First Call: Learning to Love at Hazlewood

A Voracious feature in which we walk into a bar, unannounced, and ask the bartender to make us his or her favorite drink.

Watering Hole: Hazlewood, 2311 NW Market, Ballard

Barkeep: Sara Fisher

Pick Your Poison: It doesn’t have a name yet, Fisher invented it yesterday, but it’s her favorite drink at the moment and includes cucumbers muddled with ice, Hendricks gin, Pims blackberry liquor and a lemon twist. I’m going for the comfort of a hot toddy or a hot buttered rum, but in summer.

When I left Ballard three years ago, the neighborhood was still more Scandinavian bakeries than skinny jeans. Do I sound a little cynical? If so, that condition is only exacerbated by walking into the dark, technogoth, hipster hole on Market Street to funked-out sounds spun by an overly industrial, albeit totally hot, DJ on the second floor. Black couches line the narrow walls.

I arrive in khaki capris and sneakers, not exactly fresh as a dairy after squeezing in a quick trip to the gym between work and my excursion back to my old ‘hood. “Oh no,”� I think as I walk in. Here’s the call on this uber-hib, lounge d’swank.

So, how long have you been here in Ballard? Gosh, it’s been about a year (“Figures,”� sneers snotty, hipster-averse drinker as she picks up the glass.)

If this is your new favorite as of yesterday? How often does your favorite change? It can change daily. People pick drinks based on mood, it gives them a sense of control. (Hipster-averse drinker takes a sip: “Oooo...”�)

Wow, um, this is really good. What are you gonna call it? I’m thinking maybe it might be called “Dress Shirt, No Pants.”� (Overjudgmental drinker who really needs to get over this hipster bias laughs awkwardly and slinks her slightly ashamed ass upstairs to enjoying the rest of the dark, maroon liquid.)

The verdict: Well squeeze me into some skinny-jeans and spin me a tune, Mr. DJ. Dress Shirt, No Pants is the best damn summer drink ever. Margaritas always lead to a lingering hangover and mint juleps should only be consumed below the Mason-Dixon in my humble, and slightly intoxicated, opinion. But this has everything I want—the Hendricks and cucumbers give it that feeling of a light breeze while the liquor soothes me into a state of bliss easy enough to actually enjoy hanging out on black couches on an early summer evening. I think it’s time to finally grow up and stop being such a bitch about hip Seattleites, just because I’m not one doesn’t mean I can’t enjoy their cocktails and company does it?

Topics: First Call

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First Call: Shea's Lounge

First Call: French Caribbean

Name: Jason Tibbetts

Establishment: Shea’s Lounge

Location: Top Floor, Corner Market Building, 94 Pike Street, Suite 34.

Ok, Jason Tibbetts, what’s this slightly sunny, slightly swanky concoction we have here? It’s a French Caribbean — lemon juice, orange bitters, aged rum and Cointreau, shaken up and poured into a martini glass.

This isn’t bad. It’s kinda sweet, but mostly not — like some girls I know. I like it. There’s just a little bitterness to balance out the sweetness and the rum.

Duality seems to be a theme here at the Shea’s Lounge: It looks like it’s going for the Spanish villa feel — lots of earthy tones and sharp contrasts. Or maybe it’s French. Chez Shea, the restaurant that accompanies Shea’s Lounge, is contemporary French Cuisine so I guess there’s not much Spanish about it. Either way, Jason, a former grad student in philosophy, earned his degree in London. He’s going back in two weeks for a friend’s wedding and is way excited. That last part isn’t very French, I know. But it’s European: close enough.

In contrast, the wall-art is more of the splattered-paint, modernist variety and jazz plays softly in the background. Overall, the place is a little convoluted but it works. Just like this tasty French Caribbean.

I hear London’s nice this time of year. Yeah, but I’d probably rather go to the Caribbean somewhere and sit on a beach.

Well, this thing is close enough. Is this your own concoction? Yeah, personally rum is my normal drink, so anyway I can fit it into a cocktail is good.

Ah, rum, the Caribbean. I bet you dig Jimmy Buffett, huh. No. Actually, Jimmy Buffet’s painful. I make fun of my friends for listening to him.

Uh, yeah, er, me too. Jimmy Buffett sucks. Gimme some more rum.

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First Call: Childhood Flashback at the W

Electric Blue... and delicious.

Bartender: Leslee McCreight

Location: The W Hotel, 1112 Fourth Ave.

Drink of Choice: Blue Crush

What's in it? Muddled lemon, Blue Curacao, a spoonful of sugar and a healthy dose of Stoli Blueberi Vodka.

Something about this takes me back to summer vacation and my banana-seat bike. That's because it tastes like a Popsicle, but not too sweet.

That's it! One of those Big Stick Popsicles that changes color as you eat it, only with alcohol. Delicious. Yeah I like to experiment, play with different flavors. That's the fun part of the job.
(Apparently McCreight likes to play with colors too. Looking around the swanky couch-lined lobby, the drinks coming from the bar are not just blue, but pink and green too. But with names like Dangerous Liaison, Passion Play and Sexy Beast, something tells me they're not supposed to conjure child's play.)

Insider Tip: The Blue Crush isn't on the menu yet, though it's likely to be next month. Impress your friends and get down to the W and order one— while it's still a secret.

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First Call: Julia's

Establishment Julia’s on Broadway

Bartender Luke Grobe

Pick your poison! How about a Hurricane? Vodka, gin, rum tripe sec, 151, amaretto... I give it to people who come in here and say"Get me fucked up."

So this is your favorite drink? I drink martinis and scotch. Straight alcohol. But those aren't very creative to make... Can I taste yours?

Um, sure. I guess.

[Grobe grabs a straw, samples the Hurricane, and nods approvingly.]

Are you from Seattle? I moved here from Moscow.

You're from Russia? (question courtesy of drunk guy at the end of the bar) That would have been a lot cooler. I left because it was Moscow, Idaho. I was in school at the time, studying psychology.

Bartenders, psychologists — same thing, aren't they? They’re close enough.

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First Call: The West 5 Palette Challenge

Watering Hole: West 5

Barkeep: Mike Howell

Pick your poison: An as yet unnamed concoction of Chartreuse, Stoli Citrus, muddled lemon and a dash of simple syrup.

Are you ready for something different? I explained the First Call rules to Howell who followed up with, "what's your tolerance for odd liquors?" I liked where this was going. He brought out a bottle of Chartreuse.

"Do you know what this is?" Howell asks. Nope. "It's my favorite liquor in the whole world."

Chartreuse is West 5's house elixir—a green, anise and herb liquor that goes back to 17th century Carthusian monks. According to the all-knowing Wikipedia, the monks were founded by a guy named St. Bruno in the Chartreuse Mountains of the French Alps. It's a firey 115 proof straight from the bottle, says Howell. But the anise makes it a smooth ride down your esophagus. "It's like medicine," observes my drinking buddy. "Good medicine."

With the lemon, Stoli and simple syrup, it's actually a little too sweet. More get drunk at Kappa Kappa Nu than relax after work. When we mention our thoughts to Howell, he admits that he prefers it straight himself.

Now that he has a couple of converts, Howell is ready to lay another of his favorite way-off-the-beaten-path liquors on us. While we're sipping, he comes back with another bottle. "Have you heard of Fernet-Branca?" he asks. Again, nope. He pours a splash in a tumbler and we give it a sip. Like the Chartreuse, this Italian digestif has a whole mess of herbs guiding the taste. But unlike its green counterpart, the ambor liquor leaves a distinct taste of something like Eucalyptus and menthol on the tongue. We're not as sprung on this one, but by now I'm just glad to have someone pouring me drinks that gets really excited about the history and makeup of the liquid in my glass. If you're tired of the same old vodka tonic, Howell at West 5 is ready to help you get out of that rut.

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First Call: Really? A Lemon Drop with Chambord?

Establishment The Brooklyn Seafood, Steak & Oyster House

Barkeep Colin.

Colin what? Colin uh, Withheld.

Ok, Colin Withheld, what’s this concoction we have here? It’s a lemon drop with a shot of Chambord. The mixture is lemon drop — vodka, lemon juice and sugar — with Chambord sitting in the bottom. The result is lemon, then raspberry.

Why a lemon drop with Chambord? I don’t know, it goes down easy and fast. I think it’s pretty damn good.

Colin Withheld is cool about putting up with the guy in a hoody in this downtown establishment. For the most part, Colin's surrounded by professionals grabbing some oysters on the half shell after a long day at the office. He’s game though, and worried that I won’t like the drink he picks. Nonsense, I told him, have at it. He had me all stoked when he pulled out that pint glass and started shaking up the big mixer, so what’s with this tiny ass little martini glass with sugar on top? Apparently, the pint glass was for someone else and the martini glass? Well, that’s what lemon drops come in. And, girls like it.

Wait a minute, Girls like it? So that’s why it’s your favorite drink? Well, it’s not my personal favorite. I was gonna make you a spicy ass Bloody Mary but, uh...

But what? I look like a big sissy? you think your little sister could kick my ass? I’d love a spicy ass Bloody Mary but instead I have this funny looking lemon raspberry thing in a twisty glass and I’m dressed like a dirt bag in this here downtown establishment and those girls over there are looking at me funny becaues I just took your picture and...

Relax dude, I just wanted to make sure you’d like it. I said I liked it, didn’t I?

True dat. And damn if it isn’t tasty. That sugar hits the spot. Can I have another one?

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First Call: Marjorie

Photo by Peter Mumford

Where: Marjorie
2331 Second Ave
Seattle WA 98121
206.441.9842

On the corner of Second and Battery, this Belltown restaurant is quiet on an early Tuesday evening. We have the bar, and the bartender, pretty much all to ourselves. During the summer, the courtyard tables crowd with people wanting to sip their cocktails outside, with the wait staff far too busy doing laps on the cobblestones to chat.

Barkeep: Rene

How long have you been bartending?
Five months, but I've in restaurants for thirteen years, all over the place, front of the house, back of the house, everywhere.

If you were off work right now, what would you have to drink?
Well, I'd be packing, so I'd want something lighter. I'm moving from an apartment into a new condo. So I'd have a beer. I like a dark beer, but I don't want something too rich and chocolaty. Something not too heavy.

Drink of choice: Hale's Wee Heavy Winter Ale
Wheat Heavy?
No, — that happens a lot — it's Wee Heavy. W-E-E. Not like the video game.
Another bartender pokes his head around the corner: It's lighter version of a dark Scottish beer: wee.

Rene doesn't have too much more to say about the beer (he's off fetching us happy hour snacks: a $3 cheese plate and $3 edemame) but my drinking companion does. He describes it this way: It's the Scottish answer to the German Dopplebok: a sweet strong lager. This beer doesn't have the sour rye taste of so many Irish red or amber ales you get: the true Scottish winter ale doesn't taste of rye. The Wee Heavy is a good example of its style. It's malty, mollassesy, kinda chewy, not too heavily hopped, and stronger in alcohol.

Rene: It's the last of our winter ales. We're just about the switch out the tap. But on a day like today...

He's right, of course. At the end of March, the lamb is not in the weather but on your Easter table. I find the Wee Heavy is about halfway to the heft of a Guinness, with a sweet finish. A block over on nearby First Ave, cherry trees are abloom, but the air is raw, and at this tiny six-seater bar, this winter ale is just about perfect.

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First Call: Tigertail

Left to Right: Monti and Martinson of Tigertail

Drinking Establishment: Tigertail. 704 NW 65th St., 781-TAIL, www.tigertailbar.com

Bartender: Aislinn Martinson

Pick Your Poison: Alright! I'm gonna make you a Harvey Wallbanger. These things remind me of being a kid in Alaska.

What Goes In It? Vodka, Galliano, and Orange Juice. And sometimes I use a little bit of blood orange, if they're in season.

Why's It Remind You of Alaska? I grew up in this little fishing village called Dutch Harbor. Every time we'd get our quarterly report cards in school, my mom would make us a drink if we did well. On the weekends, that is.

Dutch Harbor, eh? It was a 10 to 1 male-female ratio. Like they said 'The odds are good, but the goods are odd!

How'd You Get Your Foot In Tigertail's Door? I moved down here about two months ago and had a friend who was working here. She told (co-owner) Tim (Hayes) I needed a job.

Do You Miss Alaska? Oh yeah. I'm gonna move back eventually. I've lived in Seattle before and moved back. I move all over the place. But I love Seattle, though. I love how warm it is. I like how hot everyone is, too. Not everyone's dressed in their Carhartt's and flannel like up there. I burned my long johns as soon as I got here!

What Song Goes Best With A Harvey Wallbanger? Oh, I gotta ask (cook) Marta (Monti) this one. Marta? What song goes best with a Harvey Wallbanger?

Marta: The Milwaukee Brewer's "Roll Out the Barrell"

Trivia: The Harvey Wallbanger was originated in 1965 in California, but made even more famous by the 1982 Milwaukee Brewer's baseball team, who won the American League pennant under manager Harvey Kuenn...hence, the team was dubbed "Harvey's Wallbangers" Marta Monti also went to high school with children of the Violent Femmes. No, I did not bring up Jeffrey Dahmer.

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First Call: Oliver's Twist

Drinking Establishment: Oliver's Twist, 6822 Greenwood Ave. N., 706-MORE, PHINNEY RIDGE.

Bartender: Kim

Oliver's Twist is a surprisingly stylish spot located in bustling downtown Phinney Ridge (just up the street from Red Mill). It’s a great stop for a cocktail if you’re in the neighborhood. The Dickensian promise on the sign outside reads “Food + Drinks + MORE.”�

Kim, the weekday bartender, is explaining to me that on weekends Twist is packed, but as it is, half the seats are full anyway at 6:00 on a Wednesday evening. The vibe is after-work unwind.

If you could have a drink right now what’d it be? It’s actually not on the menu, it’s called El Fiebre, which is Spanish for ... the fever I guess. It’s actually also my favorite drink to make.

What’s in it? We soak a habanero pepper in our house vodka for a shift. Then we put red peppers in there for about a week. Then I add elderflower syrup to balance things out.

How long have you lived in Seattle? Eleven years. I made the move from Hawaii.

So what made you go ‘You know, gee, I want to move from Paradise to one of the most rain-soaked places on Earth?’ Well at the time I didn’t have a choice, the military, but after Paradise Seattle is pretty nice as far as cities go.

My thoughts on the drink: The Fiebre was good, I’m a sucker for habaneros, but I was dying a little bit from the heat, and the garlic popcorn, while delicious, wasn’t helping my thirst.

Kim also recommends the Vesper martini, straight out of Casino Royale, to balance things out. I admit to not having the stones to order a Bond martini before. He recommends the Crater Lake vodka, apparently distilled TEN times through volcanic rock and evened out with Lillet. It’s as smooth as any spy would require. I’m feeling Bond.

How long have you worked here? Three weeks, though I’ve been bartending for a year. You know, I was in the Times once. As a barista. I was manager of Café Fiore like ten years ago.

(I was twelve ten years ago... starting to feel less Bond.) I guess if you can pour a shot of espresso you can pour a shot. Yeah, sometimes being a bartender can be a little more high pressure.

How’d you get this gig? I’m friends with Dan (Twist’s master, and the former chef at Carmelita’s who struck out on his own.) I just like the way that Dan and his wife run things here. Things like buying only fresh juices. It’s the way I would run things.

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First Call: The Vintage Room

This first call is actually by Sara Niegowski, who does not have her own blog login.

Drinking establishment: Vintage Lounge, in Daniel’s Broiler, 10500 N.E. Eighth St., Bellevue, 425-462-4662.

Wine server: Janenne “S”� (as in “skeptical”� about giving her last name to a stranger pointing a camera in her face?)

Where she learned her vino 101: “I’ve been trained through the restaurant. I learn as I go, and I ask a lot of questions and sample the wine with the experts.”�

Recommendation: “It all depends on your taste. Everyone’s palate is different,”� especially when you’re dealing with a 900-bottle monster of a wine list. But it’s never risky to pour a glass of 2005 Two Hands Bella’s Garden Shiraz from Australia, which — rated at 94 points — is “the second best shiraz in the world.”� The world! No word on which shiraz is first.

Tastes like: $20 worth of inky, plump, purple plums and mulberry, with a tiny bit of anise and cedar spice. De-freaking-licious. Vintage Lounge can serve this class of wine by the glass because of a fancy tap system that preserves the wine airtight in the bottle between pours (like a keg for rich people).

So this is your favorite drink? “Personally, I like Chardonnay.”�

So Chardonnay is your favorite drink? “Well, this isn’t where people drink my favorite — I can tell you, but you can’t tell anyone ...”�

Recipe that would kick ass if Bud Light happened to be her favorite drink: Beer ‘ritas — pour a Bud Light, can of frozen limeade, and a bunch of tequila in a blender. Blend.

On breathing: Easier. The swank, leather-drenched, 21st-floor nook (is that Spokane I see out the window?) used to be a premiere cigar bar until lawmakers decided two years ago that smoking and lungs in public could no longer commingle. It’s a good change, according to Janenne’s bronchia: “When you worked in that environment every day, you didn’t realize the effect it had on you until later.”�

On mingling: With celebrities like Stephen Spielberg and notable local software tycoons frequently sipping in the finely-upholstered shadows, please, please — be cool. “You won’t last long in here if you start asking them too many questions or being obnoxious.”�

Putting my tab to shame: Vintage Lounge is known to host Seahawks rookie night, where the team’s unspoken game plan is to vacuum its way through at least $12,000 of meat and alcohol. Guess who gets stuck with the bill? Welcome to Seattle, sucker.

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