Monday, August 20, 2018

Fall Comforts: Tavern Law’s Stone Fence Cocktail

A speakeasy committed to the original craft of the cocktail.

Tavern Law's Stone Fence. Photo by Charlie Ainslie.

The Scoop: Tucked into what looks like a law office, Tavern Law on Capitol Hill opened its doors on a historic foundation. In 1832, both the Pioneer Inn and Tavern Law legalized drinking in bars and saloons. The production of — and pleasure from — alcoholic beverages was outlawed in 1919, thanks to passage of the Volstead Act. The American bartender’s future looked dark in the face of Prohibition. Then, the speakeasy was born. Hidden in the basements, cellars and secret rooms of local businesses, these illicit joints boozed up their patrons with artfully crafted libations.

Enter restauranteering gurus Brian McCracken and Dana Tough of Spur Gastropub and the The Coterie Room, respectively, who recreate the classic speakeasy — and any cocktails found therein — at Tavern Law. A media darling with nods from “GQ Magazine” and “The New York Times,” Tavern Law’s mixologists have taken a Prohibition-era concept to impressive new heights.

Crave Factor: A Stone Fence is comprised of Balvenie Scotch, lemon, thyme-infused syrup and house hard cider ($11). This stomach-warming cocktail demands an autumn evening by a crackling fire. “The Cocktail Chronicles,” an esteemed booze blog, profiled the cocktail as a “mainstay at taverns and inns” for centuries.

“The drink takes the simple, honest purity of a glass of hard cider and touches it with a little savagery,” Seattle-based cocktail enthusiast Paul Clarke quipped in the blog. “Making it a beverage that’s easy to approach, yet unforgiving when underestimated.”

The drink came about in similar fashion. It gets its name from a structure built by the Green Mountain Boys of Vermont in the mid-18th century. Led by Ethan Allen (a rough and rowdy local who — for some reason — got a high-end furniture chain named after him), the boys not only battled British troops throughout New England, but did it half-drunk from a popular local beverage: scotch mixed with hard cider.

Fun Fact: The speakeasy is expanding its repertoire, thanks to several miniature oak casks of whiskey from Woodinville Whiskey Company, a local distillery that opened up last year. 

Tavern Law | 1406 12th Ave., Seattle | (206) 322-9734

About Erin Thomas

Exported from the once rural areas north of the city, Erin has always been a Seattleite at heart. Since receiving her degree in Journalism from the Edward R. Murrow School of Communication at WSU, she has been moonlighting as a freelance writer. Familiar stints include CitySearch Seattle, Washington State Magazine, Seattle Woman Magazine and her long-time contributing to WINO Magazine, as well as copy-writing and on-air contributions to local radio. When Erin's not consuming large amounts of wine or writing in her blog, abottle/aweek, she can be found eating most food put in front of her face, screaming for the Cougs or drooling over the brothers on Vampire Diaries. For more of Erin's daily, irrelevant ramblings, find her on Twitter.
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  1. Pingback: Seattleite and Gilt City Seattle’s Fall Comforts Taste The Season Event | SEATTLEITE

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