Displaying articles 1 - 20 of 180 in total

Behind Bars

Cocktail in Profile: The Flying Colours at Bar Melusine

Sip on this summery vermouth and bruleed grapefruit beverage.

  • By Stefan Milne
  • Published 06/28/2016

Opening Dispatch

Woodblock in Redmond Grandly Opens March 18

Scotch eggs, craft cocktails, and artistic inspiration

  • By Emma Engelfried
  • Published 03/10/2016

Pour

The Call of El Sirenito

Fonda La Catrina’s new sibling seafood bar is every bit as special as its taco-loving progenitor.

  • By Allecia Vermillion
  • Published 01/26/2016

Rainy Season

49 Things Every Seattleite Must Do This Winter

Where to skate, soak, drink, dine, and, yes, swim all season long.

  • By Seattle Met Staff
  • Published 12/05/2015

Food & Drink Events

Nosh Pit Weekly Planner: November 4–10

The week in which: Bottlehouse sets the mood with oysters, Geraldine's Counter hosts a cookie decorating party, and whiskey, cocktails and mescal round out the week.

  • By Agazit Afeworki
  • Published 11/04/2015

Culinary Literature

Paul Clarke's Cocktail Chronicles Is Now a Book

"I used to be the guy who'd give you a hard time if you were making a drink in a way that wasn't exactly correct," Clarke says. "Over the course of doing this I've realized that's a bunch of crap."

  • By Caroline Ferguson
  • Published 10/06/2015

Pour

Seattle’s Newest Restaurants Embrace the Food-Friendly Cocktail

At two high-profile new restaurants, veteran bartenders pour drinks that don’t fight with the food.

  • By Allecia Vermillion
  • Published 09/23/2015

Behind Bars

5 (More) Questions for the Bartender: Jamie Boudreau

Welcome to our occasional revisiting of Five Questions for the Bartender interview subjects of yesteryear. Starting with the man who can't stop buying bottles of whiskey.

  • By Allecia Vermillion
  • Published 09/11/2015

Behind Bars

Five Questions for the Bartender: Naka's Nik Virrey

"It’s hella fun to discuss with chef and Jason how best to accentuate flavors or pair with restraint."

  • By Jeanny Rhee
  • Published 08/21/2015

Opening...Now

Herb and Bitter Public House Brings a Multitude of Amaro Cocktails to Broadway

And Spanish-leaning small plates. And a fantastic back patio.

  • By Allecia Vermillion
  • Published 06/08/2015

Muy Importante

The 15 Best Margaritas in Seattle

From old-school classics to fruity and frozen, here are our favorite margaritas in town.

  • By Aoife Reilly
  • Published 04/29/2015

TV & Drinking

Where Would 'Mad Men' Characters Drink In Seattle?

Bert Cooper is drinking in heaven.

  • By Allecia Vermillion
  • Published 04/03/2015

Protein-Rich Merrymaking

Sun Liquor's Boozy Aged Eggnog Arrives Early This Year

And this time it's on store shelves...and hosting a party.

  • By Allecia Vermillion
  • Published 12/01/2014

Barhopping

A Wild Night Out in Tacoma

Three compelling reasons to make the Sounder Train your designated driver.

  • By Allecia Vermillion
  • Published 12/01/2014

Editor's Note

Thirst and the City

Can you learn something about a city, about what makes a place tick, by merely sipping and studying and sitting with its trademark cocktails?

  • By James Ross Gardner
  • Published 12/01/2014

Game Changers

Zig Zag's the Last Word: An Oral History

How a little bar called Zig Zag Cafe and a guy named Murray Stenson helped instigate the nation’s cocktail renaissance.

  • By Allecia Vermillion
  • Published 12/01/2014

Cocktails

The 25 Best Cocktails in Seattle

Here are the stories of the city’s best drinks, from classic and pre-Prohibition to tiki and mescal—and the bibulous talent behind them.

  • By Allecia Vermillion
  • Published 11/30/2014

Three Drinks

One Beer, One Wine, and One Spirit for November

November’s imbibing agenda.

  • By Allecia Vermillion and Sean P. Sullivan
  • Published 11/03/2014

Inevitable Developments

Pumpkin Spice: It's in Cocktails Now

A skeptic samples Radiator Whiskey's spiced pumpkin mule.

  • By Jeremy Buben
  • Published 10/29/2014

Behind Bars

Five Questions for the Bartender: Babirusa's Ben Perri

"Besides pumpkin everything, which I don't think I'll have in my bar, a really simple three-ingredient bourbon drink is going to be very important this fall."

  • By Jeremy Buben
  • Published 10/24/2014
Displaying articles 1 - 20 of 180 in total