Essex’s Red Medicine

Delancey’s love of all things housemade extends to the pizzeria’s new sibling cocktail bar.

By Allecia Vermillion September 19, 2012 Published in the October 2012 issue of Seattle Met

Bar Manager: Gary Abts
1421 NW 7oth St, Ballard, 206-838-1960;

1. Garnish
Brandied cherries—made in house. “Anything we can create ourselves, we will attempt to.”

2. Rye
Old Overholt, aged in oak barrels for four months, to impart a woody flavor. 

3. Housemade Fernet
Abts and owner Brandon Pettit made “dozens and dozens” of trial versions of this herbal liqueur. They settled on a recipe that’s less minty and more chamomile-forward than the ubiquitous Fernet Branca.

4. Rhubarb
“It’s not necessarily a syrup; it’s a little heartier, a little thicker than that.”

5. Rachel’s Ginger Beer
The rye, fernet, and rhubarb are mixed, strained over ice into a Collins glass, and finished with this bracing ginger beer, previously produced next door at Delancey before outgrowing that kitchen.

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