Daniel's Seasonal Cocktails

New to the Schwartz Brothers Restaurants Blog page will be Wine and Liquor articles written by Erik Segelbaum, Daniel’s Broiler Wine Director and by myself, Brad Miller, Spirits Director for Daniel’s Broiler. We hope to bring useful and enlightening information of new wines, new liquor, new cocktails and food pairings at our restaurants.

So, let’s get it started with a short bio on me, Brad Miller. I’ve been in the restaurant business since I was in high school in the late 70’s. I've worked in hotels, family style restaurants and lounges for a good part of those years as a Manager. I’ve been interested in and studied the different styles and tastes of the fine spirits and their use in cocktails for the past twenty years, and have been with Schwartz Brothers Restaurants for over four years. That’s enough about me; let’s get on to something more interesting.

The greater Seattle and other metropolitan areas such as Portland, Los Angeles, New York and even Las Vegas have become quite the craft cocktail markets in the past ten years. These markets have a great many cocktail chefs that have gone back to the roots of the cocktail, re-engineering the ingredients. Syrups, infusions and bitters all are being made by the gurus of the drink, leading the way in the influence of the new craft cocktail.

I took over the Daniel's Broiler cocktail menus two years ago, and have redesigned the seasonal cocktails with the use of housemade bitters and syrups. These cocktails are created with new spirits, infusions and flavor profiles that I hope give you a new experience, while dining or visiting the lounge in any of our Daniel’s locations. The staff is prepared to answer any of your questions on any spirit and the vast array of Scotch and Bourbon on the shelves or just help you decide what beverage fits your palate.

Our cocktails are updated four times a year to coincide with the seasons and are created with fresh herbs, syrups and distilled spirits. Now, we won’t be adding egg white foam or setting a orange wedge on fire over your drink, like some of the other guys do, because we want you to get a drink in a timely manner. So, you can still get the House Martini or Manhattan or one of over twenty wines by the glass, but please check out the cocktail menu for the seasonal and vintage cocktails.

In future blog posts, I will be giving insight, recipes and my take on the spirits that are available at the Daniel’s Broiler locations. Keep a watchful eye on this blog and I hope you have some fun with what comes next!

Cheers.

Brad Miller

Daniel's Broiler Spirits Director