6 minute read
Niles Peacock is one of the finest mixologists in the U.S. and his new establishment is now open in Edmonds
You need a drink!
Cascade Golfer’s Holiday Cocktail Guide starring Seattle’s own Niles Peacock
BY TARYN HAUGLIE • FOR CASCADE GOLFER
Tis the season to be jolly! The holiday season is upon us, and the nights are often anything but silent. Planning a holiday party can take weeks –from the decorations, to the entertainment, games (a good ol’ white elephant giftexchange never fails!), and, of course, the food and drink. Planning the perfect holiday party spread can be stressful with so many different dietary needs and considerations to keep in mind. Luckily, we consulted an expert for guidance on how to navigate your cocktail bar — and your kitchen — at home to satisfy everyone with cocktails, mocktails, and a good, hearty appetizer that’s sure to put you on the nice list!
Master of Mixology Niles Peacock
Award-winning mixologist and restaurateur Niles Peacock has a penchant for entertaining. He has been creating craft cocktails for decades and developed craft cocktail programs for Michelin-star chefs and recently was featured at James Beard Taste America Seattle. He said he had great opportunities to develop his talent for cocktail-making around some of the most elite cooking teams.
Peacock said he gained the skill to use culinary applications to cocktail making when he worked as a bar manager in Aspen. He soon realized that he could not simply walk into a kitchen and ask the chef questions. “So, I put on an apron, I’d bring a notepad, and I would do prep work for them while I asked them questions.”
Peacock says what he did not know or value at the time was that he was learning important skills in the kitchen that aided his ability to make craft cocktails, particularly knife skills.
After his time in Aspen, Peacock moved to Las Vegas, where he said he could use his advanced skillset of culinary techniques and apply them to creative drinks. He recalled working for a hotel which offered weekly movie nights at its swimming pool, and he created a series of cocktails that tasted like various movie candies. That effort gained the attention of publications such as Las Vegas Weekly and USA Today.
Peacock then got recruited by Michelin-star Charlie Trotter’s Restaurant Group, and he realized it was time to get a formal education. He went to the Academy of Spirits and Fine Service, which he said was the tipping point to being an educated bartender. “Now I have knife skills and cocktail skills and cocktail knowledge, so I was rounding out my education.”
After three years in Las Vegas, Peacock returned to Seattle and studied for his Level One exam with the Court of Master Sommeliers. He later received his Level One and other certifications with the International Sommelier Guild.
In addition to managing his own restaurant, Niles Peacock Kitchen & Bar in Edmonds, Wash., Peacock is now looking to use his skills in philanthropic efforts. “I feel like I am in a position that I can support so many things doing what I love to do.” Peacock is looking to serve his cocktails at local area fundraisers and galas to put his passion toward a purpose.
Niles Peacock Kitchen & Bar Edmonds
Peacock aimed to open his first craft cocktail bar in late 2019. However, zoning restrictions of the property he purchased did not allow him to use the space as a bar. His architect gave him two options: He could not open at all, or he could turn the space into a full-service restaurant. The original space had 72 seats and a tiny kitchen, but Peacock got to work creating a new vision for the space.
After he read a book by pizza chef and James Beard Award-winner Ken Forkish, Peacock thought, “If I could pull off one of his recipes – one of his pizzas – I could make world-class pizza.” Peacock found a recipe, bought used equipment from a pretzel shop, and began making pizza dough with his own hands every night.
Shortly after Niles Peacock Kitchen & Bar opened, the COVID-19 pandemic hit, causing widespread closures of bars and restaurants. Peacock’s initial struggle with zoning restrictions ended up being his saving grace. When other cocktail bars were forced to close, Peacock was able to keep his business open for to-go orders.
Struck by more good luck, Peacock received an offer to buy out his lease of his original location, which gave him an opportunity to open up a larger space in Edmonds.
Peacock teamed up with world-champion pizza chef, Will Grant in July 2021 to develop an original pizza dough recipe, and he opened his new restaurant that September. A few months later, Grant gave Peacock a 128-year-old sourdough starter as a birthday gift that year, and Peacock was able to elevate his dough recipe to new heights.
Peacock went on to win his very first pizza competition at the 2022 Pizza Expo in Las Vegas, adding to his collection of bartending awards. Visit Niles Peacock Kitchen & Bar at 178 Sunset Avenue South, Edmonds, WA. 98020 or at NilesPeacock.com on the web.
1 - NaNa’s Blue Bird
By Niles Peacock
INGREDIENTS
• 5 oz. Martinelli’s Sparkling Apple Cider
• 1 oz. Apple Cider Vinegar
• 2 dashes All The Bitter non-alcoholic cocktail bitters
INSTRUCTIONS
• Pour into pre-chilled champagne flute.
• Garnish with twist of lemon peel.
2 - Strong Dark & Lovely
By Niles Peacock
INGREDIENTS
• 1 oz. Henry McKenna 10-year Bourbon
• 1 oz. Cynar 70 Amaro
• 1 oz. Carpano Antica Sweet Vermouth
• 2 dashes Peychaud’s Bitters
INSTRUCTIONS
• Pour/stir into ice-filled old fashioned glass.
• Garnish with twist of orange peel.
3 - Winter in the Woods
By Niles Peacock
INGREDIENTS
• 2 oz. Woodinville Bourbon
• 1 oz. Fernet Branca
• 2 drops Woodcutter’s Douglas Fir Bitters
• 1 slapped fresh rosemary sprig
INSTRUCTIONS
• Stir over ice.
• Strain into chilled cocktail coupe.
4 - My Hot Date Pizza
By Niles Peacock
INGREDIENTS
• Pizza dough (Note: If you don’t make your own pizza dough you may be most happy finding pre-made dough or dough balls available at your trusted grocery outlet.)
• 4 oz. whole milk mozzarella
• 3 oz. crumbled gorgonzola
• 2 oz. sliced pitted dates
• Balsamic glaze
INSTRUCTIONS — FOR 12-INCH PIZZA
• Form a dough ball weighing 10-12 oz.
• Roll the dough out to desired size.
• Assemble toppings on top of the dough.
• Bake on pizza stone or sheet pan for 8-10 minutes at 500 degrees or until crust is golden brown.
• Finish with a drizzle of reduced balsamic glaze.
