'MO - July 2008 - (Page 26)

what’s hot Raising Spirits ﬁve irresistible martinis from tini bigs By Vincent Kovar Since the 1930s, the taste of most cocktails has swung between an overabundance of vermouth and candy-like sweetness. The palate of the new millennium is more sophisticated and local cocktailier Tini Bigs are not only catering to a more reﬁned drinker, they’re shaping the direction of the art form. Having sampled each of the following, ’mo magazine is proud to introduce you to ﬁve new martinis crafted by Tini Bigs that are sure to become both new favorites and enduring classics. SPA TINI—The Spa Tini has a slight effervescence and subtly tangy ﬂavor that blossom as the eucalyptus syrup dances around a velvety veil of egg whites. The lime banishes any hint of the “mediciny” ﬂavor one might expect and merges nicely with the botanical ﬂavors of the Rangpur gin. Made with: Rangpur gin, Finlandia vodka, Cointreau, eucalyptus syrup, lime juice & egg whites. GRAPEFRUIT TINI—Cool in the mouth and warm in the belly, this bright but not overly sweet drink actually contains no grapefruit juice and derives its distinctive ﬂavor from the infused vodka and a mix of orange ﬂavors tempered by Campari. It’s garnished with a slice of grapefruit caramelized with a blowtorch to give it a dramatic edge. Made with: Finlandia grapefruit vodka, Campari, Cointreau & orange juice. BEST DAMN GIN & TONIC TINI—The simplicity of its ingredients belies the complexity and depth of its ﬂavor. The tiny, umber-colored specks of quinine are visible, unlike most modern tonics, and it’s this rare alkaloid that revitalizes the nostalgic taste. The ﬁnal product retains the astringency of the lime while still being ultimately smooth and unabashedly alcoholic. Made with: Tanqueray Gin, Brazilian quinine powder, lime juice, simple syrup & soda. SWEET OL’ BURT—Steeped in the French heritage of the American South, this aristocratic little roadster loads up the ﬂavors and drives from New Orleans to the Kentucky Derby with an effortless grace. The small batch bourbon is at the wheel but puts a banana liquor in the passenger seat. To keep it all from being too fruity, the combination cuts the bounce with a healthy dose of bitters (Peychaud, not angostura) and a herbaceous caress from the green fairy, absinthe. Made with: Woodford Reserve Bourbon, Peychaud’s, absinthe, banana liqueur & sugar. MIND THE GAP—The hints of spice found in the secret recipe of Pimm’s mix with the Pernod and cucumber to make a martini that is sophisticated but approachable. Just like the Spa Tini, the gin in the Pimm’s here goes very well with the citrus vodka and the star anise of the Pernod. Dangerously drinkable, Mind the Gap is made with: Hangar One Citrus Vodka, Pimm’s, Pernod, Triple Sec & cucumber. Tini Bigs is located at 100 Denny Way, Seattle. Phone: 206.284.0931. Contact them at info@TiniBigs.com, or on the Web at www.tinibigs.com. 26 Tini Bigs’ Sweet Ol’ Burt celebrating seattle’s gay community http://www.tinibigs.com

Table of Contents Feed for the Digital Edition of 'MO - July 2008

'MO - July 2008 Contents Letter From The Editor Series 2008 Needs Volunteers Voices 'mo-BIZ: City Lights Sign Company HIV Is Still a Big Deal, The Online Video Series Instant Activist Pet Project: Wiener Takes All Charlene Strong on the Rights Fight Form & Function: Molding Your Middle Will the Economy Ruin LGBT Funding? Toronto is a Great Place to Meet Feature Film Review: American Teen Live Event Preview: Sitting In Circles with Rich White Girls Book Review: In the Eye of the Storm by Gene Robinson Capitol Hill Guide Three Dollar Bill Cinema Presents: Features from the Black Lagoon Raising Spirits: Tini Bigs Offers Five New Martinis SceneOut: People@Places

'MO - July 2008

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