Erik Carlson Named Bastille's New Bar Manager

Erik Carlson has taken over bar management duties at Bastille Cafe & Bar. Carlson, who is revered for the innovative cocktail program he created at Moshi Moshi, has been diligently working on revamping Bastille's cocktail program for the last few weeks.

Carlson spent 10-plus years immersed in San Francisco's cocktail scene with stints at the Clift Hotel's famed Redwood Room and the highly acclaimed Slanted Door. He returned to Seattle in 2009 to assist his longtime friend, Kevin Erickson, with the opening of Moshi Moshi

Charles Veitch, who is credited with creating and running Bastille's respected bar program for the last two and a half years, is off to New York City to tend bar at the new Daniel Humm restaurant going into the NoMad hotel.

Carlson's menu reflects a balanced world view on cocktails and highlights different regions and the spirits that represent them.

"Stepping into a bar should be an adventure and an escape," says Carlson. "I plan on taking guests from Haiti, where they are very serious about rhum, to Oaxaca, where mezcal is king, to the French West Indies, where sugar cane rhum has put these tiny islands on the map."

"France's famous cordials, such as Benedictine and Chartreuse, are still represented, and I've also taken a slight detour to Italy to obsess over amaros and aperitifs," he adds with a grin. "Gin and rye whiskey anchor the menu with help from tons of seasonal herbs from chef Jason Stoneburner's kitchen and rooftop garden."
Carlson launched his new cocktail menu last week. A sampling of the new cocktails include: Plinkster made with bourbon, amaro, grapefruit, lemon, mint, and served up; Hawksmoor Cup made with gin, cucumber, amaro, lime, house grenadine, and Champagne served up; Bankhead Cocktail made with rye, sherry, Cynar, Grand Marnier, bitters, and served up with orange zest; and Sherry Cobbler made with sherry, Jamaican rum, orange, Demerara sugar, bitters, seltzer, and served over ice with grated nutmeg and orange zest.

Updates to the happy hour and brunch cocktails include: Buck's County Punch made with rye, applejack, lemon, grapefruit, house grenadine, and served up; Garden Coffin made with tequila, gin or vodka with cucumber, lime, mint, and cane served up; and Butler Bay Punch made with rum, grapefruit, sweet vermouth, orange zest and served up with grated nutmeg. Non-alcoholic options include: Daisy #2 made with house grenadine, lime, grapefruit, and seltzer; and Annex Punch made with orgeat, lemon, orange, seltzer, and nutmeg.

Guests can expect a nod to famous cocktails of the past with emphasis on preparation and execution as well as new glassware that highlights Bastille's vintage interior. Carlson also plans to expand on the stunning absinthe program that Veitch created and to have more absinthe on the cocktail menu in the coming months.

For now, guests can catch Carlson in action Thursday thru Saturday in the front bar and Sundays in the back bar.

Opened in June of 2009 and housed in an historic 1920's building in Seattle's Old Ballard neighborhood, Bastille Cafe & Bar is a bustling homage to a Parisian brasserie. Owners Deming Maclise and James Weimann scoured Paris flea markets and local salvage stores for vintage accessories to create a truly authentic feel. From the white subway tiles, antique mirrors, and Paris Metro clock to the zinc-topped bar and stunning crystal chandelier that takes center stage in the Back Bar; they've truly hit the mark. Chef Jason Stoneburner creates French focused cuisine inspired by the abundance of seasonal product found locally---and it doesn't get any more local than the restaurants 4500-square-foot organic rooftop garden. The wine list is French focused with a smattering of NW wines and the bar offers an extensive collection of absinthe. Bastille is open 4:30pm t