Rob Roy

What!?  What is this?!  A post on a!  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.

A lot has happened, actually.  We have a lot of great news and exciting things to spread via blog.  Obviously, we have both been too busy to write and have been horrible at keeping anything up to date.  I realized that after being asked to write for the Seattle PI and Publicola that I should probably focus on writing my own blog.  Perhaps, link my blog to the Seattle PI.  I know that being a media whore worked for Jamie Boudreau so I fully expect it to work for me.
Zane and I gave birth to a baby this year.  Rob Roy.  Yup, located on the corner of 2nd and Battery in Seattle’s Belltown neighborhood.  Birthed. . . hmmm, more like adopted a baby.  Rob Roy (formally Viceroy) is a creation from the mind of Linda Dershang.  She is the owner of: Linda’s Tavern, Smith, Oddfellows, King’s Hardware and has owned Chop Suey, Baltic Room, and Capital Club.  On August 11th Linda wrapped up her baby in a manilla envelope, signed it, and placed it into my arms.  Thank you Linda for making the transition into ownership such a great experience for us.

Door sign.

Since August 11th, we have been creating and planning our next step.  Our goal is to make all the desired changes all at once.  Hopefully before spring but as every restauranteur knows it may be longer than that.  Our first step in ownership was to take Rob Roy back to it’s intended plan – a cocktail lounge.  We quickly changed the cocktail menu to all classics.  We’ll be working in originals as time passes, but we want to let the neighborhood get feelers for the classics and why they are so important.
The booze selection has tripled and we are hoping to add more.  Zane has been feverishly working on house made ingredients such as grenadine, both dark and light falernum, gingerbeer, and many other syrups and tinctures.  Don’t worry we’ll be posting recipes.
We are keeping the ambiance the same for the most part.  It is still your rich uncle’s basement where you can come to unwind, have fun, throw parties, feel at home, or even use it as your auxillary conference room.  We still play great music (more on the great DJ debate later) and have great lighting.  Oh yeah, did I mention the space is great for photo shoots?
You may have noticed that the patio is gone.  Alas, this was not on our accord.  The city forced us to remove the patio so that they could repave the sidewalk underneath it.  A new and improved patio is in the works so don’t fret.  When the sun finally decides to bless our Seattle skins once again you’ll be sipping a margarita on the Rob Roy patio.
I’ll be updating you on what is happening with Rob Roy and the bartending world as often as possible.
Keep reading and sipping dear friends.

Bartending at Vessel

Cucumber Lime SwizzleZane 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!

Anu & ZaneWe 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.