March 7, 2017

Travel to Foreign National, Have the Osaka No. 1

I recently had the pleasure of checking out Seattle stellar new-ish (last summer I believe) cocktail bar Foreign National. It’s an amazing place. You must go there. You must! While there, I had the Osaka No. 1. It’s an amazing drink. You must have it. You must! Then I wrote about the whole bundle of must-ness and joy for in a Foreign National Seattle magazine article. You must read it. You must!
February 28, 2017

Seattle Magazine Cocktail Catch Up

Hello cocktail lovers, spirt lovers, drink lovers, bar lovers, Seattle lovers, and those of you who like me combine all of the above. If you’ve missed any of my recent pieces for the swell Seattle magazine, well, I feel for you. So much so that I’m linking to some of them here, so you can catch up on your reading and sipping:

•    Sip on This: Valentine’s Day Cocktail Ideas
•    Three Impressions of Thackeray
•    Three Impressions of Westland Distillery’s Cantilever Room
•    Three Impressions of Sovereign

February 7, 2017

Making Gin at Scratch Distillery

Kim Karrick (left) teaches her “Giniology” class at Scratch Distillery in Edmonds. Botanical distillates allow you to customize your own ginNot so long ago in the past (though, admittedly, not yesterday either), wife Nat and I were lucky enough to go with some pals out to Scratch Distillery in Edmonds, WA to take part in one of their Ginology classes, where you end up with a bottle of your very own gin – one you designed! It’s neat, and even neater was that I got to write an article about Scratch Giniology for the Seattle magazine. You should read it! And then go do the class.

January 20, 2017

The Antivenom at Corvus and Co.

Not too long ago, I was able to track my way into the animal-tastic (and still sorta new) Corvus and Co. in Seattle, to chat with the neato staff, nibble on the Mediterranean delights, and most of all sample the cocktails, chief of which was the Antivenom. Then, I got to write about it for Seattle magazine. And now you can read all about the Antivenom and Corvus. Do it!
December 13, 2016

Seattle Magazine Cocktail Catch Up

Salute! All my cocktail-and-spirit-loving pals! I’ve recently had some fun imbibing-inical pieces on the salubrious Seattle magazine, which I’m guessing you know, because you probably keep up on all things (whether you’re a WAingtonian or not). But just in case! Here are some of the highlights, for you to catch up on:

•    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

December 6, 2016

Encircle the Ouroboros at Canlis

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.

November 8, 2016

Fly the Eagle at The Nest

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.

September 27, 2016

Fire and the Masa y Aceite at Bar Noroeste

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

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