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Displaying articles 21 - 40 of 40 in total

Article

Still Secret

There’s no reliable metric for gauging the popularity of home distilling, but signs indicate it’s on the rise. At the internationally popular website homedistiller.org, membership grew from 4,900 to 5,500 between February an

  • By Paul Clarke
  • Published 09/15/2010

Seattle Voter’s Crib Sheet

Boozy Ballot Initiatives

Liquor privatization initiatives 1100 and 1105 will appear on the ballot. If one (or both) passes, it will forever alter how liquor is made, moved, and sold here. Let’s look at the nitty-gritty.

  • By Jessica Voelker
  • Published 09/14/2010

Article

A Friend in Mead

Honey wine has been giving us a buzz since before recorded history, and thanks to mead-making operations like Sky River Brewing, it still tastes good.

  • By Jessica Voelker
  • Published 05/11/2010

Article

Lovely Rita

Just in time for Cinco de Mayo: a savory twist on a Mexican American classic at La Casa Azul.

  • By Jessica Voelker
  • Published 04/16/2010

Article

A Cherry on Top

Mike McSorley, the bar manager at Naga Cocktail Lounge at Chantanee restaurant, shares a recipe for homemade maraschino cherries so you can give your carefully crafted cocktails the garnish they deserve.

  • By Jessica Voelker
  • Published 03/15/2010

Article

The Plastic Oh-No Ban

Will Zig Zag Café survive on a cash-only policy?

  • By Jessica Voelker
  • Published 02/17/2010

Article

Ginger Beer Is the Bomb

Homemade ginger brew makes for delicious cocktails. Seattle bartender Jamie Boudreau shares recipes and tips.

  • By Christopher Werner
  • Published 01/25/2010

Pour

Holiday Spirit

Consider these two approaches to making eggnog: the old family recipe that ferments in the garage, and a contemporary recipe from Kathy Casey.

  • By Jess Thomson
  • Published 11/17/2009

Article

Secret Service

Speakeasy-style bars Knee High, Bathtub Gin, and Tavern Law find hush-hush brings big buzz.

  • By Jessica Voelker
  • Published 10/23/2009

Mix

The Seattle Freeze

Bartenders at Tini Bigs, Naga Cocktail Lounge, Barrio, the new Tavern Law, and Vessel are stone-cold serious about ice.

  • By Jessica Voelker
  • Published 07/17/2009

Article

Buzz Kill Bills

To dig itself out of a $9 billion budget deficit, the state legislature is experimenting with new ways to leech dollars from bars and liquor suppliers.

  • By Jessica Voelker
  • Published 05/22/2009

Mix

Our (New) Cold Beer

Casey Robison of Capitol Hill bar Barrio introduces Seattle to this summer’s trendiest cocktail, the michelada.

  • By Brad Thomas Parsons
  • Published 05/22/2009

Shot

Flights to Italy

At Tidbit Bistro, sample the best boozes from the Boot.

  • By Ashley Gartland
  • Published 03/18/2009

Shot

The Botany of Bitters

Seattle bartenders revive an old remedy for run of the mill cocktails.

  • By Brad Thomas Parsons
  • Published 02/12/2009

SHOT

Gin City

Of all the gin joints in all the world—we’ve got the best.

  • By Anna Roth
  • Published 12/27/2008

MIX

Alcohol Alchemy

  • By Anna Roth
  • Published 12/19/2008

QUENCH

Under Pressure

Lattin’s cider house certainly rules, but can it survive 
modern times?

  • By Anna Roth
  • Published 12/19/2008

Article

Cocktail Caucus

Presidential hopefuls debate their drinks of choice.

  • Published 12/13/2008

FIZZ

Top of the Pops

  • By Cherise Watts
  • Published 12/10/2008

MIX

Shaken, Not Sipped

Or how I learned to stop worrying and love the Lillet.

  • By Brad Thomas Parsons
  • Published 12/09/2008
Displaying articles 21 - 40 of 40 in total