Cider Lowball Craft Cocktail
We believe in taking inspiration from the classics and giving them a refreshing update. Our Bartender’s Special for November is the Cider Lowball, and it does just that.
The Cider Lowball is inspired by the classic whiskey sour. Vanilla, Benedictine and unfiltered apple cider create a nostalgic and familiar flavor that’s both refreshing and surprisingly familiar. The Cider Lowball takes its name from the glassware used. Commonly referred to as a “bucket” or “rocks” glass, this glassware has also been referred to as a “lowball” or “old fashioned” glass.
The Cider Lowball is a perfect fall-inspired cocktail to add into your drink repertoire any time of year.
BARTENDER SPECIAL AT-A-GLANCE
INGREDIENTS
- 2 oz. Evan Williams bourbon
- .75 oz. unfiltered apple cider
- .75 oz. fresh lemon juice
- .75 oz. vanilla syrup
- .25 oz. Benedictine
- Garnish: 1 slice Granny Smith apple, 1 cinnamon stick, grated nutmeg
GLASSWARE
- Large rocks “lowball” glass
Softshell Crab Shines On New Day Northwest
The Pacific Northwest sees its fair share of crabs. This week, they saw a seasonal treat from the East.
Kaelon Sparks, Executive Chef, Water Grill Bellevue, appeared on Seattle's NBC affiliate, KING5, to share Wild Maryland Softshell Crab from the Chesapeake Bay, Maryland. During the segment, Chef K showcased our product knowledge, relationships with watermen and fishermen, and our seasonal offerings, preparing Softshell Crab on air and sharing information about Wild Pacific Bluefin Tuna.
"When the water starts to get warm, the crabs will start to molt - moving into a larger shell and growing. The watermen (which is what the fishermen for crabs on the East Coast in Maryland are called) will watch the crabs for signs of molting and move them to a little pen for even closer monitoring before it happens. As soon as the blue crabs molt and they're soft, the watermen will pull the crabs from the water to stop a shell from hardening. They’ll then package them up for us."
Chef K also spoke about how great summertime is for seafood, with the waters providing new products with warmer weather and water.
"Summertime is a really tough time to choose one thing that's delicious and coming into season. Just this last week, we got our first batch of Wild Pacific Bluefin Tuna from California. It's just a really delicious, meaty bite. We really love seeing this Bluefin on [the menu].”
SOFTSHELL CRAB AND BLUEFIN TUNA AT WATER GRILL
Ready to explore what this summer has to offer for seafood lovers? Check out our menus where you can get Wild Maryland Softshell Crab and Wild Pacific Bluefin Tuna.
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