An Autumnal Coffee Cocktail From Seattle’s Tavern Law

For a lot of us, there’s a blip of time in the late afternoon when we have to choose between one last espresso or a post-work drink. The Treaty of Paris from Seattle’s Tavern Law meets you in the middle: the autumnal coffee cocktail is made with a quarter of a shot of espresso and herbal, darker spirits that give a sweet burn that fits the season.

The cocktail was created by Michael Cadden, a bartending professional who worked in coffee for ten years before transitioning into the spirits world in 2001. Tavern Law and its sister bar, Needle and Thread, serve pre- and post prohibition-style cocktails in Seattle’s Capitol Hill neighborhood; Cadden is general manager of both projects.

Tavern Law sits on the ground floor; find Needle and Thread upstairs accessed through a vault door inside the main bar. In typical speakeasy fashion, there are no menus; the bartender makes something fresh for each customer all night long.

Cadden initially started developing the Treaty of Paris because he’s a big fan of Applejack, the American apple brandy beloved by George Washington. He wanted to include chartreuse since it pairs nicely with coffee, and enhance the drink’s herbal flavors with licor, the Spanish vanilla liqueur. Espresso comes from Caffé Vita (although during my visit, Cadden ran across the street to a Stumptown cafe for a fresh shot!)

Inspiration for the drink’s name started with Applejack. Thinking back in history, Cadden remembered the Treaty of Paris that ended the American Revolutionary War. Countries that signed the document included Spain (hence the Licor 43), France (who gave us chartreuse), and newly formed America (again, Applejack).

Here in early November, you’ll find the politically correct Treaty of Paris on Tavern Law’s menu. Here’s the recipe:

– .5 ounces espresso
– .5 ounces Licor 43
– .5 ounces green chartreuse
– 1.5 ounces Applejack
– 5 dashes of Scrappy’s Theo Chocolate Bitters
– pink Himalayan salt

Combine all ingredients in a cocktail shaker with ice. Shake, strain, and sprinkle with salt to taste. Serve up.

Sara Billups (@hellobillups) is a Sprudge staff writer based in Seattle. Read more Sara Billups on Sprudge.

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