Cascadia's new cocktail menu (now that we've dispensed with Big City interlopers) includes a classic called Satan's Whiskers, a combination of gin (high-end Plymouth, ideally), sweet vermouth, dry vermouth, orange juice, Grand Marnier and (very important) orange bitters. All ingredients we're very fond of, so let's go for it. Bartender Michael Candelaria, long a master of his craft, builds the drink with care, measuring precise amounts of liquor into an empty glass, squeezing fresh juice,......

No, this isn't George Orwell's sad tale. Seattlest is a professional on a closed course. Do not attempt. Afternoon starts at 0/8 in Bellevue with lavish spread and tasting of the entire Moët Hennessy portfolio. Veuve Clicquot Yellow Label always gets you off on the right foot. Follow up with Moët & Chandon Brut Impérial Rosé. Outside, three bars sculpted from ice blocks. Sample a three-olive, Chopin vodka martini. Sample the Belevedere & Grand Marnier......

As you know, we work in the food industry, so naturally we have foodie friends; and though we love them dearly, sometimes they judge. So on the day of our last party, as our food-savvy guests merrily called in to see what we’d be serving, we found ourselves conveniently forgetting to mention the Sangria. As a hostess, we’re a firm believer in preparing some sort of special libation for parties, something beyond “beer’s in the......

Everyone likes to set things on fire, so don’t lie. The good news is that in cooking, pyromania is often sanctioned. There exist a plethora of dishes that necessitate lighting a big alcohol fire, or flambéing. Our personal favorite is Crêpes Suzette. The histories of Crêpes Suzette are at times conflicting, but it is generally accepted that Henri Carpentier made them first. Sometime before the turn of the century (about the same time that the......