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Seattle Mag's Signature Cocktail: The SoDo Shaker
Preparing the February issue was more challenging than a typical press cycle, thanks to the incessant ear-splitting, nausea-inducing piledriving going on at the construction site across the street from Seattle mag's SoDo headquarters.
Just imagine someone three cubicles down from you banging a filing cabinet with a shovel nonstop for 8 hours, and perhaps you can see where we're coming from.
Taking inspiration from the "Mad Men" visionaries who helped shaped Seattle's World's Fair (read all about them and other interesting Seattle Center history in our February cover story), we decided to cope with the added stress like professionals...by throwing back a few cocktails.
Just kidding, we don't actually drink at work. But that doesn't mean you can't benefit from our entertaining the idea.
Our favorite cocktail and spirits expert A.J. Rathbun was nice enough to come up with a recipe for our very own cocktail, called the SoDo Shaker (recipe below). If you like Old Fashioned's, you may be interested.
If no, check out Rathbun's other recipes for World's Fair inspired cocktails. Perfect for a vintage or Mad Men-themed party, or for just unwinding after a long week of piledriving.
THE SODO SHAKER
2 ounces Woodinville Whiskey Co Harvest Release Bourbon (or some other fine bourbon)
1/2 ounce Carpano Antica Formula
1/4 ounce Luxardo Maraschino
1/4 Rainer cherry simple syrup
1. Fill a cocktail shaker halfway with ice cubes. Add everything. Shake well.
2. Strain into a cocktail glass. Drink between bursts of jack-hammering.
Feel its looks too naked without a garnish? Add a single Rainer cherry.
To make the Rainer cherry simple syrup:
Add 1-1/2 cups seeded Rainer cherries to a medium-sized saucepan. Using a muddler or wooden spoon, muddle nicely. Then add 2 cups sugar and 1-1/2 cups water. Stir. Raise the heat to medium-high, and cook until it reaches a simmer, stirring regularly. Turn the heat down to medium to medium low, and keep it at a smooth simmer for five minutes. Remove from heat and let it cool completely in the pan. Strain through cheese cloth. Refrigerate for up to 1 month.