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| Bottles and bottles at Plan B. Photo courtesy Plan B. |
This Safeco Field cantina
and bar opened just in time for the first pitch of the Seattle Mariner’s new
season. Named after Mariner’s Hall of Famer Edgar Martinez, Seattle bar star
Anu Apte (owner of Rob Roy) stepped up to the beverage program plate, creating
game-day refreshers like a reworked Paloma, a pineapple- and cayenne-spiked
Michelada, and the .312 Campari cocktail (named after Martinez’s batting
average, of course).
Safeco Field, 1250 First
Ave., Seattle // mariners.com
.312 Cocktail
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| Photo: Katie Abram |
A tequila-spiked twist on
a Campari and Soda, this refresher, “is easy-going, caters to the Pacific
Northwest palate, and is easy to prepare in large batches for an extreme number
of people,” says its creator Anu Apte.
1 oz. reposado tequila
(Apte uses El Zacatecano)
1 oz. Campari
1/2 oz. fresh lime juice
Club soda
Tools: shaker, strainer
Glass: double rocks
Garnish: lime wheel
Combine all ingredients,
except club soda, and shake with ice. Strain into an ice-filled glass, top with
soda and garnish.
Anu Apte for Edgar’s Cantina at Safeco Field, Seattle
Drinking in the Midwest gets more interesting by the day, and just last week Society Cleveland opened its basement doors offering a menu imbued with close to 50 classic cocktails, ranging from the Blinker and Brandy Crusta to the Ramos Gin Fizz and the Singapore Sling.
2063 E. Forth St., Cleveland, Ohio // 216-781-9050 // societycleveland.com
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| Photo: Courtesy Plan B. |
No, you didn’t just walk
into a modern art museum, but Plan B’s whimsical design and decor (think a
“forest” of cut olive branches, horsehide-upholstered banquettes, and jarred
octopi specimens) may have you feeling like you’re somewhere other than a
Nolita tapas bar. The food and drink menus (with cocktails designed by
co-Imbibe 75 Drinks Ambassador of the Year Ivy Mix) are distinctively northern
Spain-inspired with an adventurous edge—think chile-spiced shrimp heads and
python sausage and cocktails like the Sangre Mixto with Spanish wine and
brandy, Chartreuse, citrus and soda.
244 Mulberry St., New
York City // 212-775-0111 // planbtapas.com
Houston is a hotbed for
great drinks these days (check out our March/April Texas Issue for more proof),
and last week it got even better with the opening of Anvil alum Justin Burrows’
downtown cocktail den. With a dark-wooded, 25-stool bar that nearly runs the
length of the joint, chandeliers, plush furniture and the requisite taxidermy,
the aesthetic is part Victorian cocktail parlor and part old western saloon. “We’re
trying to give great service and make great drinks,” says Burrows, “and avoid
the pretense people perceive at a lot of cocktail bars.” Belly up for one of
Borrows’ favorites, the Flying Spaghetti Monster, which combines an amaro with
rum, pineapple and lime juice and two types of syrups, or try one of our
favorites, the Soanso Collins.
308 Main St., Houston //
twitter.com/badnewsbar
The Soanso Collins
Bourbon, citrus and ginger
beer—summertime is calling!
2 oz. bourbon
3/4 oz. fresh lemon
juice
3/4 oz. turbinado syrup
(1:1)
1/4 oz. Angostura
bitters
2 oz. ginger beer
Tools: shaker, strainer
Glass: Collins
Garnish: lemon wheel
Combine all ingredients,
except ginger beer, and shake with ice. Strain into an ice-filled Collins
glass, top with ginger beer and garnish.
Justin Burrows, Capt. Foxheart’s Bad News Bar & Spirits Lodge, Houston
 |
| Photo: Andrew Thomas Lee |
We’ve been eagerly
anticipating the opening of this Georgia bar and resto for what feels like
months now, but as of last week, the wait is over. Cozied into a space behind
Victory Sandwich Bar’s new Decatur location, this retro diner-esque cocktail
den features meaty bites, like barbequed quail, smoked chicken and braised
shortribs, and a Paul Calvert-designed drinks menu that includes the cachaça-
and Curaçao-rich Cocktail 44 and the peppermint- and cacao-infused Trouble in
Paradise.
340 Church St., Decatur,
Georgia //vicsandwich.com
Cocktail 44
Cachaça and Curaçao
combine in heady sipper from Paul Calvert.
1 1/2 oz. gold cachaça
(Calvert uses Novo Fogo)
1/2 oz. dry Curaçao
(Calvert uses Pierre Ferrand)
1/2 oz. Punt e Mes
1/2 oz. Aperol
2 dashes Angostura
bitters
1 barspoon
grenadine
Tools: mixing glass,
barspoon, strainer
Glass: coupe
Combine all ingredients in
a mixing glass, stir with ice and strain into a chilled coupe.
Paul Calvert, Paper Plane, Decatur, Georgia