The city of Seattle is in love with local food sourcing. And why not? The Pacific Northwest is a treasure trove of delicious eats. With a little imagination and the know-how to find the best that the Greater Puget Sound region has to offer, even Seattle cocktails can have a touch of local flavor.
- 1.5 oz Cachaca or White Rum
- 2 blackberries
- 2 blueberries
- 1 strawberry cut into quarters
- 1 tsp sugar
The Caipirinha is the national cocktail of Brazil, but this berry-infused variation has roots right here in Seattle. Various berries grow wild in King County even now, though luxury transplants like strawberries are responsible for some of Seattle’s early prosperity. Instead of using the traditional limes of the standard Caipirinha, this recipe calls for a few of Seattle’s best wild berries.
Start by muddling the berries in an old-fashioned or rocks glass with the sugar, making sure to coax as much juice out of the berries as possible. Then add ice and your liquor of choice (Cachaca can be a little hard to find in Washington’s state liquor stores), stir and enjoy.
Double Dry Gin Fizz
- 1.5 oz Dry Fly Gin
- 1 oz DRY Juniper Berry Soda
Both the DRY Soda Company and Dry Fly Distillery are based in Washington, and both make exemplary products. Spokane’s Dry Fly Gin is a very gentle, smooth gin that’s good for sipping chilled but also fairly accommodating as a mixing liquor. Combined with Seattle’s own DRY Juniper Berry Soda, it makes a uniquely aromatic version of this classic cocktail. Making one is as easy as combining the two ingredients in a highball glass, though for a little extra bubble in your fizz you can shake them with ice before pouring.
- 1 oz Stella Ruby Moon Coffee
- .5 oz coffee liqueur
- .5 oz crème de cacao
- Milk or cream to taste
Seattle is famous for its coffee and rightly so. We have some of the finest local roasters in the country. Stella Caffe, located next door to the Seattle Art Museum on the corner of 1st and University, has some particularly fine artisan roasts made right here in the city. Its Ruby Moon blend has a round, mocha-style flavor that makes it ideal for this cocktail. Shaken with equal parts coffee liqueur and crème de cacao and served in a standard cocktail or martini glass, Ruby Moon balances its chocolate and espresso flavors exceptionally. Just make sure to chill the coffee prior to mixing so it doesn’t melt your ice and water down the drink.