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July 19, 2010
For my second drink, I ordered “The Alaska” from their specialty cocktail menu. This concoction was gin, Yellow Chartreuse and orange bitters. I really liked its clean dry flavor, but The Last Word is still my fave. As Erik worked, he never hesitated when a drink was called, and he made them fast and well. There was even one point when a glass broke into the ice supply, yikes! But the ice was melted down, cleaned and refilled without anyone skipping a beat. Impressive!
SIT at the BAR-Zig Zag Cafe, Seattle
I love to have the last word… but made by a bartender, or a mixologist? 
I had the pleasure of spending a recent weekend in Seattle and was given a nice tip by my friend, bartender extraordinaire Russell Davis. He saw through Facebook that I was in Seattle and suggested that I hit up a local bar. The post was: Go to a bar called Zag Zag and ask Murray to make you a “Last Word.” Of course, I love a great bartender, so when Russell says go, I go.
We arrived at Zag Zag Café, which is on the Pikes Hill Street Climb, at about 8pm for a pre-dinner drink but alas, no Murray there. However, we met bartender Erik Hakkinen, who was extremely pleasant and very handsomely clad, and so, since I was there, I ordered "The Last Word”, a classic cocktail made with gin, Maraschino Liqueur, Chartreuse and lime juice. Sounds strange, I know, but it is oh so good and refreshing.
As I sat at the bar, watching him work, I was intrigued by the fact that he was “free pouring” everything. In “mixology” class I had been taught to measure everything, like in baking, so I was a little skeptical at first. But as you’ll discover, I had nothing to worry about.
The establishment itself had a really nice atmosphere, with one whole side of the lounge area open to the patio, making for an open air feel in an otherwise cozy space. The bar was well
stocked with every kind of staple you could want, and Erik, like every good bartender, knew right where everything was without looking. That, plus the free pouring, plus the fact that he was having good conversation with every customer at the bar AND helping make drinks for the rest of the establishment, said to me this guy is a bartender in the classic sense of the word. Notice I use the word bartender here. While some folks use the word Mixologist, others think it’s too hoity-toity. I am still on the fence about it. I like the word bartender, it’s classic and unpretentious; but mixology implies a drink crafter with a higher level of expertise. You will see me use both. Erik was so classic in his approach to everything that I believe bartender is the right word, but that is not to say his skill wasn’t of a higher caliber.
stocked with every kind of staple you could want, and Erik, like every good bartender, knew right where everything was without looking. That, plus the free pouring, plus the fact that he was having good conversation with every customer at the bar AND helping make drinks for the rest of the establishment, said to me this guy is a bartender in the classic sense of the word. Notice I use the word bartender here. While some folks use the word Mixologist, others think it’s too hoity-toity. I am still on the fence about it. I like the word bartender, it’s classic and unpretentious; but mixology implies a drink crafter with a higher level of expertise. You will see me use both. Erik was so classic in his approach to everything that I believe bartender is the right word, but that is not to say his skill wasn’t of a higher caliber.For my second drink, I ordered “The Alaska” from their specialty cocktail menu. This concoction was gin, Yellow Chartreuse and orange bitters. I really liked its clean dry flavor, but The Last Word is still my fave. As Erik worked, he never hesitated when a drink was called, and he made them fast and well. There was even one point when a glass broke into the ice supply, yikes! But the ice was melted down, cleaned and refilled without anyone skipping a beat. Impressive!So, if you ever find yourself in Seattle, please do yourself a favor and go SIT at the BAR at Zig Zag and order The Last Word from Erik. Or Murray, if he’s around. ;)
note: a week after this article was published, Murray Stenson was named "American Bartender of the Year" at Tales of the Cocktail in New Orleans on July 24th 2010.
The Last Word
¾ ounce Gin
¾ ounce Chartreuse
¾ ounce Maraschino
¾ ounce fresh lime juice
Shake with ice/strain into a chilled glass/garnish with a lime wedge