Classic and Modern Tiki and Recipes from the Tacoma Cabana

Full-metal Tiki!

The Seattle area hasn’t had a true authentic full-time Tiki bar for several years, despite being the location of the first franchised Trader Vics in the 1940s. There was a Trader Vic’s in Bellevue a few years back but they shuttered after a few years. Hula Hula positions themselves as Polynesian, but they’re far from well-crafted Tiki. Rumba specializes in all sorts of rum drinks and does Tiki well, but Tiki isn’t their focus. Portland is known for its Tiki Kon gathering and the Hale Pele bar is well respected in the Tiki world. But if you’re looking for full time, petal-to-the-metal Tiki in the Pacific Northwest, the Tacoma Cabana is your destination.

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Checking out Seattle’s new Elysian Bar, and a Mezcal/Cherry Heering cocktail

The back bar at the Elysian Bar

Seattle has a solid base of top shelf cocktail bars that hold their own with bars in New York, London and San Francisco. The recently opened Elysian Bar aims to join that elite club and based on the people involved, stands a good chance at that. When Seattleites hear Elysian, they think of the Elysian Brewing Company in Capitol Hill, or Elysian Fields by the stadiums, both being what you’d expect from a decent microbrewery. The Elysian Bar in Downtown Seattle is more refined, focusing on good food and a much stronger cocktail program, which I’m all about.

There’s strong connection between The Elysian and Zig Zag Café, although the two are very different. Kacy Fitch and Murray Stenson, formerly of Zig Zag were both working when I visited on a quiet Monday night. Murray needs no introduction, and Kacy runs the bar program. Whereas Zig Zag feels like a small, intimate hole in the wall with a veritable liquor library behind the bar, the Elysian feels like an moderately upscale restaurant. The bar is long and the liquor selection is reasonably large but not overwhelming like at Canon or Zig Zag.

Murray in silhouette

Although I usually go off-menu when drinking at nicer bars, I always make a careful reading of the house cocktails to assess what the bar says about itself. The Elysian’s cocktail menu is similar to Zig Zag’s menu – Lots of spirit-forward, three or four ingredient drinks using upmarket sprits and liqueurs. The complete opposite of those type of drinks is the Planter’s punch, which also appeared on the menu. I’m a big punch fan, but it seemed like an odd inclusion. The Elysian at this point isn’t about house-made infusions, tinctures, syrups and such. Other bars in Seattle such as Liberty and Rob Roy tread that ground.

The Elysian Bar cocktail menu

Besides just checking the place out, the other reason I visited was to catch up with Connor O’Brien who’s also bartending there. Connor was previously the bar manager at Rumba and I spent more than a few nights there wonking out with him about rum and cocktail recipes. The Elysian has a much more diverse palate of spirits to draw upon, so after trying a Crux #2 off the menu I asked Connor to make me something “dark and interesting”. He took a while to survey the bottles, and what he eventually set in front of me is a real winner. He was kind enough to jot down the recipe:

Connor O’Brien’s Mezcal creation

“Experiment # 1 million”

  • 1 3/4 oz Vida mezcal
  • 1/2 oz Bigallet China China
  • 1/2 oz Punt e Mes
  • 1/4 oz dry vermouth
  • 1/3 oz Cherry Heering

The smokiness of the mezcal, the smooth sweetness of the Heering, and the bitters blend together quite well. I’ll be making this myself at home. While I don’t have China China amaro on hand (yet), I do have a bottle of Picon Club that I squirreled back from a trip to Spain a few years back.

Following the mezcal drink, Connor made several more damn tasty drinks, including a five rum punch:

Five Rum Punch

My take: The Elysian Bar is off to a solid start and well worth a visit, especially if you go at a less busy time, sit at the bar, and get to know the excellent bartending staff.

Boozing in Buenos Aires – Touring the Cocktail Bars

Backbar at Verne Club

Before leaving for Buenos Aires I combed the internet for hours putting together a list of bars to try out. As usual on these trips, there were more bars on my list than we actually got to, and some stomach problems at the end of the trip took out two evenings, but we still did well in hitting the essential places. With a few exceptions, most of the noteworthy cocktail bars on my list were in the Palermo and Recoleta/Retiro neighborhoods. If bars and nightlife are your thing, Palermo is an ideal place to consider calling home.

I don’t speak Spanish and my two years of high school Italian are quite rusty so it took me a while to piece together the basic everyday words I needed to know. At restaurants I depended on Carrie for much of the menu interpretation – it helps that she has a food background. But cocktail menus in Spanish – that was a challenge I looked forward to! I’m a pretty obsessive menu parser so I wasn’t about to throw in the towel that quickly. It helped that many of the ingredients included brand names. However, the names of juices, syrups, bitters and such tested me at first. I was particularly proud the first time I came across “Clara de Huevos”.  Knowing “Huevos” was eggs and with my background in drink patterns and what I might expect in a drink, I quickly figured out it was egg whites.

The perception I formed was that the best bars in town made some great cocktails, but the truly cutting edge stuff was about five years behind what I find in the US. For instance some bars are doing infusions but they were infrequent and rudimentary – Bacardi with cinnamon was popular. Bitters were in use but I didn’t notice large collections of exotic bitters and I don’t recall seeing much in the way of house made bitters. I only observed one barrel aged cocktail the entire time. In short, it felt like the bars had mastered the basics of classic cocktails and were making interesting variations with local ingredients, but relatively few mixology showcase drinks like you’d find at Seattle’s Liberty or Trick Dog in San Francisco.

Being from Seattle, I don’t blink at a $12 US cocktail, so even though cocktails are considered expensive in Argentina, from my perspective it was always happy hour with half-price drinks. Drinks were regularly in the 55-70 peso range, so about $7 US.

Here’s where we made it to in order of visitation.

Verne Club

Tucked away a wee-bit off the main nightlife corridors, Verne Club has a dark, classic vibe of 1930’s art deco – Very Jules Verne futuristic. Dramatic lighting under the backbar gives the liquor bottles a dramatic feel, and interesting glass-covered gear contraption inlays in the bar look like they’ll start moving at any moment. Verne club is worth a visit for the ambience alone. The cocktails were a solid 7 out of 10, with many being house originals. One I remember in particular was dramatically smoke infused.

The food menu was decently sized for a bar and everything we ordered was well executed including the gourmet hot dog, one of their specialties. It was a Sunday night so there were few customers, giving us the opportunity to get to know the bartender. His English was good enough that I could convey my enthusiasm and we ended up talking for a while about various spirits and other bars we should visit. We liked Verne club enough that we attempted a second visit on a busier night, but the bar was full and the music was thumping so we took a pass.

Bar counter at Verne Club
Smoked cocktail prep at Verne Club

Basa Basement Bar

Basa was a late addition to my list as an “As time permits” entry. On our second night in town, after trekking across the city in a massive downpour, we found ourselves soaking wet in front of a closed Floreria Atlantico (below.) It seems that it was random national holiday (there are many), and there was no notification on Floreria Atlantico’s Web or Facebook page that they were closed. Luckily I had plotted out all the bars on a map and Basa was close by and more importantly, open.

We arrived at Basa around 8 PM, i.e. incredibly early in Argentine culture. The upside is that we had prime seats at the bar and the staff had enough time to work with our broken Spanish. Basa wouldn’t be out of place in Hollywood or Miami Beach – Mirrors, stage lighting, lush décor, etc.  I got the impression it’s a “See and be seen” kind of place.

Not knowing what to expect, and seeing the “glitz” worried me initially because I thought the drinks would be soulless vodka-tinis typically found in “nightlife” restaurants. Scanning the drink menu I found more than a few drinks that intrigued me. I cautiously ordered the first one – it arrived in a veritable cornucopia of ice and was quite delicious. My second and third drinks were all quite different and equally flavorful. Carrie had fewer drinks and switched to wine, but my extensive sampling of her cocktails found them equally winning. As much as it would have surprised me when I first walked in, I’d rate Basa’s cocktails an 8.5 out of ten. We ate dinner there, splitting an enormous rib eye steak, appetizers and dessert. All total we spent around $100 US. Le Bargain!

Delicious punch at Basa
Scotch Egg at Basa
Great Ice and color at Basa
Backbar at Basa

Floreria Atlantico

As we chatted with bartenders throughout the city, the question they all asked was “Have you been to Floreria Atlantico?”, so it had a lot to live up to. The day after our rain-soaked first attempt to make it there brought much better weather and after retracing the prior night’s steps, found ourselves in a flower/wine shop.  The clerk correctly assumed our intentions and guided us towards a walk-in refrigerator door. Down a set of steps into a dark subterranean cavern we went as our eyes adjusted to the dim light. Finally we had arrived at one of the top 50 bars in the world, and only one in South America.

Floreria Atlantico is a long, narrow space that curves along the outer edge of the building above. It has big posts that split the bar into sections so it’s hard to take it all in at once. The painted, rough cement walls and exposed ceiling gave it very rustic feel, perhaps the world coolest basement. The backbar occupies one wall, and tables/booths for diners were long the opposite wall.  Running in-between them was the long polished wood bar counter where we sat.

The cocktail menu is organized by countries, with five or six countries and each country consisting of four drinks, for a total of about 24 cocktail options. The drinks are a mixture of classics and house originals. I give them a solid 7.5/10. My favorite discovery was a metal Mate straws tipped with a tight spring that was used in some drinks.  Up to that point in our trip we hadn’t noticed anybody drinking Mate, so at Floreria Atlantico we were baffled but bemused by them. Later in the trip we found some at a craft market and scooped up a set to bring home.

While I was there for the cocktails, Carrie was there for the food which is highly regarded in its own right. We sat at the bar, sharing several appetizers and steak while working our way through the cocktail menu.  I’d highly recommend it if you’re looking for good cocktail/food options in one spot.

Floreria Atlantico
English style drinks at Floreria Atlantico
 Floreria Atlantico Tapas menu
Cocktail with mate straw at  Floreria Atlantico

Sky Bar, Hotel Pulitzer

This bar had been written up as one of the best rooftop bars in Bueno Aires.  It’s a relatively small space, although we had the entire bar to ourselves that evening. The cocktails were pretty basic standards and nothing I’d consider “mixology”.  I went off-menu and ordered a Negroni, my go-to safe-bet drink in these situations. Cocktails were a 4/10.  At 12 stories above the street, the view at night was OK but not particularly sweeping – nothing to write home about. Part of this is that BA just doesn’t have a particularly amazing skyline in my opinion.

Sky Bar Pulitzer Hotel

Grand Bar Danzon

The Grand Bar Danzon has a lot of positive reviews so I had high hopes but left feeling underwhelmed. It felt more about glitzy nightlife crowd rather than innovative, original mixology creations.  The bar counter has tiny LEDs embedded throughout for a starry effect and the bottles on the back bar were lit from below, as you do. We had nearly the whole place to ourselves but I wasn’t able to engage the bartender in a spirits discussion.

The cocktail menu was large and there were many special lists on boards on the wall, but was mostly just variations of the basics, or uninteresting vodka-tinis. In my book, a rum-based Old Fashioned is not particularly innovative despite my deep love for rum, so I had to search for a while to find something that piqued my interest. Your mileage may vary, however. Rating: 6/10

Bar 878

Like Floreria Atlantico, Bar 878 is regarded to be in the top tier of Buenos Aires craft cocktail bars. Our opportunity to visit was at midnight on a Wednesday. My hope was that being a school night, we might reasonably expect to grab a seat at the bar and strike up a conversation with the bartender. No such luck; the place was packed and I couldn’t get anywhere near the bar, much less find a seat.  Determined to make the best of it, we secured a small table near the bar. From that vantage we could easily observe amorous activity at other nearby tables.

Bar 878 is in a large brick space with high ceilings, very dimly lit. Between a candle and my iPhone I was generated enough light to scan the extensive cocktail menu. Despite the size, it took me a while to find something that qualified as an interesting house-original cocktail, although in fairness the drink menu’s ambition is a step or two up from Grand Bar Danzon. After sampling four drinks, my rating is 7/10. I believe that if we’d gone at a better time I might right it higher.

Bar 878 backbar
Small snippet of the menu at Bar 878
Cocktails by candlelight at Bar 878

Bernata

Bernata was a little gem we discovered near our hotel, and the only bar we visited twice. It’s a Spanish Tapas restaurant and the bar itself is tiny – A total of six seats which we had all ourselves both times. Our first visit was a quick stop for drinks before heading to a nearby Parrilla for dinner. The drink menu is entirely Gin & Tonic based – I counted 16 different variations.  The bartender spoke a passable, halting English, but once he understood we wanted amazing original drinks with local flair, he was a joy to talk to as he painstakingly created each G&T. We scanned the tapas menu and decided it was worth coming back for a second visit.

On our second visit the same friendly bartender was there and a very fun couple of hours passed by as we ate and drank our way through both the cocktail and tapas menus. Ranking just the Gin & Tonics I give a 7/10, but everything about the place is so cute that the overall experience is even higher.

Micro backbar at Bernata
Dining room at Bernata

Pony Line Lounge

With our remaining time in BA rapidly dwindling, Pony Line became the best option to squeeze one more bar in and I’m glad we did. I knew it was in the Four Seasons hotel but assumed it was tucked away somewhere in the bowels of the hotel or on the top floor. Instead, it’s at ground level, just to the right of the Four Seasons main entrance. Step out of your cab and your inside in seconds. The space is an over the top funky Rodeo Drive / Western décor with lots of leather, polished chrome and horse stall inspired booths. We rightly chose to sit at the bar and met the very friendly bartender who was happy to talk about mixology in BA.

The drink menu was moderately sized, but nearly everything looked intriguing enough to order. I eventually chose a well-executed “Brazillian Mai Tai”, and Carrie’s drink was also a winner.  Sadly, my stomach trouble a prior few days prevented a round two for me. Although the Pony Line is fundamentally a hotel bar, the quirky ambience combined with better-than-average cocktails make it a place I’d recommend. Rating: 7.5/10.

Pony Line Lounge backbar
Pony Line Lounge cocktail menu
Pony Line Lounge cocktail menu
Pony Line Lounge

The ones that got away

Although we covered a lot of bar territory during our too-brief tour of Buenos Aires and Montevideo, time ran out and we didn’t make it to either Frank’s Bar or Doppelgänger. If you’re a cocktail wonk and find yourselves in Buenos Aires, consider checking them out for me.

In my final post on Buenos Aires I’ll talk about the bounty of spirits I brought back!

Trip Report – Boozing in Beantown

My wife Carrie and I were recently in Boston for a good friend’s wedding and to see my son who lives in New Hampshire. Although my wife and met and lived together in metro Boston, we’d not been back to Boston together for any real time since moving to Seattle. Thus we approached this trip as if it were a brand new city – Carrie researched the restaurants and I researched the bars that looked interesting, plotting them on a map, and strategizing how to hit as many of them as we could while working around scheduled events.

While researching the lists of possible bars, I noticed something interesting: Many of the Boston bars that popped up frequently in “best of” lists were a component of a larger restaurant, or were hotel bars. For example, No. 9 Park’s bar was mentioned often, but the bar is just a portion of the restaurant of the same name. Likewise, The Hawthorne is within the Hotel Commonwealth. While there’s nothing wrong with either attribute, it’s in contrast to Seattle where most of the best bars (Canon, Rob Roy, Rumba, Zig Zag, Knee High Stocking Company, etc…) are indisputably bars first and foremost, even though they do serve food.

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