Way near the top of Seattle's bartending family tree is Tini Bigs, the martini lounge which incubated the talents now shaking and stirring at restaurants including Cantinetta, Dahlia Lounge and Monsoon East.
While the Queen Anne bar's not too proud to serve cosmos and drinks made with Jolly Rancher-infused vodka, cocktail writer Paul Clarke credits the institution with indirectly spawning Canon, the acclaimed craft cocktail temple. As Clarke told Mike Seely for his recent profile of Murray Stenson, making "Dirty Girl Scouts for sorority girls" was "probably the best thing that ever happened" to Canon owner Jamie Boudreau, who learned flexibility and patience behind Tini Bigs' bar.
To celebrate its anniversary, Tini Bigs' this weekend is serving cocktails representing each of its 15 years. Alumni barkeeps on Sunday will be mixing $5 drinks off a list that runs from a scotch-and-vodka concoction to a brand new cocktail made with St. Germain and an Earl Grey tincture.
"The anniversary is meant to thank those people that helped get us this far," owner Keith Robbins explains in a release.
For patrons who'd rather not cram 150 ounces of liquor into a single drinking session, Tini Bigs has helpfully provided Voracious with recipes for a few of the favorites set to be showcased:
Cocktail: Smokey Bigs Year: 1996 Bartender: Joe Jeannot (1996-2003), now general manager at Toulouse Petit
Bartender: Joe Jeannot (1996-2003), now general manager at Toulouse Petit
4 oz vodka
1/2 oz Lagavulin 16 year Scottish whiskey
Garnish: Large Caper berry
Fill a cocktail shaker with ice. Add vodka and Scottish whiskey. Stir and strain into a big martini glass. Garnish with a large caper berry.
Cocktail: John Wayne Year: 1998 Bartender: Patrick Haight (1996-2008), now food and beverage director at Snoqualmie Casino
Bartender: Patrick Haight (1996-2008), now food and beverage director at Snoqualmie Casino
3 oz Maker's Mark whisky
1 oz Disaronno Originale amaretto
2 orange wedges
Garnish: orange wheel or orange twist
Fill a cocktail shaker with ice. Add whisky and amaretto. Add 2 orange wedges and muddle. Strain into a big martini glass. Garnish with an orange wheel or orange twist.
Pear-a-dox Year: 2003 Bartender: Aaron Marshall (2003-2007), now bartending at Pesos
Bartender: Aaron Marshall (2003-2007), now bartending at Pesos
3 oz gin
Splash (1/4 oz) Hennessy VS cognac
1 1/2 oz. pear nectar (or syrup from canned pears)
2 fresh pear wedges, peeled
Garnish: fresh pear wedge
Fill a cocktail shaker with ice. Add gin, cognac, and pear nectar. Add peeled pear wedges and muddle. Shake and strain into a big martini glass. Garnish with a fresh pear wedge on the rim of the glass (slit the pear in the middle so it will stay anchored).