Gold Bar’s uncertainty adds to its excitement. Located in an old building in the ever-revitalizing neighborhood of Seattle’s South Lake Union, there is a high chance the property could be sold to a developer in the upcoming years, or even months. But owners Laara Garcia and Zach Huntting aren’t worried. Knowing they can occupy the building until a sale is finalized, has allowed them to make the most of the their time there. The glitzy lounge and restaurant has been brightening up the palettes of Seattleites with vibrant craft cocktails and Latin-inspired small plates since January 2018, and will continue to do so until they can’t.
The first bar for the two California transplants, they named it to reflect the roots of Seattle history. In the 1890s, Seattle was a major part of the gold rush, hence the friends deciding on the lounge’s quite-literal name of Gold Bar.
“It’s more than just the first gold rush though,” Garcia says. “In essence, we’re in a second digital age gold rush. The city is booming again and many people are moving here and into South Lake Union because of the tech companies.”
On the culinary side, the two partnered with Manu Alfua of Manu’s Bodega to create the menu, centering around Latin-inspired small plates and beverages. With her cocktails, Garcia says she strives to mix the idea of simplicity with that of quality, crafting drinks that aren’t overly complicated but still manage to contain flavor profiles that are memorable.
“We’re here to create a good ambiance for people and provide tasty experiences,” Garcia says. “We want people to want to spend time here because our drinks, food and space offer a playful, relaxed and fun environment.”
The Passion Party is one of Gold Bar’s newest cocktails, recently rolled out in their summer cocktail program. True to her ideals, The Passion Party holds only five ingredients, each serving their own specific purpose to craft a truly delicious summer sipper.
The Passion Party
Makes 1 cocktail
1 1/2 ounces mezcal
1/2 ounce passion fruit syrup (like Giffard)
1/2 ounce lime juice
1 dash Scrappy’s Firewater bitters
3 ounces Topo Chico
Garnish: lime wheel
In a tall glass, add all ingredients and ice, then stir to combine. Top with Topo Chico and garnish with a lime wheel.