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I had an interesting experience at a cocktail bar in Seattle this past Saturday and I thought I would share for you cocktail connoisseurs out there.
If you're ever in the area, check out "Vessel". Esquire magazine named it as the best cocktail bar in America.
The service, decor and menu were all absolutely fantastic. (Or with the decor, maybe I just liked they had the same Bertoia barstools I have at home, haha.)
Started with their signature cocktail, a "Vessel 75"...which was comprised of bourbon, Peychaud's bitters, orange zest and (this was key) maple syrup foam. I'm not a big bourbon guy, but I thought this was very innovative.
My SO started with a pink lady, which was not on the menu but came suggested and had an egg white in it. I was a little taken aback when I saw the bartender crack an egg white into the cocktail shaker, but I gather the alcohol and citrus juice when blended (with this little immersion blender) sort of "cooks" the egg white and does well for the consistency.
Other cocktails included egg whites (so hard to get used to for me) such as the whiskey sour (also very good, topped with the maple syrup foam and a decorative leaf laid into the foam with maraschino liquor.)
Something I also thought quite different was they had a co2 tank and a special cocktail shaker that could carbonate drinks on the spot. Just as an example the bartender took my SO's cucumber water, tossed it in the shaker, loaded it with co2, shaken and voila - sparkling cucumber water. SO COOL!
I guess this cocktail shaker was a prototype adapted from a champagne preserving bottle that is used with the co2. The bartender commented that on taste tests, champagne drinkers could not discern from a fresh bottle of champagne and one that was stored in the acrylic bottle for one year. Pretty impressive.
Check it out if you're ever in Seattle, you won't be disappointed.
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