The 1022 Corpse Reviver

Recipe by Chris Keil, 1022 south in Tacoma
Featuring Voyager Gin and Absinthe Pacifique from Woodinville’s Pacific Distillery.
“We use Pacifique for this drink, and many others, because it’s local, affordable, and has a clean, simple flavor profile,” says Keil, owner of this destination lounge down south.


  • ½ oz Voyager Gin
  • ½ oz fresh lemon juice
  • ½ oz honey simple (two parts honey dissolved in one part water)
  • ½ oz Cocchi Americano
  • 1 bar spoon Pacifique Absinthe
  • 2 shakes cayenne

Fill a shaker with ice. Add all ingredients except cayenne, then shake vigorously and strain into a chilled coupe glass. Finish with two shakes of cayenne.

Bramble and Vine

Submitted by Paul Ritums, Local 360 in Seattle
Featuring Rayn Anjel Gin from Black Heron Spirits in West Richland.
Ritums says that the amount of blueberry vinegar in this drink can be tweaked to taste, but cautions cocktailians to add slowly. “A little goes a long way.”


  • 1½ oz Rayn Anjel gin
  • ½ oz fresh lemon juice
  • ½ oz simple syrup
  • ¼ oz Canter-Berry Farms Blueberry Vinegar

Fill a cocktail shaker with ice. Add all the ingredients and shake well. Strain into a chilled cocktail glass. If fresh blueberries are available skewer two between one-and-a-half-inch-long slices of lemon peel, otherwise add a simple lemon twist. Alternative preparation: In a double rocks glass, pour all ingredients except blueberry vinegar over crushed ice. Stir well. Finally, pour the blueberry vinegar over the top of the ice like you would a snow cone.

The Apple Blossom

Submitted by Bradford Knutson, Swing Wine Bar in Olympia
Featuring Soft Tails Spirits Vodka.
“I like to emphasize that Soft Tail is not a flavored vodka,” says Knutson. “It is distilled from apples.”


  • 1½ oz Soft Tail Vodka
  • 1½ oz Knudsen’s 100 percent pomegranate juice
  • ½ oz Laird’s Apple Jack
  • ½ oz simple syrup
  • 2–3 dashes Twisted and Bitter orange bitters
  • Splash of soda

In a tumbler combine all ingredients. Add ice and top with a splash of soda. Give the drink a quick stir with a stirring straw and serve.

The Björk

Submitted by Jim German, Jimgermanbar in Waitsburg
Featuring Oola Gin
German recommends Turkish pul biber (aka aleppo) flakes—which are slightly smoky and not too hot—for their depth of flavor, but any red pepper flakes will do.


  • 1¾ oz Oola Gin
  • 1 oz Linie Aquavit
  • 1 small wedge lemon
  • ¼ tsp Biber Turkish red pepper flakes

In a shaker combine gin, aquavit, and lemon wedge (do not break or muddle fruit). Fill shaker with ice, shake ingredients with vigor. Drop red pepper flakes into a chilled cocktail glass, then strain shaker ingredients into glass. Garnish with a thin lemon twist or two.

Headlong Cocktail

Submitted by John Ueding, Trellis Restaurant in Kirkland
Featuring Headlong White Dog Whiskey from Woodinville Whiskey Company.
A serious student of the local spirits scene, Ueding invented this drink one night with David Pickerell, consulting distiller for Woodinville Whiskey and a former Maker’s Mark bigwig.


  • 2 oz Woodinville Whiskey Headlong White Dog Whiskey
  • ¼ oz raw sugar syrup (two parts raw sugar dissolved in one part water)
  • 3 dashes Peychaud’s Bitters
  • 2 dashes orange bitters (preferably Regan’s No. 6)
  • ¼ oz yellow chartreuse
  • 1 orange as garnish

Swirl yellow chartreuse in a chilled cocktail or coupe glass, coating all sides, then pour out excess. Fill a separate glass with ice and add all remaining ingredients. Stir until well chilled, then strain into chartreuse-rinsed glass. Peel off a section of orange rind and squeeze over drink. Discard rind or drop into cocktail.

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