Thursday, July 1, 2010
The Seattle Weekly.
Tigner says that our cocktail menu "was built for the bookish drinker" and describes us a "a tribute to classic cocktails, not a museum. As such, the menu also integrates original recipes from the staff. The Birchwood (Rye, Cognac, Cynar, Punt e Mes, Licor 43 and a cucumber garnish) was invented by Nathan Weber, a current bar manager at Tavern Law. "He's working upstairs right now," said our bartender, who nodded to the bank vault door to the side, referring to the bar-within-a-bar that's the center of most Tavern Law-related conversations between people who've yet to go there.
The Birchwood's flavors are staggered so well the only thing that came to mind at first was the three-course-meal gum from Willy Wonka and the Chocolate Factory--first the cognac, then the cucumber, rye, vermouth, and the citrus-based Licor 43 for dessert! Finally, the Cynar serves a bitter artichoke-based kick in the ass to bring your taste buds full circle.It reminded me of the prototype booze I was served at Sun Liquor, a fact that was unsurprising, as it shared a majority of ingredients. But this version was more matured, more balanced and more, well, complete. In addition to the comfortable base of cognac, vermouth and whiskey, the Cynar and Licor 43 duel for attention, both dominating the beverage in their own ways. It's like a delicious turf war in your mouth!
It was a tremendous cocktail. Knowing the creator was right upstairs definitely built on my urge to check out the bar within a bar, but honestly the kid in me was sold the instant I heard I got to go through a locked vault door."
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Thank you A.J.