Seattle and Reykjavik Embrace Summer Solstice Over Cocktails

Summer Solstice, aka the longest day of year on June 21st, is fast approaching. Did you know Seattle and Reykjavik, Iceland are sister cities having the largest Icelandic community in the US as well as similarities in the food and cocktail scene. Each year Icelanders embrace the Solstice and 24 hours of sunshine by rolling in the dew, haunted ghost walks and of course, major partying…

Take a look at some of Seattle’s top bars where you can experience a piece of Reykjavik.

Kick start your Solstice party in style with a classic breakfast martini:

All Day Breakfast Martini

Shake the following ingredients over ice: 2 parts Reyka
1 part Lemon juice
3 dashes Reyka Bitters

1 large teaspoon or marmalade (Icelandic if possible)
Fine strain into a Martini glass Garnish with orange zest

Side with a ramekin of marmalade & toast slices

A classic cocktail with a summer savory twist:

Reyka Daisy
Muddle the following:
4 large slices Sweet Red Pepper
1 part agave Nectar
3⁄4 part lime juice

2 parts Reyka
Shake all over ice & strain into an ice filled Tumbler
Top with dash soda water
Garnish with a Red Pepper slice

A summer twist on the classic Collins with fresh foraged herbs and inventive ice balls with lemon and orange slices:

Midday Collins

Shake the following ingredients over ice: 1 part Reyka
1 part Solerno Blood Orange Liqueur
1 Sprig Thyme
1 part Lemon Juice
1⁄2 part sugar syrup

Fine strain into an ice filled tall glass, stir (Orange & Lemon slices frozen into ice cubes)
Top with soda
Garnish with thyme sprig

Surprisingly simple and refreshing to taste, create your own iceberg shaped ice cubes for this mule based cocktail:

Midnight Sun

In a copper mug add: 2 parts Reyka
1 part grapefruit juice 1⁄2 part lime juice

Fill mug with a large ice cube and top with ginger beer, stir
Garnish with a lime wedge

Possibly the greatest morning cocktail ever made with REYKA and sunshine yellow tomatoes with a kick:

Morning Mary
In a tall glass add:
2 parts Reyka
4 parts yellow tomato juice
4 basil leaves
1 dill sprig
4 dashes chilli sauce (your preference) Salt & Pepper
1⁄2 part lemon juice

Fill lava salt rimmed hi ball glass with ice & stir ingredients to chilled
Garnish with an olive, red tomato & feta cube on a cocktail stick

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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