Food & Drink

The Curious Backstory of an Epic Cocktail from Wallingford Bar Pablo y Pablo

A stealth combo of fruit and spice come together in this cocktail, created by a bartender lost too soon

By A.J. Rathbun April 13, 2018


This article originally appeared in the April 2018 issue of Seattle magazine.

This article appears in print in the April 2018 issueClick here to subscribe.

The History: This drink ended up on the menu at Wallingford’s long, lean, artistically industrial Pablo y Pablo because of a friendship within the tight-knit, though competitive, community of bartenders. It was originally created by Louis Salgar, a friend and former coworker of Pablo’s bar manager, Chad Phillips (formerly at Pennyroyal, Barrio and others), when they both tended bar at Sra. Martinez and the Surfcomber Hotel in Miami. Salgar and Phillips became close friends, but tragically, Salgar was murdered during a brutal burglary in 2014, shortly before Phillips moved to Seattle. This drink was the first of Salgar’s cocktail creations to make it on a bar menu—Phillips still has the original recipe on paper. He’s tried to put the drink on menus everywhere he’s worked, changing the name to The Ultimate Ninja in honor of his friend, whom he considered a ninja behind the bar.

The Twist: The Ultimate Ninja is a cousin to El Diablo, which is a refreshing mix of tequila, ginger beer, lime and crème de cassis. The Ultimate Ninja keeps the first two ingredients, but swaps lime for lemon, adding citrus with a slightly sharper tang and less sweetness. Instead of cassis, a black currant liqueur, the drink features fresh muddled blackberries, with their bright fruit burst. A smooch of sugar via cane sugar syrup covers the sweetness that would come from cassis. The final ingredient, sage, isn’t often seen in cocktails and sets The Ultimate Ninja apart. There are two sage players: fresh sage muddled with the blackberries, and a burnt sage leaf for garnish.

The Final Taste: The drink’s fruit forwardness shines, but the savory and spicy undercurrents from the muddled and burnt sage and the breath of tequila smoke add stratification to the overall picture, making this cocktail one you should relish slowly. It’s a fitting liquid memorial to a bartender sadly gone too soon. 

The cocktail: The Ultimate Ninja 
The Bar: Pablo y Pablo 
The Bartenders; Chad Phillips

The Ultimate Ninja
Note: You’ll need to have big, fresh blackberries on hand to make The Ultimate Ninja really sing. Be careful when burning the final sage leaf for garnishing—you don’t want it ashy, just lighted toasted so you get the aroma flowing.

4  fresh blackberries
6  fresh sage leaves
1 1/2  ounces blanco tequila
3/4   ounce freshly squeezed 
lemon juice
3/4 ounce cane sugar syrup
Ice cubes
3  ounces ginger beer (Pablo y Pablo uses Cock’n Bull)

Place three of the blackberries and five of the sage leaves into a cocktail shaker. Muddle well. Add the tequila, lemon juice and syrup. Fill the shaker with ice cubes. Shake really well. Fill an old fashioned cocktail glass or comparable tumbler with ice cubes. Strain the drink through a fine strainer and into the glass. Top with the ginger beer and stir to combine. Garnish with the remaining blackberry and a burnt sage leaf.

Follow Us

Renewal at the Farm Table

Renewal at the Farm Table

Enjoy spring's bounty at these Pacific Northwest farm-to-table restaurants

In the Pacific Northwest, spring brings the early beginnings of new life. It is a fleeting yet fruitful season as the long, damp winters of the Northwest slowly warm up and dry out, yet embody the misty, lush terrain characteristic of the region. Greens begin to grow, halibut and salmon return to the rivers, lamb

Up-N-Down For In-N-Out?

Up-N-Down For In-N-Out?

Would you drive to Ridgefield for this exalted burger?

I was at my favorite burger spot last weekend (more on that later) when the subject of In-N-Out Burger inevitably came up. You’re a rock-residing recluse if you haven’t heard that the ridiculously popular burger joint is considering opening its first location in Washington state.

‘The Lunchbox’

‘The Lunchbox’

Luke Kolpin brings a sense of experimentation and whimsy to his work at Cedar + Elm

Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try. Photo courtesy of The Lodge at

Seattle Restaurant Week Starts Sunday

Seattle Restaurant Week Starts Sunday

Get some great deals while supporting favorite establishments

For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city.