A Bitter Halloween
Thursday, November 6th, 2008 by JmFor Halloween my husband and I went dressed as a couple of people at happy hour.
Our Halloween tour started at the Alibi Room in Post Alley; this will really only mean something to you if you live in or have visited Seattle for an extended period of time. Post Alley is literally that: An alley. It happens to be the alley behind (post) the (Pike Place) Market. (Yes, where they throw the fish). The Alibi Room is tucked away in Post Alley, across from the "Gum Wall." A necessary aside: The Gum Wall is another Seattleite term, equally as self-explanatory. It is also literally that: A wall of gum. Yes gross, but somehow oddly intriguing – just don’t get too close. Here we just hit up a few local brews.
Next stop on our list was the infamous Zig Zag Café, which I have written about before (and most likely will again). This bar brings the art of mixology to life. Of course the atmosphere is tea-light-lit loaded with reserved men in AG jeans and black-framed glasses, but what do you expect – it’s Seattle.
We spent a few hours admiring the work of our bartender (dressed at Clark Kent). Watching him hand melt sugar for Spanish Coffee, and muddle, twist, mix and pour cocktails with the finest and freshest ingredients. Although my husband stuck to a Makers Mark concoction, I ventured for an eclectic mix of cocktails starting with a Pimm’s Cup (Pimm’s, ginger ale, lemon lime soda and cucumber), followed by a Siesta (Tequila, Campari, grapefruit juice, lime juice, simple syrup and Angostura Bitters), and then a bartenders secret concoction including Gin and both Regan’s Orange Bitters and Angustora Orange Bitters…delicious.
By the end of our visit I was inspired to inspire you to bring orange bitters beyond Halloween and into your holiday drink recipes. Here are a few to try this holiday season:
Tuxedo
2 oz vodka
1½ oz dry vermouth
½ oz Maraschino liqueur
3 dashes Orange Bitters
Combine ingredients in a shaker over ice. Mix well and strain into a chilled cocktail glass.
1½ oz light rum
½ oz apricot brandy
½ oz lime juice
1 oz orange juice
2 dashes orange bitters
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
1 oz Kahlua® coffee liqueur
1½ oz Southern Comfort® peach liqueur
2 dashes orange bitters
2 oz water
1 pinch cinnamon
1 twist lemon peel
1 twist orange peel
Heat ingredients in a pan on the stove until they are simmering. Pour into a pre-warmed mug and garnish with cinnamon.
TAGS [ ORANGE BITTERS | ANGOSTURA ORANGE | COCKTAIL RECIPES | REGANS ORANGE BITTERS | COCKTAILS ]
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