What!? What is this?! A post on a coupleofcocktails.com?! You are confused, I know. Well, I decided that it is due time for the annual blog post. I’m going to fill you all in on what is new in the world of Anu, Zane, and our bartending lives.
Bartending at Vessel
Zane and I (Anu. Hi nice to meet you) are both bartenders at Vessel. Needless to say, we both love it. I work Friday and Saturday. Zane holds down the bar solo on Wednesdays and works with me on Saturdays. Yes, it’s the “Zanu” show on Saturdays!
We wouldn’t be bartenders if we didn’t have bars (I also work at Rob Roy and Zane works at Spur) to work behind so here’s a little shout out to Vessel.
1312 5th Ave (Between University and Union)
Seattle, WA 98101
Most recently, Seattle Metropolitan Magazine voted Vessel as having the best cocktail menu in the area. Awesome! It’s true though. Have you checked out the menu? Not the menu that is posted online but the actual menu? Well, if you haven’t you should stop in sometime and take a look. Don’t steal one though. I know, I know, it’s tempting but all you have to do is ask us for a copy and we’ll gladly give you one.
I could blabber on about all of Vessel’s accolades, Jim Romdall, the fantastic staff, the ambiance, decor, awards, cocktails, guest bartenders, and all of the wonderful things Vessel has to offer but it is just easier if you check out the website. Hey! Better yet come in and visit We’ll see you soon.
Working on Getting The Blog UP
We let it go. . . .but now we’re getting it back!
New blog posts soon.
Please excuse us while we mess around with backgrounds and page settings for a bit.
SO many posts to put up!! .
First, A Toast!
We finally decided to do it. Make a blog. Our customers have been bugging us to write one for some time now and we have honestly been looking for an excuse. So here it is. Our blog on cocktails and spirits, and the people, products, and history that surrounds them. Let’s kick it off with a toast! Here is a favorite Champagne Cocktail of mine (Zane) and the second, one of Anu’s…
1 1/2 oz Bourbon
1/2 oz Triple Sec
7 dashes Peychaud’s Bitters
7 dashes Angostura Bitters
Stir over ice and strain into a chilled cocktail glass. Top off with 4 oz Champagne
1 1/2 oz Brandy
1/4 oz Pastis
1/4 oz Grenadine (the real stuff)
Muddle 2 peach slices and combine everything in a cocktail shaker. Shake and strain over a clear ice ball into a tall glass (10 oz) Fill with Champagne.