Last month’s Amari tasting was such a blast that we’ve decided that we have to do another bar-focused tasting evening with some of our favorite VERMOUTH! Taste through a head-spinning selection of many of our favorites – try them neat, on a rock, with a twist or a spritz. Emily and Matt will be throwing down again as the night’s bartenders and crafting small sips of joy in the process. Bulk up your home bar selection and host your next event with some killer new concepts for drinks!

$6/door (free for wine club members!)

Our 2020 Bar Pop-Up starts off with a bang! Join our amazing bar manager Scott Hart on a tasty exploration of history through cocktails. Discover the story behind some relevant libations, all while sipping a sampler, of course.

He’ll guide you on folklore and origins on a handful of classics such as fizz’s’, slings and more. You’ll learn about historic bartenders, prohibition, famous bars, funny stories drinking fads, and more.

Don’t be tardy for this jam packed class that runs from 5:30-7:30 pm or 9-11 pm. It’s sure to be a fantastic night of beautifully crafted drinks and the stories that go with them.

Reservations are highly recommended as seating is limited. The only way to guarantee joining us is to pre-purchase tickets. There are two time slots. Your ticket includes lecture & cocktail sampler. Additional cocktails and snacks may be ordered for an additional fee.

To buy tickets for the 5:30 pm class click here.

To buy tickets for the 9 pm class click here.

For your health or hunger!

In our November installment of the bar pop-up we are happy to have a line-up of fernets and some inspired cocktails.

Fernet is a bitter and less sweet liqueur stemming from the amaro family, a category of spirits that are often consumed after a meal to help aid in digestion or to help settle an upset stomach. Fernet isn’t actually a brand of spirit, it’s a style of amaro whose intense flavor is an acquired taste.

A household name in Italy, a cult hit abroad and a frequent go-to for industry comrades, Fernet is one of Italy's most enduring and unusual drinks.

According to romefile.com there were many, many health benefits claimed for Fernet Branca; in a sense, it's the world's most successful snake oil. A newspaper advertisement from 1865 claimed this "renowned liqueur" to be "febrifuge, vermifuge, tonic, invigorating, warming and anti-choleric", a drink which had furthermore helped the venerable Doctor Fernet (and several members of his family) to live for over a hundred years. It was also marketed as a cure for menstrual cramps.

The drink's numerous medicinal claims came in handy during the American prohibition; as a medicine, Fernet Branca was still legal.

Many people today claim that Fernet is an excellent digestive aid and hangover cure, just the thing to help you recover from a little over-indulgence.

We’ll explore a few single varieties and cocktails as we navigate the tasty subject.

Branca

Meletti

Florio

Jelinek

The Black Pearl

Dark Rum, fernet, orgeat, lime

Dare I Say

Rye, fernet, sweet vermouth, aperol, hopped grapefruit bitters

No reservations, just pop on in.

The classic Manhattan has been around since the early 1870's. Since then, there have been many variations, and for this event we're coming up with a few of our own! Our bar team will mix things up with some unique variations on this old classic. Don't worry, we'll have a version of a classic too. 

What makes a perfect garnish? None other than Orasella, an amazing local maraschino cherry maker, who will be on hand to chat about how they make and source their beautiful product.

So put on your finest and head back to our garden bar for a night of classy cocktails. Fire pit will be on and ready for you!

Image from https://unsplash.com/@drew_beamer

Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

No reservations, just show up at your leisure. Bonus points for dressing the part.

As we continue our monthly bar pop-up, the month of May we will journey down the tasty road of rosé wines from all over the world.

Thursday, May 2nd from 6-10 pm we’ll be selling special flights, carafes, and bottles of rosé wine from amazing small domestic and foreign producers.

Regions you can expect to taste from include: Washington, Oregon, France, Italy, Greece, and many more!

No reservations necessary. Just show up and hang out to drink some tasty with us!

As we continue our monthly bar pop-up we explore what makes Champagne so special? It can be an intimidating topic yet one of the tastiest explorations you make.

On Thursday, April 18th we are lucky to have a representative from the Terry Theise portfolio join us with some exceptional champagnes as we explore three main regions: Cote de Blancs, Vallee de la Marne, and Montagne de Reims. Enjoy a sampler flight, a glass of your favorite, or pop a bottle and hang out! All wines will be priced at retail pricing to take home too.

Our amazing bar manager Julian will also have a few specially crafted cocktails featuring the star ingredient.

No reservations necessary. Just show up and hang out to drink bubbles with us!

WHY YOU SHOULD DRINK GROWER CHAMPAGNE

“You should drink ‘farmer-fizz’ if you’ve forgotten that Champagne is WINE. You should drink ‘farmer-fizz’ if you’d rather buy Champagne from a farmer than a factory. You should drink it if you’d rather have a wine expressive of vineyard, and the grower’s own connection to vineyard, than a wine ‘formed’ by a marketing swami who’s studied to the Nth-degree what you can be persuaded to ‘consume.’ You should drink grower-Champagne if the individually distinctive flavors of terroir-driven wines matter. You should drink it because it’s honest REAL wine grown and made by a vintner—by a FAMILY just like yours—by a ‘him’ or ‘her,’ not by an ‘it.’ You should drink it because its price is honestly based on what it costs to produce, not manipulated to account for massive PR and ad budgets. You should drink grower-Champagne because, like all hand-crafted estate-bottled wines, it is not a mere Thing but is indeed a BEING, expressive of where it grew and who raised it. In drinking it you help protect DIVERSITY, and diversity leads to VITALITY.”

– Terry Theise, James Beard award-winning importer of grower champagne

We’ve teamed up with Taylor Shellfish for an incredible spring pop-up bar. On Thursday, March 7th, join us for a fun night of Kumomotos, Virginca and Pacific oyster’s on the half shell. Proceeds from the Pacific’s will benefit the Seattle Surfrider Foundation. Three dollars per oyster or thirty for a dozen. Shucking starts at 6 pm and will run until oysters sell out. Limited indoor tables and outdoor seating available. Fire pit will also be blazing.

On tap will be a great selection of stout beers, oyster friendly wines by the glass and bottle, not to mention a few signature cocktails to wash them down with.

Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.