The Wall Street Journal's Off Duty Section Today Features Two of Philip Thompson's Summer Cocktail Creations at The Coterie Room

"Summer-ize Your Spirits" Kevin Sintumuang's headline shouts in today's Wall Street Journal.  And we couldn't agree more.  This collection of drinks to make at home, or enjoy here with us, exudes some of what we love best about summer here in Seattle.  "It's time you thought about expanding your summer drink palate...  All of these recipes make "Mmmmm. Refreshing" the two least boring words you could possibly utter."

On the Ruby Peach Sintumuang says, "Can sweet drinks be deep and rich? This one is. The Grand Marnier and ruby Port give the cocktail multiple dimensions."  And the Frisky Dingo? The WSJ reports, "A pleasantly sweet, tart and slightly bitter cooler that's a little too easy to gulp down." 

Come by one of our places (Spur or Tavern Law) and enjoy a summery drink or visit The Coterie Room to sip Philip's drinks whose beauty shots are splashed across the pages of the Wall Street Journal. Perfect pairings at The Coterie Room are our foie and our cracklins. 

Congratulations Phil and thank you Wall Street Journal.

City Arts Magazine Shares a Strawberry Cocktail by Bartender Philip Thompson of The Coterie Room

Beauty shot of Philip's drink in front of our
living wall by Nate Watters

Thank you to Jonathan Zwickle for his City Arts summer cocktail story, Easy Breezy Strong, which included our very own Philip and his drink recipe for The Verão de Morango (Strawberry Summer with Novo Fogo cachaca). Zwickle writes, "In the Verão de Morango, Thompson pairs Cachaça with Spanish solera sherry, Spanish vanilla liqueur (the Spanish are expert warm-weather drinkers) and strawberry foam for a stiff, well-balanced drink equal parts pungent and sweet. As the foam settles, it colors the liquor a deep ruby-red; its flavor is barely discernable but its berry aroma is luscious. That, Thompson says, is the scent of summer.

The Verão de Morango
Created by Philip Thompson
1 1/2 oz. Novo Fogo Cachaça
1/2 oz. Lustau East India Solera Sherry1/4 oz. Licor 43
6 drops Bob’s Ginger Bitters
Dollop strawberry foam

For foam
1 pint strawberries
1/16-1/4 cup of sugar depending on sweetness of berries
1 oz. lime juice
Egg white

Simmer the berries, sugar and lime juice over low heat until they liquefy, add an egg white and mix with a hand blender until peaks form. Alternately, you can vacuum seal the foam ingredients and cook sous-vide at 185 degrees for 25 minutes. Cool and place liquid in ISI container and charge with two nitrous charges. 

Stir ingredients and pour into a cocktail glass. Top with strawberry foam."