Food & Drink
Read More ›
Seattle’s Boozy Slushy Obsession Will Save Us From the Heat Wave. Here Are Our Faves
Keep cool with five of our favorite boozy slushies.
This week might be the hottest of the year and for those of us more acclimated to Seattle’s usually cooler climes that heat can be hard to beat.
One great remedy? The many boozy, icy, slushies that have popped up at bars around town. Cool it down with one of the below.
No Bones Beach Club: Piña Colada
One of the classic blended up beauties, the piña (it’s too hot for the full name) can lean towards dreck-y mush. But not when you escape to have it at this Ballard vegan haven. Here, it delivers a solid and lush dark rum base that shines through and fortifies while matching up with coconut, pineapple and a little sweetness. Rupert Holmes would love it. I dare you to try to drink just one. And no matter how sweltering, pair it with some of the best nachos in town.
Dino’s Tomato Pie: Bluth’s Fortune
A creation of bar manager Jabriel Donohue that nods toward fruity, summertime favorites (as well as the comedically-delicious Arrested Development), this frothy number pairs up Novo Fogo Chameleon cachaça, Speed Craft passionfruit syrup (tangier than most), Giffard’s dreamy banana liqueur, crème of coconut and Angostura bitters. And lots of ice, naturally. It’s flavorful and fun, with a notable pink-purple coloring.
Bok a Bok: Soju Slushy
The Korean spirit soju isn’t naturally a fiery-weather pick. But when tropically wielded with fruit juices and blended with ice, it’s wonderfully refreshing. The ingredients within this White Center Korean fried chicken joint’s slushy machines change regularly, but during my last visit the mix harmonized lychees and passionfruit with the soju. If you’re one who likes to combine heat with heat, pair your slushy with the four-chili hot sauce.
Nacho Borracho: Avocado Margarita
This Capitol Hill hotspot usually has a variety of frosty choices, all of which can do the job when the temperature is creeping dangerously close to three digits. But the avocado marg provides something a little different for your summertime sipping, and sometimes changing things up helps take your mind off the sweat dripping down your back. Also, Nacho Borrcaho serves food until 1:30 a.m., in case you want to eat after sundown.
Heritage Distilling: Gin & Tonic Slushie
While you might think “bar” when searching out your glacial glee, Heritage does a slushy “bevandas” (Italian for “drinks”) menu every summer. While the Pineapple Upside Down Cake sounds delightfully dangerous, the gin & tonic slushy made with local Bradley’s Kina Tonic syrup and Heritage’s Elk Rider or Batch No. 12 gins is our pick. You’ll have to head to Gig Harbor, but and getting out of the city might in itself be cooling (provided you have AC).
Follow Us
Restaurant Roundup: Bomb Banh Mis and Oktoberfest on the Water
Here’s what was served up recently in the Emerald City.
Knowing where to take out-of-town guests is an art form. You know the dance. How do you show Seattle off just enough that it still comes off classy? Give them a taste of what they’re missing and send them home with a pair of emerald-tinted glasses. “The Nosh with Rachel Belle” has some ideas, like…
Entertaining Like a Pro: Holiday Hosting Tips from Herban Feast’s Culinary Director
Holiday season means one thing for hosts: pressure. Whether you’re planning a corporate client appreciation party or an intimate gathering at home, the goal is the same: you want people talking about it well into January. Herban Feast, the Seattle-based farm-to-table catering company and award-winning creative force behind some of the region’s most memorable events…
Mountain Bar Gets a Nutty Update
Brown & Haley introduces its first new Mountain Bar flavor in more than 50 years.
Tacoma confectioner Brown & Haley is raising the bar. Earlier this summer, the century-old candy maker rolled out a new Mountain Bar featuring rich milk chocolate and pieces of Oregon-grown hazelnuts. Developed in partnership with Oregon Hazelnut Growers, the release celebrates a crop with deep regional roots. Oregon produces 99% of the hazelnuts grown in…
Onigiri on the Rise
Japan’s iconic snack is all the rage from baseball games to Seattle boardrooms, thanks to Onigiri Sen.
Anyone who’s been lucky enough to visit Japan has almost certainly made a pit stop at a 7-Eleven—and left with enough onigiri to feed a bus full of tourists. For the uninitiated, onigiri are rice balls stuffed with seafood or veggies and often wrapped in seaweed. It’s a culinary tradition that’s endured for centuries. Samurai…