Canlis bar manager José Castillo says he works closely with the restaurant’s kitchen to develop its nonalcoholic cocktails.
Dinner service at Canlis doesn’t start for another three hours; atop the restaurant’s bar, a stockpot full of tarragon and parsley syrup cooks down with lemon peels and sugar over an induction burner.
Together, says head barman José Castillo, these ingredients produce a syrup almost reminiscent of Pernod. Bartenders combine the final, cooled version with a shrub made from the Japanese sweet potato satsumaimo, plus ginger and a dusting of cinnamon.
The result glows a mellow orange in its delicate coupe—refreshing and complex with an innate food compatibility not
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