We kick off our Copperworks Cocktail Hour series with Certified Specialist of Spirits, Lead Mixologist at Ascend Prime Steak and Sushi, and longtime friend of Copperworks Distilling, Chaz Lee.
We sat down with Chaz last March and discussed his role at Ascend, American Single Malt Whiskey, and how Copperworks spirits fit into his toolkit. We also enjoyed a couple cocktails crafted by the Ascend team which highlight the ways our spirits shine in mixed drinks. Enjoy this transcript of our interview and check out the cocktails below.
The Interview
- What is your approach to deciding what brands and bottles to carry at Ascend?
- We like to represent the whole world here. There is such a vast array of spirits and terroir. We like to carry the highest quality ingredients of each variety, from Serbian brandy all the way up to Louis XIII - very rare bottles.
- Have you noticed American Single Malt Whiskey popularity growing in the last couple years?
- I see it growing a lot. I believe the American Single Malt Whiskey Commission standardizing the category has really helped us define it as a quality product people can get excited about exploring.
- How do you like to use American Single Malt Whiskey in cocktails?
- American Single Malt Whiskey is so robust, it really stands well in cocktails. I find a lot of notes in American single malts that you can’t really find in bourbon. Things like tree fruits, pear and apple, even some tropical fruits like pineapple, guava. There are also a ton of cocktails you can substitute with American single malts. For example, tiki drinks. I love making tiki drinks with American single malts. Really any whiskey cocktail, if you just want to add a little more of those tropical fruit notes or more robust flavors, it’s really quite the substitution.
- If you had to pick, do you have a favorite Copperworks spirit to play with in cocktails?
- I absolutely love the gin. The body, the viscosity - it’s really nice. Great in martinis, stands up in cocktails, and most importantly the flavor: juniper forward, but you also get those citrus flavors, florality, and earthy bitter undertones. It’s a very well-rounded/balanced gin.
- What’s next for you? Working on any new exciting cocktails or new menu developments?
- We do cocktail development several times a year, and change menus quarterly. Chef Brandon Mule is extremely talented here in the kitchen, and we really like to pair our cocktails with his food. We are constantly innovating.
- Can you talk about the Cocktail Charity Program?
- Absolutely. Throughout the year we like to help our community, making a community cocktail and donating a dollar of each cocktail we sell to a cause. For the March quarter we are sponsoring the Rainier Athletes, a local foundation which helps local athletes prepare for the rest of their lives: college, careers, things they need to be successful. We are doing a white Negroni variation using Copperworks Gin and a Campari foam. For this quarter, we are partnering up with Copperworks, who will be matching our donation.
- Finally, where can people find you on social media, and things like that?
- You can always find me on instagram @chazmat and also @ascendprimebellevue, which is our restaurant’s instagram.
Let’s Make a Cocktail
Blush & Bloom
- 2 oz Lavender and Pink Peppercorn-infused Copperworks Gin*
- .5 oz Mancino Sakura Vermouth
- .5 oz Luxardo Bitter
Combine all ingredients in a mixing glass with ice. Stir until cold and diluted. Pour over large format or cube ice and enjoy.
Created by Kale Soares, Ascend Prime Steak & Sushi
*Lavender and Pink Peppercorn-infused Copperworks Gin
- 700 ml (one bottle) Copperworks Gin
- 8 grams dry lavender petals
- 8 grams whole pink peppercorn
Combine all ingredients in a container and infuse for 24 hours. Strain and press solids the following day. Label and store. Does not need refrigeration.
Into the Mystic
- 1.5 oz Copperworks Peatsmith
- .5 oz Kalani coconut liqueur
- .75 oz ube rich simple syrup*
- .25 oz creme de cassis
- .75 oz lemon juice
Combine all ingredients in a shaker tin with ice and shake until thoroughly chilled, strain into glass over ice and garnish with skewered blackberries.
Created by Skye Fancher, Ascend Prime Steak & Sushi
*Ube Rich Simple Syrup
- 8 oz taro powder (boba tea powder)
- 1 quart water
In a medium pot add water, bring to boil. TURN HEAT OFF. Slowly incorporate Taro powder while stirring with a whisk. Store, label, and refrigerate.
A note on the Blush & Bloom
This cocktail has been adjusted by Chaz to exclude a Campari foam garnish for a simpler at-home execution. If you would like the full recipe for the foam, which was originally used in the Blush and Bloom cocktail, please send us an email at Info@CopperworksDistilling.com. This recipe adds egg and dairy allergies, has multiple built components, and requires the use of an ISI canister.
