The first drink on the menu is simple to make but it has a complex flavor profile. It’s called the Brasilena and it’s named after an Italian coffee soda. I used Caffe Vita espresso to make an espresso liqueur that is rich and chocolaty with a touch of vanilla. I used brandy to infuse the espresso in. It took many trials to get this product just right and I’m really proud of this one. My Brasilena is comprised of the espresso liqueur, soda water and a lemon wheel. I love this drink.

Citrus is always a favorite ingredient in cocktails and we have several drinks that are shaken up with fresh lemon and lime juice. The Mitzi Gaynor, named for the lead actress in South Pacific, is vodka based with falernum, Maraschino liqueur, plum bitters and lime juice. This one is our Tiki inspired cocktail. Falernum is a Caribbean rum based liqueur made with ginger, lime zest, toasted almonds and cloves. The Commentator is gin based with lime juice, DuBonnet Rouge and cherry bitters. The cherry bitters is made with brandy infused local Rainier cherries. Another personal favorite is the Checkmate, reposado tequila, lemon juice, honey syrup, sparkling wine and lots of Angostura bitters.

Rye whiskey is one those great spirits that will always have home on my menu. I have an almost classic Old Fashioned that is made using a 100 proof rye, house made spiced bitters, super fine sugar and some lemon oil. A Hint of Danger is a cocktail that has a white fortified wine called Cocchi Americano, orange bitters and a long pepper infusion, that’s the danger part. It is a wonderfully bright spirit based cocktail with a touch of pepper spice.

Herbal and savory drinks are pretty popular these days and there are two on this menu that meet this need. One of the more interesting cocktails on the menu is called Walk the Line. There is an oaky reposado tequila, aquavit, Scrappy’s celery bitters and black pepper syrup all stirred in up in this deliciously savory, spicy cocktail. For an herbal delight, there is the No Commitments, gin based with an Italian vermouth called Punt e Mes, Benedictine, Fernet Branca and lavender bitters. It is stirred until perfectly chilled and finished with lemon oil.

I believe that there is a little something for everyone on our new cocktail menu and if you don’t find something you like, our bartenders will love to shake or stir up a cocktail that suits you with the “I’m In Your Hands” option.

Happy drinking, and hope to see you all soon at the Golden Beetle.

Cheers!
Andy McClellan
Bar Manager

Murray River Salt & House-Made Harissa at Golden Beetle

Harissa has its origins in Tunisian cuisine, where it is used in wide ranging dishes from light and fiery vinaigrettes for couscous and salads, to deeply savory stews and roasted meats.  Harissa is a chili paste that utilizes the blending of dried and fresh chili peppers with preserved lemon, spices, and oil.  But none of this would be possible without chili peppers themselves, which came to Tunisia by way of the Columbian exchange.  The Columbian exchange was a give and take between the Eastern and Western hemispheres after Christopher Columbus “discovered America”.  These exchanges lead to both continents discovering different plants, animal, natural resources, and foods.  The chili pepper is indigenous to the Americas, but once it got into the hands of the Tunisians, they took it to a whole new level.

What makes Harissa so special is the blending of different spices you wouldn’t normally see in a hot sauce. Harissa is commonly blended with coriander, caraway, garlic and mint.  These inject warmth into the sauce without an overwhelming heat factor.  According to one of Tunisia’s finest chefs Abderrazak Haouari, harissa “stimulates the appetite and aids digestion”.  He goes on to say that “This immigrant from America has given tremendous character to our tropical cuisine; we use it and abuse it in every form”.

The counterpart to this delicious, hand crafted chili paste is a pink and flakey salt from the Murray River in Australia.  The Murray River is the greatest of Australia’s rivers expanding more than 1,800 miles in length. The Murray River begins in the Australian Alps and continues through several lakes that fluctuate in salinity.  Salt is also a natural feature in many of Australia’s landscapes.  The Murray-Daling Basin’s low rainfall and high evaporation have combined to concentrate salt in the ground water.  This peach colored salt is produced naturally from the underground brines in the basin itself, as carotene is secreted from the salt tolerant algae.  This natural process creates a light, delicate, and flakey salt that melts evenly, making it ideal for use as a finishing salt.  While the texture is course and ridged, the taste is very mild with a hint of acidity.

So the next time you ask for someone to please pass the salt and pepper, remember that there is a lot more at your finger tips than Grandmas idonized salt and course black pepper.  These instruments of flavor will expand your dining experiences to a whole new level and elevate your meal pass the point of comprehension.  I might be overstating that last part a bit, but hey, at the very least you now have obscure table condiments for 500 on lock down the next time you watch Jeopardy.

Both methods are designed to chill and dilute your cocktail, but there is one general rule that every well trained mixologist adheres too: shake drinks that contain fruit juice, cream or eggs and stir drinks that are all spirits.

Shaking introduces tiny air bubbles into the mixture. This gives drinks containing fruit juice a slightly frothy appearance and those containing egg whites a foamy, meringue-like head. Texturally these types of cocktails will feel alive and bouncy on the palate. If the mixture is stirred the drink would be too cloying and viscous.

Stirring an all spirits cocktail gives the beverage a clear appearance and a velvety texture where the liquid covers the palate like a warm boozy blanket. Shaking would give the drink a cloudy appearance and a watered down taste.

I say, don’t take my word for it. You should take that journey on your own and discover for yourself what you like, but I will confidently tell you that if you follow this one general rule about shaking and stirring your cocktail drinking experience will be supremely enhanced.

Cheers!
Andy McClellan
Bar Manager

Join us for Brunch on Saturdays & Sundays from 1o:00am to 2:00pm.

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When I opened Tilth people would ask me if I would open another restaurant, and the answer was always “never”… Then after 4 years of learning the ropes as a chef/owner, I decided it was time to grow more in my profession and once again experience the thrill of a restaurant opening.

GB was by far the smoothest opening I’ve ever been a part of in my 22 years of being in professional kitchens.   I’ve been surrounded by all the talent one could dream of having.  I’m eternally grateful to my staff!

Venturing out of the box with a concept, ambiance, and cuisine so different than what has become familiar at Tilth has been both humbling and exhilarating.   It has pushed me and you, as loyal guests of GB, to try something different.

Thank you so very much for sharing in the GB adventure and creating your special experiences at our table. You have become an integral part of the amazing spirit and energy in the room!

The GB team relishes in all the fun, creativity, and growth that we will all experience in our second year.

Thank you for all the feedback, support, and love you all have shared us here at GB!

Cheers,
Maria

Click here to view article in Journey Magazine.

Photo by Kevin Cruff

Chef Maria Hines pours a cucumber-gin drink that also features a dollop of Greek yogurt. Photo by Greg Gilbert / The Seattle Times

The Seattle Times recently featured our happy hour, highlighted by Maria shaking it up behind the bar! She is creating cocktails every Tuesday through the end of the year. Click here to view article

Ideally this recipe is made from all thanksgiving leftovers, in addition to the dried penne pasta.  Substitute any other leftover vegetables for the ones listed in the recipe.

8 ounces   dried penne pasta
2 pounds   leftover turkey, white and dark meat, shredded
½ cup   diced carrots
½ cup   diced potatoes
½ cup   green beans
2 cups   gravy
1 cup   whole milk
1 cup   parmesan, grated
1 cup   bread crumbs

Method:
Preheat the oven to 375. Bring a large pot of salted water to a rapid boil. add the pasta and cook until al dente, about 6-8 minutes. drain the pasta.  In a large bowl, combine all ingredients except the parmesan and bread crumb.  Add ¾ C of the parmesan to the turkey mixture. pour mixture into a 13X9 in pan.  Mix remaining parmesan with bread crumbs and sprinkle over the top of the casserole.  Bake 25-35 minutes, or until bread crumbs are browned and edges are bubbling.  Let cool slightly before serving.

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GOLDEN BEETLE

1744 N.W. Market St., Seattle
206-706-2977
http://golden-beetle.com

Following up her success at Tilth, Maria Hines explores the spice routes of North Africa and the Middle East at this Ballard restaurant and bar. She interprets the region’s traditional fare with her trademark passion for organic, seasonal foods and pure, clean flavors. Months later I can still recall the taste of preserved orange and pickled serrano peppers in a bowl of clams, of lemon woven into crunchy fava bean falafel, of rose syrup drizzled over cinnamon-scented phyllo-wrapped almond pastries.

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