Recent Travels – Seattle

September 12th, 2008 by Colonel Tiki

A few Saturdays ago, the wife and I drove up to Seattle to visit our friends Brian & Chris. It’s been forever since we last visited. We got to run into the Munats at the #101 liquor store, see the lovely Elicia & FrankTodd, eat at a bunch of great restaurants.

A shining moment of any trip, however, is visiting your ‘tender friends and watching them behind the stick. I’ve been an online-friend of Keith Waldbauer for bit now; I finally got to meet him in person at Tales of the Cocktail. He is a class act. I was sad that with so much going on, I didn’t get to spend enough time chewing the fat. So I visited him at Union.

Seeing him behind the bar was a joy: Smooth movements, quick action, congeniality. The drinks? Heaven. If you are headed to Seattle, you must visit Union. Keith let me sample his falernum (he’s posted recently over at slash food on the topic)1 and his pimento dram2. There are two drinks that stood out from the rest that night, and with Keith’s blessing I have been cleared to share them with you. I’ve just received these and cannot wait to get home and mix them up. I hope you’ll join me at your own home bars.

First is out of that wonderfully thick orange Jones tome3, “None but the Brave.” After complimenting Keith on his pimento dram, he asked “Have you had a None but the Brave?” Shaking my head put him into quick action. Pimento dram is usually used in quarter ounces and teaspoons due to the strength of the elixir; This drink uses a generous half-ounce and balances it out well. It’s a delight.

None but the Brave
2 oz brandy/cognac
½ oz pimento dram
¼ oz lemon juice
¼ oz Jamaican rum
dash simple syrup

shake, strain into cocktail glass

The next drink is Keith’s own, so even more kudos for releasing it into the wild. It is the “Silver Flower Sour,” a mix of a pisco sour-ish formula and some surprising and apt liquor choices. It is delicate at first and then opens into a melange of flavors, ending with a clean rye finish that almost made this imbiber cry. I’m almost tearing up now thinking of it.

Silver Flower Sour
1½ oz rye (high proof is best)
½ oz lemon juice
dash elderflower syrup*
dash orange bitters
½ egg white

shake like hell4, strain into cocktail glass. Flame orange twist atop foam.

*Keith has a German elderflower syrup that is amazing. You can sub St. Germain as Vessel does, or hit up IKEA’s food section for elderflower drink syrup.

After Union, We lumbered down the stairs to visit Murray at Zig Zag. As usual he was a pure joy to talk to and watch. We could only unfortunately stay for one drink and had to bid adieu.

Thanks to Keith for his generosity, and to Murray for his kindness.

Reminder to self: Visit Seattle more often. It is full of fabulous people.

  1. It was very good []
  2. delicious and much better than mine []
  3. and ZigZag’s menu []
  4. Keith did my newly-learned trick of dry shaking with the removed metal spring from a Hawthorne strainer before the iced regular shake []

Flavor profiles: Falernum #4, phase I

April 10th, 2008 by Colonel Tiki

It’s time again to make another batch of falernum. This makes my fourth batch to date. I am still tinkering with my own recipe, based upon the wonderful Paul Clarke.

At Tiki Central I run into those who seem to be afraid to experiment in creating their own concoctions of tinctures, liqueurs and juices. There’s no need to dread or disdain working in the kitchen. If you can make an omelet, you can make falernum. There is not a time commitment needed: I spent a scant 25 minutes from start to finish below, and I was taking pictures.

Falernum Mise en Place

Falernum #4
9 limes, zest from
¼ cup diced fresh ginger
45 cloves
2 cardamom pods
½ cup slivered almonds, dry-roasted
750ml Cruzan 120 Clipper Rum

A picture essay follows after the cut. I hope this inspires the previously kitchen-adverse to start tinkering.
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