By Carolyn Sellar
Join World Whisky Specialist and Candidate of Master of Scotch Whisky, Carolyn Sellar, as she tours the Seattle area to find three whiskey-based cocktails I think the Seattle weather has…
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Recipe
Cocktail Recipe: Wildwood Spirit’s Vaken
Wake up! It’s time for a cocktail with some coffee in it! No, Vaken is not an extraterrestrial humanoid species in the “Star Trek” universe, vaken means “awake” in Swedish, the heritage…
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Cocktail Recipe: Blackberry VIDO Vodka Spritzer
The Monson family has been farming in Washington’s Yakima Valley since the early 1900s. First came orchards, then came cattle but after connecting with Dr. Walter Clore (the man who…
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Cocktail Recipe: Lady Jaye’s Straw-Barry Manilow
Sweetness is contrasted with an unexpected kick in this fresh take on a strawberry-infused margarita from Lady Jaye in West Seattle. Somewhere on the spectrum between a spicy margarita and…
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Batched & Bottled: 3 Simple Pre-Batched Cocktails
Pre-batching is a technique that industrious bartenders from around the world use to handle a busy night of service. Essentially, it is a way of maintaining consistent quality in a…
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Recipe: Chef Brian Clevenger’s Red Wine Pasta
Pasta is at the center of all Chef Brian Clevenger’s General Harvest Restaurants. From his flagship Vendemmia in Seattle’s Madrona neighborhood to Haymaker Eastlake (former Le Messe, in which we…
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Cocktail Recipe: Sun Ranch Spirits Watermelon Punch
When everyone — including actor Stanley Tucci — is now a social media cocktail professional, you really need to sip something that is both rewarding in its flavor and significance….
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3 Bottles Everyone Should Have in a Home Bar, Part 2
Over my nearly 20 years working in and around bars and restaurants, I have had a lot of non-industry friends ask for my input and advice as to how they should…
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The Full Pour: Episode 13, Pre-Batched Cocktails for Fourth of July!
1934 ZombieMakes 2 cocktails INGREDIENTS4 oz aged rum1/2 oz cinnamon syrup1/4 oz falernum1/4 oz grenadine2 dashes absinthe2 dashes angostura bitters Shake with ice and serve over crushed ice. Organic Skinny…
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Recipe: Washington Wine and Food’s Grilled Peach Salad
“What’s so special about Washington wine and food? It’s the ingredients grown here,” says Julien Perry, author of the new compilation cookbook, “Washington Wine and Food,” releasing from Figure 1…
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