Sauced

Five Questions for the Bartender: Bryn Lumsden

“We are going through more eggs than Denny’s,” says Rob Roy’s bar manager.

Posted by: Jessica Voelker on Apr 11, 2011 at 03:27PM 2 Comments

Photo: Lucas Anderson

This is Bryn, who is about to make a very pretty drink for us.

View Slideshow » Photo: Lucas Anderson

This is Bryn, who is about to make a very pretty drink for us.

View Slideshow » Photo: Lucas Anderson

Clean egg cracking, an essential skill of the serious bartender.

View Slideshow » Photo: Lucas Anderson

Stick with us, the drink at the end is really, really pretty.

View Slideshow » Photo: Lucas Anderson

Almost ready…

View Slideshow » Photo: Lucas Anderson

And there it is! A Ramos gin fizz with a Japanese cherry blossom garnish.

Find Lumsden behind the bar Tuesday, Wednesday, Friday, and Saturday. “Tuesdays are really fun,” he says. “We let folks bring in their own vinyl and play whatever they want. If you bring in something rare or otherwise interesting, I’ll buy you a round.”

Rob Roy bar manager Bryn Lumsden was born in Everett, but moved to Ballard in 2001 where he fell for the music scene on Ballard Ave.

My mom even helped me make a fake ID so I could see Ryan Adams at the Tractor, says Lumsden. I still love Ballard, but have since given up on Ryan Adams.

A musician in his own right, Lumsden was one of the original Fleet Foxes. His first bartending gig, however, was at O Lounge in Queen Anne. My job was to bring in a younger crowd that would stay later into the night. Service and ambiance were all I could really offer—proper cocktails weren’t on my radar yet—but I learned that was enough to keep a room full and people happy, which made me happy.

Here we have five questions for Bryn Lumsden.

What is the most underrated spirit?

In the craft cocktail community, nothing is underrated at this point.

What’s your favorite Seattle bar (other than Rob Roy)?

Vito’s. Real bartenders, proper selection, cool room, no bunk. I was there a couple months ago while one of their piano players was having a birthday party. The room was packed with folks in their seventies wearing long fur coats and gobs of diamonds and makeup, taking turns singing Sinatra tunes. Time warp.

What drink do you order at that bar?

Justin [Gerardy]’s Judas Kiss is as good as a brown and bitter cocktail can be.

What’s the worst thing you’ve ever seen someone do in a bar?

I’ve seen people drink right out of my water pitcher, bite into a garnishing orange like it was an apple, and yark into potted plants. To these folks I say: “thank you for coming, enjoy the rest of your evening.”

But worse than any of that is when guests who are much more lucid treat your bar like their living room. I’m talking about people who walk behind the bar, put their feet up on a table, and play videos on their smart phones with the volume cranked. To these folks I want to say: “Don’t you have a mother?”

Name three reasons you live in Seattle.

My family lives here so we are lucky enough to be able to get together pretty often.
Managing Rob Roy is a great opportunity for me and by far the most rewarding job I have had.
In my mind, Seattle is just a couple moves away from being a “big city.” It’s an exciting time to be here!

!!!!!!!!!!!!!!!!!!!!!!!!SAUCED BONUS QUESTION!!!!!!!!!!!!!!!!!!!!!!!!!!!
What are your customers drinking a lot of these days?

Fizzes are really popular at Rob Roy. We are going through more eggs than Denny’s.

CLICK ON THE SLIDESHOW TO SEE BRYN MAKE A VERY PRETTY RAMOS GIN FIZZ.

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Tags: Belltown, Five Questions for the Bartender, Seattle Bartenders

Five Questions for the Bartender: Ben Sherwood

Marjorie’s long-time barman on white dog, beer bars, and the world’s worst Valentine.

Posted by: Jessica Voelker on Apr 01, 2011 at 10:10AM 3 Comments

Photo: Lucas Anderson

Ben Sherwood: Skier, sailor, mixer of very large cocktails.

View Slideshow » Photo: Lucas Anderson

Ben Sherwood: Skier, sailor, mixer of very large cocktails.

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Sherwood mixing a negroni (gin, Campari, vermouth) with Carpano Antica Formula vermouth. “The best,” in his opinion.

View Slideshow » Photo: Lucas Anderson

He’s still making the drink.

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And there it is.

Benjamin Sherwood was a student at the University of Maine when he first discovered drink-mixing. He bartended for the campus catering company from the tender age of 18.

Meanwhile, he pursued his love of adventure sports—skiing in Colorado, sailing around the Pacific Ocean for years at a time. During one stint at sea, he made friends with a fellow sailor from Seattle. He told me Seattle was the place to be, I moved here, and a decade later I am happily behind the Marjorie bar, says Sherwood.

At that Capitol Hill cafe he makes venti-sized cocktails—try a negroni or anything else involving vermouth—Tuesday nights and Thursday through Saturday. Wednesdays, he work as a table server “to keep in shape.”

Here, five questions for Ben Sherwood.

What is the most underrated spirit?

Aside from vodka, they all are a bit underrated. But having just been out tasting some white dog whiskey in Woodinville I am feeling the moonshine right now. Give me a nice bottle of un-oaked whiskey, citrus, bitters, and a hot day, and we can have some fun!

What is your favorite Seattle bar (other than Marjorie)?

If I am in a beer mode (which I often am) I love the Hopvine up on 15th Avenue East: great beer selection, heavy on the India Pale Ale. If I’m feeling the cocktail I like to belly up in front of David Nelson at Il Bistro or Jay Kuehner at Sambar. We are lucky in Seattle, there is a pretty high good-bartender-to-capita ratio here.

What drink do you order at that bar?

At Hopvine, I start with the Rogue Shakespeare stout and move on to tasty IPAs. With David I get a whiskey served whatever way he deems appropriate. With Jay, well, that crazy bastard just makes me happy. He’s an alchemist.

What’s the worst thing you’ve ever seen someone do in a bar?

Everyone has the puke story, the fight story, the thrown glass story…I like the oblivious story: it was a sold-out Valentines day, five course dinner. No idea what happened, but on course two a lady starts crying, I mean bawling. She stands up, smacks the dude she’s with, and walks out. This is a nice meal, not cheap, coursed out with wine pairings. The gentleman stays and finished the last three courses—his and hers. Dude, really?

Name three reasons you live in Seattle (bonus points if you don’t use the words “mountains” or “water”).

Well, you took away all the best words and I feel that I really need the bonus points, so here goes: I’m within an hour’s drive of basically any world-class outdoor activity; the food scene has been good since I got here and continues to develop each year; and the drinks, the beer, and the wine consistently impress. That forces all us old farts to get better with age. Boom! Bonus points won!

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Tags: Cocktails, Five Questions for the Bartender, Seattle Bartenders, Seattle Cocktail Scene

Five Questions for the Bartender: Charles Veitch III

Bastille’s barman on Fernet-Branca, bike-riding, and the drawbacks of life in the digital age.

Posted by: Jessica Voelker on Mar 09, 2011 at 09:48AM 4 Comments

Photo: Lucas Anderson

Bastille bar manager Charles Veitch is a Fernet fanatic.

View Slideshow » Photo: Lucas Anderson

Bastille bar manager Charles Veitch is a Fernet fanatic.

View Slideshow » Photo: Lucas Anderson

However, he’s also very into absinthe. This fountain is the wallpaper on his iphone, just to give you a sense of how serious the situation really is.

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Look at him here, admiring the absinthe.

View Slideshow » Photo: Lucas Anderson

This is Bastille’s absinthe collection—assembled by Veitch for your drinking pleasure. You can try any of them for $8 every Monday in the back bar.

Connecticut native Charles Veitch—whose demeanor is more gentlemanly history professor than blustery bartender, if we’re talking stereotypes—says he first started mixing drinks in the city of New Haven while studying organic chemistry, an academic background that still strongly influences his approach to wine and spirit studies.

He then worked as a sommelier, fell in love with Northwest wines, and moved out here.

It was in part his polite and erudite manner, I’m guessing, that landed him a gig as a server at Campagne. He went on to run the restaurant’s bar program.

Working with Cyril Frechier, the wine director, was an amazing opportunity says Veitch. However, the natural pull behind the bar was inevitable. When Spur opened in Belltown, he joined the staff there.

Since moving to Bastille in Ballard, Veitch—who confesses below to a bit of a Fernet-Branca obsession—has had the chance to focus on another of his great loves: absinthe. Click through the slideshow to see him getting his louche on.

Here, five questions for Charles Veitch III.

What is the most underrated spirit?

Tough question. To the fraternity of bartenders it may sound funny, but Fernet-Branca is still horribly underrated in my book. I walk into a bar and just assume that they will have a bottle on the shelf, or at least hidden away for those of us that do know. Unfortunately, that’s all too often that’s not the case. I have a blast exposing guests at my bar to this amazing elixir. How could anyone not fall hopelessly in love with a spirit that is named for a fictional doctor, rumored to contain opiates, and excusable as an AM beverage if your breakfast is too big? Fernet and I have become good friends.

What is your favorite Seattle bar (other than Bastille)?

I love the Roanoke. No it’s not closed. Trust me. It’s really near my house and is a great stop after a tough ride up the hill. I also frequent Quinn’s. Of course I’m a fan of all the other heavy hitters that need not be mentioned, but the one that I’m surprised doesn’t come up more often is Spur. I may be biased, but they just get it right there.

What drink do you order at that bar?

I’m usually drinking something with Campari at Roanoke, and they are sure to keep Fernet in good supply for me at Quinn’s.

What’s the worst thing you’ve ever seen someone do in a bar?

Well, the worst thing I’ve seen recently was when this guy on a date got caught by his wife after her friends, just a few seats away, started texting her pics from their phones. Can anyone say PINCHED?

List three reasons you live in Seattle.

I’ve never felt so challenged, creatively stimulated, or welcomed by such a large community of bartenders and restaurant professionals the way I have here in Seattle.

I love to bike and walk, these are my major forms of transportation. Rain doesn’t scare me and there is nary a day so cold that I can’t just layer up for the commute.

Lastly, when the weather does finally shape up everyone appreciates it and takes advantage. Too many industry friends from the east coast take the sunny months for granted. I’d rather be on my bike or hiking than hiding inside in the A/C.

Charles Veitch works the front bar at Bastille every Friday and Saturday night, and the back bar most every Sunday night. He occasionally works Sunday brunch, when it is absolutely appropriate for you to order a shot of Fernet.

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Tags: Five Questions for the Bartender, Ballard

Five Questions for the Bartender: Where Are They Now?

Updates on the employ of your favorite local drinkmakers.

Posted by: Jessica Voelker on Feb 17, 2011 at 10:59AM 5 Comments

This is a polar bear.

Photo courtesy Bio Quick News

Much like the mighty polar bear (Ursus maritimus), Seattle bartenders are nomadic creatures, moving from bar to bar faster than you can say: “Something from the Savoy book, please.”

That being the case, I’ve compiled this where-are-they-now list of bartenders that have been featured in the Five Questions series. If you’ve lost track of favorite drinkslingers, perhaps this will help you rediscover them at their current places of employ. Cheers.

Sidonie Rodman has joined the staff of Golden Beetle. Marley Tomic-Beard will be behind the bar there too.

Mike McSorley has left Naga (Evan Martin manages now) to make drinks at Tini Bigs, the bar where Jamie Boudreau worked when I interviewed him for the first-ever Five Questions interview. Boudreau is a brand ambassador for St Germain, has a line of bitters, and is currently seeking investors to help him open his own bar.

San Francisco-based Neyah White, whom I interviewed in advance of his visit to Seattle for Drinking Lessons, has since left SF’s Nopa and is a brand ambassador for Suntory Whiskey.

Vessel has closed and its bar manager Jim Romdall is working to open a new place—I’m bugging him regularly for updates, will keep you posted.

Kristen Finstad has been promoted to bar manager at the Hideout, she no longer works at Cicchetti.

While still inspiring swoons with his improvised concoctions at Sambar, Jay Kuehner is also making amari-focused drinks at his buddy Matt Dillon’s Melrose Market drinkery, Bar Ferd’nand.

Miles Thomas has left Tavern Law but continues to get a lot of shine for his Scrappy’s Bitters, and now also works with Kristen Findstad at the Hideout.

Bartender Keith Waldbauer has left Barrio and co-owns Liberty on Capitol Hill. He also works as a consultant for Kathy Casey Food Studios and The Liquid Kitchen.

When David Nelson answered five questions, he was working at Spur. He then opened Tavern Law with owners Dana Tough and Brian McCracken, bailed that, worked at Still Liquor for a stint, and finally settled at Il Bistro, where he is now managing the bar with winning results. It takes all of my willpower not to go there for a cocktail after work every damn day.

Andrew Bohrer left Naga to open the bar at fancy Mistralkitchen, where he remains.

Miss Anna Wallace, whom we met at Oddfellows on Capitol Hill, has taken her talents to The Walrus and the Carpenter. You must try those juicy, refreshing drinks.

Ethan Stowell’s former business partner, and once a frequent face behind the bar at Tavolata, Patric Gabre-Kidan opened the much-lauded Book Bindery with Michael and Sumi Almquist.

And that, my fine cocktail-loving friends, is that. If I didn’t mention a bartender it’s because—as far as I know—he or she has stayed put. Please let me know if you know better.

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Tags: Cocktails, Five Questions for the Bartender, Seattle Bartenders, Seattle Bars

Five Questions for the Bartender: Nathan Weber

Every rum is “like a mini time capsule that makes you feel funny,” says the bartender at Tavern Law.

Posted by: Jessica Voelker on Feb 03, 2011 at 10:30AM 0 Comments

Photo: Anne Dixon

“Always be humble” is the behind-the-bar mantra of San Francisco transplant Nathan Weber.

“Without this thing called the financial crisis,” says Nathan Weber, “I don’t know if I would have ever moved here and landed the greatest job of my life.”

It was another job altogether that brought the Tavern Law tender to Seattle. He moved here from San Francisco when his girlfriend found work after a long dry spell. Weber brought his resume—which includes stints at San Fran’s Washington Square Bar and Grill and Solstice Restaurant and Lounge—to the cocktail bar on Capitol Hill, and the rest was history.

Working at industry hangout Solstice, Weber met heavy weights like Neyah White and Dominic Venegas. “Spending time with great bartenders really advanced my understanding of building craft cocktails,” he says.

But it was the late, great Neil Riofski who inspired him to be a bartender in the first place. “I watched him and I thought, ‘I want to learn how to do that.’"

Here, five questions for Nathan Weber.

What is the most underrated spirit?

Rum. As great as it is in cocktails, I prefer to sip it neat. Rum can come from many different countries, each one has a different climate, water, barrels [for aging], and different methods for utilizing the sugarcane. Each one is a unique experience that lets you in on all of the variables that went into its creation. It’s like a mini time capsule…. that makes you feel funny.

What’s your favorite Seattle bar (other than Tavern Law)?

Perhaps you’ve heard of Zig Zag? There is such a great relationship between our two establishments, and I respect them so much. They are the example of class and hospitality that every bar in the country should look to. As far as a neighborhood joint, I also love Sun Liquor. I think that place is immensely underrated, and it’s rated pretty highly.

What drink do you order at that bar?

A good shot and a cheap beer. With the attention cocktails get these days people sometimes forget that straight spirits are delicious. As a barman I find it really important to truly know the intricate flavors of each different brand of spirit. That way I intuitively know which brand to reach for when making any cocktail. As far as beer goes, the cheaper the better. I don’t want too much flavor getting in the way of me appreciating that delicious spirit. The beer has a second function: It keeps me from drinking that spirit way too quickly and thus keeps me out of trouble. Also, cheap beer reminds me to not take this job too seriously. Always be humble.

What’s the worst thing you’ve ever seen someone do in a bar?

The worst: witnessing a “mixologist” not serve customers who ordered a vodka cocktail. And I’m not talking about one particular bartender. I’ve seen it happen in multiple cities and establishments. This behavior is inexcusable! As a bartender, it is your job to provide your patrons with what they want (even if they don’t know what that is).

Earn their trust. Win them over. And then if they want to venture out of vodka-land, be their guide. But don’t try and force the world to drink gin or rye. Tending bar is about investing in your patrons. Not just giving them what they want. It’s giving them more.

Name three reasons you live in Seattle.

The passionate patrons and enthusiasts, my wonderful colleagues whom I have the honor to call friends, and one impressive lady.

Find Weber at Tavern Law’s main bar on Wednesdays and Fridays. On Thursdays, he works at Needle and Thread upstairs.

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Tags: Cocktails, Capitol Hill, Five Questions for the Bartender, Seattle Bartenders, Seattle Bars

Five Questions for the Bartender: Michael Kostin

“It is never a good idea to throw anything at a bartender,” cautions the man behind the stick at Naga Lounge.

Posted by: Jessica Voelker on Jan 13, 2011 at 02:26PM 0 Comments

Michael Kostin on the job.

Photo: Ari Shapiro of Dauber Art Photography

Michael Kostin’s first restaurant job—which he secured at age 16—was as a dishwasher at a Bellevue restaurant. The next year he joined the navy and became a nuclear chemist on a submarine stationed out of Pearl Harbor, Hawaii.

“Even while I was in the Navy, I worked part time in restaurants and bars,” says Kostin. " I got out in 1995, and decided to stay in Hawaii."

Kostin became a fulltime bartender in 2000; in ’06 he moved back to Washington to be closer to family. He now lives in Bellevue and splits his shifts between Naga Lounge and Taste in the Seattle Art Museum.

Here are five questions for him.

What is the most underrated spirit?

Cachaca is a very misunderstood and underutilized spirit in most bars, if they have it at all. Brandies—brandy, cognac, Armagnac, and pisco —are underrated as well.

What’s your favorite Seattle bar (other than Naga and Taste)?

At the risk of being cliche, I have to say Zig Zag. Zig Zag is the reason I made the crossover from being a high-volume bartender to becoming a craft bartender.

I spent many nights sitting in front of Murray’s well watching him work and asking him questions about the drinks he was making and the spirits he was using to make them. The staff at Zig Zag is a big part of the reason I was able to earn a bartending position at Naga.

Other Seattle bars that I like: Little Red Bistro, Liberty, Rob Roy, Sambar, Moshi Moshi, Spur, Tavern Law/Needle and Thread, and Vessel (before it closed).

What drink do you order at that bar?

I tend to pick a base spirit and have the bartenders just make me something, or I go with a bartender’s choice.

What’s the worst thing you’ve ever seen someone do in a bar?

The worst thing I have ever seen someone do in a bar is throw a beer bottle or a glass at a bartender “to get their attention”. It is never a good idea to throw anything at a bartender for any reason, and it is the quickest way to get cut off and thrown out of a bar.

Name three reasons you live in Seattle.

The cocktail and food scene. Although I loved living in Hawaii, I knew I had to leave to further my bartending career beyond the high-volume bartending I was doing. Seattle has a thriving and vibrant cocktail and food scene. Plus, being in Seattle puts me in close proximity to other great cocktail and food cities like Portland, Vancouver BC, San Francisco, and Los Angeles.

I am a city person. I lived in Olympia for four years when I moved to Washington, it was too small of a town for me.

The sense of community among the craft bartenders of Seattle. I can’t put into words how great it feels to be accepted into the bartending community of Seattle. It is something I have not experienced before among bartenders.

Visit Michael Kostin all day Saturday and Monday at Naga Cocktail Lounge, and during occasional fill-in shifts on Wednesdays. He works brunch at Taste in the Seattle Art Museum on Sundays, and is also there Tuesday for lunch.

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Tags: Bellevue, Downtown, Behind the bar, Five Questions for the Bartender, Seattle Bartenders, Cachaca, Brandy

Five Questions for the Bartender: Chelsea Anderson

Sun Liquor’s leading lady likes eating food and trying new beers. She doesn’t like naked dudes at the bar.

Posted by: Jessica Voelker on Dec 02, 2010 at 10:43AM 0 Comments

Photo: Anne Dixon

Click on the slideshow to watch Chelsea Anderson make this drink backwards.

View Slideshow » Photo: Anne Dixon

Click on the slideshow to watch Chelsea Anderson make this drink backwards.

View Slideshow » Photo: Anne Dixon
View Slideshow » Photo: Anne Dixon

The genius of Capitol Hill cocktail lounge Sun Liquor is that it serves great drinks but feels like a neighborhood bar. Perfect cocktails without an ounce of pretension mixed in? This is a rarity.

For the whole thing to work, Sun must be staffed with bartenders who are knowledgeable about their booze, but also kindly awesome people—people like Erik Chapman, and people like Chelsea Anderson, who moved to Seattle six years ago and made herself right at home.

Here are five questions for her.

What is the most underrated spirit?

I’ll give you two answers. I think vermouths (which strictly speaking are not spirits) are underrated in terms of what they can do for a cocktail, which is add depth, body and complexity.

But if, by underrated, you mean rarely used or ordered, then I would say brandy. I feel like it has a stuffy reputation and you don’t see a lot of younger drinkers ordering it.

What’s your favorite Seattle bar (other than Sun Liquor)?

I really like The Dray, it’s close to my house and always really chill. I can go there and be sure to have a beer that I’ve never heard of and fall in love. If I’m feeling like a cocktail, I like The Hideout. And the pitchers and deep-fried pickles at The People’s Pub steal my heart every time.

What drink do you order at that bar?

I like to try new things. I think it’s a lot more fun to order drinks or beers that I am unfamiliar with than sticking to the same thing every time. It’s always nice to finish the evening off with whiskey, however.

What’s the worst thing you’ve ever seen someone do in a bar?

I was visiting my hometown a few years ago, and I went to a bar that was pretty busy—nothing crazy, but full. All of a sudden some guy strips down totally naked and starts running around the place, harassing customers, jumping up on top of a pool table. No one who worked there did anything about it. The two door people, bartender, and bar-back were all just laughing.

Finally the guy put his clothes back on and walked up to the bar, where the bartender high-fived him and then announced to the room that he would drink on the house for the rest of the night. The $1.50 gin and tonics I was drinking almost made being there worth it, but not quite.

Name three reasons you live in Seattle.

The food. Eating is one of my favorite things to do and this city is a great place to do it. When I first moved here I was lucky enough to discover La Carta de Oaxaca right away. I knew then that I was home.

The arts. There is always something to see here: a concert, play, dance, art show….It feels good to be so surrounded by things that inspire me, or make me think, or piss me off. This city has a great ongoing conversation about the arts.

The people that I love are here. The family that I have created for myself in the six years that I’ve been in Seattle make me feel at home.

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Tags: Cocktails, Capitol Hill, Five Questions for the Bartender

Five Questions for the Bartender: Sidonie Rodman

What’s the worst thing this tender has seen in a bar? It may be sitting on your desk right now.

Posted by: Jessica Voelker on Oct 14, 2010 at 02:22PM 1 Comments

Sidonie Rodman, not a Red Bull fan.

A native of Maine, Sidonie Rodman comes from a hospitality background—her brother runs several hotels in her home state. But with characteristic New Englander independence, Rodman struck out for the West Coast, eventually landing in Seattle where she plans to move up the ranks without any help from big bro (though—she’s quick to add—she loves her brother and thinks he is amazing).

Since arriving, Rodman has mixed drinks at the lofty likes of Mistralkitchen and Anchovies and Olives, and she is currently a bartender/server at Art Restaurant and Lounge in the Four Seasons.

She’s driven, focused, and warmer than just about anyone you’re likely to meet in this town. She also knows her spirits.

Here, five questions for Sidonie Rodman.

What is the most underrated spirit?
I am going through an agave phase right now, and I can’t learn enough about mezcal. But I think dry sherry is the most underrated thing to mix with. I have such a dry, high acid-loving palate that I love cocktails with dry sherry. They can add complexity, acid, and sometimes body. Try the Nature Boy from Bryn [Lumsden] at the Rob Roy. It’s crazy good.

What is your favorite Seattle bar?
It depends on the night and who’s working where. I like to go visit my friends and support them, so, like, Sunday and Monday, I go to see Adam at Bathtub Gin. But my favorite “every night is a good night” bar is Zig Zag, (not that they need anymore shout outs). It’s not just because they have great cocktails but because they have the best hospitality. They have old school service standards of taking care of people. They are all pros and hella fun people to hang out with.

What drink do you order at that bar?
I always order an Arsenic and Old Lace from Erik [Hakkinen]. That drink is magic.

What’s the worst thing you’ve ever seen in a bar?
Red Bull.

Name three reasons you live in Seattle.

It has small farmers, produce, and product to support this incredible restaurant and food scene.

It’s close to the mountains, ocean and city life. I am athletic but love the city life so it fits well.

Most importantly, it’s an amazingly small city full of great people in the industry. I love the sense of community here.

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Tags: Five Questions for the Bartender, Seattle Bartenders, Zig Zag Cafe

Five Questions for the Bartender: Mark Sexauer

The man behind the bar at Barrio Bellevue likes Mezcal, hoppy beer, and Sun Liquor.

Posted by: Jessica Voelker on Aug 12, 2010 at 03:31PM 0 Comments

Mark Sexauer: blogger, bartender, parent.

No, Mark Sexaueur’s favorite cocktail is not a Sexauer On the Beach. So don’t even try it, because there’s no way he hasn’t heard that joke before.

In between blogging about cocktails and parenting that adorable little person in this photo, Sexauer serves up stellar cocktails at Barrio Bellevue. He can also teach you a thing or two about tequila.

Here, five questions with Mark Sexauer.

What is the most underrated spirit?

It’s easily Mezcal. Mezcal is stereotyped as being of low quality, and bad marketing (like the “worm” in the bottom of the bottle—it’s not actually a worm, it’s a moth larva) has only polished its reputation as a spirit that your buddies dare you to order in shot form.

From heavily smoky barrel-aged Mezcals to unaged light, vegetal mezcals, it is one of my favorite spirits to mix with. Mezcal is quickly gaining interest on both sides of the bar; watch as many more arrive on the market in the coming years.

What is your favorite Seattle bar?

This is really, really hard, but I think my favorite bar—and the one that is closest to a bar I would want to own—is Sun Liquor on Capitol Hill.

What drink do you order at the bar?

I usually order a nice hoppy beer and/or tequila to sip.

What’s the worst thing you’ve ever seen in a bar?

I’ve seen lots of stupid things, but the worst may have been when some guy passed out ON TOP OF the fence surrounding the smoking section of this bar where I worked. He was trying to climb it, I guess? We had a hard time pulling him down and eventually he woke up. It looked pretty painful….How do you fall asleep over a fence?

Name three reasons you live in Seattle.

People eat well and drink well here, and there are a ton of places in which to do both.

I’m all about driving west and seeing the Sound and then eventually the ocean, or driving east and hitting the Cascades.

The neighborhoods. I love the different offerings and vibes from all the little (and big) neighborhoods around the city.

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Tags: Bellevue, Five Questions for the Bartender, Seattle Bartenders, Mezcal

Five Questions for the A Cocktail Chef: Cameo McRoberts

Cameo McRoberts is not a bartender, but that doesn’t mean she can’t make you a very good drink. Just don’t be snapping your fingers in her general direction.

Posted by: Jessica Voelker on Jul 07, 2010 at 11:11AM 3 Comments

Cameo McRoberts, not a bartender.

Working for Kathy Casey Studios, Alaska-native Cameo McRoberts (who—prepare to be impressed—was once sous chef to Rick TopChefMaster Bayless at Chicago’s Frontera Grill) creates plenty of cocktails, as well as bitters and syrups. But she’s careful not to call herself a bartender.

“Only because I know most of the bartenders in this series and they will make fun of me!” explains McRoberts.

“Coming from the kitchen I have a pretty strong knowledge of flavors and what pairs well,” she says. “As Kathy’s Executive Chef I work on tons of cocktail development with her and I put together all of our seminars. So in the past year I’ve had a crash course in cocktail culture, spirits, classic cocktails, cocktail history, and the whatnot.”

All I know is, she can make me a drink anytime—preferably using the amazing cherry bounce she keeps jarred up at the funtime cocktail lab she and Mrs. Casey call an office.

Here, five questions for cocktail chef Cameo McRoberts.

What is the most underrated spirit?

There is no bottle left uncorked in the cocktail world right now, it’s like a massive flavor unearthing. It’s really fun. Among the non spirit-geek crowd: definitely gin. It’s not the gin that hurts the next morning, it’s all the sugar in that tonic water! Good gin is like Dusty Springfield, sweet and gritty at the same time.

What’s your favorite Seattle bar?

The usual suspects: Rob Roy, Vessel, Zig Zag, Liberty, but the Ballard crawl is quite nice too: Moshi Moshi, Hazlewood, Oliver’s Twist (not Ballard, I know), and, as always, Sambar to finish.

What drink do you order at that bar?

Cocktail bars: anything the bartender wants to give me. Usually whiskey or gin-based. Everywhere else: shot of whiskey and glass of bitters and soda, with extra bitters.

What’s the worst thing you’ve ever seen someone do in a bar?

My mom bartended in Alaska when I was younger so let’s just say I’ve seen some crazy stuff. Service-wide, I am not a fan of the snapping of the fingers.

Name three reasons you live in Seattle.

Proximity to the motherland (Alaska).

The water, the trees, the views—it really is breathtaking a lot of the time.

Seattle’s delicate balance of big pond/small pond, especially in the service industry.

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Tags: Cocktails, Hazlewood, Kathy Casey, Rob Roy, Zig Zag Cafe, Vessel, Gin, Whiskey, Seattle Bartenders, Five Questions for the Bartender, Sambar

Five Questions for the Bartender: Marley Tomic-Beard

Who knew “I’m so wasted” was a bad thing to say while ordering drinks? Indispensable wisdom from the learned lady behind the bar at Spur.

Posted by: Jessica Voelker on Jun 07, 2010 at 09:15AM 2 Comments

Photos by Jim Anderson

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Photos by Jim Anderson

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Photos by Jim Anderson

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Bartender Marley Tomic-Beard moved to Seattle from Boston after learning to craft cocktails at a bar called the Eastern Standard.

“It was one of the few bars at the time that mixed classics,” says Tomic-Beard. “I honed my skills and learned not only about mixology, but the history that went along with it.”

She moved to Seattle and picked up shifts at Belltown’s Bath Tub Gin and Licorous on Capitol Hill. While working, she met Anne Magoon and David Nelson of Spur, who hired her for a fulltime gig at the gastropub right across the street from Bathtub. You’ll find her there Sunday through Tuesday and on Friday nights. Every other Wednesday, she’s back mixing drinks at Bathtub Gin.

Here, five questions for Marley Tomic-Beard.

What is the most underrated spirit?

Rye is an underutilized spirit not because it isn’t well known in the restaurant industry, but because the public doesn’t seem to understand its historical significance. Many people don’t know that a Manhattan should always be made with rye (or that it’s the Great Grandfather to the vodka martini). Rye whiskey is an American invention and thanks to many bootleggers and their Canadian counterparts, Rye got us through the Great Drought and Prohibition.

What is your favorite Seattle bar?

Rob Roy is my bar of choice when I imbibe. I love the environment and the drinks are always delicious.

What drink do you order at the bar?

My classic standby, the Boulevardier [rye, Campari, and sweet vermouth].

What’s the worst thing you’ve ever seen do in a bar?

I have seen so many spectacles in my nights behind the stick but the most obnoxious has been customers who bluntly tell me how drunk they are as they order drinks. Usually they are already falling off their stools, but the nail in the coffin is when they say, “ I am so wasted, I’ll take a Jack and Coke.” Then they are offended when I refuse to serve them.

Name three reasons you live in Seattle.

Being a newcomer and seeing Seattle with fresh eyes, its beauty astounds me. That Seattle is broken into so many incredible neighborhoods is another reason I love it. It is great to be able to zip over to Phinney Ridge or Greenlake or Capitol Hill and get different experiences. Lastly, the food and drinking scene in Seattle is outstanding, there are so many options to choose from.

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Tags: Five Questions for the Bartender, Seattle Bartenders, Whiskey

Five Questions for the Bartender: Mike McSorley

Do not threaten Bellevue’s fiercest cocktail competitor. He’s got weapons.

Posted by: Jessica Voelker on Apr 13, 2010 at 10:07AM 1 Comments

Mike McSorley

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Mike McSorley

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Cocktails at Naga

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Naga Cocktail Lounge

There’s a bar in Bellevue called Naga Cocktail Lounge, it’s attached to Chantanee Thai restaurant.

Behind that bar, two bartenders are making award-winning cocktails. Evan Martin’s punch just became the official cocktail of Tales of the Cocktail 2010, a massive drinks convention in New Orleans. And Mike McSorley, who is the bar manager over there at Naga, was the regional winner in the verybigdeal 42 Below World Cocktail Cup. And here’s a little-known fact about Mike McSorley: his homemade maraschino cherries will change your cocktail-making life. Guaranteed.

Here, five questions for Mike McSorley.

What is the most underrated spirit?
Well, there are many… but my current vote goes to aquavit. I’m working really hard to make it the new bartenders’ shot of Seattle (the way Fernet is in San Francisco). When frozen, it’s a really delightful shooter. It makes me think of drinking a slice of pumpernickel.

What’s your favorite Seattle bar (other than Naga)?
I can’t say the Zig Zag Cafe, or Vessel, or Naga, so I have to talk about my local: Snoose Junction part dieu on 105th and Greenwood. They have a vinyl menu, and will play an entire side of a record upon request. They also have a great selection of liquors, liqueurs, and absinthe. Happy hour isn’t bad either.

What drink do you order at that bar?
Manny’s Pale Ale and a whisk(e)y of some sort. Excellent bedfellows.

What’s the worst thing you’ve ever seen someone do in a bar?
Threaten to jump over the bar and “teach me a lesson”. I promptly grabbed my fish billy club (which I use to crush ice) in one hand, and then grabbed my 7 1/2 inch Nakiri-style chef’s knife by Ryusen in the other. Needless to say, the customer in question did not stay around to see what I planned on doing with said items.

Scary. Name three reasons you live in Seattle.
I came to Seattle to go to college at the UW. I stayed here because I like how people relate to one another. I keep staying here because of my wonderful girlfriend.

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Tags: Bellevue, Cocktails, Five Questions for the Bartender, Cocktail Competitions