Celebrating Pride, CHS stopped by Pony for a drink on a sunny afternoon. Timmy Roghaar has been bartending at Pony for a year now and this is his first bartending gig ever. “I’m also a drag queen,” Roghaar informs us while making our drink. “I go by Strawberry Shartcake and I’ve been performing for about three years now. You can catch me at R Place about once a month and at the Palace in Georgetown,” Roghaar says. Continue reading
A video game programmer and avid gamer, he’s between projects at the moment, but at the top of his game when it comes to creating cocktails.
The Superstar is a recent innovation with apple brandy, O.F.T.D. (an overproofed rum,) orgeat (fortified almond milk), topped off with lemon, lime, saline, and Angostura bitters, served over a single cube. Continue reading
Corey Reed has been a bartender on Capitol Hill for more than eight years, having worked at Grim’s for two and now DeLuxe Bar and Grill for the past six. When he’s not serving you booze, he’s hanging out with his Corgi, Archer, which he says is “my favorite part of my life.” Salt Lake City makes an appearance in this cocktail, as Reed prefers High West Double Rye as the base for his Old Fashioned. “A little sugar, we use Toschi cherries, Angostura Bitters, orange peel, muddled, on the rocks” is his recipe and CHS highly recommends taking it outside to enjoy the sights and sounds of northern Broadway.
I drank this on Capitol Hill is a semiregular photographic tour of some of Capitol HIll’s best cocktails and libations. Have a suggestion for something we should drink? Let us know in comments.
The Roanoke brought Weston on as a bartender about a year ago, but when he’s not serving regulars he “drinks at other dive bars and walks around Alki.” Weston’s favorite cocktail to make at the moment is a Maker’s Mark Manhattan with dry vermouth, a cherry, and bitters. “The gal that owns the place is real big into cocktails, she’s been pretty on me to learn stuff, so I’ve been trying to figure it out.” You’re well on your way, Weston. Continue reading
Oddfellows was a warm, inviting space, on a cold Capitol Hill day. Morgan, a well known face behind the bars of Pettirosso and the Unicorn, has been managing the restaurant since August. When she’s not keeping things moving at Oddfellows, she is an artist, a writer, and a screenprinter. The drink of choice was the Boozy Hot Cocoa made with a standard pour of Powers Irish Whiskey, house made chocolate syrup, and house made marshmallows. After mixing the liquids slowly, the marshmallows are heated, placed on top, and covered with a dusting of chocolate. Continue reading
Roxy is a newer addition to 11th Ave’s Pettirosso. Working as a bartender since June, they are already adding drinks to the menu. While new to Pettirosso, Roxy has plenty of Hill experience — at First Hill’s Hideout and Vito’s.
When Roxy isn’t developing new cocktails, they work as an artist, both as a costume designer, and, recently, as a woodworker. Continue reading
Joey Atkins, a bartender at Linda’s Tavern, is originally from Cincinnati and has been back in Seattle for three years. When he’s not slinging drinks, he’s playing guitar, riding his skateboard, or watching horror movies.
Atkins’s favorite drink to make at Linda’s is the Old Fashioned. “It’s one of those staple drinks. We don’t do anything fancy, but it’s a good in-between for this place if you want something different, but not too bougie.” Continue reading