The Jaguar

Once again I used a tall highball glass for this drink.  This one had the most ingredients I have ever used.  I used a new port that I hadn’t used before and Sloe gin for the first time.  I tasted both to see what they were like, and they were both good. I didn’t have any fresh pineapple however.

I was hoping for a complex drink, but it just wasn’t that good.  Per RESTAURANTS OF SEATTLE 1853-1960 “The Colony in the Claremont Hotel serves dinners of the French type and the cuisine is sophisticated. It is really a night, club as many of the newer restaurants are—.dancing and entertainment* The chef is a dedicated old country cook and the Maitre D* is very happy to help guests decide which items on the menu may please them. Jack Baird has been the owner and manager for the last few years. The Colony opened in 1950.”  I cannot find much more about it.  Here is the description from the book:

I have made The Colony’s Paprika Schnitzel and Noodles however.  It was quite good.

Evergreen Tree Topper

I had to purchased Creme de Menthe for this recipe.  Not something I normally drink.

My best guess is that a chimney glass is a tall highball glass.  This is based on only one google result.

This drink is as expected.  It is chocolatey minty deliciousness.  I like it but shouldn’t drink it every day.  This is a dessert.

I couldn’t find out much about this restaurant.  I could find a The Ranch Restaurant on old highway 99 so do not know if it is the same or not. Here is the description from the book.

Three Crown Cocktail

This was a nice drink. There are just three ingredients but well balanced.  My aquavit has anise and  caraway so no cardamon hint but still quite good.

There is photo of this restaurant here.  Here is a photo of the exterior from Mohai:

Per this description in the book, it was a Danish Smorgasbord restaurant.  Apparently only two in smorgasbords in town at the time (which is hard to imagine).

I haven’t tried the Danish style chicken livers yet (and likely will not).

Shortsnorter

This is quite a name for a drink. A short snorter is a banknote inscribed by people traveling together on an aircraft.

American novelist and Nobel Prize winner John Steinbeck once observed that “very curious practices grow out of a war,” but he found none stranger than the oddly-named short snorter. Long ago, snort was slang for an alcoholic drink (swiftly swallowed), while short specified a smaller-than-standard measure. Thus, a short snort was a modest swig of hard liquor—a small shot, we might say today.

I could not find any other Shortsnorter cocktail, however.  I was scared of this drink because it seems awfully strong.

I was surprised to find that we had some Seven-Up so I used it.  I substituted Cointreau for Triple Sec.  Here is the drink.  I did make sure to add enough ice.

It is actually really good.  The 7-Up and lime help as well as the ice.  It doesn’t taste strong, but I guess I will find out later if it really is.

I found a 1950s Pancho’s menu for sale on ebay for $50.  It is from November 14, 1950.  The menu cover is incredibly racist. I remember going to Jalisco, Mexico in medical school to do some research and being asked by a fellow Mexican medical student about the portrayals of Mexicans I had been exposed to growing up.  At that moment I couldn’t think of any except Speedy Gonzales and Slowpoke Rodriguez. But clearly these types of images must have infiltrated my childhood in the suburbs of Seattle.

Here is their drinks menu.  I do not see the Shortsnorter.  But there are a lot of classic and not-so-classic cocktails.  And look at those prices!!!.

Otherwise I cannot find out anything about Pancho’s on google.  But here is the description from the book:

I did make their ribs in 2013.  They were amazing.  And people in the grocery line were jealous of our plans.  This is an incentive to make them again this summer.  And I made their Beef Stroganoff in 2014.

It is odd that it wasn’t a Mexican restaurant but had the racist imagery.  But I can say that the food and drinks that I know about from this restaurant are good.  But the imagery was not.  Thankfully, I do not think we see these kinds of images anymore, at least not around here.  So there has been some progress anyway.

Legendary Manhattan

So, on Friday, I made these Manhattans for myself and my husband. Originally I suspected they were regular Manhattans, but I soon learned otherwise.

So you are supposed to make a carafe of the drink and place it in shaved ice.  I used Dala horse glasses and placed them in a bowl of ice cubes.  

And here is a chilled cocktail glass with a dessert cherry awaiting a sip of chilled Manhattan.  For my taste, it was too strong.  So I wimped out and added some ice cubes to my drink.  

Here is a description of the Legend Room at the Bon Marché at Northgate by none other than John Hinterberger.  Here is a copy of the menu, which unfortunately does not include cocktails.  Apparently it was open from 1950 to 1995.  I cannot find any photos from its interior.  A recipe from the Legend Room is here from my previous blog post.  And here is the book’s description of the room.  

Lady Olympic Cocktail

I ended up adding an ice cube and a dessert cherry to it. I must have had this combination in another cocktail, but it is quite good. A favorite, in fact.

There is a 1936 menu I found that does not include this cocktail. It sounds like the Marine Room, the cocktail bar at the Olympic Hotel, lasted from the 1920’s through the 1970’s, ending up as a gay bar. Here is one photo of it:

It sounds like the space was converted into shops.  Kind of sad, really.  

Here is the description of the Marine Room from the book.

Jeanette Special

Below is the recipe.  Per Lost Restaurants of Seattle By Chuck Flood Warling’s was at 7115 Woodlawn.  It was opened in 1949 as the northwest’s most modern and distinctive restaurant. There is information about the Gripsholm on Wikipedia.  Hemingway sailed on this ship so maybe he tried this cocktail.

The recipe did not specify the type of Aquavit.  Since it traditionally is flavored I used my Caraway Seed and Anise spiced Aquavit in the recipe.  I could not find “lemon sour” so used bitter lemon which I could find.

My husband Tom was not a fan but I liked it.  The flavors were interesting.

Here is a description of Warling’s from the book:

Warling’s

Roof Raiser

I made this recipe last week using my homemade Passionola.  I also used Triple Sec rather than orange Curacoa.  I didn’t have a pineapple cube either.

Here it is.  It felt tropical and was tasty, but not amazing.

I am assuming Skipper’s is the local seafood chain.  I had no idea that they had cocktails.  Here is the wikipedia history of it.  I did find one other recipe attributed to Skipper’s so I am guessing they did serve cocktails in the past. They certainly didn’t when I went there as a kid.

Here is the description from the book:

Planters Punch

This was my cocktail this evening.  I could not find Passionala Red (I am not sure anyone can).  So I improvised mixing vermouth with juice from thawed frozen strawberries.  I had to look up what a Zombi glass was but turns out I had one.  My husband had accidentally broken my Tom Collins glass and had bought me a replacement which appears to be a Zombi glass.  How perfect!

The Rough Rider Room was at the Hotel Roosevelt.  Here is a copy of the menu from https://viurrspace.ca/

LimRough

This drink is listed for only 75 cents.  It was good.  It felt tropical.

Here is a description of the Rough Rider Room from the book:

I did make the Western Chicken Pot Pie in 2013.

Horizon Room Rob Roy

This was this evening’s cocktail (because I am out of vodka and bourbon and do not have yet lemon sour).  It was my pre-work cocktail.  

I was out of lemon to make a twist due to my recent Boles trip.  So I substituted dessert cherries as a garnish.  It was good.  Nothing amazing though.

I forgot that I had made this before. I can’t find information of this room on google Please let me know if you know anything about it. Here is the description from the book:

I have made the Globe Room Sauerbraten.