Warm Up with Six Seven’s Old Fashioned

Here’s a warming and classic cocktail, the Old Fashioned, best served in a captivating destination for you to unwind with your sweetheart to chase away the winter doldrums at Six Seven Lounge At The Edgewater Hotel in Seattle.

67 Old Fashioned 2

The Edgewater, hanging dramatically over the waters of Elliot Bay, provides a cozy destination to base your exploration of the Emerald City. From here you have easy access to Seattle’s Pike Place Market, downtown shopping, the stadiums, train station and the iconic Space Needle. The hotel’s lobby with floor to ceiling windows invites guests to sit and look out to the bay with views framed by the snow covered Olympic Mountains. Or wander from the Northwest-chic lobby into the bar for a cocktail before an absolutely fabulous lunch or dinner of local provisions, again with a drop-dead waterfront view at Six Seven Restaurant, a local favorite.

In the lounge, an affable bartender will deftly mix up the perfect cocktail with house made syrups, infusions, herbs, candied fruit and small batch-bitters. My favorite is the Old Fashioned made with smokey barrel-aged reserve rye. Here is the recipe but you should really try it at The Edgewater ; it is even better sipped while looking at the astounding view.

Six Seven's Old Fashioned
 
This warming Old Fashioned cocktail to chase away the winter doldrums is best enjoyed with your sweetheart and the astounding view from The Edgewater Hotel in Seattle.
Author:
Recipe Type: cocktail
Cuisine: cocktail
Serves: 1
Ingredients
  • 2½oz Russell's Reserve Rye
  • .5oz Demerara Syrup
  • 2 dashes of Regans Orange Bitters
  • 2 dashes of Angostura Bitters
  • slice of lemon peel
  • slice of orange peel
Instructions
  1. In a rocks glass mix the bitters and syrup together.
  2. Top with the reserve rye.
  3. Add a few large ice cubes and twist slice lemon peel and orange peel over drink.
  4. Drop peels into glass and serve.

 

Michelle M. Winner

Michelle M. Winner

Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)

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