Sauced

Philip Trickey’s Signature Drink: The Midnight Water

A shot of Fernet evolves into one of the finest brown, bitter, and stirred cocktails in Seattle.

Posted by: Allecia Vermillion on Feb 23, 2012 at 11:30AM 0 Comments

Find Philip Trickey at Purple Cafe and Wine Bar, and Rob Roy on Friday nights. Photo: Lucas Anderson

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Find Philip Trickey at Purple Cafe and Wine Bar, and Rob Roy on Friday nights. Photo: Lucas Anderson

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Trickey begins with two ounces of bourbon and ½ ounce of Averna amaro. Photo: Lucas Anderson

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Apparently Andrew Bohrer only interviews bartenders with finger tattoos. Photo: Lucas Anderson

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Add ¼ ounce simple syrup. Photo: Lucas Anderson

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Stirrage. Photo: Lucas Anderson

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Photo: Lucas Anderson

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Strain into a cocktail glass. Photo: Lucas Anderson

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Orange zest finishes off the midnight water. Photo: Lucas Anderson

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Photo: Lucas Anderson

Welcome to local barman-writer Andrew Bohrer’s ongoing series charting the signature concoctions of esteemed local bartenders.

The Drink: The Midnight Water
Made By: Philip Trickey

“Hey Trickey, I’ll take an oat soda and the midnight water,” that’s the kind of thing you might hear from a couple of bartenders after finishing up 12-hour shift. Big Lebowski fans know what an oat soda is, but a midnight water started out being merely a shot of Fernet Branca (a bitter spirit dark as midnight). It later evolved into one of the finest brown, bitter, and stirred cocktails in Seattle.

The Midnight Water can be ordered at Rob Roy or at Purple Café and Wine Bar where you’ll find Philip Trickey behind the stick. He says pinning down the key ingredient is like, “asking which one of my fingers is my favorite,” but the reason this cocktail works so well is because of the Averna amaro and Peychaud’s bitters. The bitter Averna adds a delicate cinnamon touch and the Peychaud’s ties the whole thing together with a bit of dryness. A flamed orange zest is a perfect crown to this drink if you’re feeling fancy.

The Midnight Water

2 ounces bourbon
½ ounce of Averna
¼ ounce rich simple syrup
2 dashes Peychaud’s bitters

Combine ingredients, stir, and strain into a cocktail glass. Garnish with a flamed orange zest.

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Tags: Purple Cafe and Wine Bar, Purple Cafe and Wine Bar, Rob Roy, Cocktail Cartography, Andrew Bohrer, Philip Trickey

Roster Changes at Rob Roy

Andrew Bohrer’s day job means Philip Trickey is back behind the stick.

Posted by: Allecia Vermillion on Feb 10, 2012 at 10:35AM 0 Comments

Philip Trickey is back at Rob Roy on Friday nights.

Let’s count down to the weekend with personnel matters at one of Seattle’s most talent-packed bars, shall we? Well known writer-barman Andrew Bohrer, he of the cocktail cartography, booze blogging, and entertainingly ranty Twitter feed, is stepping away from the bar to become spirits director for Vinum Importing. Bohrer was the man who made Seattle (and the country at large) sit up and take notice of MistralKitchen’s bar program, but most recently he’s been tending at Rob Roy on Friday nights.

The timing worked out nicely, because Philip Trickey, an early hire by Rob Roy owner Anu Apte, was looking to pick up more shifts as he returned from paternity leave. Trickey spends the rest of his week at Purple Cafe and Wine Bar, but a night a week at a more classic spot, he says, helps him retain his edge. His first shift back at Rob Roy is February 17.

Bohrer hasn’t given up bartending entirely. When Vessel reopens in its new location in the next few months, he plans to work a monthly. He also has a book in the works.

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Tags: Rob Roy, Shift Change, Andrew Bohrer, Philip Trickey