Issue link: https://digital.copcomm.com/i/648009
7 6 | t h e c l e v e r r o o t Recently, we headed up and down the West Coast to find out how savvy beverage directors are using Absentroux in aperitifs and beyond. Our first stop is Executive Chef Eric Donnelly's Rock Creek Seafood & Spirits in Seattle, where we catch up with Jason Crume, Bar Manager at Rock Creek and its sister restaurant, Flint Creek Cattle Company, opening later this year. For the uninitiated, the summertime months in Seattle are heaven on earth, when the population of the city moves outside to the patio to enjoy the liquid sunshine, the bounty of Seattle's many bodies of water and to sit and sip on delicious refreshments. At Rock Creek, Crume invites guests to take advantage of the extended aperitif hours afforded by the Pacific Northwest's hours of prolonged daylight. "Apéritifs are essential to any beverage program in my opinion. When used in a cocktail, an apéritif will help lengthen and tame flavors in stronger spirits," explains Crume. "e key flavor components of Absentroux that set it apart from other products are the lemon balm and 'absinthe' flavor from the wormwood. Because the apéritif is lighter in alcohol [36 proof], it is easier to blend those flavors into cocktails in a more subtle way than higher-proof herbal liqueurs like absinthe or Chartreuse. "ink how vermouth works to 'soen' a strong whiskey or bourbon in a Manhattan. "I also offer an apéritif-based cocktail on all my menus for a lighter alcohol option for guests," con- tinues Crume. "is style of drink also enlivens the guest's sense of taste and oen pairs well with first courses. It's easy to educate guests when you enjoy the drink option yourself and can suggest how well an apéritif works with certain dishes." With a thoughtful menu of sustainably harvested local seafood, and a handful of featured globally sourced options from well managed fisheries, Chef Donnelly provides a bounty of options for pairing. En Route with Absentroux 1 oz. Absentroux 1 oz. Hayman's Old Tom Gin 1/2 oz. fresh lime juice 1/2 oz. simple syrup 1/2 oz. egg white Splash of soda water Lime peel to garnish Shake the gin, Absentroux, lime juice, simple syrup and egg white vigorously with ice. Double-strain into an Old Fashioned glass over a 2-inch ice cube. Add a splash of soda and garnish with a swath of lime peel. The Hummingbird ROCK CREEK SEAFOOD & SPIRITS, SEATTLE Chef Eric Donnelly takes a piece of yellowfin tuna from net to plate. Chef Eric Donnelly. PHOTOS: JOANN ARRUDA Bar Manager Jason Crume curates a selection of craft spirits and wines from the Pacific Northwest, and further afield, to pair with Chef Donnelly's cuisine. Fennel spiced yellowfin tuna on celery aioli.