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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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The ginger martini at Indochine. It may look girly, but it doesn't taste like it.
I was researching cocktails at Indochine for a GO story on cocktail lounges that publishes next Friday. I brought along a co-worker who likes flavorful drinks, but has great disdain for anything cloying (or, as he calls it "gross girl drinks").
He likes flavor, though. We wondered if there were any flavor-punched savory cocktails on the menu (something besides a bloody mary). Indochine bartender Wesley McLain had an immediate suggestion: a ginger martini.
McLain muddled pieces of fresh ginger with a mixture of Yazi ginger flavored vodka and Level vodka (the ginger vodka alone, McLain said, was "too much" ginger). McLain added a squeeze of lime and served it in a martini glass. It was perfect – aromatic from the ginger, refreshingly tart from the lime, and not girly at all (except for the flower on the rim, which we ditched).
The ginger martini is not on the menu at Indochine, but McLain or another Indochine bartender will mix it up for you. Your price for ginger goodness: $8.50.
Indochine
1924 Pacific Ave., Tacoma; 253-272-8200
Website here.
