“The Daily Drink” brings you a must-try libation from our booze columnist Zach Geballe.
As an esteemed and prestigious drinks columnist (quit snickering!), I like to think that I’m above gimmickry. And then I see a cocktail that has a radish gastrique in it and a punny name (A Radish Walks Into a Bar…) and I can’t say no. At the Imperial in Portland, the inclusion of the radish is an homage to chef Vitaly Patel’s victory on Iron Chef America (in a radish battle, which I’m sure was way more delicious than I’m imagining), and it presents bar manager Brandon Wise with some unique challenges, trying to find creative ways to incorporate it into the drink. In this case, a combination of Carpano Antica sweet vermouth, Ransom’s Old Tom Gin, and lemon juice play back against the crispness and spice of the radish, while fresh cracked black pepper reinforces that slight bite. It was entirely too delicious, because before I could write down any more thoughts it was somehow gone. Score one for “gimmickry,” I guess.
Zach Geballe does a lot of drinking. When he’s not working at The Dahlia Lounge or for his business Vine Trainings, he’s studying for the Court of Master Sommeliers Exam. His weekly column here at Seattle Weekly, The Bar Code, endeavors to inspire, educate and sometimes poke fun at all things beer, wine and spirits related.