A Little Bit of B&B in Seattle...

In case some of our loyal friends and cocktail enthusiasts in the Pacific Northwest are interested, I am going to be guest-bartending at the world-renowned cocktail bar, Vessel, in Seattle.

Over the last few months, we have been lucky enough to have a couple of their amazing barmen work here at Bourbon and Branch a couple of nights, and now in return, I am going to be blessed with the opportunity to make some cocktails for some of Seattles most sophisticated paletes.

So, this Monday April 13th, starting at 4pm, I will be bringing a little bit of San Francisco with me to Seattle. Below, is a sample of the drinks that will be featured that night. Thanks again, and hopefully, I will see you there.


The Capricorn:
Pompero Anniversario, Batavia Arack, Falernum, Fresh Lime Juice and Small Hands Pineapple Gomme

The Kentucky Buck:
Four Roses Bourbon Infused with Organic Monterrey Bay Strawberries, Ginger Beer, Fresh Lemon Juice and Angostura Bitters

The Dutch Honey:
Bols Genever, Organic Wildflower Honey, Yellow Chartreuse, Fresh Lemon Juice and Bitters

The Agave Cocktail:
El Jimador Anejo, Agave Nectar, Water, Angostura Bitters, and Freshly Grated Indonesian Cinnamon

Blame It On Rio:
Cachaca, Rothman & Winter Apricot Brandy, Fresh Lemon Juice, Whiskey Barrel Aged Bitters and a Dash of Turbinado

Rye Maple Fizz:
Rittenhouse 100, Organic Maple Syrup, Free Range Egg White, Fresh Lemon Juice, Soda and Angostura Bitters

The Statesman:
Gin, Rothman & Winter Orchard Pear, Green Chartreuse and Orange Bitters

All Recipes Created and Developed by
Erick Castro of Bourbon and Branch, San Francisco

The Agave Cocktail...

"Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters--it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head."
Balance and Columbian Repository, May 13, 1806

In the modern-era, the term cocktail is pretty much an umbrella term used to classify just about any drink that is a mixture of any combination of juices, spirits, cordials, etc. However, at one time in history, the word cocktail referred to a specific type of drink in particular.

If you'll notice by the definition provided above, the original cocktail was a very bare-bones affair. There is no mention of any muddled fruit, nor any expensive imported liqueurs. It was no-frills and to the point, much as one would expect from a drink being consumed over 200 years ago.

This frame of mind is what brought me to come up with one of our latest market cocktails at Bourbon and Branch: The Agave Cocktail.

The Agave Cocktail is a throwback to a style of drink that is not as common as it once was, but is still every bit as delicious and vibrant as it was back in the 1800s.

The Agave Cocktail:
2oz El Jimador Anejo
.25oz Agave Syrup*
2 Dashes Angostura Bitters

Combine ingredients in mixing glass and stir well.

Strain over the rocks.

Garnish with freshly-grated organic Indonesian Cinnamon.

*To make Agave Syrup, mix one part Agave Nectar to one part warm water and mix well.