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19TH HOLE Late Summer Libation
19TH HOLE
A quality spiced rum cocktail The Drunken Monkey
Amber Davis
Triangle Spirits Amber Davis would love to make you a drink. Even more than that, she wants to know what she can do to make you happy when you walk into Triangle Spirits, the bar in Seattle’s Fremont district she resurrected and now runs with her partner in life and business, Kenji Jensen-Otsu. “My favorite thing about this job is the hospitality,” says this restaurant industry lifer. “You know, that’s why I got into it. That’s why I stayed in it.” She started in food service when she was 15, working at a Baskin-Robbins in Enumclaw. She worked restaurant jobs to pay for college at UW, managed a couple bars in Seattle and helped open a couple others. She and Kenji took the opportunity, in 2017, to buy the bar in the historic Triangle Building wedged into the acute angle corner of Fremont Place North and North 35th Street. That’s a story for another day. “It’s just been such a labor of love,” she says. They spent the first 18 months or so cleaning, restructuring, figuring out what it would be. Then, COVID happened. The way through, as it turned out, was takeout fried chicken. The product was way good right away. It’s way better now, Davis says, after years of testing and refining the recipe. Today, Triangle Spirits stands on its three legs as a wicked good chicken joint with a great back bar — and an owner not afraid to use it. “I’ve done every single job,” she says. “I love bartending. I love serving. But really, creating a cocktail and doing it for somebody on the fly and watching them enjoy it is just really cool.”
The Sand Trap
starring Sailor Jerry with tiki vibes and vivacious flavor
O
ur booze maestro this issue doesn’t tend toward a sweet cocktail when she sets about inventing a new one. It’s no secret why: “I don’t like to drink ‘em,” Amber Davis says. Thus: The Drunken Monkey. Delicious. Not too sweet. Hints of hotness. “I usually aim for a really balanced cocktail that’s got a nice dry finish that makes you want to keep drinking it,” she says. So: The Drunken Monkey, a new addition to the summer cocktail menu at Triangle Spirits in Fremont, where Davis is co-owner and bar goddess in residence. The Drunken Monkey starts with Sailor Jerry, an American spiced rum bottled at 92 proof. The cocktail’s creation started with a straight shot. “It’d been a long time since I had Sailor Jerry on its own,” Davis says. “So, when I was drinking it, the spice quality came through a lot for me. “That rich kind of molasses-y flavor was how I started for the cocktail. I knew immediately that with it being summer, I wanted to do something that was Tiki-driven.” The ingredients that follow Sailor Jerry into the drink
“You can get lost in them”
Justin Cox Beverage Director of the Yes Parade Restaurant Group
BY BART POTTER • CG STAFF WRITER
Relax and relish this late-summer elixir
BY BART POTTER • CG STAFF WRITER
Smooth like a cold Irish coffee, but better
are Tiki-appropriate: pineapple juice, orange juice, rich coconut cream, Orgeat syrup, Ancho Demerara syrup and two kinds of bitters. Here’s some insider’s info to home bartenders: The Ancho syrup is made with one dried Ancho chile in a cup of boiling water and a cup of Demerara sugar, stirred until the sugar is fully incorporated; steep for 10-15 minutes or to the desired spice level, then discard the chile. Sailor Jerry’s higher proof stands up to the other ingredients, Davis says. “It lets you be a little bit more creative with what you’re putting in there and bringing some bigger flavors.” Davis chose the name Drunken Monkey because if you drink a couple of these, you’re on your way to being one. Slowly enjoying one of these is just right. Sailor Jerry rum is named for Norman “Sailor Jerry” Collins, a legendary and influential tattoo artist. The label art is his. Drinkers, be wise — given the strength of the rum and the potency of the Drunken Monkey — and heed the words elsewhere on the label: “Respect his legacy. Drink Sailor Jerry responsibly.”
More On Tully Tullamore D.E.W. is the original triple blend Irish whiskey known the world over for its smooth and gentle complexity. This whiskey, made in Ireland, is the perfect balance of both fruit and spice. A blend of three spirits, you won’t find another whiskey like Tullamore D.E.W. DISTINCTIVE TASTE Three spirits blend together to give a balance of flavor like no other. Grain whiskey gives sweet flavors. Malt whiskey gives fruit flavors. And pot still whiskey gives spice flavors. This final product makes Tully stand alone. CASK FINISH The complex yet approachable flavors in the whiskey are derived from three types of grain, triple distillation and the blend of all three Irish whiskeys.
At Home Bar Mixology
HOW IT’S MADE Triple cask-matured for depth and balance. Over a period of several years, Tullamore D.E.W. Original is aged in traditional refill barrels, ex-bourbon barrels and ex-sherry butts.
19TH HOLE
The Drunken Monkey By Amber Davis • Triangle Spirits Fremont District • Seattle
INGREDIENTS • 2 oz. Sailor Jerry Spiced Rum • 2 oz. pineapple juice • 1 oz. orange juice • 1 oz. coconut cream • .5 oz. Orgeat • .5 oz. Ancho Demerara syrup • 2 dashes Angostura bitters • 1 dash orange bitters
ustin Cox supposes he could make this issue’s featured 19th Hole cocktail with any old Irish whiskey. But without Tullamore D.E.W. Irish, it wouldn’t be the same. It wouldn’t be The Sand Trap. Cox, 41, is beverage director of the Yes Parade Restaurant Group, which includes the Rhein Haus in Seattle’s Capitol Hill, located at 912 12th Ave. The Sand Trap is a golf cocktail Cox created when Yes Parade had a bar called Stadium Golf (now closed) in Tacoma. Cox’s ingredients for The Sand Trap include house made beer syrup, espresso cold shots and coconut rum. But Tullamore D.E.W. is the base — and the heart and soul — of The Sand Trap, which is on the Rhein Haus cocktail active list this summer. “When you’re working with flavors like coconut and coffee,” Cox says, “you’ve got to have something in there that tells you, like, this is an Irish whiskey.” What he loves about Irish whiskey in general is the predominant flavor of the barley. It’s just softer, he says. As for Irish whiskey in particular, it’s Tully. “It brings a lot more, you know, just a lot more dimensional notes,” Cox says. “It has a little bit more character. It does such a wonderful job of working together. I mean,
that’s kind of the beauty of Irish whiskey.” Tullamore D.E.W. is part of the family of spirits marketed worldwide by William Grant & Sons Global Brands Ltd. The company’s single biggest account for Tullamore is the legendary Buena Vista bar in San Francisco, which Cox makes a point of visiting when he’s there so he can watch the rock-star bartenders turn out thousands of Irish coffees — made, of course, with Tullamore. For The Sand Trap, which is a little like a cold Irish coffee, Cox taps into one of his favorite breweries, Icicle, in Leavenworth, Wash., and its German Chocolate Porter and reduces it into a bitter chocolate beer syrup. He picks up cold shots of pressurized extracted espresso at the Caffe Vita on nearby Pike Street. Planteray Cut & Dry coconut-infused rum lends its own character to the mixture, which is shaken with fresh ice and strained into a Nick and Nora glass. The last touch is a light layer of creamy cold foam flavored with real maple syrup, with a sprinkle of nutmeg on top. “So it’s kind of like an Irish coffee, but drinks kind of like an espresso martini,” Cox says. “You have all the flavors, a little bit of tropicalness, and you’ve got great whiskey.” Like real golf-course bunkers, Sand Traps can be hazardous. Cox says, “You can get lost in them.”
At Home Bar Mixology The Sand Trap By Justin Cox • Yes Parade Restaurant Group Seattle
INGREDIENTS • 1 oz. Tullamore D.E.W. Irish Whiskey • .5 oz. Dark Persuasion beer syrup • .5 oz. Planteray Cut & Dry • 1 oz. Caffe Vita cold shot
Spring has sprung! The Belltown Goddxss
INSTRUCTIONS • Add all ingredients into a shaker. • Add ice for mixing and shake it up. • Strain into 16-ounce glass over fresh ice. • Grate fresh nutmeg on top. • Garnish with pineapple frond or picked cherry.
J
INSTRUCTIONS • Shake ingredients with fresh ice • Strain into a Nick and Nora glass or equivalent. • Top with maple syrup cold foam. • Sprinkle shaved nutmeg on top. • Sip and enjoy responsibly.
Milagro Reposado Tequila is the stuff that stirs this spectacle BY BART POTTER • CG STAFF WRITER
20
AUGUST 2026
38
cascadegolfer.com
Mixology Maven
JoJo Kitchen
JoJo Kitchen had to leave the world’s richest cocktail bar scene to find her groove, a continent away, as a bartender and masterful mixologist. The New Jersey native went to New York City when she was 17 to go to art school. She got into the restaurant industry when she needed a job. It was not until she moved to Seattle, however, that she found the work that led to a calling. “I like to say I left the concrete jungle for the trees of the Pacific Northwest,” Kitchen says. “So, who knew I’d go camping? Who knew I’d love hiking?” Who knew, likewise, that Kitchen — bar manager today at Rob Roy, a cocktail bar in Belltown — would immerse herself in the craft and community of the spirits and cocktail world? In Seattle, the 35-year-old Kitchen worked at No Anchor, a beer bar, before moving to the Fog Room, a downtown rooftop bar. She’s worked at Rob Roy (2332 Second Ave.) since bar seating began to reopen in 2021, after the pandemic. “I think during the pandemic, people started appreciating what they were missing when bars were closed.” Now, her job is not just a job. “People in general, and you always have that aunt or someone say, “When are you going to get a real job?’ “I love creating cocktails. I love making drinks. They’re definitely my medium.”
24
APRIL 2026
T
An amazing April après golf sipper
his issue’s featured 19th Hole cocktail, Belltown Goddxss, made with Milagro Reposado Tequila, started life as a non-alcoholic concoction. It fits, as such, on the Designated Drivers menu at Rob Roy, a craft cocktail bar in Seattle’s Belltown. It also fits, according to the cocktail’s creator, JoJo Kitchen, with an emerging ethic in the bar industry and society. “People are coming in with a wellness mindset, a self-care mindset,” says Kitchen, Rob Roy’s bar manager. “They’re just not drinking as much, and they want options. “That’s why it was important to me to make a really delicious cocktail that can be served non-alcoholic, but if you want it’s just as delicious with a spirit in it.” For the Belltown Goddxss, a refresher perfect for summer sipping, the spirit is Milagro Reposado, a 100 percent blue agave tequila distributed by William Grant & Sons Inc. Milagro holds up to the bold flavors of the Goddxss’s ingredients, Kitchen says, such as house made cantaloupe shrub (syrup) and saffron sharbat, along with lemon and NA Pathfinder Amaro. And the unusual spelling of Goddxss? It’s not a typo. “It’s non-gendered,” Kitchen says, “so anyone who kind of identifies as a goddess can enjoy it.” Its creator says everybody else can enjoy it, too, with or without alcohol.
At Home Bar Mixology Belltown Goddxss By JoJo Kitchen • Rob Roy Belltown, Seattle
INGREDIENTS • 1.5 oz. Milagro Reposado Tequila • 1 oz. lemon juice • .75 oz. cantaloupe shrub • .5 oz. saffron sharbat • .25 oz. Pathfinder Amaro • 4-6 mint leaves • 1.5 oz. soda water INSTRUCTIONS • Shake all ingredients but soda water in a shaker. • Fine-strain into Collins glass with the soda water on the bottom. • Add ice last. • Serve with sprigs of mint nestled next to the straw. cascadegolfer.com
DRINK MILAGRO RESPONSIBLY. Milagro Tequila, 40% Alc./Vol. (80 Proof) ©2025 William Grant & Sons, Inc., New York, NY 10010
AUGUST 2025
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ON THIS PAGE AND ON THE COVER After years in the making and anticipation from golfers across Washington State and around the world, the new 18-hole thrill ride at Gamble Sands is now open. Scarecrow is designed by David McLay Kidd — he also designed the Gamble Sands Course as well. Scarecrow is already a bucket list course and fully rounds out the lodging and playing experience in Brewster, Wash. Photos courtesy of Gamble Sands
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Check out who won our recent CG Swag contests. Congratualtions to these lucky winners from the June 2025 issue of Cascade Golfer magazine. Highlander GC Twosome • Bill Tanay • Tacoma LakeLand Village Twosome • Francis Kinney • Gig Harbor Boeing Classic & NW Golfers Playbook Sally Bourgault • Olympia
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3
19TH HOLE Late Summer Libation The Sand Trap
“You can get lost in them”
Justin Cox Beverage Director of the Yes Parade Restaurant Group
BY BART POTTER • CG STAFF WRITER
Smooth like a cold Irish coffee, but better
More On Tully Tullamore D.E.W. is the original triple blend Irish whiskey known the world over for its smooth and gentle complexity. This whiskey, made in Ireland, is the perfect balance of both fruit and spice. A blend of three spirits, you won’t find another whiskey like Tullamore D.E.W. DISTINCTIVE TASTE Three spirits blend together to give a balance of flavor like no other. Grain whiskey gives sweet flavors. Malt whiskey gives fruit flavors. And pot still whiskey gives spice flavors. This final product makes Tully stand alone. CASK FINISH The complex yet approachable flavors in the whiskey are derived from three types of grain, triple distillation and the blend of all three Irish whiskeys. HOW IT’S MADE Triple cask-matured for depth and balance. Over a period of several years, Tullamore D.E.W. Original is aged in traditional refill barrels, ex-bourbon barrels and ex-sherry butts.
J
ustin Cox supposes he could make this issue’s featured 19th Hole cocktail with any old Irish whiskey. But without Tullamore D.E.W. Irish, it wouldn’t be the same. It wouldn’t be The Sand Trap. Cox, 41, is beverage director of the Yes Parade Restaurant Group, which includes the Rhein Haus in Seattle’s Capitol Hill, located at 912 12th Ave. The Sand Trap is a golf cocktail Cox created when Yes Parade had a bar called Stadium Golf (now closed) in Tacoma. Cox’s ingredients for The Sand Trap include house made beer syrup, espresso cold shots and coconut rum. But Tullamore D.E.W. is the base — and the heart and soul — of The Sand Trap, which is on the Rhein Haus cocktail active list this summer. “When you’re working with flavors like coconut and coffee,” Cox says, “you’ve got to have something in there that tells you, like, this is an Irish whiskey.” What he loves about Irish whiskey in general is the predominant flavor of the barley. It’s just softer, he says. As for Irish whiskey in particular, it’s Tully. “It brings a lot more, you know, just a lot more dimensional notes,” Cox says. “It has a little bit more character. It does such a wonderful job of working together. I mean,
that’s kind of the beauty of Irish whiskey.” Tullamore D.E.W. is part of the family of spirits marketed worldwide by William Grant & Sons Global Brands Ltd. The company’s single biggest account for Tullamore is the legendary Buena Vista bar in San Francisco, which Cox makes a point of visiting when he’s there so he can watch the rock-star bartenders turn out thousands of Irish coffees — made, of course, with Tullamore. For The Sand Trap, which is a little like a cold Irish coffee, Cox taps into one of his favorite breweries, Icicle, in Leavenworth, Wash., and its German Chocolate Porter and reduces it into a bitter chocolate beer syrup. He picks up cold shots of pressurized extracted espresso at the Caffe Vita on nearby Pike Street. Planteray Cut & Dry coconut-infused rum lends its own character to the mixture, which is shaken with fresh ice and strained into a Nick and Nora glass. The last touch is a light layer of creamy cold foam flavored with real maple syrup, with a sprinkle of nutmeg on top. “So it’s kind of like an Irish coffee, but drinks kind of like an espresso martini,” Cox says. “You have all the flavors, a little bit of tropicalness, and you’ve got great whiskey.” Like real golf-course bunkers, Sand Traps can be hazardous. Cox says, “You can get lost in them.”
At Home Bar Mixology The Sand Trap By Justin Cox • Yes Parade Restaurant Group Seattle
INGREDIENTS • 1 oz. Tullamore D.E.W. Irish Whiskey • .5 oz. Dark Persuasion beer syrup • .5 oz. Planteray Cut & Dry • 1 oz. Caffe Vita cold shot INSTRUCTIONS • Shake ingredients with fresh ice • Strain into a Nick and Nora glass or equivalent. • Top with maple syrup cold foam. • Sprinkle shaved nutmeg on top. • Sip and enjoy responsibly. 38
AUGUST 2025
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Cascade Golfer December 2025 VOLUME 19 • ISSUE 4 • DECEMBER 2025 • COMPLIMENTARY
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Duke’s scholars and memories Meet the Orange Whip inventor High & Dry: Great winter courses NORTHWEST GOLF N EWS & VI EWS cascadegolfer.com
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Why Ka‘anapali is the perfect blend of challenge and chill ON THIS PAGE The publishers of Cascade Golfer Magazine Dick Stephens and Kirk Tourtillotte joined Puetz Golf helmsmen Mike Livingston and Dave Sanders on the San Francisco Peninsula in September to celebrate Puetz’s 80th Anniversary with a little cheer. Here’s Mike’s sandy birdie on Half Moon Bay’s Ocean Course par 4 2nd hole. Photos by Dick Stephens
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LakeLand Village GC Twosome • Norman Hein • Olympia
• Two Playbooks and four Golf Show Tickets • Page 24
Port Ludlow Resort Twosome • Erin Martin • Lynnwood
• LakeLand Village GC Twosome • Page 58
Sun Country GC Twosome • Steve Day • Black Diamond
DECEMBER 2025
3
19TH HOLE Winter Wonderland in a glass The Laura Palmer cocktail
Fire walk with gin: A Twin Peaks tribute at Here Today Brewery BY BART POTTER • CG STAFF WRITER
C
ustomers sipping on a Laura Palmer cocktail at Here Today Brewery and Kitchen might well ask, “Who is Laura Palmer?” It’s okay if you don’t know. Just ask the bartender, especially if it’s Cuyler Harris. Get him talking, and he’ll tell you not only who Laura Palmer was but who killed her on TV and why he named a cocktail after her and chose Hendrick’s Gin as its spirit base. ‘Round about this time you might want to settle in and order another so you can hear from Harris, the operations and facilities manager at Here Today, all about David Lynch and the “Twin Peaks” universe and how the world’s most famous mocktail shares a last name and a couple ingredients with the Laura Palmer cocktail.
This article has a word limit and can’t include everything the 38-year-old Harris has to say about life, art and mixology, and how he came to be in Seattle crafting cocktails at a family-friendly waterfront brewery. You at the bar have all the time in the world, so order up another one (he can leave out the gin, if you need him to) and hang on. This short version begins at the beginning: “Who killed Laura Palmer?” is the central mystery of “Twin Peaks,” the early-1990s surrealist television classic created by Lynch. Harris, whose title at Here Today (2815 Elliott Ave., Suite 101) doesn’t do justice to all he does (bartender, menu creator and artistic vibe infuser), is a primo aficionado of all things David Lynch. He was stunned by “Twin 26
Cuyler Harris
Cult hit show, botanicals of Hendrick’s and savvy bartending bring this to life Peaks” — he didn’t know TV could be that good. “He's like such a huge piece of my life,” Harris says of Lynch. “Massive. I went to film school when I was younger, and I was always trying to maybe be in that field. He was huge for me.” The Laura Palmer is related to a Harris cocktail menu an iteration ago, not long after Lynch died in early 2025, for which the drinks on the “Choose Your Adventure” roster of spirit-free concoctions was named for Twin Peaks episodes, e.g., Cooper’s Dreams, Orchid’s Curse, Northwest Passage or Traces to Nowhere. He even had Blue Velvet gelatin shots on the menu, named after Lynch’s 1986 film. Harris says, “If you know, you know.” The Choose Your Adventure drinks (www.heretodayseattle.com) are tasty as mocktails (perfect for children, who are welcome in Here Today, and the customers least likely to know about Laura Palmer) but enhanced, if so inclined, by the addition of spirits. For the Laura Palmer, the spirit is Hendrick’s Gin, made in Scotland and owned and distributed by William Grant and Sons, Inc. The Hendrick’s original expression is prequel to the brand’s expanding shelf of gin innovations in its Cabinet of Curiosities series (www.hendricksgin. com), such as Oasium, Midsummer Solstice, Neptunia and Orbium, all as eccentric in their mixtures and marketing as the original. Harris chose the original Hendricks for the Laura Palmer for its cucumber-forward profile, pronounced enough that Harris lists “Hendrick’s cucumber gin” as its first ingredient. Add in Wild Thai black tea, salted lemon and aloe vera juice and you have a drink that lives near to the Arnold Palmer, the iced-tea-and-lemonade refresher named for and favored by (so the story goes) the legendary Arnold Palmer. The Laura Palmer and the Choose Your Adventure offerings won’t be on the Here Today menu forever. But ask Cuyler. He’ll fix you up. If you know, you know.
DECEMBER 2025
4 • William Grant & Sons • 2026 Recap
Here Today Brewery and Kitchen
At Home Bar Mixology The Laura Palmer By Cuyler Harris • Here Today Brewery and Kitchen • Seattle
INGREDIENTS
1.5 oz. Hendrick’s Gin 2 oz. Rishi Wild Thai Black Tea 2 oz. fresh lemon juice, sweetened to taste, with two large pinches of salt • 2 oz. aloe vera drink • • •
INSTRUCTIONS Pour ingredients into a Collins glass or equivalent • Fill to the top with crushed ice • Enjoy responsibly •
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Varsity Communications Inc.
Cascade Golfer April 2026 VOLUME 20 • ISSUE 1 • APRIL 2026 • COMPLIMENTARY
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PUETZ SPRING HOT LIST! Trophy Lake’s new bunkers Mount Baker Golf Trail launches Globetrotting Gems for 2026 Post Game: NW flood recovery N O RT H W E ST GO L F N E W S & V I E W S
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18 is Never Enough
INSIDE
GC Cedars at Dungeness
Horn Rapids
LakeLand
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Eagles Pride
GC
High Cedars
• Trophy Lake’s bunker project • Delta Putt product is on point • Tony Dear’s new book drops • Pin High Golf sets up shop • Northwest Golfers Playbook • CG Players Card is amazing
• Shuksan GC | Hole No. 13
14 CHOPIN VODKA TRAVEL THE NW • Launch of the Mount Baker Golf Trail
20 CORONA PREMIER PROPERTY 59 SAVE SOME GREEN
JULY 18-19 PAGE 4
SUNCADIA LEADS OUR LIST of courses and destinations featuring endless holes to enjoy
• Arlington’s Gleneagle GC
• Kahler Mountain Club • Port Ludlow GC • Swinomish Golf Links
24 MILAGRO TEQUILA 19th HOLE • Seattle’s Rob Roy toasts the town
Features 40 Hit Play >
• Blue Tees, Shot Scope & Garmin • Titleist & Ping wedges • Bushnell Wingman & Tour V7 • Clicgear 4.5 Cart • Ping G440 K Driver • TaylorMade Qi4D Driver • Callaway Quantum MAX Driver • Cobra OPTM Driver • L.A.B. Golf DF3i Putter
When 18 is not enough, these destinations have more than one track to keep you humming from sunup to sundown
46 56
• Local courses survive the floods
Photo courtesy of Suncadia.
Globetrotting Gems 2026
CG’s Travel There & Back takes you tee to tee around the world
Tri-Cities & Heart of Washington focus
New McLay Kidd masterpiece underway, nine courses to choose from and wine wonderland
62 MICHELOB ULTRA POSTGAME
ON THE COVER High atop I-90 in the Cascades is spectacular Suncadia. The resort, community and courses are world-class and await golfers and sojourners this spring. The cover image is the 10th green on the Prospector Course.
APRIL 2026 • Listing on the TOC • 2 page ad spread 24-25
PUETZ GOLF SAVINGS 28-37 ON THIS PAGE Avalon Golf Links is one of Washington’s north stars year in and year out. Just off I-5 in Burlington, Avalon is a quick trip from Seattle and Everett and showcases the beauty of Skagit County. Photo courtesy of Avalon Golf Links.
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• Twosome to Kahler Mountain Club • Page 14
Francis Kinney • Gig Harbor • LakeLand Village Twosome
• Twosome to Port Ludlow • Page 49
Robert Steiner • Kent • Classic Twosome
• Four NW Golfers Playbooks and Tickets to the Boeing Classic • Page 62
Davis Olson • Woodinville • Playbooks and Tickets to the Seattle Golf Show
APRIL 2026
3
19TH HOLE Spring has sprung! The Belltown Goddxss Milagro Reposado Tequila is the stuff that stirs this spectacle BY BART POTTER • CG STAFF WRITER
Mixology Maven
JoJo Kitchen
JoJo Kitchen had to leave the world’s richest cocktail bar scene to find her groove, a continent away, as a bartender and masterful mixologist. The New Jersey native went to New York City when she was 17 to go to art school. She got into the restaurant industry when she needed a job. It was not until she moved to Seattle, however, that she found the work that led to a calling. “I like to say I left the concrete jungle for the trees of the Pacific Northwest,” Kitchen says. “So, who knew I’d go camping? Who knew I’d love hiking?” Who knew, likewise, that Kitchen — bar manager today at Rob Roy, a cocktail bar in Belltown — would immerse herself in the craft and community of the spirits and cocktail world? In Seattle, the 35-year-old Kitchen worked at No Anchor, a beer bar, before moving to the Fog Room, a downtown rooftop bar. She’s worked at Rob Roy (2332 Second Ave.) since bar seating began to reopen in 2021, after the pandemic. “I think during the pandemic, people started appreciating what they were missing when bars were closed.” Now, her job is not just a job. “People in general, and you always have that aunt or someone say, “When are you going to get a real job?’ “I love creating cocktails. I love making drinks. They’re definitely my medium.”
24
T
An amazing April après golf sipper
his issue’s featured 19th Hole cocktail, Belltown Goddxss, made with Milagro Reposado Tequila, started life as a non-alcoholic concoction. It fits, as such, on the Designated Drivers menu at Rob Roy, a craft cocktail bar in Seattle’s Belltown. It also fits, according to the cocktail’s creator, JoJo Kitchen, with an emerging ethic in the bar industry and society. “People are coming in with a wellness mindset, a self-care mindset,” says Kitchen, Rob Roy’s bar manager. “They’re just not drinking as much, and they want options. “That’s why it was important to me to make a really delicious cocktail that can be served non-alcoholic, but if you want it’s just as delicious with a spirit in it.” For the Belltown Goddxss, a refresher perfect for summer sipping, the spirit is Milagro Reposado, a 100 percent blue agave tequila distributed by William Grant & Sons Inc. Milagro holds up to the bold flavors of the Goddxss’s ingredients, Kitchen says, such as house made cantaloupe shrub (syrup) and saffron sharbat, along with lemon and NA Pathfinder Amaro. And the unusual spelling of Goddxss? It’s not a typo. “It’s non-gendered,” Kitchen says, “so anyone who kind of identifies as a goddess can enjoy it.” Its creator says everybody else can enjoy it, too, with or without alcohol.
APRIL 2026
Varsity Communications Inc.
At Home Bar Mixology Belltown Goddxss By JoJo Kitchen • Rob Roy Belltown, Seattle
INGREDIENTS • 1.5 oz. Milagro Reposado Tequila • 1 oz. lemon juice • .75 oz. cantaloupe shrub • .5 oz. saffron sharbat • .25 oz. Pathfinder Amaro • 4-6 mint leaves • 1.5 oz. soda water INSTRUCTIONS • Shake all ingredients but soda water in a shaker. • Fine-strain into Collins glass with the soda water on the bottom. • Add ice last. • Serve with sprigs of mint nestled next to the straw. cascadegolfer.com
DRINK MILAGRO RESPONSIBLY. Milagro Tequila, 40% Alc./Vol. (80 Proof) ©2025 William Grant & Sons, Inc., New York, NY 10010
William Grant & Sons • 2026 Recap • 5
Cascade Golfer June 2025 VOLUME 20 • ISSUE 2 • JUNE 2026 • COMPLIMENTARY cascadegolfer.com
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PUETZ SUMMER HOT LIST! N O RT H W E ST GO L F N E W S & V I E W S
Port Ludlow Resort and GC Profile: Synthetic Turf Northwest PDX’s Legendary LPGA Tour Stop
A LOOK
High Desert Destination: Central Oregon
6
PUBLISHER’S PITCH
28 IN THE BAG
• Summer thoughts from Dick Stephens
8
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Your voice counts
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• Boeing Classic this August • Chopin Vodka Travel the NW • Chambers Bay Summer Solstice • Tolt GC and Cedar Irons GC • Kalispel and Circling Raven • CG Players Card is Amazing • Northwest Golfers Playbook
JULY 18-19 PAGE 4
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20 CORONA PREMIER PROPERTY 58 SAVE SOME GREEN • Lewis River GC in Woodland
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22 DUKE’S SEAFOOD GOLFING GOURMET
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24 GLENFIDDICH 19TH HOLE
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62 MICHELOB ULTRA POST GAME • Tony Dear’s Masters notebook
• Kai’s Thai Street Food and Bar
•
Features 40 42 46 52
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From Mud to Masterpiece: The rise of the Northwest synthetic turf industry
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From Army camp to golf haven: How Central Oregon keeps raising the bar and remains a leisure leader
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INSIDE
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SAVE THE DATE!
• Highlander GC | Hole No. 5
ON THIS PAGE
PUETZ GOLF SAVINGS 28-37 ON THE COVER
Palouse Ridge in Pullman might be the late great John Harbottle’s best design ever. The amazing course architect passed away in 2008 – the same year this legendary course opened. In 2024, Palouse Ridge landed as No. 8 in our reader’s poll, cementing it as a regional treasure.
Port Ludlow GC was designed by renowned architect Robert Muir Graves. Opened in 1975, it was designed to complement the Olympic Peninsula beauty, featuring the Tide and Timber nines, which offer views of Puget Sound and the surrounding mountains. The resort and course are a SeattleTacoma favorite. Photo courtesy of Rob Perry
Photo courtesy of Port Ludlow
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• Twosome to Eagles Pride GC• Page 10
Port Ludlow Twosome • Christopher Royak • Snohomish
• Twosome to Desert Aire GC • Page 58 • Twosome to LakeLand Village GC • Page 62
Desert Aire Golf Course
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Kahler Mt. Twosome • Josephine Wong • Seattle NW Golfer Playbooks and Boeing Classic Tickets Art Hoff • Steilacoom
JUNE 2026
3
19TH HOLE
Bow to The Don
Glenfiddich 14-year single malt stars in this smoky twist on the Rob Roy BY BART POTTER • CG STAFF WRITER
A sophisticated summer Scotch sipper
Adam Gerlach Kai’s Thai Street Food and Bar Adam Gerlach is not the guy you’ll find sitting behind a laptop tap-tap-tapping on a spreadsheet. It’s a little too much like work. To be clear: “I never, I never ever, will do that, never have, never will,” he says. He’d rather focus his energy on more exciting things. Like building craft cocktail menus for the two bars at Kai’s Thai Street Food and Bar in Seattle’s U District. The owner of Kai’s — Kai — “calls me his creator. So, I create the vibes in the room.” He says, “I think that’s just kind of like my niche that I found, where it’s like I really like doing this. It doesn’t feel like work to me.” Gerlach’s spring menus feature 20 cocktails out front in the Thaiger Room and another 10 in his baby, the Alley Cat Lounge, which you’ll find after you go around to the alley to the main way in. “Then you get in and everything’s black,” he says. “Black bar, black walls, black everything. It’s like movie theater dark.” You’ll know where you are by the throb of the ultra-high-end sound system in the lounge, which Gerlach picked out and had installed. You don’t need to ask who picks out the music.
24
T
his issue’s 19th Hole cocktail is a riff on a Rob Roy, which is like a Manhattan except with Scotch, and it’s like nothing you ever tasted. It seems ever since the pandemic — at least to us at Cascade Golfer — that whiskey and scotch cocktails had a re-birth. All of us were holed up in our homes, watching tons of streaming on TV and our phones, learning and trying endless spins on our love of libation. It was the worst of times and the best of times on that front. We were thirsty to pass the time and finding ways to take shelter from the storm was part of many golfer’s regular ritual. And why not. We had time to burn, nowhere to go, a wideopen imagination, people to share time with and a safe haven to sip, sample and savor. Five years clear now from all that, we are still looking for lightning in a bottle — or a glass. And this issue we have captured it again. Adam Gerlach, the cocktail’s creator in his job as all-thingscocktail dude at Kai’s in Seattle’s U District, calls this flash of brilliance The Don. It features Glenfiddich 14-year single malt as its spirits base — with smoke. The Glenfiddich, a bourbon-barrel-aged single malt distributed by William Grant & Sons Inc., is perfect for this cocktail, he says, because it’s smooth and delicious and bears no peat flavors. This Scotch, which hails from Dufftown, Scotland, of course is the spot on spirit for this summer sipper. We have full confidence in the Scots when it comes to après golf offerings — they have a few centuries of a jump on us when it comes to proper 19th hole activity. Let’s tee this up. So: Two ounces of Glenfiddich, one ounce Carpano Antica sweet vermouth, and two dashes of tobacco bitters go into a glass. Then the glass goes into a freezer set to minus-8 degrees before the final note: the whole cocktail goes into a cocktail smoker with profuse wood smoke before being placed in front of a customer. Gerlach has his own closely held recipe for the tobacco bitters … which he can’t talk about because then it wouldn’t be a secret. The whole project carries a whiff of smoky nostalgia. “I picture smoking a cigar around a campfire, you know, and you have a Scotch in your hand. But I’m doing it all for you in one glass.”
JUNE 2026
6 • William Grant & Sons • 2026 Recap
Xxxxxxxxxx / Shutterstock.com
Mixology Master
At Home Bar Mixology
The Don
By Adam Gerlach Kai’s Thai Street Food and Bar U District • Seattle INGREDIENTS • 2 oz. Glenfiddich — this is a 14-year
single malt in this offering but feel free to experiment with other Scotches as your budget allows.
• 1 oz. Carpano Antica sweet vermouth. • 2 dashes tobacco bitters.
INSTRUCTIONS • Put all ingredients in a cocktail glass. • Put the glass into a minus 8-degree
freezer — or closest you can manage at home.
• Place the entire cocktail into a cocktail
smoker.
• Sip and enjoy. • Practice makes perfect.
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Cascade Golfer August 2026 VOLUME 20 • ISSUE 3 • AUGUST 2026 • COMPLIMENTARY cascadegolfer.com
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PUETZ LATE SUMMER HITS! NORTHWEST GOLF N EWS & VI EWS
Tacoma Boys: South Sound legends 2026 Boeing Classic fan preview Super summer road holes await August Save Some Green spots
Best
THE
VOTES ARE IN!
A LOOK 4
PUBLISHER’S PITCH
6
SHORT GAME
24 IN THE BAG
• Late summer notes by Dick Stephens
• TaylorMade Spider Tour putters • Titleist GTS drivers & fairways • L.A.B. Golf VZN. 1i putter • PING G Le4 women’s clubs • Odyssey S2S Tri-Hot putters • Sun Mountain Eclipse 4.5 bag • FootJoy Premiere Packard shoes • Tour Edge TE-200 women’s set • Vice Golf Pro ball lines • FootJoy Pure Touch glove
• Lake Wilderness update • True Linkswear gets a new home • Gonzales named UNLV coach • Delicato summer wines • Holmes Harbor in the news
16 CORONA PREMIER PROPERTY • Loomis Trail Golf in Blaine
18 DUKE’S SEAFOOD GOLFING GOURMET
58 SAVE SOME GREEN • Camaloch GC • The Classic GC • Whidbey GC
• Triangle’s Drunken Monkey cocktail
across the
22 RISK VS. REWARD • Foster Golf Links | Hole No. 8
Evergreen State
Shelton’s Salish Cliffs GC
54 CHOPIN TRAVEL THE NW • Evergreen State road holes
20 SAILOR JERRY 19TH HOLE
Excellence showcased
INSIDE
Departments
62 MICHELOB ULTRA POST GAME • Tony Dear’s August notebook
Features 34 46
Top 10 Best Public Courses
Your votes are counted: Washington’s finest courses ranked and reviewed
AUGUST 2026 • Listing on the TOC • 2 page ad spread 20-21
The Tacoma Boys!
The remarkable golf pipeline in South Puget Sound produces world-class talent on the tee, on the bag and behind the scenes
50 53
PUETZ GOLF SAVINGS 24-33
Summiting Snoqualmie Ridge Boeing Classic offers plenty of star power
Luxe Life
Snoqualmie Casino & Hotel welcomes golfers with resort expansion, culinary delights and spa just minutes from Seattle
ON THE COVER The beautiful 15th hole on the Squaxin Island Tribe’s Salish Cliffs GC in Shelton graces our Top 10 cover. This Gene Bates design has been impressing golfers since opening in 2011. Salish Cliffs cemented its No. 6 ranking again in 2026 (was 6th in 2024, too) as one of the readers’ favorite places to play.
ON THIS PAGE Congratulations to University Place’s Chambers Bay for once again winning CG’s Top 10 Washington Public Course poll. Like fine wine, this Robert Trent Jones Jr. layout continues to evolve and age gracefully. The home of the 2015 U.S. Open not only is your No. 1 but is a bucket list course globally.
Photo courtesy of Salish Cliffs.
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• Highlander CG Twosome • Page 12
Desert Aire GC Twosome • Sam Jefferson • North Bend
• Sun Country GC Twosome • Page 56
Eagle Pride GC Twosome • Susan Adams • Everett
• Whidbey GC Twosome • Page 62
LakeLand Village GC Twosome • Alberto Salazar • Seattle
AUGUST 2026
3
19TH HOLE
A quality spiced rum cocktail The Drunken Monkey
Amber Davis
starring Sailor Jerry with tiki vibes and vivacious flavor BY BART POTTER • CG STAFF WRITER
Triangle Spirits Amber Davis would love to make you a drink. Even more than that, she wants to know what she can do to make you happy when you walk into Triangle Spirits, the bar in Seattle’s Fremont district she resurrected and now runs with her partner in life and business, Kenji Jensen-Otsu. “My favorite thing about this job is the hospitality,” says this restaurant industry lifer. “You know, that’s why I got into it. That’s why I stayed in it.” She started in food service when she was 15, working at a Baskin-Robbins in Enumclaw. She worked restaurant jobs to pay for college at UW, managed a couple bars in Seattle and helped open a couple others. She and Kenji took the opportunity, in 2017, to buy the bar in the historic Triangle Building wedged into the acute angle corner of Fremont Place North and North 35th Street. That’s a story for another day. “It’s just been such a labor of love,” she says. They spent the first 18 months or so cleaning, restructuring, figuring out what it would be. Then, COVID happened. The way through, as it turned out, was takeout fried chicken. The product was way good right away. It’s way better now, Davis says, after years of testing and refining the recipe. Today, Triangle Spirits stands on its three legs as a wicked good chicken joint with a great back bar — and an owner not afraid to use it. “I’ve done every single job,” she says. “I love bartending. I love serving. But really, creating a cocktail and doing it for somebody on the fly and watching them enjoy it is just really cool.”
Relax and relish this late-summer elixir
O
ur booze maestro this issue doesn’t tend toward a sweet cocktail when she sets about inventing a new one. It’s no secret why: “I don’t like to drink ‘em,” Amber Davis says. Thus: The Drunken Monkey. Delicious. Not too sweet. Hints of hotness. “I usually aim for a really balanced cocktail that’s got a nice dry finish that makes you want to keep drinking it,” she says. So: The Drunken Monkey, a new addition to the summer cocktail menu at Triangle Spirits in Fremont, where Davis is co-owner and bar goddess in residence. The Drunken Monkey starts with Sailor Jerry, an American spiced rum bottled at 92 proof. The cocktail’s creation started with a straight shot. “It’d been a long time since I had Sailor Jerry on its own,” Davis says. “So, when I was drinking it, the spice quality came through a lot for me. “That rich kind of molasses-y flavor was how I started for the cocktail. I knew immediately that with it being summer, I wanted to do something that was Tiki-driven.” The ingredients that follow Sailor Jerry into the drink
are Tiki-appropriate: pineapple juice, orange juice, rich coconut cream, Orgeat syrup, Ancho Demerara syrup and two kinds of bitters. Here’s some insider’s info to home bartenders: The Ancho syrup is made with one dried Ancho chile in a cup of boiling water and a cup of Demerara sugar, stirred until the sugar is fully incorporated; steep for 10-15 minutes or to the desired spice level, then discard the chile. Sailor Jerry’s higher proof stands up to the other ingredients, Davis says. “It lets you be a little bit more creative with what you’re putting in there and bringing some bigger flavors.” Davis chose the name Drunken Monkey because if you drink a couple of these, you’re on your way to being one. Slowly enjoying one of these is just right. Sailor Jerry rum is named for Norman “Sailor Jerry” Collins, a legendary and influential tattoo artist. The label art is his. Drinkers, be wise — given the strength of the rum and the potency of the Drunken Monkey — and heed the words elsewhere on the label: “Respect his legacy. Drink Sailor Jerry responsibly.”
At Home Bar Mixology The Drunken Monkey By Amber Davis • Triangle Spirits Fremont District • Seattle
INGREDIENTS • 2 oz. Sailor Jerry Spiced Rum • 2 oz. pineapple juice • 1 oz. orange juice • 1 oz. coconut cream • .5 oz. Orgeat • .5 oz. Ancho Demerara syrup • 2 dashes Angostura bitters • 1 dash orange bitters INSTRUCTIONS • Add all ingredients into a shaker. • Add ice for mixing and shake it up. • Strain into 16-ounce glass over fresh ice. • Grate fresh nutmeg on top. • Garnish with pineapple frond or picked cherry.
20
AUGUST 2026
Varsity Communications Inc.
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William Grant & Sons • 2026 Recap • 7
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8 • William Grant & Sons • 2026 Recap
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Social Media Campaign: Via Facebook/Twitter 2 months leading up show. Major focus 30 days out to all show followers. Daily engagement with followers for shows, programming and sponsors.
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Print Media: 15 Display Ads • The Seattle Times 20 total print/tablet ad messages over 3 weeks for the Golf Show messages. • Pacific Northwest Golfer Major show program on Golf Show to 100,000 homes. • Cascade Golfer Magazine Editorial/promo twice to 100,000.
William Grant & Sons • 2026 Recap • 9
THANK YOU
FOR YOUR PARTNERSHIP! 19TH HOLE
Bow to The Don
Glenfiddich 14-year single malt stars in this smoky twist on the Rob Roy BY BART POTTER • CG STAFF WRITER
A sophisticated summer Scotch sipper
Kai’s Thai Street Food and Bar Adam Gerlach is not the guy you’ll find sitting behind a laptop tap-tap-tapping on a spreadsheet. It’s a little too much like work. To be clear: “I never, I never ever, will do that, never have, never will,” he says. He’d rather focus his energy on more exciting things. Like building craft cocktail menus for the two bars at Kai’s Thai Street Food and Bar in Seattle’s U District. The owner of Kai’s — Kai — “calls me his creator. So, I create the vibes in the room.” He says, “I think that’s just kind of like my niche that I found, where it’s like I really like doing this. It doesn’t feel like work to me.” Gerlach’s spring menus feature 20 cocktails out front in the Thaiger Room and another 10 in his baby, the Alley Cat Lounge, which you’ll find after you go around to the alley to the main way in. “Then you get in and everything’s black,” he says. “Black bar, black walls, black everything. It’s like movie theater dark.” You’ll know where you are by the throb of the ultra-high-end sound system in the lounge, which Gerlach picked out and had installed. You don’t need to ask who picks out the music.
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his issue’s 19th Hole cocktail is a riff on a Rob Roy, which is like a Manhattan except with Scotch, and it’s like nothing you ever tasted. It seems ever since the pandemic — at least to us at Cascade Golfer — that whiskey and scotch cocktails had a re-birth. All of us were holed up in our homes, watching tons of streaming on TV and our phones, learning and trying endless spins on our love of libation. It was the worst of times and the best of times on that front. We were thirsty to pass the time and finding ways to take shelter from the storm was part of many golfer’s regular ritual. And why not. We had time to burn, nowhere to go, a wideopen imagination, people to share time with and a safe haven to sip, sample and savor. Five years clear now from all that, we are still looking for lightning in a bottle — or a glass. And this issue we have captured it again. Adam Gerlach, the cocktail’s creator in his job as all-thingscocktail dude at Kai’s in Seattle’s U District, calls this flash of brilliance The Don. It features Glenfiddich 14-year single malt as its spirits base — with smoke. The Glenfiddich, a bourbon-barrel-aged single malt distributed by William Grant & Sons Inc., is perfect for this cocktail, he says, because it’s smooth and delicious and bears no peat flavors. This Scotch, which hails from Dufftown, Scotland, of course is the spot on spirit for this summer sipper. We have full confidence in the Scots when it comes to après golf offerings — they have a few centuries of a jump on us when it comes to proper 19th hole activity. Let’s tee this up. So: Two ounces of Glenfiddich, one ounce Carpano Antica sweet vermouth, and two dashes of tobacco bitters go into a glass. Then the glass goes into a freezer set to minus-8 degrees before the final note: the whole cocktail goes into a cocktail smoker with profuse wood smoke before being placed in front of a customer. Gerlach has his own closely held recipe for the tobacco bitters … which he can’t talk about because then it wouldn’t be a secret. The whole project carries a whiff of smoky nostalgia. “I picture smoking a cigar around a campfire, you know, and you have a Scotch in your hand. But I’m doing it all for you in one glass.”
Xxxxxxxxxx / Shutterstock.com
Mixology Master
Adam Gerlach
T
At Home Bar Mixology
The Don
By Adam Gerlach Kai’s Thai Street Food and Bar U District • Seattle INGREDIENTS • 2 oz. Glenfiddich — this is a 14-year
single malt in this offering but feel free to experiment with other Scotches as your budget allows.
• 1 oz. Carpano Antica sweet vermouth. • 2 dashes tobacco bitters.
INSTRUCTIONS • Put all ingredients in a cocktail glass. • Put the glass into a minus 8-degree
freezer — or closest you can manage at home.
• Place the entire cocktail into a cocktail
smoker.
• Sip and enjoy. • Practice makes perfect.
cascadegolfer.com
JUNE 2026
19TH HOLE 19TH HOLE
Spring has sprung! The Belltown Goddxss
Winter Wonderland in a glass
Milagro Reposado Tequila is the stuff that stirs this spectacle BY BART POTTER • CG STAFF WRITER
Mixology Maven
JoJo Kitchen
JoJo Kitchen had to leave the world’s richest cocktail bar scene to find her groove, a continent away, as a bartender and masterful mixologist. The New Jersey native went to New York City when she was 17 to go to art school. She got into the restaurant industry when she needed a job. It was not until she moved to Seattle, however, that she found the work that led to a calling. “I like to say I left the concrete jungle for the trees of the Pacific Northwest,” Kitchen says. “So, who knew I’d go camping? Who knew I’d love hiking?” Who knew, likewise, that Kitchen — bar manager today at Rob Roy, a cocktail bar in Belltown — would immerse herself in the craft and community of the spirits and cocktail world? In Seattle, the 35-year-old Kitchen worked at No Anchor, a beer bar, before moving to the Fog Room, a downtown rooftop bar. She’s worked at Rob Roy (2332 Second Ave.) since bar seating began to reopen in 2021, after the pandemic. “I think during the pandemic, people started appreciating what they were missing when bars were closed.” Now, her job is not just a job. “People in general, and you always have that aunt or someone say, “When are you going to get a real job?’ “I love creating cocktails. I love making drinks. They’re definitely my medium.”
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APRIL 2026
T
The Laura Palmer cocktail
An amazing April après golf sipper
his issue’s featured 19th Hole cocktail, Belltown Goddxss, made with Milagro Reposado Tequila, started life as a non-alcoholic concoction. It fits, as such, on the Designated Drivers menu at Rob Roy, a craft cocktail bar in Seattle’s Belltown. It also fits, according to the cocktail’s creator, JoJo Kitchen, with an emerging ethic in the bar industry and society. “People are coming in with a wellness mindset, a self-care mindset,” says Kitchen, Rob Roy’s bar manager. “They’re just not drinking as much, and they want options. “That’s why it was important to me to make a really delicious cocktail that can be served non-alcoholic, but if you want it’s just as delicious with a spirit in it.” For the Belltown Goddxss, a refresher perfect for summer sipping, the spirit is Milagro Reposado, a 100 percent blue agave tequila distributed by William Grant & Sons Inc. Milagro holds up to the bold flavors of the Goddxss’s ingredients, Kitchen says, such as house made cantaloupe shrub (syrup) and saffron sharbat, along with lemon and NA Pathfinder Amaro. And the unusual spelling of Goddxss? It’s not a typo. “It’s non-gendered,” Kitchen says, “so anyone who kind of identifies as a goddess can enjoy it.” Its creator says everybody else can enjoy it, too, with or without alcohol.
Fire walk with gin: A Twin Peaks tribute at Here Today Brewery BY BART POTTER • CG STAFF WRITER
C At Home Bar Mixology Belltown Goddxss By JoJo Kitchen • Rob Roy Belltown, Seattle
INGREDIENTS • 1.5 oz. Milagro Reposado Tequila • 1 oz. lemon juice • .75 oz. cantaloupe shrub • .5 oz. saffron sharbat • .25 oz. Pathfinder Amaro • 4-6 mint leaves • 1.5 oz. soda water INSTRUCTIONS • Shake all ingredients but soda water in a shaker. • Fine-strain into Collins glass with the soda water on the bottom. • Add ice last. • Serve with sprigs of mint nestled next to the straw. cascadegolfer.com
DRINK MILAGRO RESPONSIBLY. Milagro Tequila, 40% Alc./Vol. (80 Proof) ©2025 William Grant & Sons, Inc., New York, NY 10010
This article has a word limit and can’t include everything the 38-year-old Harris has to say about life, art and mixology, and how he came to be in Seattle crafting cocktails at a family-friendly waterfront brewery. You at the bar have all the time in the world, so order up another one (he can leave out the gin, if you need him to) and hang on. This short version begins at the beginning: “Who killed Laura Palmer?” is the central mystery of “Twin Peaks,” the early-1990s surrealist television classic created by Lynch. Harris, whose title at Here Today (2815 Elliott Ave., Suite 101) doesn’t do justice to all he does (bartender, menu creator and artistic vibe infuser), is a primo aficionado of all things David Lynch. He was stunned by “Twin 26
10 • William Grant & Sons • 2026 Recap
Cuyler Harris
Cult hit show, botanicals of Hendrick’s and savvy bartending bring this to life
ustomers sipping on a Laura Palmer cocktail at Here Today Brewery and Kitchen might well ask, “Who is Laura Palmer?” It’s okay if you don’t know. Just ask the bartender, especially if it’s Cuyler Harris. Get him talking, and he’ll tell you not only who Laura Palmer was but who killed her on TV and why he named a cocktail after her and chose Hendrick’s Gin as its spirit base. ‘Round about this time you might want to settle in and order another so you can hear from Harris, the operations and facilities manager at Here Today, all about David Lynch and the “Twin Peaks” universe and how the world’s most famous mocktail shares a last name and a couple ingredients with the Laura Palmer cocktail.
DECEMBER 2025
Peaks” — he didn’t know TV could be that good. “He's like such a huge piece of my life,” Harris says of Lynch. “Massive. I went to film school when I was younger, and I was always trying to maybe be in that field. He was huge for me.” The Laura Palmer is related to a Harris cocktail menu an iteration ago, not long after Lynch died in early 2025, for which the drinks on the “Choose Your Adventure” roster of spirit-free concoctions was named for Twin Peaks episodes, e.g., Cooper’s Dreams, Orchid’s Curse, Northwest Passage or Traces to Nowhere. He even had Blue Velvet gelatin shots on the menu, named after Lynch’s 1986 film. Harris says, “If you know, you know.” The Choose Your Adventure drinks (www.heretodayseattle.com) are tasty as mocktails (perfect for children, who are welcome in Here Today, and the customers least likely to know about Laura Palmer) but enhanced, if so inclined, by the addition of spirits. For the Laura Palmer, the spirit is Hendrick’s Gin, made in Scotland and owned and distributed by William Grant and Sons, Inc. The Hendrick’s original expression is prequel to the brand’s expanding shelf of gin innovations in its Cabinet of Curiosities series (www.hendricksgin. com), such as Oasium, Midsummer Solstice, Neptunia and Orbium, all as eccentric in their mixtures and marketing as the original. Harris chose the original Hendricks for the Laura Palmer for its cucumber-forward profile, pronounced enough that Harris lists “Hendrick’s cucumber gin” as its first ingredient. Add in Wild Thai black tea, salted lemon and aloe vera juice and you have a drink that lives near to the Arnold Palmer, the iced-tea-and-lemonade refresher named for and favored by (so the story goes) the legendary Arnold Palmer. The Laura Palmer and the Choose Your Adventure offerings won’t be on the Here Today menu forever. But ask Cuyler. He’ll fix you up. If you know, you know.
Here Today Brewery and Kitchen
At Home Bar Mixology The Laura Palmer By Cuyler Harris • Here Today Brewery and Kitchen • Seattle
INGREDIENTS
1.5 oz. Hendrick’s Gin • 2 oz. Rishi Wild Thai Black Tea • 2 oz. fresh lemon juice, sweetened to taste, with two large pinches of salt • 2 oz. aloe vera drink •
• • •
INSTRUCTIONS Pour ingredients into a Collins glass or equivalent Fill to the top with crushed ice Enjoy responsibly
cascadegolfer.com
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