It’s the annual Negroni Week and bartenders across the United States are shaking up gin, campari, and vermouth—and giving back. The week long event, which runs June 4th to the 10th, uses cocktailing to raise money for a range of nonprofits. Since launching in 2013, Negroni Week has raised nearly $1.5 million dollars for charity….

We have some pretty tasty neighbors at our downtown Seattle restaurant, not least among them the incredible Copperworks Distilling. The craft distillery makes spirits from premium malted barley, primarily grown in Washington state, in traditional Scottish copper stills which were hand-built by expert coppersmiths in the highlands of Scotland. And, they also do all of…

Beverage Director Amanda Reed loves rum. Asking her to choose the best is like asking what her favorite wine is. That, or the fact that the categories of rum are so different, may explain why our downtown Seattle restaurant has more than 40 rums on the menu. A Rum Primer Fundamentally, rum is a liquor…

Recently, beverage director Amanda Reed was thinking spring drinking and Beaujolais—the light, red-fruited, gamay from France—came to mind. If the flavors of fresh strawberries and earthy mushrooms work so beautifully in those wines, she imagined they’d work well in a cocktail too. So, she added some grassy rhum agricole and savory fennel and a fresh…

While everyone else is trying to decide what Washington wine to pair with their favorite holiday dish, we suggest you spend some time putting together a punch. Punch is the great equalizer. It’s something everyone from Uncle Joe (still muddy from the late morning pickup game) to perfectly-put-together Aunt Mary, in her elbow length tea…

In our last blog post, Chef Varin Keokitvon regaled us with tales of his fig passions, and teased us about the forthcoming fig menu. Not to be outdone, Beverage Director Amanda Reed dropped the mic with a fig cocktail of her own. We had to share the recipe below. Summer Fling 2 oz Blanco Tequila ¾…