yard cafe02.jpg
Curtis Cartier
Matt Coughlin bummin' rum.
The Watering Hole: The Yard Café 8313 Greenwood Ave N., 588-1746.

The Atmosphere: Half a dozen couples, a pair

"/>

Rum Drinks Bring All the Boys to the Yard

yard cafe02.jpg
Curtis Cartier
Matt Coughlin bummin' rum.
The Watering Hole: The Yard Café 8313 Greenwood Ave N., 588-1746.

The Atmosphere: Half a dozen couples, a pair of drunk beer-festival castoffs, and one guy named Robert Zwirmer, who really hopes Seattle Weekly Arts Editor Brian Miller will give him some freelancing work, crowd around the polished wood bar at The Yard Café, Greenwood's newest beer and cocktail mecca. Old soul wafts through the speakers, and the flawless 80-degree summer weather instills an urge to consume cold booze at a reckless pace.

Down the hall near the bathrooms are a set of about 50 small lockers, accessed by key. These lockers, I'm later told, were sold to bar patrons at a rate of $250 per year and come with a 20 oz. mug to be stored inside which can be filled with beer at the same price that "normal" bargoers pay for a 16 oz. beer. Doing the math, one would have to drink about 892 beers to make that a good deal.

The lockers are sold out. ??

The Barkeep: Matt Coughlin is a veteran mixologist at Dray (The Yard's sister bar in Ballard, and its namesake spelled backwards); now he works at both locations, where he finds no greater joy than "discussing the finer points of beer." ??

The Drink: In two brief stints, I lived in Key West, Fla., a small rum-soaked island that's as far south as one can get in the continental United States and as far removed from mainstream society as one can get and still earn a living. In Key West--as I suppose is the case in all Caribbean-bordering sailor's ports--the folks drink a cocktail called a Dark & Stormy. And while it's not an uncommon drink among landlubbers, when I asked Coughlin to mix his favorite drink and he came back with a Dark & Stormy, I was giddy with nostalgia.

Constructing the drink, Coughlin started with a quaff of homemade ginger beer. Next he topped it with two hefty pours of Gosling and Bacardi Dark rums. And finally he squeezed two juicy limes in and stabbed a straw through the ice cubes for convenience.?? Simple.

The Verdict: Dark & Stormys occupy a strange niche: manly enough for sailors and fishermen and girly enough for bachelorettes and moms. In Coughlin's D&S, the citrus of the limes and the tang of the homemade ginger beer sharpens the dull slap of the rum into a margarita-esque pucker-producer. Combined with the three tacos I ordered for dinner (yes, the place oddly serves Mexican cuisine), the experience was nothing short of flawless--not that it convinced me a $250 beer locker is a good deal.

Follow Voracious on Facebook & Twitter.

 
comments powered by Disqus

Friends to Follow