Spirits on Tap at Stir
A New Bar in Bellevue, Wash., Offers a Frosty Take on the Martini
The spirits tap showcases four different chilled spirits.
Walking into Stir Martini + Raw Bar, an upscale cocktail ounge located in the recently renovated Hyatt Re- gency Bellevue (Wash.), one immediately notes the
sexy ambiance, the striking LED Lucite beam lighting and the
upscale finishes that convey the space is a sophisticated spot
for adult imbibing. But then, the eyes are drawn to the sleek
center bar where a shaved-ice-lined trough runs the length of
the bar and an ice-encrusted spirits tap stands at its center, and
there is no doubt that Stir is serious about spirited libations.
The tap, which has four heads offering Belvedere, Svedka and
Chopin vodkas and Knob Creek Bourbon, dispenses spirits at a
temperature of 5 degrees, eliminating the need to chill or dilute
cocktails with ice; the spirits bottles are hidden from the guest
and inverted into a reservoir that feeds the tap. The icy trough
keeps signature cocktails refreshingly cool and adds yet another
visually attractive element to the space.
“The taps are one of our favorite aspects of our beverage
program,” says Matt Bomberger, owner of parent company
Solstice Restaurant Group. “Instead of having an ice rail with
a Martini glass sitting on it — which doesn’t keep your Martini
cold — we actually place the drink directly into crushed ice.
You’ve seen those stemless Martini glasses set into a bowl of
40 Nightclub & Bar Magazine | DECEMBER 2009
Stir opened in August inside the renovated Hyatt Regency Bellevue.
crushed ice? Well, this is that concept brought over to the bar.”
While the spirit taps — which cost Solstice Group $18,000
— solidify Stir as a libations-forward locale and act as an eye-catching marketing tool, they also posed a challenge. “We had
a 2-ounce Martini that’s straight, without being stirred or shaken
with ice. It is a lot different looking, i.e. smaller, than a regular
Martini customers will see in other bars,” Bomberger explains.
A unique presentation defuses the size dilemma: a trio of
deconstructed Martinis ($8 each) that engage guests by letting
them play bartender. “These Martinis were shaped around that
idea of taking the ice cold spirit and marrying it with an accompaniment,” says Bomberger.
The bartenders “plate” the Martini by placing a chilled stemless Martini glass, a bowl of garnish and a bowl of mixer atop
a tray. Then, they fill a cordial glass with a 2-ounce pour of the
featured spirit and deliver it and the tray to guests with instructions on how to mix the Martini to their liking; stirring is recommended as one technique, in keeping with the venue’s name.
One favorite is the Herbal Martini, which pairs an on-tap vodka
with cucumber mint basil slurry mixer and cucumber slices and
lime wedges as garnishes.
Soon after its Aug. 1 opening, the concept had attracted
a core audience of affluent locals and hotel guests eager to
engage with the bartenders and sample the decidedly different
cocktails in the chic adult setting. “We’re not in the bar district
or a secluded area. We are in the middle of a four-star hotel
that’s just had a wonderful makeover and we wanted a place
that had refinement with really hot cocktails,” Bomberger says
of the concept. “I think we’ve achieved that.” NCB
Ashley Gartland is a freelance food and beverage writer in Portland, Ore. She can be
reached through her web site, www.ashleygartland.com.
