— Hal Masur, You Can’t Live Forever
I, not too too long ago (in the grand scheme of things), traveled way up to the 13th floor of Seattle’s new-ish Thompson Hotel to check out The Nest, the bar that’s settled there, run by bar manager John Nugent, who also made me a drink called the Eagle. Pretty fitting for the pretty views, and tasty, too. And then I got to write about the whole thing in an article for Seattle magazine. You should check it out so you can fly the Eagle, too.
One of the friendliest newish spots here in Seattle, Bar Noroeste knows how to heat things up – as you’ll see when ordering their Masa y Aceite, garnished with a corn stalk lit on fire at the table. That’s fun stuff! And I’ve had a few of them – for research, of course – made by bar manager Cara Stuber. But hey, why not go read about it in my Bar Noroeste Masa y Aceite article on Seattle magazine and get your flame on!
* See all Seattle magazine pieces by me
Hey, guess what? I’ve written some fun and exciting (well, I think so!) items about booze, bars, and booze for the mighty Seattle magazine lately, and just in case you might have missed them (which would make me sad), I’m going to list them right here and now:
• German Cocktails at Altstadt, Vote for Local Distillers and More
• Three Impressions of Corvus & Co.
• New Gin from Wildwood Spirits and More Distillery News
• Super Chilly Summer Drinks in Seattle Bars
• Three Impressions of The Nest
* See all Seattle magazine pieces by me