June 28, 2016
Hello G&T lovers! It seems this summer stalwart is having yet another moment in the sun, as every bar and their bar’s mom are talking about how they have the finest types of gin mixed with the finest types of tonics and more variations than you could count. However! One of the actually finest G&T programs is at Seattle’s fresh Naka (the bar, not the restaurant, which is also fresh, and really, they’re connected, so who’s pulling hairs? Not me), where I recently went, had their newest G&T, talked to energetic and awesome bar star Nic Virrey, and then wrote about it in a Seattle magazine article you should read right now. Thank me later!
*See all Seattle magazine pieces by me
June 7, 2016
Seattle’s new-ish Heartwood Provisions is an amazing spot, with a singular bar program, part of which is pairing each food item with a specially-designed cocktail, and a swell person running the whole beverage show, Amanda Reed. I recently wrote about the space, her, and one of my favorite drinks on the menu, the What’s New Pussycat, in an article for Seattle magazine. Don’t miss it, yo!
*See all Seattle magazine articles by me
Tags: Amanda Reed, Bar Hop, Cocktail News, Heartwood Provisions, Seattle Bars, Seattle Magazine, sour, What's New Pussycat?
Posted in: Bars, Cocktail News, Recipes, Seattle Magazine
May 10, 2016
I recently had a fun time learning about and drinking up Chinese spirit (and most consumed spirit in the world) Baijiu, at swell Seattle bar Lionhead – and got to write about it for Seattle magazine! I had it solo from a number of brands, and in a refreshingly layered drink called the Jade Pagoda, all courtesy of friendly bar manager Veronika Groth. Expand your baijiu knowledge by checking out the article.
*See all Seattle magazine pieces by me
Tags: Baijiu, Bar Hop, Bars, Jade Pagoda Cocktail, Lionhead, Seattle Bars, Seattle Magazine, Veronika Groth
Posted in: Bar Hop, Bars, Cocktail News, Seattle Magazine
March 22, 2016
In case it slipped by you like a ship in the night (for shame, for shame), my most recent Seattle magazine Bar Method article is about local bar Westward, bar manager Andy McClellan, and a cocktail of his, The Tale of Two Sherries – which uses two different kinds of sherry! It’s truly a fine mix, and one you should probably read about, right? So, check it out.
*See all Seattle magazine articles by me
March 15, 2016
Spring has nearly sprung, or maybe is in mid-spring, though that could be mid-sprung-ing? Either or, things are budding, including my most recent blog posts for the swank Seattle magazine, which you probably already know, having read them all, right? RIGHT? Well, if not, there’s no need for shouting (that was just me kidding around). Read them now, before the web explodes**.
• New Greenhorn Whiskey and Other Local Distillery News
• Top Five Drinks for Celebrating a Birthday
• Valentine’s Day Drink Picks from Seattle Bartenders
• Support Your Local Female Bartenders at Speed Rack
*See all Seattle magazine posts by me
**This is not happening, and I don’t want to be the start of any “the web’s exploding” rumors for gosh sakes.
February 9, 2016
I recently got to visit the Salish Sea distillery, in Lacey, WA, where they make a whole host of intriguing and delicious organic liqueurs (a couple of which I’ve written about in earlier Spiked Punch posts, one on the ginger and one on the thyme-coriander). And then I got to write an article about them, and the liqueurs, for Seattle magazine. You, if you’re someone who likes tasty things, should go read it now!
