West Seattle's Spring Hill Restaurant & Bar (4437 California Ave. N.W.) has received quite a bit of press for its food, most recently in Bon Appetit as one of 2009's top ten new restaurants. The drinks also deserve a little attention. All of the accents are made in house like the cedar bitters that lends a smokey not to the bourbon in the Gold-n-Brown, which is also finished with spicy homemade ginger beer. I enjoyed the Basileion for its unique pairing of ingredients, an up drink made with Metaxa brandy, Absente and a float of sparkling gruner veltliner. I'd order everything on the rocks, though, because what I really like is the perfectly square ice cubes tinkling in the glass. Keep your eye on the cocktail menu; chef Mark Fuller and the bar crew are only just developing a new round of drinks that, like the food here, will be inventive yet simply styled.