![cosmo run 2015 seattle cosmo run 2015 seattle](https://s.hdnux.com/photos/41/14/50/8702506/3/1200x0.jpg)
![cosmo run 2015 seattle cosmo run 2015 seattle](https://i.ytimg.com/vi/QzWCauiZXCk/maxresdefault.jpg)
I did! Real excited about making the semi-finals twice in row up against such respected bartenders in the city (all good friends!). What kinds of cocktail imaginativeness have you been experimenting with lately? As of this writing, I believe you’d made the semi-finals of the Most Imaginative Bartender competition. What is “‘sweet?” “Salty?” “Savory?” How do they work together? What is complimentary? Adjacent? Coffee understanding is woven into my approach to cocktails and spirits knowledge.ĥ. I take all things in the context of distinct flavor regions. It’s a perspective shift more than a grouping of details. Does your coffee background ever influence your cocktail making?Ībsolutely. That time in my career was focused on flavor and palate training, and married well with my present actions of all things spirits.Ĥ. The ability to carve a program from scratch with Brandon (BPW) was fun, and a learning beyond measure. Being brought on to Slate Coffee Roasters was the best opportunity I’ve had in the coffee scene. Over the years, I became the youngest Director of Education in the city and groomed my team to strive forward. After my move to Seattle, I joined Zoka Coffee Roasters and really elevated my knowledge through the chain to hone my craft. It all began with the lovely Green Machine, Starbucks, 12 years ago. I know you also have a strong background in coffee – can you give us a little of that history, too? Plus, so much family gained! Not to mention the excellent work by the Washington Chapter of the United States Bartenders Guild. While behind that bar I participated in so many awesome competitions, taking the title in a few national ones in order to establish myself on the larger board of bartenders. It was my entry to the Industry on so many levels, the competitive aspect mostly. So many impressive and inspirational professionals that walked into the bar was empowering. Advantageous education aside, the network access allowed was the greatest gift. I can’t properly place the words to express what I learned and gained from my years there. Before Naka, you spent time honing your skills at Liberty, one of Seattle’s cornerstone cocktail spots. It’s a solid opening menu with so much room to grow organically.Ģ. Then you have The Gospel! Comprised of mezcal, bamboo charcoal, Ancho Reyes, Scrappy’s Firewater Tincture, and egg white. Oleo Saccharum-based house citrus vodka, Starvation Alley cranberry juice, Pierre Ferrand Curacao. Spending the time to source the highest quality ingredients for our house tonic, to pair with our specific gin from Copperworks Distilling, was a field day for us. The choices were the Gin & Tonic and The Cosmopolitan. We both landed on making a few ubiquitous drinks to the highest grade.
![cosmo run 2015 seattle cosmo run 2015 seattle](https://live.staticflickr.com/410/20307674546_6c816ff06e_b.jpg)
It’s a pretty excellent mental experiment to loosen fixed perspectives and see new possibilities. Brandon Paul Weaver, my best boy and creative arm, and myself used an old acronym we employ when building new programs whether it be coffee or spirits: A.A.C. What type of cocktail menu should folks expect when they come in?Įxpect the menu to be fun. You run the bar at the recently opened restaurant Naka.
![cosmo run 2015 seattle cosmo run 2015 seattle](https://photos-images.active.com/file/3/1/original/310cf927-7310-4085-9e73-e08c686ea5e7.jpg)
We managed to pin him down to gab about Naka, his coffee background, and the local scene.ġ. He hasn’t slowed down yet, recently opening and designing the cocktail program at the new Naka. I remember the first time meeting Nik Virrey, it was a cocktail competition at the sadly-departed Vessel, where his energy, overall joyfulness behind the bar, and cocktail chops were on display as he blurred behind the bar. We asked a few of our favorites about what drinks they’re serving up, where they go to unwind and what they’re sipping for inspiration. Seattle has an abundance of bartending superheroes who are convivial, courteous (mostly!) and, most important, creators of delicious cocktails. I’m going out on a tipsy limb, but I think we have the best bartenders in the world.