Issue link: http://www.wacmagazine.com/i/1107571
14 WAC Magazine | wac.net Taste O L I V I A B R E N T Browse WAC cocktail recipes at wac.net/cocktail-corner. u By Rose Andres, WAC Bartender e Washington Athletic Club's history is deeply rooted in its Prohibition-era founding, but cocktails have almost always been a part of our Club's culture. It is with respect for our past that we look toward the future to keep our bar offerings current and on point. New distilleries, cra cocktail bars, trendy speakeasies, and growing public knowl- edge of nouveau trends, such as house- made bitters and tinctures, have created a second coming of the golden age of the cocktail. All over our city, bearded barkeeps with waxed moustaches and apron-clad barmaids with tattoo sleeves are elevating the cra cocktail revival. But we aren't reinventing the wheel. Today, the inspiration for innovation is the rebirth of the classic cocktail. e trend is a return to the basics revitalized by unexpected twists and an abundance of quality local spirits. Fat washing, sous vide infusions, and a wide range of drinking vinegars are just a few of the trends previously unheard of now taking the forefront. Cocktail tradition enhanced by a backbone in modern clas- sics has replaced the eclectic and overtly complex menus of recent history. One local Seattle lounge with its finger on the pulse of the cocktail scene is Kerns Music Shop inside the historic Showbox. Bartender Daniel Layser want- ed to pay homage to the venue's unique past with a cocktail menu that showcases the lounge's backstory and growth. I caught up with Layser earlier this year to chat about the Seattle cocktail scene. When I asked him about innovation, he said: "Innovation means taking a risk. e next generation of bartenders is educated and inspired." Layser's Pecan Whiskey Sour knocks it out of the park with a balanced flavor profile, complexity, and depth. Give his recipe a try, or swing by a stool at the WAC to try our version. Here at the WAC, our bar program is helping drive the cra cocktail evolution by putting a proud focus on local and fresh and reinventing classic drinks by using unrivaled ingredients and unex- pected twists. Here are four recipes—in- cluding one for a sober cocktail—that embody libation innovation on today's cocktail scene. As Franklin D. Roosevelt famously said at the end of Prohibition: "What America needs now is a drink." Cheers! —Special thanks to Daniel Layser and Kerns at the Showbox. Innovations in libations Cocktail innovation Seafood specials Crab Feast Mother's Day