Issue link: http://www.wacmagazine.com/i/621126
8 | Washington Athletic Club Magazine | JANUARY / FEBRUARY 2016 Memories: 1982 By Dee Sanwick, WAC Historian BALLOON FLIGHT Up, up and away! Lucky members went on a hot air balloon adventure in Redmond. Following the flight, champagne and snacks were served. A BRIDGE HOME After an absence of two years, the Sir Thomas Lipton Trophy returned to the WAC at the Men's Inter-Club Bridge Tournament. The team carried an insurmountable lead into the last session with consistent performances by all team members. SOAK UP THE SUN The new 12th Floor "sun deck" opened in the summer. From dawn to dusk, the deck offered lounges, tables, chairs, and a phone to call room service. SOCIETY QUEEN Washington, D.C., hostess Allison LaLand shared insider views on White House parties. LaLand delivered behind-the-scenes insights into how our country and its first ladies—from Martha to Nancy—used parties to achieve political goals. INDOOR TANNING New tanning machines were installed in the men's and women's conditioning departments. Time was sold in 10-minute increments. J A N U A RY / F E B R U A RY | 2 0 1 6 READY TO EAT MORE HEALTHFULLY, feel better, and look great? New WAC Nutritionist Eric Chen is here to help you achieve your goals. Eric holds a degree in clinical nutrition from U.C. Davis and is an avid runner. He believes in the power of food to change lives. His favorite quotes from past clients include: "This is the lowest weight I've been since college," and, "Wow, looks like I need to go shopping for some smaller clothes." Eric can help develop a comprehensive nutrition program for you or anyone in your family, no matter their age or eating history. Contact him at 206.839.4782 or echen@wac.net, or swing by the WAC Wellness Center on the 4th Floor. Meet the WAC's new nutritionist Be sure to like our Facebook page at facebook.com/thewacseattle and follow us on Instagram @thewacseattle By Rose Andres Cocktails, that ubiquitous category of drink that describes everything from the umbrella-clad Mai Tai to the classic Old-Fashioned, weren't always the casual indulgence we know today. Popularized during Prohibition, cocktails were the bartender's way of covering up the taste of bootlegged hooch. The most popular of these recipes stood the test of time. But it's no longer necessary to mask the flavor of bathtub gin. Rather, we can use quality ingredients to improve upon beloved recipes from the past. Clean, fresh, basic ingredients and classic flavor profiles fill our glasses, and an abundance of quality craft distilleries—locally and around the country—create the perfect storm for a cocktail renaissance. Enjoy the following recipe at home or at the Club as a modernized toast to the golden age of cocktails. The Mary Pickford Named after curly haired ingénue Mary Pickford, this cocktail was created as a tribute to the actress during a vacation she took to Cuba. This drink is sassy and sweet but has a real kick, much like its celebrity namesake. 1½ oz. Koloa white rum 1½ oz. Pineapple juice ½ oz. Luxardo Maraschino liqueur ½ oz. Grenadine Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into a chilled martini glass. —Rose Andres is a bartender at Torchy's and Hagerty's. { BUZZ } STAYING CONNECTED with friends, family and business associates is easier when you are all part of the same club. Now through February 19, your friends and family receive the best entry rates of the year. Introduce your new member referrals to Member Services at 206.839.4795. COCKTAIL RENAISSANCE