Hello Seattle pals, WA pals, out-of-state pals, and out-of-country pals! Just wanted to give you a chance to catch up on any recent Seattle magazine pieces by me you may have missing. Not that I’m thinking you would ever have missed any, because I know you like to stay up-to-date, and Seattle magazine is all about that. But summers are busy! So, just in case:
Cocktail, bar, and spirit lovers, I’m sure that you haven’t missed a moment of Seattle magazine lately – cause you’re far too smart for that. But I also know that things get busy, and other things come up, and then this, and then that, and then you find you’re a little behind, and it’s okay! You know why? Cause you can catch up on any pieces you might have missed right here and now:
Opening late-ish last year as the newest sibling in the swell Derschang Group collection of Seattle bars, Queen City is a beaut of a Belltown spot here, and not too long ago (in the history of time), I got to visit it, and while visiting, chatted a lot with amiable Derschang Group beverage manager Myles Burroughs. And – I know, all the good things happen to me, don’t be jealous – he made me a Pineapple Riesling Daiquiri, a nice twist on the rum classic boasting natural wine. Then, I got to write a Pineapple Riesling Daiquiri article for the smashing Seattle magazine, and now you can go read it. Then go to Queen City and have one, some some good things will happen to you.
Traveled up a bunch of floors to the Fog Room not too long ago (in the grand scheme of schemes), which is a bar on the top floor of the Charter Hotel downtown here in Seattle. While there, I had a tasty drink called The Whisper in the Wind, a lovely number created by the Fog Room’s Jesse Cyr, who is a swell shaker here in Seattle. Then I wrote about it for the superb Seattle magazine. And now you can read all about the Whisper in the Wind (and make it, if you want, as there’s a recipe).
Seattle has loads (most in the world, in my opinion, admittedly biased) of fantastic bartenders, some shaking more recently, and some who have shaken for years, and helped develop not only our cocktail culture, but the world’s. One of those who fall into that elevated category is jolly Jay Kuehner, who has bartended in a number of spots, but who is perhaps most known for his groundbreaking work at the gone-but-not-forgotten Sambar, and who is now (among other things) making delicious drinks at The Cloud Room. One of those is called the Xavi (a Spanish-inspired spritz), and I was lucky enough to write a bit about it, and Jay, for the smashing Seattle magazine. So, go read about the Xavi spritz made by Jay Kuehner.
- Cocktails, Coziness and a Collection of Cool Grains at Lucinda’s
- These Non-Alcoholic Cocktails Are Just the Thing to Get Through January
- 6 Hot Drinks to Take the Chill Off
- Queen City’s Return to Belltown