TASTE Celebrates Kurt & Andy at SAM

TASTE Restaurant has created two new cocktails inspired by the newest exhibits at the Seattle Art Museum. The latest cocktails, Kurt’s Collins and Warhol’s Black and White, were created for the Kurt Cobain and Andy Warhol Art.

More offerings at TASTE:

• Happy Hour: $5 food items like kusshi oysters; rosemary frites and remoulade; rhubarb panna cotta trifle; $3 draft beer, $5 Hammering Man cocktail and $7 select wines.

• Pastry chef, Lucy Damkoehler’s “The Munchies:” lime cilantro slushy, doughnut holes and chocolate marshmallow cake. A perfect combo with a cocktail or two or three.

Kurt’s Collins

1 ½ ounce Cascade Gin

¾ ounce Douglas Fir Simple Syrup (recipe below)

¾ ounce fresh squeezed lemon juice

Soda water

Lemon slice to garnish

Fill mixing tin ¾ full of ice. Combine Cascade Gin, lemon juice and Douglas Fir simple syrup together in mixing tin. Shake & strain ingredients into Collins glass filled with cubed ice. Top with soda water. Garnish with lemon slice

Douglas Fir Syrup

2 cups organic sugar

2 cups water

1 cup Douglas Fir Pine needles, washed

Place sugar and water in 2 quart saucepan. Bring mixture to a boil. Turn heat on low. Add Douglas Fir clippings. Let steep for one hour. Strain through fine filter.

 

Warhol’s Black & White

1 ½ ounce Myer’s Rum

1 ½ ounce Cointreau Noir 1 ounce house whipped cream

Fill mixing tin ¾ full of ice. Combine Myer’s Rum and Cointreau Noir together in mixing tin. Shake & strain ingredients into chilled martini glass. Gently layer 1 ounce house whipped cream over top.

House Whipped Cream

8 ounces heavy whipping cream

12 dashes Fee Brothers Whiskey Barrel Bitters

1 ounce Cointreau

Place ingredients in chilled metal bowl. Whisk strongly for several minutes until cream stiffens but is still liquid. Store in refrigerator in closed container until needed.

For more information on Kurt & Andy, check out SAM info here.

TASTE Responsibly!

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