Spirits

Spirits Infused by Local Ingredients, Craft Cocktails Raise the Bar When it comes to libations, North Sounders’ preference for beer — namely, ales — is well-chronicled. While brew pubs proliferate, the craft cocktail is juicing up happy hours and nighttime social sessions.

This is not your grandfather’s scotch and soda. Local ingredients, blends, and liqueurs are in fashion, as are the distilleries, and even the bartenders, that make them. We take a look at what’s new when it comes to drinks in Whatcom, Skagit, and San Juan counties, and the creative and committed people involved who are infusing the industry with color and charisma. Let’s all toast to that.

WRITTEN BY Kate Galambos, Sarah Sibley, Catherine Torres, Lisa Karlberg, Joshua DeJong, & Harrison Amelang PHOTOGRAPHED BY Alan Ayers & Pat McDonnell ILLUSTRATED BY Mariah Currey

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Alexine Langdon Hundred North

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Langdon’s Favorite Recipe The Dutch Blossom Jenever, Fresh squeezed lime juice, Apricot liqueur, Dry sherry, Spritz of Cardamom bitters

ehind Hundred North’s stylish atmosphere is an artist hard at work, perfecting her craft and charming customers with brilliant beverages that deliver one-of-akind tastes. Bar manager Alexine Langdon has earned a reputation of constructing fun and beautiful drinkable creations, using the cocktail as the canvas to her art.

Although Langdon has been behind the bar at Hundred North for only two years, she has assumed the role as confidently as a veteran of the trade. She frequently arrives at the restaurant hours before opening to play with flavors, liqueurs, herbs, and more.

To customers’ delight, she aims to produce a new drink every week.

Langdon’s arsenal is extensive and mostly home-grown. The large array features spirits from local distilleries like Bellewood Acres.

The only ingredients that are not local are any citrus flavors, which are difficult to find in Washington state.

“Transitioning to local spirits is a new vision of mine,” Langdon says. “Now that I’ve been a bar manager for a year now, I really want to put my stamp on this bar and how it relates to what the kitchen is putting out, too.”

While she tries to come out with a new drink weekly, some creations may take months of planning, taste-testing, and tinkering. Her favorite? The Dutch Blossom. With a jenever base, the drink is tangy, fruity, and a spinoff of Langdon’s favorite summer drink, a gimlet.

With her inventive style and eye for innovation, Langdon is making the bar at Hundred North a place to be.

“Being creative has been a constant in my life,” Langdon says. “It was a fun transition to go from serving to bartending because it’s a creative, constructive outlet in an industry that I already knew and loved.” H.A. 100 N. Commercial St., Bellingham 360.594.6000, hundrednorth.com

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More Than ‘Mean’ Martinis Fireside Martini and Wine Bar

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ecky and JD Merris opened The Fireside Martini and Wine Bar with a desire to bring a new attention to detail not easily found at the bar top. For Becky, every great cocktail starts with great ice. “Focus on your ice,” she says. Ice should be fresh — as in made today — and there should be plenty of it to preserve the flavor of your cocktail. For JD, high-quality mixers and juices are the first priority.

“Juice or mix is usually half or more of the drink, it just makes sense to invest there as well,” he says.

Patrons will find an extensive list of craft cocktails, classic favorites, wine, small bites, salads, sandwiches, and of course — great ice. The bar

specializes in martinis, with JD at the forefront of martini craft. JD has been known for his mean martinis since even before the couple opened the place, he said.

The drink has since become his favorite to make for both customers and guests, although he cannot deny his Pacific Northwest love of an IPA after a long day at the bar.

The Fireside’s warm decor, inviting staff and wide variety of cocktails, make it appropriate for anything from date night to after-work beverages.

Happy hour starts at 3 p.m. everyday. See you there. K.G. 416 West Bakerview Rd. Bellingham 360.738.1000, firesidemartini.com

House Specialty Drink Fireside Vesper

A new take on the classic James Bond martini, The Vesper features New Amsterdam Gin, Tito’s Vodka, Lillet Blanc and a lemon twist.

Best Seat in the House

Sitting at the bar allows you to interact and chat with your neighbor. The corner bar seat could be the best in the house, however, as it allows you to see the entire room.

Best Night to go

Friday night the Fireside offers live music with no cover fee.

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Fireside Martini and Wine Bar

Kuma Liqueur

Q&A with Kuma Liqueur owner Chet Holstein III How did Kuma Liqueur get its start?

I literally came up with the idea for Kuma three weeks after I left the restaurant world and retail world of spirits. I had been working 80-hour weeks and my mind was constantly flooded with running a restaurant and after leaving that I had a lot of ideas. I woke up to an email I sent myself, all it said was: turmeric liqueur?

Galloway’s bartender Chris Cheesman learned the trade in his hometown Bellingham, then spent several years refining his cocktail skills in Ballard before returning.

How did you learn to make drinks?

I started as a banquet bartender at Hotel Bellwether. Picture 300 people all lining up at the bar after a wedding at once. It was a great place for a “baby bartender” because I poured a lot of well drinks and learned how to do it quickly.

What is your favorite drink to make?

What is Kuma?

How do you use it?

Kuma [in Ferndale] is the only turmeric liqueur in the world. After sending myself that email, I worked on whipping up a batch and thought of what would pair well with the turmeric. I added black pepper, coriander, dried lemon and grapefruit peel just to kind of round it out. We also use organic cane sugar.

I wanted something that was shootable, but sippable, and very mixable. It is sweet, but not as sweet as you taste because of the alcohol content. The cane sugar and unfiltered turmeric also give it a thicker viscosity.

It works as a sweetener that can be used in margaritas or Manhattans, or a boulevardier.

Take out the sweet vermouth or triple sec and go from there. J.D.

Oh, margaritas because they are quick and easy.

But I also love to make a Corpse Reviver No. 2 (a classic “hair-of-the-dog” cocktail of gin, wine, and orange and absinthe liqueurs). It is a lot of building, but definitely worth the work.

What is your advice to a cocktail novice when ordering?

yet they are still popular because they can be tailored.

When ordering, you can pick your bourbon, or even rye, to fit your taste. It can also be nice to add a simple syrup to bring up the flavor.

How do you think of new recipes?

A lot of ideas come from the patrons who come into Galloway’s. People visit the bar and they are in the mood for something in particular. I’ve had people sit down and say, “I’m in the mood for something bubbly” or “I’m feeling fruity,” and our bartenders can usually create something that satisfies. Nothing is set in stone, [recipes] are an ongoing experiment. K.G.

1200 10th St. 360.756.2795 gallowayscocktail.bar

I’d recommended ordering something like a Manhattan or an Old Fashioned.

Those are both drinks that have been around forever, September 2018 45

A-Town Bistro

House Specialty Drink

A Fine Drinking Establishment

Avenue A

Whiskey, Aperol, Sweet Vermouth, Bitters

Best Seat in the House

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hen A’Town Bistro opened in 2011, the cocktail revolution was already in full swing. Owner (then bar manager) Timothy Moffitt was excited to bring the revolution to Anacortes.

He set out to revitalize Anacortes’ love for classic cocktails and introduce new ones along the way. As a result, A’Town Bistro has cultivated an outstanding bar scene complete with a seasonal, staff-created cocktail menu that rivals any big-city bar.

Staffers have immersed themselves in the cocktail culture and enjoy the creative freedom to develop cocktails. They’ve naturally started taking on roles — one

makes syrups and bitters, another creates shrubs, yet another, salts. Four of the bartenders have taken BarSmarts, the leading online bar education program. The result of this freedom to explore has resulted in colorful cocktails like “The Hahn,” made with Suntory Whisky Toki, honey syrup, lemon and Korean Red Pepper; and “The Harry Nilsson,” made with Citizen Gin, Coco Lopez, lime, fresh basil, Amargo Chuncho Bitters, and soda.

Good ingredients, freshsqueezed juices, house made syrups and having a staff that cares is what makes this bar rise to the top.

Time and attention to detail

At the end of the bar, where you can watch the kitchen staff and the bartender work.

contributes to the stellar experience you’ll have while sitting at the bar. I know. I’ve sat at their bar many times.

I’m never afraid to say, “Make me something new.”

It certainly doesn’t hurt that A’Town has an incredible, locally-sourced menu that is paired with the bar menu.

Makes ordering a second cocktail a little easier. S.S.

A-Town Bistro

A’Town Bistro 418 Commercial Ave., Anacortes 360.899.4001, atownbistro.com

Edible Garnishes These fun, flavorful garnishes top cocktails off perfectly and provide an added bite to your beverage.

Try ordering them with your new favorite cocktail or adding them to your at-home recipes.

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Cucumber Ribbons

Flamed Orange Peel

How did you get into bartending?

As a high school dropout in 1989, it was out of necessity. I was working at a Japanese restaurant in Huntington Beach, Calif. and the bartending position was the best — they had the most fun, made the most tips. When a shift would become available I’d volunteer. It was mostly on-the-job training and a lot of mentorship from seasoned bartenders.

What do you enjoy most about bartending?

Meet Mike Rothmeyer, history buff for all things cocktail and experienced bartending consultant for both The Union Tavern and Corner Pub in Bow.

Every bartender has baggage — bad habits, cutting corners, “This is the way I was taught,” or “I always shook my Manhattans.” I draw the line on shaking things you’re not supposed to shake or stirring things you’re not supposed to stir. The things I never bend on are quality spirits, a properly trained staff, and properly poured drinks.

What’s your go-to, off-duty drink?

Boulevardier. It’s basically a Negroni with bourbon instead of gin. Most recipes are one part bourbon, one part sweet vermouth, one part Campari, but I tend to do a 2-1-1 ratio. It’s a little stronger. C.T.

People and hospitality. If that’s not your foundation for love of the business, then it’s going to show. It’s hard to fake that.

The Union Tavern 902 Commercial Ave. Anacortes 360.873.8245 theuniontavern-local902.com

What are some of the challenges you encounter when helping bars develop their cocktail programs?

Corner Pub 14565 Allen West Rd., Bow 360.293.8411

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Best Day To Visit Sunday — Happy Hour All day

Best Seat in the House The corner table for two in the bar. You get a perfect view of the bay.

The Madrona Bar and Grill

The Madrona Bar and Grill A Comfy Cocktail

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hen you find yourself on Orcas Island, in need of a solid cocktail, a million-dollar view, and a comfy place to enjoy it all, head straight to the Madrona Bar and Grill.

Tucked away from Main Street down a wooden walkway that appears to be leading you straight to the water, the Madrona doesn’t pretend to be anything other than a great place to eat and drink. Inside it’s open and airy, with three walls of windows looking out over the water. You’ll wonder 48

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why you’ve never visited before. On an island full of farm-totable curated meals, it’s a welcome, no-nonsense place to have a stiff cocktail.

Park yourself at the bar and order up. The bartenders will make your drink with a smile. There aren’t any tinctures or house made syrups here; just several shelves full of your favorite alcohols, and a solid bartending staff to mix them up.

I put them to the test by ordering a Boulevardier — Campari, whiskey, sweet vermouth, bitters. It’s not a common drink, but a good bartender knows it. Sarah, the bartender, nailed it. And that’s precisely why I visit this bar every time I’m on the island.

There’s something to be said for drinks without a performance.

Sometimes I just like to order a drink and drink it.

The Madrona’s signature cocktail is their Bloody Mary.

Made from scratch, it’s served with a handful of garnishes and either a bacon or beer back. Seriously, folks. Solid. S.S. 310 Main St., Eastsound, Orcas Island 360.376.7171, madronabarandgrill.com

Home Bar Basics Nate, the barkeep at Friday Harbor House on San Juan

Island, prides himself on his craft cocktail work. He, like many barkeeps, curates his home bar with as much passion. Here are his recommendations for a solid home bar setup. S.S.

Fancy Shaker Why

The metal of the shaker conducts temperature so the ice won’t dilute the cocktail. Plus, everyone loves to shake a cocktail.

Best Bet

Leopold Vienna cocktail shaker.

Sanjaya Malakar, previous “American Idol” celebrity turned mixologist at The Barnacle, Eastsound, Orcas Island.

How did you get into bartending?

I was a singer for about 10 years. I moved to New York to pursue that and needed a job. A friend said, “Hey, can you watch my bar real quick?” I’d never been behind a bar before. He thought I’d figure it out. I quickly realized years of performance had prepared me to improv and just, make it happen.

What do you feel is your responsibility as the bartender?

Creating an experience you won’t get anywhere else. Making it the kind of situation where, if you want that drink again, you have to come here.

I heard you were into tinctures? Tell me more.

Bottles Tonic

Mixes with everything, good to splash on top.

Mixers

La Croix is a great go-to, otherwise, fresh lemon and lime juice.

Gin

Has more personality than vodka.

Scotch (aged 20 years or more) Have one rare or unique bottle as a conversation piece.

Bourbon

The Old Fashioned is a bar staple.

Go-to Gadgets

My dad is from India and my mom is Italian, so every meal was a production. When I got here and found out I had some creative freedom, I said, “Hey, what about making our own bitters?” I brought my whole spice rack and just made tinctures out of everything.

Jigger

Double sided, to get consistency in your practice.

How often do you get to play with your tinctures?

It depends on the night. Sometimes I have a little more time and freedom with people. If I have a good idea of what they want, then I’ll add a little change. For instance, I’ll use Cynar instead of Campari in a Negroni, and I’ll add my homemade morel tincture to it and it’s a little more earthy and smoky.

What’s next for you?

I’m working on bull kelp infused vodka! I have a lot of ideas. S.S.

The Barnacle 249 Prune Alley, Eastsound, Orcas Island 360.622.2675

Bar Spoon Strainer

Allows the mixed cocktail to come out clean.

It’s made to twist between your fingers and won’t melt the ice.

Decanter

It’s nice to display your liquors.

Bar tray

Keep all the bar necessities together.

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In Season Spring

Summer

Patio Nectar Northwater Mint leaves (muddled), lavender bitters, honeydew shrub, rum, lime juice. Top with club soda.

Garnish with mint leaf and frozen melon ball.

Blueberry Mojito The Blue Abode Bar Silver Rum (Distillers Way), Samson Estate Blueberry Wine, simple syrup, lime juice, mint, soda water. Garnish with blueberries and fresh mint.

Types of Glasses From copper mugs to a margarita’s wide rim, cocktail glasses come in a variety of shapes and sizes. Ever wondered why brandy is served in a snifter, or the reason behind a highball glass’s shape or a shot glass’s sturdiness? We did too.

Here’s what we found.

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Moscow Mule

A Moscow Mule is typically served in a copper mug to keep the drink chilled, and to enhance the taste.

Some experts believe that when vodka interacts with mug, the copper oxidizes, boosting the flavor.

Highball

Traditionally, this glassware is used to serve drinks that have an alcoholic base plus a larger quantity of a mixer, such as gin and tonic or scotch and soda.

Shot

A necessary part of the mixing process, this glass is used to measure alcohol.

Bartenders swear by them to keep their drinks consistent.

Fall

Winter

Smoked Apple Martini 13moons Restaurant

Maple Brown Sugar Old Fashioned B-Town Kitchen & Raw Bar

Casa Noble Reposado Tequila, fresh apple cider, honey syrup, cinnamon, fresh lime juice to taste. Serve in martini glass with cinnamon, brown sugar and salt rim. Garnish with a fresh-baked apple slice.

Brown Sugar Bourbon, Knob Creek Maple Bourbon, bitters. Garnish with orange peel and Bordeaux cherry. Invented in collaboration by Melanie Wight and Jay Steger.

Champagne Flute The two most common Champagne glasses are the coupe and the flute. Both are traditionally used with Champagne or sparkling wines to allow the drinker to hold the glass without affecting the temperature.

Brandy Snifter

The shape of the glass allows the aroma to funnel up the curved rim. The round, bulbous part takes heat from your body when you hold it to warm the liquid.

Martini

The long stem is where the drink should be held in order to keep the drink the perfect temperature.

Margarita

The origin of this glass is somewhat of a mystery.

One tale is that a restaurant in L.A. received this oddshaped glass by mistake and decided to serve their margarita in them to command a higher price.

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Bellewood Acres From Apples to Alcohol

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wenty-five thousand trees produce apples for Bellewood Distilling. The apples are crushed and put into 125-gallon tanks to ferment and then be distilled. About 30 pounds of apples go into each bottle of liquor. Bellewood owners and staff pride themselves on growing what they distill, embodying the tagline “farm to glass.”

John and his wife Dorie Belisle planted Bellewood Acres’ first apple orchard in 1996. It quickly grew and become a local hotspot for picking your own apples or pumpkins in fall, and the best place to grab a slice of apple pie or a bite for lunch.

They opened the distillery to utilize the large number of apples that can’t make it to market.

Distiller Michael Brannan says they will produce about 8,000–10,000 gallons of vodka in a year, and about 300–600 gallons of brandy. “Everything is made from apples and grown on the farm,” he says.

Brannan says their goal has always been to make spirits good enough to enjoy neat or simply mixed in a way that highlights the spirits natural flavor.

They produce eight different liquors and liqueurs.

Among them are two different vodkas. One made with whatever apples they have on hand and another is the only vodka in the world made start-to-finish with Honeycrisp apples. Owner John Belisle says all their spirits are awardwinning, except one.

“Every product we have except the regular vodka, any damn apple-in-the-bottle vodka, has won an award and that’s only because we haven’t entered it,” Belisle says.

“We have Honeycrisp vodka and it’s magical and we always enter that.” J.D. 6140 Guide Meridian Rd., Lynden 360.318.7720, bellewooddistilling.com

Bellewood makes

• Vodka from apples, honeycrisp apples as well as a raspberry vodka.

• Gin made with their special blend of juniper, coriander, cardamom, cinnamon, angelica root, and orange peel.

• Apple brandy aged 28 months.

• Eau de vie “water of life”, a European style unaged brandy.

• Pumpkin spice liqueur made from their pumpkins.

• Bruce, a combination of brandy and apple juice.

Bellewood Acres

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Maria h Buten & Shawn schoen

organic is too expensive and people don’t really care, you probably shouldn’t do that. Our U-pick blueberry sales doubled the next year.

Start a distillery, you probably shouldn’t do that. It’s what we’ve been told all along the way and also a little bit of a nod to that last drink before bed you stay up late to have and probably shouldn’t.

Probab ly Shouldn’t

What is your background?

I am an English teacher at Lynden High School, and Shawn has his background as a heavy machine mechanic.

What kind of still do you use?

There are a few people who make stills to produce liquor, but they all cost thousands of dollars. Shawn and his brother built ours from scratch. With a lot of research and his background in machinery, it took them about 100 hours total to build.

What has been the biggest challenge?

Mariah Butenschoen co-owns Everson’s Probably Shouldn’t distillery with husband Shawn.

They bucked convention when they opened their unusually named business, says Mariah.

Where did the name come from?

Well, it’s kind of become our mantra: Everyone along the way has told us we probably shouldn’t do what we’ve done. Start a blueberry farm in Whatcom, you probably shouldn’t do that. Becoming certified

Probably Shouldn’t Gin Where to find it

Haggen, Liquor & Wine in Barkley Village, and Lynden Liquor

Best use Straight up.

Pair with

Smoked salmon, smoked meats and cheese, or cucumber.

Gin Martini 3 ½ oz Probably Shouldn’t Gin ½ oz Dry vermouth Pour into an ice-filled martini shaker and shake until well-chilled (25–30 seconds). Serve straight up or on the rocks. Garnish with lemon peel or an olive

The licensing process was quite a challenge and there was a lot we had to educate ourselves on. The process took about three years and it requires a lot of hoops to jump through.

What do you like to make?

Our Old Tom Gin is one of our newest spirits, so we have been using that a lot recently. It makes a great martini. Our apple and blueberry brandy also mix incredibly well into lemonade. J.D.

Probably Shouldn’t Distillery 3595 Breckenridge Rd., Everson 360.410.1632

Bellewood Acres Honeycrisp Apples Vodka

Paraty Spiced Banana Rum

Where to find it

Where to find it

Best use

Best use Sip it straight, or with ice.

Haggen, Community Food Co-Ops (downtown and Cordata Parkway) On the rocks.

Pair with

Steak and fall salad.

Sumas Liquor and Wine, Liquor Depot, Barkley Village Haggen

Pair with Sweet meat recipe, like honeylime pork.

Dirty Martini

Isabelle’s Whisper

2 ½ oz Honeycrisp Apples Vodka

1 ½ oz Isabelle Banana Rum

½ oz Dry vermouth

¼ oz Ginger liqueur

4 tsp. Olive brine

¼ oz Cynar

3 Olives to garnish Combine all ingredients except olives into a shaker full of ice and shake well until chilled. Strain into chilled martini glass.

½ oz Limone ½ oz Lemon juice Shake all ingredients, strain over ice, squeeze lime juice on top.

Valley Shine Distillery Bootlegging Family History Adds to Spirits’ Appeal uring Prohibition, Ben Lazowski’s grandfather worked as a bootlegger for infamous gangster Al Capone.

Young Ben grew up hearing stories of his grandfather’s adventures (with certainly a few misadventures) and exploring secret passageways in this grandfather’s Chicago home. It’s ironic that years of alcohol prohibition could spark a fascination with the stuff decades later.

Ben teamed up with his wife Stacey to open Valley Shine Distillery in April 2016. It took the Lazowskis five months to remodel the 100-year-old building. Large windows showcase the storefront’s clean lines. Unfinished hardwood floors and red-brick walls add warmth. Industrial accents and a sliding barnyard door add to the element of industrial chic decor.

Deception Distilling Gin

© Catherine Torres

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The couple spent two-and-half years developing the product line, paying special attention to quality and details.

They use locally sourced ingredients in their small-batch operation, making for a full-on Washington product. “Small batch means you can take more care in the quality of a product,” Ben says.

“You’re not focused on the volume, so you can pay more attention to detail.”

Currently, they produce eight varieties to include Limoncello, which won Gold for Best In Category at the

Where to find it

Wheelhouse in Anacortes, Pioneer Market in La Conner, Market at Anacortes

Best use Refreshing drink to enjoy on a sunny afternoon.

Pair with Sweet berry or lemon dessert.

International Spirits Awards earlier this year and Red X Gin, which took Silver.

Visit Valley Shine Distillery and try a tasting flight to sample all of Valley Shine’s spirits. You won’t be disappointed. While you are sampling, they offer a full restaurant menu from starters to dessert, allowing you to savor cocktail after cocktail without hunger pangs. L.K. 320 S. 1st St., Mount Vernon 360.588.4086 valleyshinedistillery.com

Valley Shine Distillery Revolution Rum

Where to find it Haggen, Total Wine & Spirits, Whole Foods Best use Rum Old Fashioned, mojitos Pair with Tacos

Mojito 2 oz Revolution Rum 1 oz Simple syrup 8 Mint leaves

Lavender & Lace 1 ½ oz Deception Distilling Gin 3 oz Soda 1 Sprig of lavender Stir gin with soda. Garnish with lavender. Enjoy.

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2 Lime slices Club soda Muddle lime and mint in bottom of glass. Add rum, simple syrup, ice, and shake. Pour into glass and top with club soda.

Orcas Island Distillery Distilling History

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ay, way off the beaten path, in an old-growth forest on Orcas Island, Charles West is creating award-winning spirits from heirloom, island-grown fruits.

West owns and operates Orcas Island Distillery. It’s a business born from a retirement hobby. In his previous life he was a journalist and outdoorsman. He’s even been to mixology school (though he leaves the mixology to the professionals). It’s this desire to know everything about everything that has made his journey into distilling an award-winning one.

A few years ago, West found himself with 12 tons of apples from old-growth orchards around the island. What do you do with all those apples? You make brandy. He used a 1-gallon distilling kit his son bought him and created his first

Orcas Island Distillery Eau de Vie

batch of spirits. And that was all it took to launch his second career.

His unique spirit is Ferry Dock Genever-style gin — an old-world recipe from Belgium and Holland. It has to, by law, be 51 percent malted barley. The rest is the distiller’s choice.

He chooses barley and rests his gin in rye barrels for a short period of time, gathering the nuanced flavor of rye.

The result is a clean, juniper-flavored gin with hints of malt.

Where to find it At the distillery, or a liquor stores around the San Juan Islands.

Best use It stands up well on it’s own as an after-dinner drink, also great as a Harvest Moon.

Pair with Pear Gallette

Harvest Moon 1 ½ oz Rye Whiskey 1 oz Lillet Blanc ½ oz Apple Brandy Eau De Vie from our distillery ½ oz Green Chartreuse 3 dashes Abbott’s or Angostura bitters Stir ingredients with ice, strain into a martini or coupe glass garnished with an orange twist.

His spirits include: Ferry Dock Gin, Island Orchard Pear Brandy, Hard Apple Brandy, Apple Brandy Eau de Vie, West Island Whiskey.

His small-batch distilling limits his distribution to the islands, so if you’re in the area I’d highly suggest setting up a tasting. S.S. Orcas Island Distillery, Orcas Island Tastings by appointment only 360.376.7077, orcasislanddistillery.com

San Juan Island Distillery Spy Hop Gin

Where to find it At distillery; Esquin in Seattle; Total Wine in Bellevue, Northgate, Interbay and Lynwood; Capco in West Seattle.

Best use In its signature drink, the Spy Hop. Pair with A hot day, a comfy chair, a view and some freshly caught fish.

Rock Skipper 3 parts Spy Hop Gin 1 part Cider syrup 1 part Lemon or lime juice 1 slice Jalapeño and cucumber Mix all ingredients in shaker and strain into a glass of ice.

SMALL Rock and Rye Oyster House 1145 N. State St., Bellingham 360.746.6130

Pork tacos, poutine, mussels, chowder and, of course, oysters. There are many delicious options for your palate to explore at Rock and Rye. The oysters they serve are rotated to reflect the best and freshest available.

What’s available Mussels, oysters, salad, poutine

Try their

Pan-fried oysters Rock and Rye Oyster House

Tasca del Tinto

B-Town

Vinostrology

111 W. Holly St., Bellingham 360.927.6236

714 Lakeway Dr., Bellingham 360.392.6520

120 W. Holly St., Bellingham 360.656.6817

The Iberian tapas bar in downtown Bellingham is a great place to grab a small bite or get a bunch of dishes to share among loved (or even just liked) ones. They have all sorts of combinations from the flavors of Spain and Portugal, be it fish, meat, or cheese.

In the need for a quick bite? B-Town Kitchen and Raw Bar has you covered with everything from clams to chicken wings on their small-plate menu.

Try their Dungeness crab cakes for something “PNW,” or the almonddusted calamari for something fun and new.

The heart of Vinostrology is wine.

Everything from the name to the decor on the walls to its handpicked selection of rotating wines on tap shows a devotion to it. But it’s also a great spot to grab a small bite – meats, cheeses, olives, or even their specially seasoned popcorn.

Traditional Spanish and Portuguese tapas with premium imported beer and wine

What’s available

What’s available

Try their

Try their

Try their

What’s available

Tapas Sampler — potatoes, almonds, cheese, chorizo 56

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Raw bar, Dungeness crab cakes, Brussels sprouts Penn Cove Savory Blue Clams

Wine bar, hors d’oeuvres tailored to enhance the 20 wines on tap Castelvetrano — buttery, green Italian olives

BITES 5th Street Bistro 419 Commercial Ave., Anacortes 360.299.1400

Created seasonally and with as many local ingredients as possible, the menu at the 5th Street Bistro & Lounge is full of goodies. They’re always offering a seasonal slider, several salads, and even a burger. Anything that includes Guemes Island mushrooms is a must!

What’s available

Happy hour daily 3–6 p.m., Fri and Sat 9 p.m.–Midnight

Try their 5th Street Bistro

Compressed watermelon salad

Salt & Vine

The Barnacle

Champagne Champagne

913 6th St., Anacortes 369.293.2222

249 Prune Alley, Eastsound 360.622.2675

8292 Orcas Rd. (at the Orcas Ferry dock) 360.472.0092

Salt & Vine is a laid-back wine bar with a delicious selection of eats. Nosh on a Cheese Board, Charcuterie Board, Ploughman’s Board, or Petite Board, or create your own.

With a rotating menu that includes everything from grilled cheese with local island mushrooms to sushi, and always includes The Fisherman’s Friend, this is the perfect accompaniment to a cocktail.

A sweet little spot on Orcas Island with an unbeatable wine menu and tasty snacks like smoked oysters, homemade popcorn, olives, nuts, and pork rinds. You’re already in the ferry line, so stop by.

What’s available

What’s available

What’s available Wine, cheese & meats

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Ploughman’s Board (meat and cheeses)

Hand-crafted cocktails and locally sourced small bites

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Fisherman’s Friend — smoked fish, crackers and olives

An exotic wine list and tasty snacks

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Homemade popcorn with spices

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