Monsoon East Launches New Cocktail Program

Sibling chefs Sophie and Eric Banh's modern Vietnamese food is imaginative and delicious, their wine list is stellar - and at Monsoon East they are committed to having a cocktail program that rivals the best in Seattle.

Jon Christiansen joined the Monsoon East team in 2010 and took on bar management duties last summer. He has been diligently researching, experimenting, and working to craft cocktails that play homage to and pair with the flavors found in the exceptional food.


"Traditionally, preserved limes, pomelo, and jackfruit show up in Vietnamese drink recipes," says Christiansen. "I take some liberties, leaning toward other tropical flavors and herbs that are either indigenous to Vietnam or compliment the bright flavors of citrus, fish sauce, spicy herbs, and savory sauces. The vast majority of our cocktails have a balance of acidity and sweetness that is designed to dance with the food."

Christiansen does as much from scratch as possible and constantly reconsiders the quality of available ingredients. This ranges from mixing soda and quinine in house for tonic, using house made syrups (pineapple gomme, cinnamon, orgeat, grenadine), brining olives, creating liqueur foams, adding smoke to drinks with hickory smoke, and having a variety of ice options.

"I am very deliberate when choosing the name of a cocktail and the type of glassware and ice we'll use for it," says Christiansen. "All of the drinks tell a story, and our bar staff is fully committed to making sure each guest has a perfectly made cocktail."

Monday, May 21, guests will get to reap the rewards of all Christiansen's hard work, as the new cocktail menu goes live. New additions to the cocktail menu include:

Faire le Bec: Pastis, Lime, Lychee Thyme Syrup, Shochu over crushed ice.


Tourane Tea: Swedish Punsch, Guava, Bonal Vermouth, Aged Rum, Wu Wei Syrup shaken over ice and topped with soda.

Bavarian Hayride: Noissette, Schladerer Raspberry Brandy, Grapefruit, Mint, and Lemon Bitters served up.

Sail Tonight for Singapore: Sour Cherry, Rum, Condensed Milk, Cardamom Bitters, Canton Ginger Liquor, touch of Grey Sea Salt, frothed in a coupe.

Lonely Taureau: Armagnac, Amaretto, Ramazotti, Sweet Vermouth, and Rhubarb Syrup over big rock ice.

Melonious Monk: Melon, Cachaca, Benedictine, Lime, Orange Bitters, and Simple Syrup on cracked ice with a Dark Rum float.

Menu favorites such as The Queen of Siam with Thai Basil muddled to a pesto, shaken hard with Hendricks Gin, Grapefruit, Lime Juice, Simple Syrup, and Cointreau, and strained into a coupe. And The Dubois made with pot stilled Smith and Cross Rum, Bulleit Rye, Barolo Chinato, and a pinch of Campari, chilled over ice, combined with smoke (created with hickory smoke and a hand food smoker), and poured over a hand-carved ice ball for a spin on a Manhattan, remain.

For those guests interested in more traditional cocktails, Christiansen keeps a fully stocked bar of over 350 bottles and knows his way around classic cocktails and spirits. A barrel cocktail program is currently in the works and features a selection of five barrel-aged cocktail options with Woodinville Whiskey as the base spirit.

Christiansen has also been making carbonated coolers, his take on a fancy wine cooler. They come in an 187ml champagne bottle with a thin straw and are a big hit with the ladies. Think: Queen Charlotte made with Creme de Violette, Lillet Blanc, Gruner Veltliner, and Lemon. And, Hadrian's Wall made with Rosemary and Fennel infused Old Tom Gin, Grapefruit Bitters, Tangerine Juice, and Pinot Grigio.

Come summer, drinks such as the Pickled Cucumber Cooler with juiced cucumber, cucumber gastrique, rhubarb bitters, citrus, and soda and a cognac