Drink Recipes Using Salish Liqueur
two recipes will give you an idea of where you might start on your Salish Sea sipping adventure
By Seattle Mag December 7, 2015
This article originally appeared in the January 2016 issue of Seattle magazine.
Salish Sea Cocktail Recipes
With such a variety of liqueur flavors, the cocktail opportunities are nearly endless. Read more about Salish Sea Liqueurs here.
The Bosun’s Garden
This brings loads of herb and spice magic to the tongue, and while it does have a strong nautical connection (Bluewater Organic Distilling, whose gin is a key ingredient in this recipe, is located in the Waterfront Center at the port of Everett), you don’t have to drink it on the water. But if you have the opportunity, why not?
Cracked ice
1 1/2 ounces Bluewater Halcyon gin
1 ounce Salish Sea thyme-coriander liqueur
1/2 ounce Bénédictine
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass half full with cracked ice. Add the gin, thyme-coriander liqueur and Bénédictine. Stir well.
2. Strain into a cocktail glass and garnish with the lemon twist.
The Mysterious Conclusion
Strong enough to take the edge off a chilly fall or winter day, rich with ending notes of ginger heat (thanks to the Salish Sea ginger liqueur), and rounded out with slightly bitter Alessio vermouth chinato (made with cinchona bark and other herbs), this bourbon-y beaut is the one to sip when you’re pondering the big questions—such as, do I have enough Woodinville Whiskey bourbon for a second drink?
Cracked ice
2 ounces Woodinville Whiskey straight bourbon
1/2 ounce Salish Sea ginger liqueur
1/2 ounce Alessio vermouth chinato
1/4 ounce Grand Marnier
Ice cube (or ice cubes)
1. Fill a cocktail shaker or mixing glass half full with cracked ice. Add the bourbon, ginger liqueur, vermouth and Grand Marnier. Stir well.
2. Add one big ice cube or a couple of fairly big ice cubes to an old fashioned or similar glass. Strain the mix over the ice.