For Gimlet<\/a> fans, consider the Kamikaze<\/a>, which adds a dash of citrusy triple sec to the vodka-and-lime-juice formula. If you prefer gin to vodka, as I do, feel free to use it instead; you’ll be making a London Kamikaze. The orange hit from the triple sec gives the drink a complexity that the Gimlet could only wish for.<\/p>\n An excellent variation on the Manhattan<\/a> is the Blind Pilot<\/a>, created by longtime Portland bartender Lance Mayhew<\/a>. This one omits the bitters but adds herbal liqueur\u2014Gailliano, which you’ll be happy to find a use for once you’ve tired of Harvey Wallbangers<\/a>. It’s close enough to a Manhattan to be familiar but far enough away to deserve a place of its own on the bar menu.<\/p>\n I’m not a big fan of tequila, but the most delicious Margarita<\/a> I ever tasted was the spicy version at Dosalas<\/a>, the swanky waterfront tequila bar in Vancouver, Wash. You have several options for replicating this caliente concoction: using a chile-infused tequila, of which there are many<\/a>; making or buying a pepper-infused simple syrup; adding a touch of chile liqueur, such as Ancho Reyes<\/a>; or my preferred method, using a couple of slices of fresh jalape\u00f1o, muddled in the shaker with or without the seeds. The pepper has bite, yes, but also a freshness that you can’t get any other way.<\/p>\n Finally, a cocktail I have yet to try but which I’ll introduce to my lips at the first opportunity: the Oyster Martini<\/a>. Unlike the many cocktails that have come along in the past 20 years bearing the “-tini” designation simply because they’re served in a Martini glass, this one is really just a Martini with raw oysters instead of olives.<\/p>\n Developed by Dan Severt, bar manager at the Taylor Shellfish Farms Queen Anne oyster bar<\/a> in Seattle, this cocktail was touted by the bloggers at Native Flavor<\/a> as a great way to enjoy half a dozen oysters on the half shell: three on a plate and three in the drink.<\/p>\n It’s not a drink for everyone\u2014and certainly not for those who want their Martini world view predictable and eternal.<\/p>\n Adapted from Quench Magazine<\/a><\/em><\/p>\n 1 ounce gin Shake liquid ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass. Garnish with lime wedge.<\/p>\n Adapted from Lance Mayhew<\/a><\/p>\n 1 ounce bourbon Add all ingredients to mixing glass, then add ice. Stir vigorously for 30 seconds. Strained into a chilled cocktail glass.<\/p>\n Adapted from Barfecto<\/em><\/a><\/p>\n 2 ounces blanco tequila Rub the rim of a rocks glass with lime wedge, dip in salt to coat, and set aside. <\/p>\n Add the jalape\u00f1o slices to a shaker and gently muddle. Add liquid ingredients and ice and shake until well-chilled. Strain into prepared glass over fresh ice. Garnish with a jalape\u00f1o slice. <\/p>\n Adapted from Dan Severt<\/a> and Native Flavor<\/a><\/p>\n 3 ounces vodka Shuck oysters and place three on the half shell on a small plate. Pour the other three, including the oyster liquor, into a chilled cocktail glass.<\/p>\n Add vodka and vermouth to cocktail shaker with ice. Stir until well chilled. Strain into the glass with the oysters.<\/p>\n Alternate sips of the Martini with oysters from the plate. Conclude with the three oysters in the bottom of the glass.<\/p>\n","protected":false},"excerpt":{"rendered":"
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<\/a><\/h3>\nLondon Kamikaze<\/h3>\n
\n1 ounce triple sec
\n1\/2 ounce fresh lime juice
\nLime wedge for garnish<\/p>\nBlind Pilot<\/h3>\n
\n1 ounce sweet vermouth
\n1 ounce Galliano liqueur<\/p>\nSpicy Margarita<\/h3>\n
\n1 ounce fresh lime juice
\n1\/2 ounce orange liqueur
\n1\/2 ounce agave syrup
\n1 lime wedge
\n2 thin slices of jalape\u00f1o (seeds optional)
\nSalt and jalape\u00f1o slices for garnish<\/p>\nOyster Martini<\/h3>\n
\n\u00bc ounce dry vermouth
\n6 small fresh oysters<\/p>\n