MxMo: Flipping Out

I've missed the last couple of Mixology Mondays because I couldn't get a post up in time. Well, here we go (with pictures forthcoming...)

The theme this week is flipping out, which means drinks with whole eggs. Josh over at Cocktail Assembly is hosting and explains it as so, "The flip is one of those cocktails that so successfully defies the seasons. When it’s cold and the icy chill is tearing it’s way through to our bones, the heated flip opens it’s arms and embraces us like a warm blanket. When it’s hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch. There’s never a bad time or temperature to enjoy the frothy glory that is the flip."

Our first drink is a variation on our Samizdat:
1.5 oz bourbon (we use Bulleit)
.5 oz Becherovka
2 oz dandelion burdock rootbeer
1 whole egg
splash of heavy cream
Dry shake the egg, then add remaining ingredients and ice. Shake like hell, then double strain into a large snifter or some such glassware with a large bowl. Flame the top with a combination of equal parts rum and Angostura from a Misto.

Our second drink utilizes the same architecture of the Ramos Gin Fizz. It doesn't have a name, but it's something that get served a lot at the bar.
1 oz cognac
1 oz creme de Violette
1 oz fresh lemon juice
1 oz fresh lime juice
1 whole egg
splash of heavy cream
finish with chamomile tincture, rose cordial, and Peychaud's
Dry shake the egg, then add remaining ingredients and ice. Shake like those arms turn to noodles, then double strain into a short collins. Wash inside of the glass with seltzer water (from gun or siphon). Using a bar spoon, scoop out foam and place on top of the drink. Finish with tincture, cordial, and bitters.

Shout Out to Our Peeps

I've been meaning for quite some time to do a post about the local businesses that we work with, procure product from, or who generally support us. I would like to extend a huge thanks to everyone and a sincere apology if I forget anyone. It would be very difficult to do what we do w/o these people. Without further ado...

Mad Hat Tea Company. Tobin and Maureen have been an indispensable source of product, knowledge, and inspiration. If and when you drop by, you'll likely see similar tea blends to the infusions that we feature in our apothecary section. This is no accident. They put together tasty combinations that are tonics for what ails you, will turn you on or tune you out. They work magic. Get in there. You can find there teas/botanicals showcased in the following cocktails: Winter Sidecar, Bleu, Endgame, and the Kokovoko.

Corina Bakery. All of those tasty cupcakes at our last 10/22 party? The ones made with Zacapa rum and Green Chartreuse? The amazing gluten free chocolate torte? The vegan(!) pumpkin pie? All made by the wonderful and talented people at Corina Bakery. Not only have they been very supportive by providing us with delicious desserts and the occasional baguettes, they also are very patient with my very last minute orders. A very special thanks to all of them, but especially to Stephanie for custom- making all of our desserts.

And speaking of the chocolate torte, the espresso in the crème is from none other than our favorite Valhalla Coffee Co. In addition to keeping me powered with a daily macchiato, they also supply the Ethiopian Harrar which we use in our cold-press coffee and is featured in the Journey to the End of the Night and the South of No North. These guys are sweethearts. Go see them, buy coffee and be happy.

Speaking of coffee, Caffe Dei. These guys also keep me powered with coffee, but more importantly, you know those vegan snacks you like? They help us get the ingredients. They make great vegan and vegetarian food in a town that needs more options. Plus, Amy's one of the sweetest people out there.

As far as the food goes, we use bread from The Essential Baking Co. and Macrina (holy smokes, do they ever make good bread!), and Field Roast, all of which are from Seattle.

Many of our regulars will notice two things: we actually do have beer and that we've been pouring Schooner Exact (which we were able to track down thanks to Barry, owner of Rosewood) for sometime. That's because they make really good beer. It helps that they are also good peeps. We are currently pouring their 3 Grid IPA and their Profanity Hill Porter. We also periodically feature a handle from the always reliable Maritime Pacific Brewing Co. (creators of the infamous Jolly Roger...). As of tonight we are pouring their Islander Pale Ale, but as soon as that's gone we will feature the Portage Bay Pilsner.

All of our design and artwork is done by the immensely talented Audra Laymon. She drew our menus and painted our chalkboard (which is displayed prominently in the photo here), and painted our outdoor sign. If you need any design work done, I cannot recommend her highly enough. Even if you don't need work done, commission her to make some art for you. It's worth it. And if you want to see her art, she's is one of the artists in the upcoming show Peanut Butter Space Jam, which will be amazing.


King's Books and Tacoma's resident kung-fu/graphic novel deciphering rock star sweet pea have been indispensable. A large portion of the 1022 lending library was donated by King's Books; sweet pea coordinates/facilitates our monthly Graphic Novel Book Club. sweet pea, thank you.

Finally, I would be remiss if I didn't mention that the ladies at Brilliant Cleaning that keep the bar sparkling. Jessica and Faith, thanks for cleaning up after us after the wild nights. They are still taking accounts, so if you need your house or business cleaned, give these ladies a shout.

Thanks again everyone.

The Little Bar that Could

A couple of months ago I tried to get in on the Pappy Van Winkle action and bring a few bottles to Tacoma. The liquor stores in Seattle that had been promising to hold one for me for months seemingly forgot and the stores that I found bottles in refused to sell to me as those bottles were being sent to Seattle. I was angry and jealous. We work in a small (very small...) market and we have enough struggles without the state refusing to sell us product. I fumed for a couple days, but eventually let it go. A couple of weeks ago I was reading Imbibe magazine's profile of Boston bars and I commented to a colleague of mine that nobody talks about Tacoma. At best we are Seattle's ugly sister; at worst, we are forgotten or ignored entirely.

Big thanks to Jordan for this piece and mucho, mucho thanks to everyone who has been coming out for the last year and a half. I can't really express how much I appreciate our regulars who sat in the bar when it was 20 degrees and sipped G&T's while playing cribbage or the patience everyone demonstrated as we dialed in recipes or ran out of different items. Much love to everyone who has supported us and helped spread the word. Finally, thanks to everyone who's worked at the bar and had to deal with a moody boss who's constantly adding new product and techniques.

Happy New Year everyone!