Well, it’s (almost) official!
For those of you that haven’t heard, I am now at a bar called Tini Bigs. Over the last month or so, I’ve been working at revamping the cocktail program, and as of today the new list is out. We’ve ordered new glassware, new ingredients, new ice (for our whiskies and the Chocolat Cochon) and am now just waiting on a few minor things to make the transformation complete. What else is to come? New web site, new menu covers, a Captain’s List, new plate ware, cutlery and some minor cosmetic changes (with major effect) over the next few months. For those of you that enjoyed the old Tini Bigs “martinis”, we’ll still be able to do most of them, and we have preserved a selection of those for the list as well.
If you haven’t been to Tini Bigs in a while (and from those that I’ve asked, that’s a lot of you) please come on by and check us out. I’ll be there on Monday, Tuesday and Wednesday, (with the exception of my trip to Prague and New York in the beginning of November) and am excited to make you a proper cocktail while behind a bar that was built in 1909.
Tini Bigs drink list teaser…
CHOCOLAT COCHON
circa 2008, inspired by PDT, NY
bacon-infused bourbon, cherry, chocolate, amaro, bitters
MEXICAN CLOUD
circa 2008, original.
tequila, pomegranate, rhubarb, elderflower, and Chartreuse
BREAKFAST COLLINS
circa 2008, original
rum, boysenberry preserves, lemon, bitters, and soda
CHAMOMILE SOUR
circa 2008, inspired by Pegu Club, NY
chamomile-infused scotch, lemon, and whites
LA BICYCLETTE
circa 2006, Jamie Boudreau
gin, sweet vermouth, elderflower, and peach bitters
RED HOOK
circa 2003, Enzo Errico, Milk & Honey, NY
rye, Punt e Mes, and maraschino
TWENTIETH CENTURY
circa 1939, Chicago
gin, Lillet, cacao, and lemon
WIDOW’S KISS
circa 1895, George Kappeler, Holland House Hotel, New York (adapted)
calvados, Benedictine, Chartreuse, lemon and bitters
PRESBYTERIAN
circa 1890, USA
scotch, house-made ginger beer, soda, and bitters
BRANDY CRUSTA
circa 1840, Joeseph Santini, New Orleans City Exchange
cognac, maraschino, Cointreau, lemon, and Peychaud’s
RUM SHRUBB
circa 1807, United Kingdom
rum, blackberry, raspberry, sugar, red wine vinegar
WINE COBBLER
circa 1800’s, pervasive
Pineau des Charentes, peach and grapefruit bitters, and orange
Hope to see you soon!
Picture by:
Jamie Boudreau
Cocktail Whisperer
I’m excited to check Tini Bigs out, now that you’re at the helm, or at least manning the tiller. I haven’t been there since the mid-late 90s, and wasn’t impressed (I guess those two statements are complimentary).
Nick said this on October 14, 2008 at 11:52 am |
When a little bird first told me, I was convinced he was pulling my leg (again). It’s not quite as unbelievable as the time I was led to believe you were opening a vodka bar, but pretty close.
I can’t believe I am actually excited about going to the frat house… er, I mean, Tini Bigs. (Can you do something about that terrible name?) Now we just have to figure out how to get to Seattle on a weeknight. Hm..
Anita / Married ...with Dinner said this on October 14, 2008 at 12:15 pm |
Lucky me, my office is only about 4 blocks from Tini Bigs. And a bus stop is right out front!
Having already seen you behind the stick once at TB’s, I can say that the place has improved already and I look forward to experiencing the rest of the changes!
Dayne said this on October 14, 2008 at 12:26 pm |
Wow, I Did Not See That Coming – but this is an awesome way to expose a much winder range of people to proper cocktails (and I’m sure it means more exposure for you, too. 🙂
The menu looks great! But when you get bored of fixing the menu, can you please go next door to Hula Hula and get them to bring back their proper Tiki Drinks? Most of them seem to have disappeared off the menu…
Brian said this on October 14, 2008 at 6:08 pm |
I’ve never been to Tini Bigs before, but have lived in or around seattle for my whole life. Looking at this blog though…I MUST go now.
The Chocolate Cochon sound a-mazing!
Ian said this on October 15, 2008 at 9:01 am |
Hey Jamie, the drink list looks awesome! Where do you find such awesome glassware? I’ve yet to find anything like it online, or anywhere for that matter.
Joe said this on October 15, 2008 at 8:25 pm |
All the best Jamie!
And may be in future you will still have the opportunity to open a vodka bar ;))
Dominik MJ said this on October 16, 2008 at 11:23 am |
This menu looks amazing. Sign me up for a Chamomile Sour…
Daphne said this on October 16, 2008 at 12:47 pm |
for years i’ve avoided tini bigs like the plague, but can be tempted to return to give it another shot.
tell me – the tom collins – if i order one, will it be made correctly?
Jinjur said this on October 16, 2008 at 1:33 pm |
It is awesome Jamie, just imagining the Chocolat cochon(with infused Bacon..??)how did you infuse the bacon?
Anyway all the best Jamie, Cheers!
charlie said this on October 16, 2008 at 6:32 pm |
A little bird told me a few weeks ago, though I chose to wait til you were ready to show my face. Curious about the bacon & chamomile infusions, these your own infusions or purchased that way? The wife & will definitely pop by soon. Going to have to try your Red Hook, as the day we met you hooked me on Rye.
Jeffrey Shilling said this on October 17, 2008 at 7:38 am |
Charlie and Jeffrey — Jamie infuses his own bacon; scroll down to the entry on the Bohemian cocktail to learn how. I’ve done it a few times but haven’t settled on the right bourbon (Basil Hayden — too sweet; Old Overholt rye — not sweet enough, but great with a little honey; Bulleit… I let it infuse too long, so maybe that was it, but it ended up a bit bland), but the technique definitely works and produces a very interesting spirit. I’d add that pre-filtering through cheesecloth is a good idea (otherwise the coffee filter can clog), and that doing the coffee filter step in the freezer is also good because it keeps the fat from becoming liquid during what can be a longish process.
Bear said this on October 18, 2008 at 7:11 am |
p.s. I would also love to know where you get the glassware, Jamie. I’ve looked high and low, and the stuff you show in the photographs is without exception more exquisite than anything I can find. (I suppose the fact that they already have cocktails in them doesn’t hurt, but still.)
Bear said this on October 18, 2008 at 8:22 pm |
bear:
I find the glassware by stopping into eve ry antique store that I find.
all:
Fatwashing, the technique used for infusing high fat flavors with alcohol can be found here.
Jamie Boudreau said this on October 19, 2008 at 2:19 pm |
Thanks, Jamie.
I had hoped, for your sake and mine, that it was a bit less labor-intensive than that!!
Bear said this on October 21, 2008 at 7:45 pm |
The menu sounds GREAT! I’m am sooo there.
malarkey said this on October 22, 2008 at 12:02 pm |
[…] — even though others blabbed about it publicly — until pretty recently. Now, with the new bar menu posted on Jamie’s site and with front page attention in the Seattle Times, the cat is well out of […]
The Cocktail Chronicles » “A dead ringer for John Travolta” said this on October 22, 2008 at 9:50 pm |
I’m bringing the minister when in town in three weeks – can’t wait!
eas said this on October 23, 2008 at 7:26 pm |
[…] a new bar by the fun name of Tini Bigs. He announces this in a post over at Sprits and Cocktails, along with a tragically Pegu-free list of cocktails he’s adding to the menu there. That bumped Vessel off the BlogBarCrawl. Is there anyone still […]
BlogBarCrawl Update | The Pegu Blog said this on October 30, 2008 at 6:08 am |
Great Job with the new Tini Big’s Menu!!! I look foward to coming by the next time I am in Seattle
A.T. howe said this on November 5, 2008 at 3:51 pm |
Craig’s list say you’re hiring. I have to admit I’m sad I don’t have the on the job experience you no doubt require. It sounds like so much fun!
Ash Ponders said this on November 28, 2008 at 1:01 pm |
Nice work Jamie. I love tini bigs it is my favorite bar in seattle.
flymooch said this on April 26, 2009 at 6:32 am |
What happened to all these wonderful drinks? Just went to Tini Bigs last night and the menu has changed again. 😦 Will we ever see the Chocolat Chochon again? If not, would you part with the recipe?
Chris said this on August 15, 2009 at 11:22 pm |
Chris:
Unfortunately, with the constantly rotating bar staff and my not being allowed to train, the menu has had to be dumbed down somewhat to accommodate everyone. My role at Tini Bigs is essentially as a part time bartender that has some say in the menu. I am not (and have never been)the bar manager, as many people have believed. Next time you go, perhaps try the Tea Time, which is a wonderful drink. As the weather cools down and the seasons change, more brown spirit cocktails will be added to the menu.
Jamie Boudreau said this on August 16, 2009 at 10:16 am |