Stinger

Last week I made a Stinger.

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It is from Casa Villa.  I have make their their Chicken Cacciatori and it was really good.  Below is the drink.  I was expecting another grasshopper.  But i wasn’t.  It was actually really good.  There was just a subtle taste of mint so it was nice.

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There is a photo of the restaurant in the MOHAI collection.  There are some menus for sale on Ebay, etc if you are curious. The ones I found did not have cocktails nor the cacciatori.

So that is it for the cocktails in the book.  And mysterious the 1960’s book did not have any cocktails.  lt was really fun making these drinks.  It is like time travelling.

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Sea Breeze

I made this drink a couple of weeks ago.  I was worried it was going to be another Grasshopper.

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But it is a Canlis recipe, so it has that going for it.  I have made the salad (as well as having eaten at the restaurant after making the salad).  Here is the book’s description of the restaurant and the salad recipe.

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My blender’s plastic carafe had disintegrated.  So I ordered a new glass one, and this was the inauguration. And it worked out well.

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And here is the drink.  It was actually amazingly good.  Not just another grasshopper.  And I am not sure why, but I really did like this.

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Here is the story of the Canlis.

Moby Dick

This was my cocktail for Saturday evening.

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Here it is all made up.  I ended up adding the ice to it.  It taste similar to a White Russian (or White Ukrainian as some people have started calling it now).  So nothing too unique or exciting for that manner.

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Here is the book’s description of The Wharf at the Salmon Bay Terminal.  It includes their clam chowder recipe which I haven’t made yet.  In fact, I made my first clam chowder on Thursday, and it turned out well.  So I might have the courage to try this one as well.

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Per google, the Salmon Bay Terminal Historic Marker is temporarily closed, which is sad.  But the Seattle Fishermen’s Memorial  appears to be open, and I need to visit it.  Chinook’s at Salmon Bay now occupies the location of The Wharf restaurant.  I wonder if the murals are still there.  There is a nice history of the Fishermen’s Terminal at HistoryLink.org.  And there is a 1952 menu for sale at biblio.com.

Cappuccino

I made this today. I used some dark chocolate bar that I had and brandy.

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Here it is.  It was nothing amazing.  Just a hot chocolate with some booze.  

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We did make Rosellini’s Four-10 Chicken Dore, Kiev and it was good.  We should probably make it again.  I also made the Victor Rosellini’s Cherries Jubilee as a New Year’s Eve dish, and it was quite festive.  There is some Rosellini history in both posts, including the photos.

 

 

Pink Squirrel

I made a Pink Squirrel this evening.  It took me a while to find Creme de Noye for this.  I finally found it at Compass Wines which is a great wine and liquor store in Anacortes.

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I was fascinated by the back label of this spirit as I was making the drink.

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And here it is all made up.

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I was pleasantly surprised, especially after the Grasshopper  The flavors were complex and interesting.  It was a little sweet and obviously creamy, but this is a nice drink.

I did make the Top O’ The Town Baked Potato earlier, and the book’s comments on the restaurant are in the photo of the recipe.  HistoryLink has a history of the Sorrento Hotel, and it does mention the 1950s version of this restaurant and its baked potato.  They still have the Top of the Town but it is for meetings now.

Grasshopper

I made a Grasshopper the other night.  It was as I expected:  too sweet, too green and tasted artificial. Not a fan.  

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I used half and half as I didn’t have cream.  And I added an ice cube because it seemed like the right thing.  There is no mention of chilling this drink in the abbreviated directions.

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I had made the Northgate Beef Stroganoff from Clark’s previously and it’s history is mentioned in the photo there.  I had forgotten that he had provided the site for the Canlis.  There is a great photo of the front of the restaurant on Flickr.  There is another one of the interior of the restaurant, also on Flickr.  

Viking Fog Cutter

This past week I made this cocktail for us.  It is surprisingly similar to the Surf and Sand I made recently.  Tom didn’t want the Aquavit float, but I did.

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And here it is.  Again it was quite similar to our previous cocktail from the book with a slight Scandinavian twist.  I did use my Dala horse glasses.

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I didn’t make the Lobster Thermidor recipe from this restaurant as neither of us are fans of lobster.  But here is that page from the book with the description of the restaurant.

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Here are some images of the restaurant and bar.  Here is a copy of the menu.  And a postcard of the amazing view.

Surf and Sand

Almost 2 weeks ago I made the Surf and Sand Cocktails for us.

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Both my husband and I agreed that this is a favorite.  The citrus, orgeat syrup and liquors blended really well and felt tropical despite the lack of what I consider to be tropical fruits.  Here it is:

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I had made the Kalua Room teriyaki steak in the past and posted about it.  I also found these photos from the room and some more.  I also found these photos of the menu which sadly does not include the cocktails.  And this crazy tiki mug.  And finally I found a discussion which includes lots of photos including a drink menu including this drink.

Flamingo

This recipe called for Chamberyzette, which apparently is not available in he United States.  So I looked up recipes to make a facsimile of it.  This is the one I chose.

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And here it is after a couple of days.

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This is the recipe. I skipped the simple syrup as it already seemed sweet enough.

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This recipe didn’t make a lot of sense as it amounted to only about 3 ounces which is not enough to fill a large fizz glass.  So I guess you were supposed to include the ice, but even with that it was pretty short.

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I didn’t like the taste.  It was weird.  So not a fan, I’m afraid.  I think I will try the Strawberry Spritz though.

Schooner

This was my drink a couple of nights’ ago.  I didn’t have fancy rum so just used what I have.  I did have fancy port though and bought papaya nectar specially for this drink.  I used a little honey and fresh squeezed lemon and lime juice.  

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This drink was amazing good.  One of the best I have ever had.  The papaya and port had a special complex flavor with the rum in the background (and I am not a big fan of papaya).  Plus the citrus juices and honey always helps. I was very pleasantly surprised by this drink.  It turns out though that my papaya nectar also has apple and pineapple juice, so that may have affected the flavor as well.  Nonetheless, I am a huge fan of this drink.  

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The Four Winds was a floating restaurant that had a sad ending.  It was actually featured in pauldorpat.com.  He is one of my favorite historians.  So the 1956 graduating class from Bellevue High School were treated to breakfast there.  Less than 30 years later, when I graduated from there, there was no such breakfast (nor meal of any kind).  There is a photo of it here with other interesting restaurants.   There is a menu for sale on Ebay but it doesn’t last any cocktails, including this one.  

Four Winds restaurant menu

Here is the description from the book.  

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I did make Le Petite Poussin and it was great but fraught with some trial and errors.  I should make it again though.  This was 2 days after we first got Sunny, a rescue beagle.  We miss her.