Drinking has a certain seasonality to it. Whether that's in quantity (the layered clothing of autumn means an allowance for tons of beer), chosen type of cordial (winter and whiskey may be the best pairing since cigars and whiskey), or drinking schedule (summertime means cracking the first can at 10am), we change our drinking habits with the time of the year. Well spring has sprung, and with the reluctant sun starting to emerge and more hours of daylight per diem, drinking becomes the perfect past time. With that in mind, here are my endorsements for springtime drinking.
The Beer: Sneak Attack Saison by 21st Amendment Brewery. Typically when the sun comes out beer drinkers will reach for the old standards, Blue Moon, Shock Top, or a litany of flavorless light beers. I implore you to try something new. This refreshing saison, out of the San Fran brewery that is fast becoming a favorite of mine, is worth stepping out of your comfort zone for. It's brewed with cardamom, a South Asian plant in the same family as ginger, with notes of grapefruit that combine for the perfect crispness, but balanced with a strong hoppiness that give it the 6.2% alc./vol. that we all love. Slightly bitter but all fresh, Sneak Attack is fit to drink all day, from morning brunch to grilling out in the evening. But act fast--21st Amendment releases it as a winter seasonal, so buy it up now while you still can.
The Cocktail: Old Fashioned. Some of you are still in the mindset of winter (and with Seattle's lagging weather, no one can blame you), so I suggest this old favorite of mine. With a strong bourbon base for warmth, but fruit garnishes and a sugar cube for sweetness, it's the perfect transition into the warmer months. If you're making it at home, it's made by muddling a sugar cube and 3 dashes of Angostura Aromatic Bitters in a rocks glass before adding 2 parts bourbon (Maker's Mark is best) and soda over ice, and garnishing with orange and a maraschino cherry. If bourbon isn't your cup of alcoholic tea, consider substituting for a different whiskey--Old Overholt Rye is my favorite--but please, no scotch. You'll need to find a good bar to make it though. Some places don't have the right bitters or they'll muddle in the cherry, which makes it too sweet for my taste. I recommend...
The Bar: Cannon Whiskey and Bitters Emporium. Nowhere is more deserving but less evident of pretension. On the street, hybrids hum by as pristine pomeranians take their owners for walks, but within the stained, brick walls and thick wooden doors of this sanctuary, the busy sounds of the city yield to Ray Charles riffs and the lively rumble of genuine conversation--the kind that is all but extinct at lesser bars. This is a place where weary guests, fatigued by their nine-to-fives, come not to relax but to recharge for their night out. Sitting at the bar, your eyes can't help but to climb the ceiling-high shelves of spirits that necessitate a wheeled track-ladder and a 77-page iPad menu to navigate. Too overwhelmed to make a decision? Tell the bartender your favorite liquor and what kind of mood you're in, and they'll make the perfect cocktail you didn't even know you wanted. These aren't just connoisseurs, they're alchemist. Everything about Cannon goes the extra mile, whether it's the cloth hand towels in the bathroom or the fresh cucumber water in your glass--even in the bathroom, speakers play old radio shows from the 1930's. It's a cut above the rest. Every tattooed, bearded local and pocket square-donning entrepreneur at the bar may seem as different as...well, a tattooed, bearded local and a pocket square-donning entrepreneur, but they all share a deep appreciation for the art of drinking.