Editor's Note: In Good Spirits

Even though this will go down as the year of massive job losses, excruciating statewide budget cuts, mortgage and credit crises, furious debates over health care and various other signs of the apocalypse, the newsmakers on our sixth annual list of the Most Influential People of 2009 still give us some valuable perspective. Whether you like what they have accomplished or not, this year’s MIP embody the drive of our city’s creative class. They have that gold-rush-like gumption: Despite—or maybe because of—obstacles, they still find a way to reach their goals.

There’s just something about the innovative Seattle spirit that gets people rallying in tough times, and that has kept our city humming along this year. Restaurants were still packed, even on traditionally slow Tuesday nights. Fundraising galas were still raising money—some exceeding last year’s take. Our pro soccer team lifted sports fans out of their seats to heights we haven’t seen before. Reading became fashionable again as it went high tech, and even as the Post-Intelligencer stopped printing. Many folks worked harder than ever for less, but kept at it for the love of their craft, not just for the paycheck.

It’s been a rollercoaster ride, and if you’re feeling like you could use a drink about now, our story on page 83 of the November issue can remedy that. Like us, you may have noticed the growing number of swanky bars around town. But these places are not the taverns or thumping nightclubs with oversized martini glasses of yore. Some of these places you can’t even find (but we give you insider access on page 93 of the issue).

Modern cocktails are definitely different, too (was that strawberry garnish carbonated?). When I first started in this business 19 years ago, I worked for a magazine where the senior staff was the last of the Mad Men, three-martini-lunch generation of journalists and advertising execs. Fast forward 10 years and it was all about Cosmopolitans. Then someone decided chocolate should be added to “tini,” and it got a little out of control.

Today the bar scene is more about the art of the drink; building on classics, but adding more than just a twist. Bartenders are concocting creative brews for a discerning palate: Is that spirit locally distilled? Are those bitters made from scratch? Serving “the good stuff” has taken on an entirely new meaning. And when I started seeing cocktails on bar menus for $12 and more, I knew we were in the midst of another culinary obsession.

Guiding you through the best of our local cocktails: Paul Clarke, who wrote about locally distilled spirits for us in our Best Restaurants issue, writes about cocktails nationally and also authors cocktailchronicles.com; sommelier and Seattle magazine contributor Jake Kosseff writes about wine, but he also knows a thing or two about spirits (he was in charge of 21 bars and 50 bartenders who made cocktails from scratch for 3,000 people at Seattle Film Festival’s opening night party); and let’s face it, because food still is as important to us as drinks, Lorna Yee reveals the five best foodie happy hours (RIP, calamari). Cheers!

Until next month,

Rachel Hart
rachel.hart@seattlemag.com

P.S. If you can’t get enough of mover-and-shaker lists, pick up this month’s issue of Seattle Business (our sister publication), for their list of the 25 innovators and entrepreneurs of the year.