Two Cocktail Recipes to Make Now

By Seattle magazine staff August 10, 2015


This article originally appeared in the September 2015 issue of Seattle magazine.

The libation you hold in your hand says a lot about you. Hold off on drab and dull standards (the Sazerac and French 75 are so 2014) and accessorize with a new class of cocktail. Head bartender Chad Phillips drops a few hints from the sophisticated Pennyroyal bar (Belltown; 2000 2nd Ave; 206.448.1111; that will help keep you ahead of the current cocktail trends.

For the ladies: Order a Seelbach. This bourbon-based cocktail is topped with bubbles, making it one of the most refreshing drinks at the moment. Feel free to ask for a lighter, wheat-based bourbon if you are baby-stepping into the world of whiskey. It is a delightful and unsung standard that will draw an approving nod from your bartender and (hopefully) your drinking companion. 

1 oz bourbon 

1/2 oz Cointreau 

7 dashes Peychaud’s Bitters 

7 dashes Angostura Bitters 

Combine all ingredients in a mixing glass, stir with ice. Strain into a flute, top with bubbles and an orange twist. 

For the Gents: Stand out with a Corpse Reviver No. 2. This gin-based classic from the early 1900s is refreshing and easy to sip. While an old fashioned or Manhattan are still among the go-to cocktails to order out, this elegant treat will help you stand out from the crowd. The old saying goes “drink one to revive a corpse; drink three more in rapid succession to put it back down again.” The story will not make you sound too snobbish, and better yet, it shows that you have some refinement.

3/4 oz gin 

¾ oz Lillet Blanc 

¾ oz Cointreau 

3/4 oz Lemon Juice 

Combine all ingredients in a shaking tin, add ice and shake. Strain into an absinthe rinsed coupe.

For first-date ideas, visit our article on Fool Proof First Date Destinations.


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