The time is ripe for the sweetest peaches of the year, and Metropolitan Market is celebrating its 20th year of its Peach-O-Rama promotion. The Seattle-based small group of high-end grocery stores started searching for chin-dribbling peaches in the early 1990s, after finding that most markets stocked hard, dry, unripe peaches. The group succeeded in the quest, and now the stores have both organic and conventional versions of our favorite summer treat.
Selling almost two times as many as any other signature cocktail on the menu at Little Bird Bistro is the Old Fashioned Fumée, bar manager John Peterson’s specialty.
Even though it has old fashioned in its name, it was more inspired by a classic Toronto, Peterson says of the similarly styled drink that features Canadian whiskey. “We wanted to do something that was maybe a little bit smoky, had the chocolatey depth to it but still was stringent enough to go with food,” he says.
The idea of opening up a distillery is something that AJ Temple has been conceiving since he was a young child. On vacation in England during a family trip back when Temple was 12, he visited the storied Plymouth Gin distillery and fell in love with all the aroma and the entire distilling process.
Back in October, the childhood dream became a reality when both AJ and his wife Jamie found a location to set up shop in Lynnwood, Washington.
Shock and awe: Washington State is home to more than 100 distilleries, more than any other state in the nation. According to the American Distilling Institute (ADI), roughly one-fifth of all the micro-distilleries in the United States are located in the Evergreen state alone. In light of the upcoming PROOF—the annual Washington Distillers Festival on July 9—this week’s selection is of Washington distilleries, new and old.
The summer solstice means three things to me: Juneuary is almost over in the Pacific Northwest, Wimbledon is about to begin and it is (finally!) Pimm’s Cup season. For the uninitiated, a Pimm’s Cup is a low-octane, long drink made with Pimm’s—the gin-based liqueur from England—some fizzy soda and garnished with everything from lemon peels and cucumber wedges to strawberries and apple slices. It is perfect on a hot summer day and low-proof enough to be enjoyed all day.
The classic combination of Campari, gin and sweet vermouth gets turned on its head at bars and restaurants around the country during Negroni Week: the seven-day celebration of the venerable Italian cocktail. Co-sponsored by Campari and Imbibe Magazine, Negroni Week allows bartenders to offer their own twist on the original recipe, all while raising money and awareness for a local charity of their choice. Last year’s event raised more than $300,000.
When friends and longtime colleagues Tom Kelley and Matt McMullen began talking about going into business together, the two engineers wanted a project that struck the right balance of creativity and exacting process. The two already had other friends in the distilling business, and loved the camaraderie they found in the world of cocktails and spirits. Combined with a passion for rum, Puget Sound Rum Co. was born.
A go-to base for classic cocktails – martini, anyone? – the story of gin extends as far back as the 17th century. Today, tradition remains but innovation seeps through, with botanical choices becoming increasingly more unique, and the resulting gins becoming associated with their distinct regions. Whether you prefer classic juniper or locally foraged fruits, the following nine gins have you covered.
We are now accepting submissions for our fifth annual Best of the Northwest issue! Out in October, this issue will feature the top picks for wine, beer, spirits and cider the region has to offer and will announce the winners in print to more than 120,000 readers. The top three winning submissions of each category will be awarded medals and the issue will also cover industry leaders, trends, travel and products.