E. SMITH MERCANTILE SPECIALTY PANTRY features a collection of our house made favorites from the Back Bar. Our specialty pantry items are carefully sourced and artfully prepared using only the highest quality, mostly organic ingredients.
Inspired by the history of using alcohol as a vessel for the medicinal qualities of plants, we combine seasonal herbal, fruit and floral ingredients in all of our balanced and flavorful bitters.
Our very first bitters recipe and a staple in our Back Bar. We infuse our secret blend of herbs and spices with a superior quality blended scotch whiskey to render the perfectly subtle combination of bitter and smoke.
*Shake well before use*
2 fl oz.
DICK TAYLOR craft chocolate is carefully crafted from the bean, in their small factory in Northern California. Using the finest fairly traded organic cacao, and traditional European techniques, they're able to fully realize the potential of the beans they source.
2 oz / 57 g
Then Giang Province
Tasting notes: Spice Cake | Apricot | Almond Butter
Ingredients: cacao, cane sugar
ORASELLA was born on a rare snowy Seattle evening when two long-time friends determined that all craft cocktails deserved the artisan cherries they had perfected and enjoyed. Everyone loved the sweet pop of a cherry at the bottom of a high-ball glass, but mass produced cherry garnishes were sub-par – even the premium ones. Cloyingly sweet, many disintegrated at the bottom of a drink, and none bore any resemblance the actual fruit they had once been. Even worse, almost all "maraschino cherries" failed to contain any actual maraschino liqueur. So Anne and Heidi did what they had always done: make it themselves and make it a better product using fresh local ingredients.
Made from little more than cherries and the liqueur that bears its name, the traditional maraschino (mar-a-SKEE-no) cherry was pure, had depth of flavor, and sat elegantly in the glass. However, within a few decades of its arrival in this country, Americans divorced themselves from traditional preserving methods perfected over hundreds of years. 1950’s industrialization gave birth to the American maraschino (mar-a- SHEE-no) cherry, a bright red, cloyingly sweet garnish that attempted to standardize the appearance and flavor of cherries of variable quality. Often bleached, dyed, and chemically hardened, these cherries have been abandoned by Seattle’s top bars. We believe maraschino cherries should be restored to a place of honor. They should, once again, be made with recognizable fruit and flavored by their namesake liqueur.
Orasella Maraschino cherries harvested from Tonnemaker Family Orchard in Royal City, WA.
LILLIE'S Q BARBEQUE SAUCES restaurants started in 2010 by Chef Charlie McKenna. As a boy he was taught the secrets of his grandmother Lillie´s special sauces. Years later, these unique blends and three generations of southern-style barbeque mastery has netted Executive Chef Charlie numerous national awards including Winner of the coveted Memphis-In-May World Championship Barbeque Cooking Contest.