September 24, 2012
It’s that time again Seattle bar lovers (or those lucky folks getting ready to visit the lovely city of Seattle, the Emerald City, Jet City, and known to many as Awesome-Bar-City). The time where I put my recent Seattle Magazine Bar Hop columns (like in Bar Hop posts past) in an easy-to-read bulleted format, so you can catch up on what bars I’ve been drinking at lately, what I said about said bars, and why you should probably go visit these bars soon.
• Vessel (in Downtown)
• Saint John’s Bar and Eatery (in Capitol Hill)
• Macleod’s Scottish Pub (in Ballard)
• The Gerald (in Ballard)
Let your drinking commence.
Tags: Bar Hop, Bars, Cocktail News, Macleod’s Scottish Pub, Saint John’s Bar and Eatery, Seattle, The Gerald, Vessel
Posted in: Bar Hop, Bars, Cocktail News, Seattle Magazine
September 11, 2012
As I mentioned in an earlier post about Seattle Magazine, I’ve been doing some blogging there on the subject of drinks, drinking, drinkers, and pretty much everything bubbly and boozy that you’d expect. And now, for those who don’t read the Seattle Mag (which, by the way, you should even if you don’t live here in Seattle cause it’s all kinds of cool), I’m here to do a little wrap up, in bulleted fashion, of recent pieces, cause I know, I just know, that you don’t want to miss any of them:
• Cocktails for Beginners: Because You Never Forget the First Time
• Five Cocktail Recipes That Bring You Summer All Year Long
• Five Back to School Cocktails
• Essex Opens with a Host of Homemade Ingredients and Craft Cocktails
• Five Olympics-inspired Cocktail Recipes
• Five Refreshing Wine Cocktails
July 27, 2012
Now, don’t get jealous, loyal Spiked Punch readers (or, reader, as the case may be). But I’ve been blogging again for the fine folks at Seattle Magazine. It seemed like a good summer thing to do, spreading around the cheer like one of those sprinklers that spreads cheer around (okay, you may think there’s not a sprinkler that spreads cheer around, and you may be right. But what if you’re wrong? Think of how awesome that would be. Just think of it). In case you are only a reader here, I thought it’d be nice of me–and I am seriously nice, especially if you’re buying me a drink. Or three–to put up a little list of five of the bubbly, stirred, and shaken posts I’ve Seattle-Magazine’d up recently. So, here they are:
• Got a Boozy Sweet Tooth? Five Spiked Desserts
• Local Bars with Great Summer Cocktails and Patios
• Anytime Cocktails: Drinks for Five Different Hours of the Day
• Tap into the World of Beer Cocktails
• 5 Backyard Baseball Cocktails
May 25, 2012
Back a bit ago (not so long ago that it was, say, past century, but the recent past, which you probably still at least somewhat remember, unless you were hit on the head by a lead pipe, in which case you probably have deeper problems that the fact that you’ve forgotten what I’m about to remind you of) I wrote an article on Seattle’s Happiest Happy Hour Bartenders. In it, I talked about Bryn at the Rob Roy and how he made the more fantastico fizzes in lands near and far. Well, here’s the photographic evidence (a note: when it came out, I had already slurped off the top 1/2-inch of foamy goodness that was firm above the top of the glass):
Look at the foam on that fizz! Amazing. It was a Fine Point Fizz Fizz, with a wild, I tell you, wild range of ingredients: sherry, Strega, pineapple and lime juice, sparklin’ cava, and egg white. Not for the boring. And luckily, I’m not boring. I’m so un-boring that I wrote a short blog post for the Seattle Mag on poets and drinks and mentioned Bryn again–cause he’s all literary–with some wacky lit-tastic combining of Wallace Stevens himself and the drink (which is on the Rob Roy menu don’t cha know) the Mr. New Yorker. And here’s a pic of it (it’s a darn good drink even though un-fizzy, by the way, with gin, sherry, Cointreau, dry vermouth):
Here’s another un-boring thing: if you see me at the Rob Roy, and Bryn there’s, and you quote Wallace Stevens, I will buy you a drink. And give you a hug. Unless you just want one of the two.
April 26, 2012
Hello young cocktail lovers. I’ve detailed in posts below and then farther below some Seattle Magazine articles that I’ve written. But I’ve not mentioned a number of blog posts I’ve recently being doing as well. And darnit, they need your attention (if you’ve already seen all of them, then of course ignore this and go read your copy of The Essential Doctor Strange Volume 1. While having a drink. Cause the Doc isn’t a teetotaler. Oh no, not at all. He may drink mostly mystical mixes, but he likes to unwind with a cocktail after whipping up Dormammu or Shuma-Gorath. That’s how the Doc rolls people). So, here’s a nice list of recent posts from the Seattle Mag blog, posts that just may change your life:
Spring Cocktails: 4 Aperitifs to Enjoy Before Dinner
5 Sophisticated Spring Break Cocktails
Toast National Poetry Month with Five Cocktail and Poem Pairings
Four Divine After-Dinner Cocktails
Three New Locally-made Spirits
April 13, 2012
Seattle is stocked like a good bar with good bartenders and mixologists and shake-em-up-ers, and ice-crackers, and sturdy stirrers, and bottle-top-twisters, and cocktail cuties, and powerful punchers, and ear-twisting-tipsy-story-telling tippler pourers. Lots of ‘em. I hate to even make a grouping, but if I have to pick a list, let it be one favoring those who both make great drinks and also make the whole bar happier by their presence and person. Which is what I did in my happiest happy hour bartender list (from the new issue of the Seattle Magazine). Because spending a happy hour or six with these five jolly drink slingers is sure to make the day better.
April 11, 2012
In the below post, I talk more about the recent Seattle Magazine Best Restaurant issue and the top happy hours I picked and more to make you thirsty and hungry. But, in the same issue, I also have an happy hour essay about their history, what makes a memorable one, and why they’re so crucial to the social construct. Well, not so much on the latter, but it is a fizzy piece to read while having a cocktail at a great bar. If I can say so without sounding too self-centered (or at least not so much so that you won’t buy me a drink). So, happy hour it up.
April 9, 2012
The scrumptious Seattle Magazine has made a recent mistake: they had a few cocktails and let me pick the current round of top happy hour cocktail hotspots for the recent Best Restaurant Issue. Also in the Best Restaurants issue the editors talk it up about their fav eateries, foodie playahs, and top hits for happy hour eats. The whole thing is smart and helpful cause these ladies know their eats. I’m not saying I know it all about cocktails in the same manner, but I have had a drink here and there and do have a bit of an opinion on what makes an ideal happy hour (I also wrote an essay on it, but more on that soon), but here I am going on and on about myself. What I really want to say is: go read the happy hour picks and then get in the car and go have a drink. You deserve it.
