QUBE Restaurant in Seattle features spice-infused specialty cocktails.

New Seattle Asian-French Restaurant
Features Spice-Infused Specialty Cocktails

Qube Restaurant Shakes Up Beautiful New Beverages

Buddha Samba, a margarita with cumin salt rim and made with tamarind infused tequila; Pink Geisha, a Saketini made with Nigori sake and cranberry; Ko Samui, a deconstructed Piña Colada made with sweet Thai-basil infused rum and kaffir-lime syrup; and Lycheetini, a popsicle martini with lychee-infused Korean vodka and a cardamom peach ice lollipop, are just a few of the original cocktails at new Qube restaurant in downtown Seattle. The cocktails take their inspiration from the spices of the Silk Road and the cuisines of Japan, China, Korea, Vietnam, India, and Thailand. The cocktails are often garnished with edible orchids. The infusions are made in-house under the direction of Angel Angular, bar manager and sommelier.

To accompany the tantalizing cocktails, Qube's lounge offers an equally exotic selection of east-meets-west snacks, such as Bite-Sized Steamed Curry Pork Buns, Fondue Fries with Basil and Goat Cheese Dip, and Spring Rolls with Truffle and Brie. Qube's culinary direction is defined by Lisa Nakamura, a native of Hawaii, who returns to the Pacific Northwest after posts both in the United States and abroad. Her training and background is in French cooking and includes three years at The French Laundry in Yountville, California and at restaurants in Korea and Germany.

Visit www.quberestaurant.com.

Note: all measurements are in 1 count (1 ¼ ounces).

Ginger Kumquat Mojito

1 light rum infused with ginger
½ mint fresh
1 ½ kumquats (sliced)

Muddled and served on a Collins glass finish with a splash of soda water.
Garnish: fresh mint leaf and 2 slices of kumquat.

Jasmine Night

1 vodka
¼ oz. Chambord
2 oz. fresh orange juice
2 oz. cold-brewed jasmine tea

Brew tea and set aside until cooled to room temperature. Combine all ingredients and pour over ice. Serve in brandy snifter.
Garnish: Slice of fresh orange or fresh orchid. Rim with green tea sugar

Lycheepolitan

2 Lychee infused Korean originated Soju
Shake and strained in a martini glass

Garnish: shiso leaf and Cardamom White Peach jewel shape ice with a stick resembling a lollipop.
Ice Jewel: on a peach puree container add 1 tsp ground cardamom. Mix well and place on ice holders until frozen solid.

Berry Spicy

1 clove infused gin
muddled 4 fresh raspberries and ginger
1/4 pineapple syrup
1 sweet and sour

Served on a Collins glass.
Garnish: 2 fresh raspberries.

Pink Geisha

1 Nigori-style sake
1/4 Triple Sec
1 Sweet and sour juice
Splash of cranberry juice

Shake and strained in a martini glass
Garnish: organic edible purple orchid or similar flower

Shiva

1 Absolut citron
½ kiwi puree
½ sweet and sour
½ simple syrup

Coated Indian fennel rim (equal parts ground Indian fennel and white sugar)
Shake and strain in a flute and top with house sparkling wine.

Edited by Patricia D. Sherman

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