In our drinks blog Sauced, Seattle Met Lifestyle Editor Jessica Voelker regularly serves up Five Questions for the Bartender— the spot for local mixologist lore, like the details of their delish drinks, where they get inspired, and why they call Seattle home. We collect the hits here:
Jamie Boudreau, bartender
From the barman who first introduced Seattle to foam in cocktails: How vermouth “can really elevate a cocktail to the next dimension;” and the appalling frequency with which Manhattans are erroneously shaken.
Erik Chapman, bar manager
James MacWilliams, head bartender
It’s all about magic when James MacWilliams mixes. Case in point: He’s currently obsessed with the “dynamic cocktail,” which changes in texture, aroma, flavor, or taste. Now that is service.
Anna Wallace, bartender
Keith Bartoloni, bartender
Highlights from Bartoloni’s hot-fire interview include witnessing a stabbing with a martini glass stem and the coolest digestif endorsement ever uttered: “If God was a wicked hot chick and lactated into a bottle, the label would read Amaro Nonino.”