October 2, 2017

Tremendous Tonic Syrups from Seattle

If you haven’t had tonic syrup (as opposed to just pre-bottled tonic water), well, I feel pretty optimistic about your future. Because tonic syrups will change your life. Really! The good ones deliver so much more flavor, and give so much more control, that things from the classic G & T to the should-be-a-classic Sherry & T and many, many more combos and trios and whatevers-you-can-think-of-a are raised to new heights. And naturally Washington state makes the finest tonic syrups. But enough of my palavering here – I wrote all about our local tonic syrups (and gave some recipes for using them) in a Seattle magazine tonic syrup article you need to read now. And then, I went onto New Day Northwest to talk tonic syrup (it’s the swell-est show in town). So watch that, too! Tonics on!

September 24, 2012

Bar Hop Catch Up: Vessel, Saint John’s Bar and Eatery, Macleod’s Scottish Pub, The Gerald

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.

January 18, 2012

Barrel-Aged Cocktails, Seattle Style

I feel that I can write about aging. I mean, my nephew just turned sixteen, so I feel pretty darn aged. But (ah-ha!, the “but”) in this particular case, I’m talking about aging cocktails. As you might expect, this blog being at least nominally about cocktails and not about me musing on my ever-increasing years. Some Seattle bars (such as Liberty, whose swell owner Andrew is pictured to the left), like bars in other cocktail hot-towns, have in the last year or so gotten into this idea of aging cocktails, usually in oak (but sometimes not), to see what it does to the cocktail’s taste. Which leads, often, to tasty things for us cocktail lovers. All of which led to me writing a fairly short, but incredibly awesome (I say, humbly) article on aged cocktails here in the Emerald City for the sweet Seattle Magazine. You, if you’re interested in Seattle bars, cocktails, aging cocktails, booze, bars, or me talking about my grandfather, should go and read it now.

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