DOTW: Aristocrat Swizzle

Posted by Anita on 11.21.08 11:14 PM

(c)2008 AEC **all rights reserved**I feel downright terrible that it’s taken me this long to tell you about the fabulous time we had last month in Seattle at Le Mixeur, the exclusive soirée organized by the Munat Bros, Ted & Charles. But in my defense, it’s taken me this long to figure out how to explain it without sounding like I’m bragging. Because, dear reader, saying Le Mixeur is a cocktail party is like calling the Titanic a boat: Technically accurate, but completely missing the point both in scale and impact.

We’d read about these fabulous shindigs, jealously drooling over tales of drinks created by some of the West Coast’s finest mixological masterminds. But somehow — despite having ingratiated ourselves to the Munats both at the Zig-Zag and at Tales of the Cocktail — we’d never managed to sync our travel plans to their social calendar. Eventually, we hit the jackpot, scoring an invite to Le Mixeur Cinq on a weekend when we had no other obligations; away we flew.

On our first night in Seattle, we dropped in on Keith Waldbauer skulking in his lair at Union, one of our all-time favorite Seattle dining spots. We’d read that Keith had contributed a recipe to the Mixeur menu, and we asked him to tell us about his inspiration for the drink that would be served to dozens — if not hundreds — of serious cocktailians the following night.

“Oh… you’re going to Le Mixeur?” he asked with a gleam in his eye. “You’ll have to tell me how my drink tastes. I just sent them a recipe and didn’t even try it.”

Was he pulling our leg? You never know with Waldbauer. No sir, you never know with a man like that.

The next night, we made our way to a warehouse loft in SoDo, in the ominously empty streets bathed in the blue glow of Qwest Field. After climbing flight after flight of stairs, our efforts were rewarded. The white-walled loft opened out and up and away, revealing a happy hubbub. Our eyes darted from walls hung with eclectic art to the oh-my-god-impressive bar in the corner, where professional mixologists and a few determined amateurs shook and poured for the flowing crowd. In an open mezzanine above, the DJ nodded and smiled as the beat kicked in; a belly dancer took the floor, gyrating for the loudly appreciative audience.

The bar was stacked deep and thick as folks studied the night’s menu and waited patiently. We quickly found Charles Munat, and weasled our way into a couple of drinks after what we later realized was a uniquely short interval. Happily, the crowd was full of plenty of friends, as well as many familiar faces from bars both near and far. And the gods of mixology obviously watch over fools and drunks, because Keith’s drink — a minty, gin-based, tall sour with a Chartreuse float, which he’d dubbed the Aristocrat Swizzle — was every bit as perfect as the setting.

(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**(c)2008 AEC **all rights reserved**

Aristocrat Swizzle
- Keith Waldbauer

1-3/4 oz gin
3/4 oz lime juice
10 mint leaves
dash simple syrup
1 barspoon green Chartreuse

Muddle mint and syrup in a mixing glass. Add gin and lime juice, and shake with ice. Strain into an empty Collins glass, fill with crushed ice, and top with a Chartreuse float. Garnish with a sprig of mint.

bar culture, Drink of the Week, drinks, Seattle
2 Comments »

 

2 Comments »

Comment by Charles Munat

Aw, shucks. It was wonderful to see you guys there. Seattle (and Le Mixeur) were honored by your presence, not the other way round.

And Keith will kill me if I don’t mention this, but you’re supposed to say, “The Aristocrat!” loudly when you serve the drink — it’s a reference to the famous joke. (I’m probably still getting it wrong. Don’t hurt me, Keith. I’m trying.)

Posted on 11.21.08 at 11:36PM

Comment by Ted

Keith was sort of pulling your leg…he gave me the drink recipe at Zig Zag, and Murray made it for us. So he had tried it, but having the Murray version does not necessarily prepare one for the Munat version! I kept worrying I was using too much peanut butter…

Posted on 11.22.08 at 1:58PM

RSS feed for comments on this post. TrackBack URI

Leave a comment