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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Tini Bigs Shakes Things Up With Five New Martinis

Unexpected Ingredients Keep Seattle’s Premier Cocktail Destination on the Cutting Edge

SEATTLE, Wash.—(April 2, 2008)—Tini Bigs proprietors Patrick Haight and Keith Robbins may be the hardest working guys in the cocktail business: Since 1996, or more than 4,100 consecutive days, they have been tantalizing taste buds with award-winning, cleverly named, voluminous (10 oz.) martinis, sure to delight even the most jaded of palates. Now, they’re debuting five new and exceptional concoctions for 2008.

To be considered for the new menu, master mixologist Haight, Robbins and staff bartenders submit recipes that are rigorously tested and honed to a half-dozen standouts. Then these six drinks undergo extensive tastings, and the top five are awarded places on the Tini Bigs menu. (Of the 27 martinis presently featured, 22 were chosen as a result of previous similar evaluations.)

Celebrating big, balanced flavor and spotlighting unusual, eye-catching ingredients (absinthe, eucalyptus syrup, egg whites and quinine powder), the new selections include:

• Sweet Ol’ Burt (S.O.B.) (Woodford Reserve, absinthe, banana liqueur, Peychaud’s bitters): Known as “the green fairy,” celebrated in the movie “Moulin Rouge,” the infamous, mysterious wormwood-based spirit absinthe gives this martini a hint of anise. Banned in 1912 as an addictive, psychoactive drug, absinthe filtered of thujone is now legal and available in the U.S.

• SPA Tini (Rangpur Gin, Finlandia Vodka, orange liquer, lime juice, eucalyptus syrup, egg whites): Native to southern-hemisphere climes, where it famously comprises the diet of koalas, eucalyptus is a diuretic that lowers blood sugar and adds a cool, refreshing menthol flavor, complementing the herbaceous gin. Egg whites impart festive froth and fortifying protein, and lime contributes vitamin C. It’s the perfect health drink!

• Best Damn Gin &Tonic Tini (Tanqueray Gin, Brazilian quinine powder, lime juice, simple syrup, soda): Substituting quinine powder for tonic water adds flavor and bite without diluting the gin; drink enough of these and you’ll never have to worry about contracting malaria.

• Mind the Gap (Pimm’s No. 1, Absolut Citron, triple sec, Pernod, cucumber): Pimm’s sets the oh-so-English tone of Mind the Gap; referring to the often substantial distance between platform and train, this phrase is familiar to anyone who’s ridden the London Underground. Imminently more quaffable than the Pimm’s Cups served courtside at Wimbledon.

• Grapefruit Tini (Finlandia Grapefruit Vodka, Campari, Cointreau, orange juice): Skip the Bloody Marys and Mimosas – here’s a perfect day-after drink that tastes exactly like a grapefruit, but without any actual grapefruit—unless you count the garnish, a caramelized slice of—you guessed it—grapefruit.

Says Keith Robbins, “We’re particularly excited about this group, because there’s something for everybody, from bitter to sweet, even “healthy.” I love ‘em all, but my favorite has to be the Sweet Ol’ Burt, in honor of my dad who passed away in October. Now there was a man who could appreciate a good whiskey and banana martini.”

Tini Bigs recently became Citysearch.com’s 2007 editorial winner for “Best Martini,” adding to the list of 11 other “Best Martini” titles in local and national contests.  Although the bar is perennially recognized for innovation, its Classic Dry Martini, made with Beefeater or Finlandia, is, indeed, a bona fide classic.

As Keith Robbins has noted, time and again, “The best martini is the one made exactly the way you like it.”

So bottoms up, everybody!

Tini Bigs is located at the bottom of Queen Anne Hill and the top of Belltown at 100 Denny Way, near the Seattle Center. Hours are 4 p.m. - 2 a.m. daily. Light meals are served until 10 p.m. Each handmade martini features a generous pour of Finlandia Vodka or Bombay Gin served in a 10 oz. martini glass. They make ‘Big Tinis’ at Tini Bigs. To learn more about Tini Bigs Lounge visit www.tinibigs.com or call (206) 284-0931.

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Media Contact: Andrea Courtney

Randall PR / (206) 624-5757