If you feel like you’re out of the loop about what’s hot and what’s not on the Seattle food scene then don’t worry, we’ve got you covered. Our friends at Seattle Magazine have dug up 6 food trends from cocktails to pickles that will leave your mouth watering and your stomach growling. They’ve uncovered the best of the best and even where in Seattle to find them!
Booze of the Moment: Tequila
Don’t be like me. It took me years to recover from cheap-tequila-drenched trips to Mexico in college. And so I came late to the nuanced aromas of reposado, and I’m slowly exploring the smoky flavors of good anejo (they are pricey, after all). All over town, bartenders are harnessing the subtle smoke and floral, honeyed flavors of tequila to create inspired cocktails that celebrate the spirit.
But first, a primer: All tequilas are made from the blue agave plant (a succulent that grows in Mexico), but from there, the spirit can go in several directions depending on distillation and aging methods. Tequila blanco (also called silver or white; look for labels that specify “100 percent agave”) is clear and offers the purest agave flavor.
It’s the most common tequila in mixed drinks like margaritas. Reposado tequila is aged in oak for as long as a year, and therefore takes on a very light amber tinge and a light smoke from the wood. Anejo tequila is aged longer in wood, with a complex nose of spice and smoke. Like a good Scotch, anejo tequila is generally sipped rather than mixed. Curious? Do a tequila tasting at Barrio: three shot pours (one each of blanco, reposado, anejo; $22–$90). Here, I’ve chosen cocktails from three spots that use each of the different types of tequila to great effect.
Blanco: Moshi Moshi bartender Erik Carlson infuses tequila with shishito peppers, then muddles it with mezcal, cucumber, lime, grapefruit, agave and orange zest to create Sierra Madre’s Pride. ($12; Ballard, 5324 Ballard Ave. NW; 206.971.7424; moremoshi.com)
Reposado: At Liberty, the Penicillina will do more than go down easy—it might help to cure your November sniffles. With just-squeezed lemon juice, agave and fresh ginger, it’s practically good for you. ($8; Capitol Hill, 517 15th Ave. E; 206.323.9898; libertybars.com)
Anejo: At The Walrus and the Carpenter, the deep, smoky flavors of anejo tequila are enhanced by Cynar, Averna, bitters and especially the Laphroaig Scotch rinse in the Bearded Lady cocktail. ($9; Ballard, 4743 Ballard Ave. NW; 206.395.9227; thewalrusbar.com)
To find out what other awesome foods are trending in Seattle, be sure to read the full article by clicking here.
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