Bent Wings and Hot Cockles

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When you say “Corsair” to me, I say back to you “Baa Baa Black Sheep.” Go ahead and try me and watch it happen. “Baa Baa Black Sheep” was a 70s TV show about a rag tag band of Naval misfits, headed by Robert Conrad and also featuring TV legend Dirk Blocker (a name which seems to leave Dirk Diggler of “Boogie Nights” bereft of any sass whatsoever), scorching the bloody skies of World War II planet earth with their unbelievably awesome Corsairs. The fearsome Corsairs reputedly had an 11:1 kill ratio. That's awesome. Even more awesome: their wings were bent. Why? Because that's awesome.

A corsair is also a pirate, or a pirate ship, or a series of craft distilled spirits made in small batches in Bowling Green, Kentucky. Golly the English language sure is funny ain't it?

Corsair distilleries is currently cranking out a wide variety of drinkable commodities and attempting to get them into the hands of good people who will appreciate them, and no where are you more likely to find them than right here in little ol' Washington state. The current line includes a gin made in a hand hammered pot still using sustainably harvested botanicals, a “red absinthe,” (a riff on traditional absinthes that incorporates citrus, tarragon, and hibiscus to the usual anise/wormwood lexicon of botanicals), and a “Pumpkin Spice Moonshine.” The Pumpkin Spice is an un-aged malt whiskey (AKA White Dog) that is then distilled a second time with ginger, nutmeg, allspice, cinnamon and pumpkin in the pot still's vapor basket.

As was previously reported on Jessica Voelkner's “Sauced” blog, old foggie Munat brother Charles helped arrange for several of Seattle's top bartenders to 23 skiddoo some drinks one afternoon at Rob Roy using many of the Corsair products. Jamie Boudreau, Andrew Bohrer, Paul Clarke, Zane Harris and Phillip Trickey of Rob Roy, and Jay Kuehner of Sambar all did what they could with a box of Corsair bottles and a truly bizarre collection of complementary ingredients the clearly senile Charles brought with him. The results were predictably brilliant and delicious (so I'm told, I wasn't actually there for the tastings, some of us actually work for a living).

Bearing the old adage “anything a bartender can do I can do better" in mind, I finally got my own turn to play around with the Corsair products. We'd proven that geniuses can make drinks with it. Now it was time to see how it fared in the hands of an imbecile. I of course had a notable advantage on the geniuses in not having to use peanut butter or mung beans (Charles, if you're reading, there are easier ways to clean out our fridge before a move to Argentina).

With the Pumpkin Spice moonshine, inspiration struck quickly, and on the very first try, I came up with something I liked. I was inspired not only by the booze itself, but by a scintillating exchange the night before with the legendary Autumn Waddell of The Zig Zag Cafe, in which we envisioned a drink that would warm the cockles of the heart to such an extent as to make it almost uncomfortable, and perhaps requiring oven mitts, while at the same time begging the question, “what the fuck is a cockle?”

The Hot Cockles

1 ½ ounce Corsair Pumpkin Spice Moonshine
¾ ounce Lillet Blanc
½ ounce Canton Ginger Liqueur
2 dashes peach bitters
5 drops Thai Chili Tincture

stir all ingredients over ice
strain into a chilled cocktail glass
twist a broad peel of orange over the drink to express the oils, and garnish with the peel

The orange peel is important here. The Thai Chili Tincture was introduced to me by both Jon Santer and Erik Adkins of Heaven's Dog in San Francisco. Both of them contributed drinks to Left Coast Libations using this tincture, Jon in the Dragon Variation and Erik in Carter Beats the Devil. To make it, simply break the stems off of Thai chilies and fill a jar with them, then pour Wray and Nephew overproof rum until the jar's filled for reals. Let it sit for two weeks and then strain it out. And for the love of god wear gloves when making it and clearly label any bottle housing this tincture. It is very sad when someone tastes a drop of Chili Tincture thinking it's some sort of bitters.

The Hot Cockles, by the way, has an 11:1 kill ratio. That's awesome.





Next I began ominously circling the bottle of Red Absinthe. It began to shiver with fear, knowing it's time was up. Now, I want to clarify that I am not on the payroll for Canton Ginger Liqueur, but I ended up using it again. As the brokest mo-fo in the whole damn cocktail industry, my liquor cabinet typically hosts 3-4 bottles at any given time, and so the ingredients of drinks can become very familiar. This of course fuels my creativity, not to mention my disaffected and resentful attitude about modern civilization and my distrust and loathing for capitalism, or as I prefer to call it, “The Global Cancer System.”

Anywho, here's a yummy drink!!!

Global Cancer System, AKA The Dirk Blocker

2 ounces Laird's Bonded Apple Brandy
1 ounce Cinzano Rosso
½ ounce Canton Ginger Liqueur
¼ ounce Corsair Red Absinthe
2 dashes Angostura Bitters

stir all ingredients over ice
strain into a chilled cocktail glass
methinks an orange peel garnish, though I reserve the right to reverse field on this
then ya drink it down!
That's mean!

This is a sweet drink. So shoot me. I'm not afraid of sweet drinks, for the same reason why I'm not afraid to let my car shift itself.





Finally, there was the matter of the wee little gin. For this, I went with something decidedly simple and lending promotion of one of my favorite Seattle-based cocktail products, Scrappy's Bitters.

Something Decidedly Simple with Scrappy's Bitters, AKA The Robert Conrad

2 ounces Corsair Gin
1 ounce Dolin Blanc
2 dashes Scrappy's Lavender Bitters.

stir all ingredients over ice
strain into a chilled cocktail glass
twist a lemon peel over the drink to express the oils, and garnish the drink with the peel

And there you have a whirlwind of mixological wizardry from me on the bent wings of the Corsair. For a peep at the full list of Corsair products (they also have an un-aged rye, a spiced rum, and a vanilla bean vodka) and for a full list of places you might be able to find Corsair, go to their web site. Then go to that place that has that Corsair, have a delicious Dirk Blocker, and feast on a platter of Hot Cockles.

Yes, Seattle is a perverse and glorious town. Revel in it.

Adieu, mon frère

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If you are in the Seattle area this evening, join us at the Zig Zag Cafe from 8pm until whenever for a going away gathering for the eldest Munat Brother, Charles. In a few days, Charles will leave Seattle for a whirlwind tour of Portland, the Bay Area, Sonoma, and Los Angeles, before leaving on a jet plane for Mexico and eventually Argentina.

Rumors that Charles' relocation to Argentina is a strategic maneuver in the Munat Bros plot for world domination are greatly exaggerated...or exaggerated...or slightly exaggerated...or spot on...or an understatement. Somewhere on that spectrum lies the truth.

So join us please, unless you suck and we hate you, in which case stay away. We will bid adieu to Charles while at the same time honoring the great Murray Stenson by RUINING HIS NIGHT with our boorish behavior, vague drink demands, and with the sheer volume of our posse.

Charles also plans to assume his Chuck D. alter-ego and perform You Gonna Get Yours.

Munat Bros posse on the town in Seattle one last time yo. Suckas to the side I know you hate, my 98...You gonna get yours.

t

The Carousel of Events, Willy Shine, and Appleton Rums

Once upon a time, there was a little blog called Le Mixeur. It was a dusty-headed memoir emanating from a rustic wood table in the dimly lit dining room of a simple house in Greenwood, as the author kept his flame alive through the dismal and tempestuous autumn and winter by exciting the senses with a plethora of new flavors and textures, in the form of spirits, liqueurs, fortified wines, and bitters only recently introduced to the lexicon of his experience.

Beneath all the scrawling and run-on sentences, one true and pure message bleated from every passage of these early bloggings, over and achingly over again: "will you please come to my party?" "will you please come to my party?" "will you please come to my party?"

And beneath these pleas was one even simpler, purer message, one that all of us cry out with every word we speak and action we undertake: "love me."

Admit something:
Everyone you see, you say to them, "Love me."
Of course you do not do this out loud, otherwise someone would call the cops.
Still, though, think about this, this great pull in us to connect.
Why not become the one who lives with a full moon in each eye
that is always saying,
with that sweet moon language,
what every other eye in this world is dying to hear?

- hafiz

These days, seems most of what gets reported on this blog - what little gets reported at all - is about other people's events, other people wanting you to come to their parties, other people wanting your love. I've reported on Chartreuse events at Rob Roy and Vessel, on Cointreau events at Rob Roy, on Le Mixeur 737 (a little love for me), on Murray Stenson's birthday party at Elemental, and of course Tales of the Cocktail. I've also attended the Great American Distillers Festival in Portland recently, and M.C.'d a Canton Ginger Liqueur event at Vessel (which saw Jay Kuehner of Left Coast Libations and Sambar take the prize in the form of a trip to St. Martin for the worldwide competition).

The past two nights have brought many of the WSBG membership and other cocktail glitterati to Barrio, first on Monday for the WSBG holiday event featuring Mr. Paul Clarke and his flaming clove-studded naranjas (we don't normally do Spanish on Le Mixeur but flaming clove-studded naranjas just sounded way dirtier than flaming clove-studded oranges).

how you like dem naranjas?

Keith Waldbauer loves cupping Paul's red hot naranjas!
Andrew Friedman says "house on fire! house on fire! put it out! put it out!"

All the above nonsense was part of the creation of the Christmas Rum Punch, in which oranges are treated like prisoners at Abu Grahib: first punctured multiple times with cloves, then baked, then submerged in flaming rum, then drowned in cider, then thrown out in a heap in the alley. Paul wrote about this punch on his own blog years ago, back when he was still an intern for Le Mixeur. In the directions for the drink provided at the Holiday Event, Paul tells us to "drizzle flaming booze into the punch bowl." Let me just tell you folks, if you have not seen Paul's flaming booze drizzle technique yet, you are missing out on, dare I say, the finest flaming booze drizzle since prohibition. Paul's even in a punk band called Flaming Booze Drizzle (editor's note: he most certainly is not).

The Christmas Rum Punch was one of five drinks Paul served. 5? Yes 5. Leave it to Paul and the WSBG to serve people 5 stiff drinks 10 feet away from the bar at Barrio on 1/2 price tequila night. Guys, next time, provide a shuttle and a medic.

Yeah. That was fun.

The very next night we found ourselves right back at Barrio (though I have a suspicion some of us never left) for a dinner with the creators and distributors of El Zacatecano Mezcal, a distillery founded in 1910 in Huitzila, Mexico by the Lamas family, who still own and operate it to this day. Apparently the best-selling Mezcal in Mexico, it is now being introduced to the U.S. by La Plaza International, a distribution operation founded by our hosts Mike Sotelo and Rose Marie Ocuaman, and by fellow host and salon guru (and former potato farm worker) Gene Juarez, and by the conspicuously absent baseball legend Edgar Martinez. It's really too bad Edgar couldn't make it, because it turns out Jim Romdall of Vessel does a really good rendition of the "Eeeeeeeeeeeeeddddggaaaaaaaaaaarrrr" chant. At any rate, we ate shrimp tacos and ahi tuna and pork bellies and creme brulee and drank the blanco, reposado, and anejo, and reposado (did I mention reposado?) and made merry and a good time was had by all and I am rooting for the Lamas famiglia (there we go with the Spanish again! I sense a trend!).

And this, at long last in typical Le Mixeur fashion, brings us to the current event at hand:

Appleton Rums and Contemporary Cocktails Inc. Present Willy Shine at The Rob Roy !!!

"Prove That You Love Us"

Monday, November 23rd, 5-7pm.
2332 Second Ave
PH - 206 - 956 - VICE
RSVP to: info (at) contemporarycocktailsinc (dot) com

This event is intended for professional bartenders and RSVP is REQUIRED.

From Contemporary Cocktails Inc.:

Rumthusiasts,

Come take a stroll through the (legal!) essence of Jamaican flavors at Rob Roy with Contemporary Cocktails' Willy Shine. While bestowing upon you the mighty bounty of Appleton Estate Reserve Rum, Willy and the Rob Roy staff will spark up the evening with some hand-crafted classic creations as well as the "Reserve Luxury Daiquiri," “Appleton Ting" and the "Dub Treo."

Willy Shine is one of the most respected bartenders in this fine land, and co-founder (along with Aisha Sharpe) of Contemporary Cocktails Inc. Their mission:

"...to raise the cocktail bar to new heights through spirit education, spirit and cocktail history, and identification of innovative ingredients respective of balance and flavor. Contemporary Cocktails takes the approach of bringing the kitchen to the bar, believing a bartender should put the same effort into his or her cocktails that a chef puts into his or her cuisine. Contemporary Cocktails Inc. is BAR (Beverage Alcohol Resource) certified and is the supervisor of the Beverage Alcohol Resource (BAR) Program, which is the spirits and mixology equivalent of a Master of Wine or Master Sommelier program."

That's all I got folks. Again the address to RSVP is info (at) contemporarycocktailsinc (dot) com, and they are looking for about 30-40 bartenders to come enjoy and learn from one of the masters.

And so we do hereby declare Le Mixeur your premier spot for updates on events and happenings around the Seattle cocktail scene...sort of...if I remember to write about things...as long as people don't ostracize me...again. Sigh. Will you please come to my party?

Reminder of the Coming Chartreusecalypse

As was chronicled previously in this space, Jackie Patterson will be at Rob Roy guest bartending this evening. She has prepared a menu of original cocktails featuring the various wonderful forms of Chartreuse. Chartreuse Brand Ambassador Todd Richman and Chartreuse President Jean Marc will also be present and showering us all with love.

(Editor's note: report of love showers are unconfirmed and mere hearsay at this point in time.)

Rob Roy is at 2332 2nd Ave (corner of 2nd and Battery). Festivities begin at 6pm. Come early and stay long.




Also, on Tuesday the 13th from 1-3pm, Vessel will host a Chartreuse luncheon. This event is open and FREE to members of the Washington State Bartenders Guild (WSBG). You may become a member of the WSBG by going to their web site. The event will feature tastings, cocktails, food, and a badger with a gun.

(Editor's note: reports of badgers with guns at the Vessel luncheon are unconfirmed, unsubstantiated, and pretty stupid.)

Vessel is located at 1312 5th Ave (between Union and University on 5th). Those who are late do not get fruit cup.

Come join us for these events, or else some of us will cry and others of us will kill you.

love,
t.mixeur

Chartreuse Universe

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In the words of the immortal Trouble Funk, "whatcha gonna do?"

And in the words of the immortal crowd at the Trouble Funk show, "Let's get small!"

Allow me to repeat...

"Whatcha gonna do?"
"Let's get small!"

Folks, let's gather at Rob Roy in Seattle this coming Monday evening the 12th of October, drink some Chartreuse, and get small.

Last time I drank Chartreuse I got tiny. No one could see me. It made me giggle.

Stream of consciousness interjection: In one of the most unexpected and possibly unwanted explosions of spontaneous publicity in the annals of cinematic gore-fest history, copious amounts of Chartreuse were consumed by the mind-blowingly creepy Quentin Tarantino and several nubile young women in Mr. Q's film, "Deathproof." As some of the nubile women choked and demanded to know what foul potion "Warren" had coerced them to consume, "Warren" simply cackled and proclaimed Chartreuse to be the only liquor so good they named a color after it. A few scenes later, the women's car was torpedoed by Kurt Russel's deathmobile, and the filmmaker treated us to several re-creations of the crash from a variety of angles in order to fully illustrate how their limbs were ripped from their bodies and organs dredged from their torsos.

Somewhere, off in the hills of France, a monk harvested herbs...




In honor of the late, great, stand-up career of Mr. Steve Martin, I always like to start off any blog post by writing one thing that is, in fact, impossible. And for tonight's impossible feat, I will bring the previous words on Deathproof and Trouble Funk and monks in hills full circle and explain how this is all relevant to discerning drinkers and fun seekers in the greater Seattle area. And I will do this with a mere 5 words. 5 precious words...

Jackie Patterson at Rob Roy

Jackie Patterson at Rob Roy. And Chartreuse president Jean Marc and Chartreuse brand ambassador Todd Richman as well. This will happen this coming Monday, October 12th, from 6-11pm. Trust me. You need to be here for this.

jackie p. sips the yellow stuff

I love Jackie. Sure, I could sit here and spill about her resume, her successes, her bona fides, and you'd no doubt sit back in your arm chair or bar stool (careful please when sitting back in bar stools) and say something pithy along the lines of "damn." But that's boring stupid shit I like to let other boring stupid people talk about. Instead let me illustrate in a way most me...

When I was 5, I was all set to head to my friend John's house. It had all been arranged by our parents. These days they'd call it a play date but in dem's days we called it chillin. As we prepared to depart, my feet turned cold and I told my mother I didn't want to go, as I feared John was too loud a person to make the day a success. Certainly I couldn't spend an afternoon with such a loud boy without negative ramifications. My mother said she was certain John couldn't be as loud as all that.

Feeling the urgency of the need to fully express to this woman exactly what laid in store for me should she sentence me to an afternoon with loud John, I explained to her as such: "If the sun and the moon could sing, John could sing louder."

Folks, the point is, should the sun and the moon bathe themselves in Chartreuse, then radiate and reflect all its herbal glory, they would be obscured by the shadows of what Ms. Jackie Patterson can and will do with the same resources at her disposal. And so, shunning sun and moon, Zane Harris and Anu Apte have asked Jackie to create a Chartreuse solar system, and it's axis will be ever so slightly behind that black, space-like bar at Rob Roy.

This solar system will involve drinks that found their origin in the light of Jackie for each form of Chartreuse - green, yellow, green V.E.P., yellow V.E.P., and elixir vegetal.

Stream of consciousness interjection: I wanna do shots of the elixir vegetal with Quentin and meet Kurt Russel in a field in Vauvert, settle this like men while the monks harvest herbs in the distance.

I love Chartreuse. Oh sure I could sit here and spill about the history of Chartreuse and it's bona fides and awards it probably won. But that's boring stupid shit I'll let other boring stupid people talk about. Let the greatness of Chartreuse be pronounced via two means:

1) the great Anu Apte created a drink based on my love of Chartreuse. It was called the TLC - Ted Loves Chartreuse - until I proclaimed my love for the TLC. At that point it was re-named the TLTLC - Ted Loves Ted Loves Chartreuse. I love the TLTLC. Which I would imagine makes it the TLTLTLC...and so Chartreuse and Anu and I go into infinity. Dig?

(TL) (TL) (TL) TLTLC

2 ounce rye
1/2 ounce green chartreuse
1/4 ounce apricot liqueur

stir and strain, hand to Ted

2) Left Coast Libations, that ground breaking book written by the amazingly non-terrestrial Ted Munat, aka me, features no less than eight (8) drinks with Chartreuse in them. Drinks range from tall, effervescent, tequila based drinks from Duggan McDonnell to stiff, rye-based drinks from Erik Hakkinen. Such is the versatility of the favored shot of Warren and the deathproof gals.

Here's one of my favorites, created by one my favorites, Mr. Kelley Swenson of ten01 in Portland, OR.

Toto

3/4 ounce green Chartreuse
3/4 ounce Cynar
3/4 ounce reposado tequila (Kelley often uses El Jimador, but Cazadores also works like a mutha fucka!)

stir and serve up, no garnish
a shared creation of Kelley and Timothy Davey of Beaker and Flask. The same drink with gin instead of tequila is also delicious and Kelley calls it a Broken Flower. I made it once at home and my mixing glass cracked and fell to pieces as I stirred. That's bad ass. And Kelley still owes me a mixing glass.

So please, come to Rob Roy this coming Monday, October 12th, round about 6pm. We don't care who you are or what you do, we don't care if you're poor or rich, guild or non-guild, left handed or right handed, Warren or nubile young woman. Whoever you are, we just want to create something beautiful for you. Can you just give us the pleasure of this one simple act? I'll be there cleaning up after Jackie, a task I seize with unmitigated passion. I am, for one night, custodian of this blessed Chartreuse stained universe.

Yeah. Come. See you there. Bye.

Rob Roy, Cointreau, And The Continuing Saga Of The WSBG

This coming Tuesday, September 22nd, Cointreau Brand Ambassador Erin Williams will be at Rob Roy at 2nd and Battery in Belltown from 3-5pm. Erin will talk about Cointreau, new cocktail trends, and her favorite fall drinks. Free appetizers and free Cointreau cocktails will be served.





This event is exclusively for members of the Washington State Bartenders Guild. Why, you may ask, am I publicizing an event that is members only? Simple, stupid! We the members of the Washington State Bartenders Guild want you the non-members of the Washington State Bartenders Guild to become we the members of the Washington State Bartenders Guild! Let's get a little unity here. There's too much "we" and "they" in this world people. Let's eradicate these divisions that separate us and inevitably lead to conflict and despair. And let's do it in the most holistic manner possible: by THEY joining WE...by YOU joining US.

When Gandhi said "we must become the change we hope to see in the world," what he meant was "join the Washington State Bartenders Guild." When Martin Luther King said, "The time is always right to do the right thing," he was saying the same. When John Lennon said "I am the walrus" ...well...anyone know what the hell he was talking about there? Sure the hell wasn't anything about a bartenders guild.

Anyway, you don't have to be a professional bartender to join the guild. It is a guild of both professionals and enthusiasts. You can sign up easily online. If you'd joined the guild when it formed in 2008, by now you could have attended the WSBG kickoff party, at which delicious cocktails were served for free by some of the area's best bartenders and all sorts of folks got the chance to meet one another.

There was also the Absinthe event, at which Gwydion Stone (Absinthe Marteau , The Wormwood Society) and Paul Clarke (Imbibe Magazine, SF Chronicle, etc.) spoke to a standing room only crowd prior to serving free Absinthe cocktails and tastings of Absinthe from Marteau, Pacifique, Leopold Brothers, Lucid, Pernod, St. George, Taboo, and Trillium).

Then came the vermouth event, which I missed out on sadly, but let's just say I found myself in the general vicinity of Zane and Anu's refrigerator a few times in the weeks after the event (ever wonder how many bottles of vermouth can fit into one fridge? I don't anymore).

There also was the Maker's Mark luncheon at Zig Zag, when we were joined by Mr. Maker's Mark himself, Bill Samuels. Bill treated us all to lunch while Murray Stenson and Erik Hakkinen made us drinks. Bill gave a talk about the history of Maker's Mark, handed out signed bottles of his bourbon, and asked me what part of Ireland I am from. "County Connecticut" I replied.

And there have been other events that I either was too drunk to remember or were kept secret from me and other Munats for obvious reasons centered on the community's general loathing of us. Oh, and there was also Ben's Magnum PI/Coors Light birthday party and Jim's Soul Train birthday party. Those weren't really guild events but you never know, if you were in the guild maybe you would have been invited.

Now is an excellent time to join the guild. In addition to this event, there will be an evening at Rob Roy October 12th with Chartreuse president Jean Marc and guest bartender Jackie Patterson (Jackie Patterson!!!) of Heaven's Dog in San Francisco. The following afternoon there is a Chartreuse luncheon at Vessel (more info on both these events will be provided in this space in coming weeks). And there are many talks and plans afoot for other events, both grande and piccolo.

And aside from the events, becoming part of the guild is a great way to support the art of the cocktail and the highest form of craft bartending. You do this by becoming a part of this community and lending your brains, heart, and occasionally a few smackers. I forget how much dues are but I know it's more than 50 dollars and less than 10 million. The money you spend goes to a good cause and your investment will be repaid to you ten fold in the form of free events and new pals. Just don't make me one of your new pals because you will - and I want to make this very, very clear - you will end up buying me drinks...and loaning me money I don't ever pay back. And I will sleep with your wife (or husband) and just basically screw you over. So to recap: join the guild, go to free events, make new friends...avoid Ted Munat at all costs.

You can sign up for the guild by going to their web site, and I'll bet if you show up at Rob Roy Tuesday between 3 and 5pm and say you want to join they can hook you up.

How was my sales pitch? See you there?

Le Mixeur 737 est Le Mixeur Mémoires

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Le Mixeur 737 est Le Mixeur Bye Bye

Saturday, August 29, 2009, 7:37pm

Le Mixeur Deux, Le Mixeur Trois, Le Mixeur Quatre, and Le Mixeur Chaton Ralph were all held in a special house, a house where the Mixeur Magique blossomed and pollenated and scattered its seeds.

Our host for these blessed times, LeLa Mixeur, is moving away from this home, and so we're going to christen it goodbye with one last, fading stab at glory, also known as Le Mixeur 737.




We'll do this like we used to. We will provide the cocktails, the dance floor, and the warmth. You Mixers bring your creativity and your most spirited persona and, in concert with your fellow Mixers, shape the evening as you will.

Yours truly will be behind the bar, along with trusty pal Jon Santer, and we will make drinks as if our lives depended on it, because quite frankly, they just might. Drinks will be available for the can't-be-beat price of $4 each. They will likely include:

Danubian Plain - cognac, muscat, st. germain, lemon, orange bitters, berries.

A creation of T.Mixeur's highly thought of at Le Mixeur Quatre.

Give Me Your Hand - pisco, madeira, cointreau, pomegranate liqueur.

Another popular T.Mixeur creation from Le Mixeur Quatre

Dragon Variation - martin millers gin, dolin blanc vermouth, house made thai chili tincture.

Mr. Santer's contribution to both Left Coast Libations and Le Mixeur Six.

Badminton Club - martin millers gin, lime, mint, cucumber, simple syrup.

A classic cocktail introduced to me recently by Evan Zimmerman of Laurelhurst Market in Portland.

(Drink options subject to change, but you get the idea).

Out of respect to the privacy of the residents of our Mixeur home, I cannot publish the street address in this space. Please email t(dot)mixeur(at)gmail(dot)com for this information.

Bring your instruments, your vocal chords, your spinning and swirling limbs, your frantic hearts, and your thirst!

We long for one last chance to adore you.

T.Mixeur