Seth Sempere, Bar Manager
113 Blanchard St.
Seattle, WA 98121
Located in Seattle’s Belltown neighborhood, Spur not only offers exceptional food and great service, but the cocktails are pretty amazing too, thanks in part to Spur’s bar manager, Seth Sempere. Sempere moved to the Pacific Northwest from the East Coast in 2010 and feels fortunate to be so close to the Pike Place Market, where one can find such a wide array of quality liquors and fresh produce to pair it with. Check out Sempere’s favorite drink to make for the Fourth of July holiday.
In firework terminology, a brocade is a spider-like effect in the sky, much like fine lace. The brocade effect is generally a tail effect. Much like the brocade in pyrotechnics, this drink develops in your mouth with each flavor building on the next and lingering ever so slightly like the tail in the brocade.
- 1.75 oz. Big Gin
- .75 oz. Imbue’s Petal & Thorn vermouth
- 1 oz. rhubarb shrub* (see recipe below)
- .5 oz. fresh lemon
- Small pinch of salt (2 dashes)
- Scrappy’s grapefruit bitters
- 2 cups thin-sliced rhubarb
- 1.5 cups sugar
- 1.5 cups cider vinegar
- .5 cups white vinegar
- Macerate rhubarb and sugar at room temperature for at least an hour, or until sugar draws out most of the rhubarb’s liquid.
- Add vinegars and let stand, refrigerated, for three days (shaking occasionally).
- Whisk to combine sugars and then strain well and store refrigerated.
Todd Legget, Bar Manager
1170 Carillon Point
Kirkland, WA 98033
The Beach Cafe is just north of Seattle in the sister city of Kirkland and located right on beautiful Lake Washington. Regardless of where you sit at the Beach Cafe, you’ll have a water view while enjoying fresh cuisine that is said to be inspired by various beach locations from around the world. Beach Cafe’s bar manager, Todd Legget, has offered one of his best Fourth of July cocktail recipes, a tasty blue drink that is served daily during happy hour, from 3 p.m. to 6 p.m.The Blue in our Red, White and Blue
- 1 1/2 oz. White Rum
- 1 squeeze of lemon wedge
- 1/2 oz. Blue Curacao
- 1/2 oz. Triple Sec
- Serve over ice in a pint glass
- Top with 7-Up
Claire Hansen, Restaurant Manager
Bin On The Lake
1270 Carillon Point
Kirkland, WA 98033
Located right next to the Woodmark Hotel in Kirkland, Bin On the Lake restaurant and bar provides extraordinary views of both Lake Washington and the Olympic Mountains. Guests can settle in and have some drinks and dinner at this cozy restaurant and then take a stroll along the waterfront of Lake Washington, or just sit and warm themselves next to the outdoor fire pit. Bin On The Lake’s restaurant manager, Claire Hansen, has worked in the restaurant industry for more than 17 years. Hansen and her bar staff have shared some of their favorite cocktail recipes that are popular for the Fourth of July holiday.
- 1.5 oz. Tanqueray Rangpur
- Dash of lime bitters
- Shake and pour over ice, top with tonic.
- Float Giffard Crème de Framboise.
- Garnish with fresh blueberries.
- 2 oz. Ocean Vodka
- 1.5 oz. lychee puree
- Shake vigorously.
- Serve up with a float of Blue Curcao.
- Garnish with fresh raspberries.
- 2 oz. 100% Blue Agave Blanco Tequila
- 1.5 oz. fresh-squeezed lime juice
- .5 oz. Solerno Blood Orange Liqueur
- .5 oz. simple syrup
- Muddled Fresno Chilis
- Garnish with Fresno Chili slices.
Sue Gabel has been writing entertainment and travel-related articles in the greater Puget Sound/Seattle area since 1999. She writes about music, the Seattle scene and more. Her work can be found on Examiner.com.