Seattle is well-known for being innovative; a city that is a great launching pad for the new and unique. It’s no surprise that so many talented craft distillers have popped up all around the city. And they are the star of the 2012 Northwest Distillery & Cocktail Festival!
From August 8th – 9th at Herban Feast’s Sodo Park, distillers, mixologists and cocktail enthusiasts of all kinds will gather to celebrate all things spirited. Spirit tastings, cocktail competitions, and drink seminars are just a few of the events that will be taking place. Some of the participating distilleries include OOLA, Sound Spirits and Hilliard’s Beer as well as nibbles provided by local faves like Ethan Stowell Restaurants, Demitri’s Bloody Mary Seasoning and Taste! Seattle’s top bartenders will also be competing as well for numerous top honors and prizes as well as for the people’s choice award.
Make sure you get your tickets in advanced and taste responsibly!
To get in the mood for this upcoming spirited festival and definite crowd pleaser, make a batch of my Whisky Spiked Iced Tea Punch. Woodinville Headlong White Dog whiskey mingles well with the iced tea, mint, citrus juices and brown sugar. Perfect for summertime sippin’!
Get ready to shake, sip and nibble your way through the first annual Northwest Distillery & Cocktail Festival! It’s going to be libatious fun! -Kathy
Whisky Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this drink, check out this episode of Kathy Casey’s Liquid Kitchen.
Makes about 8 cups, enough for 10 to 12 servings
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey
Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.
Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.
Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books