Sip Northwest, Fall 2018

36 S I P N O R T H W E S T C O M S ometimes the mental headspace of the daily grind is enough to push even the most mindful of us to feel overstressed but a new bar in Seattle is on a mission to change that Gold Bar is all about slowing down and focusing on the little things preferring conversations over emails a good neighbor over neighborhoods new friends over another dollar and a frozen slushy over the Seattle Freeze Owner operator Laara Garcia has been steeped in the Seattle restaurant and bar scene for 15 years working at various respected joints like Lecosho and Zig Zag When it comes to stress relief in cocktails Garcia says she prefers fellow Seattleite Scrappys Bitters Firewater tincture made from habañero peppers The spicy peppers are great to stimulate circulation in the blood she says In combination with the anti inflammatory effects of the turmeric and vitamin boost of the beets it makes for a nice trinity and a health boost The Golden Rule MAKES 1 cocktail 2 thin slices fresh turmeric 3 thin slices fresh golden beet 1 ounces mezcal ounce Ancho Reyes Verde chile liqueur ounce fresh lime juice ounce honey syrup 1 dash Scrappys Bitters Firewater Tincture WATCH Kathy Casey is a chef mixologist and entertaining expert She is best known as the Original Bar Chef If traveling through Seattles Sea Tac Airport visit her Dish DLish on Concourse C for DLish and Healthy Food T Go Go options or indulge in great cocktails and a burger at RelLish Burger Lounge on Concourse B Follow Casey on Twitter and Instagram @ KathyCaseyChef and on her blog at dishingwithkathycasey com S H A K E S W I Z Z L E S T I R FEATURED MIXOLOGIST LAARA GARCIA OWNER OPERATOR GOLD BAR SEATTLE PHOTOS BY KATHY CASEY LIQUID KITCHEN TASTE 44 North Distillery Idaho Potato Vodka Idaho is known for its potatoes thus there must be regional potato vodka Naturally gluten free and distilled using a five column distillation process from 100 percent Idaho Burbank and Russet potatoes 44 Norths Idaho Potato Vodka is the perfect canvas to showcase fresh pressed green juice keeping this cocktail light but vegetal and dry Juicing at home has become more and more popular over the years and keeping those fresh flavors at the forefront is critical when incorporating any spirit MAKE Sparkling Green Goddess If you dont have a juicer at home check out a local cold pressed juice shop for a juice with similar ingredients see pg 11 for a list of our favorites or experiment with new flavors If you like your cocktails a little less dry try adding a small amount of agave nectar or honey MAKES 1 cocktail 1 ounces of 44 North Idaho Potato Vodka ounce Green Chartreuse 1 ounces Green Goddess Juice recipe follows 2 ounces soda water chilled GARNISH small kale leaf apple slice DIRECTIONS Fill a Collins glass with ice Measure in the vodka Chartreuse and Green Goddess Juice Top with the soda water and stir to combine Garnish with a small kale leaf and apple slice Green Goddess Juice MAKES about 1 cup 1 bunch green kale 1 large green apple 2 stalks celery DIRECTIONS Using a juicer meant for fruit and vegetable juicing feed all of the ingredients in and process until you have captured all the juice you can Store refrigerated in a jar for up to 2 days DIRECTIONS Place the turmeric and beet slices in a pint glass Muddle for 30 seconds to press out the flavor Measure in the remaining ingredients and fill with ice Cap and shake vigorously for about 30 seconds Strain into a coupe glass or serve over fresh ice To make the honey syrup combine cup honey with cup warm water Stir to combine and store refrigerated