Follow us:

All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

July 10, 2014 at 2:00 PM

A toast to former Seattle Times reporter E.B. White (Yeah, that E.B. White)

So, it’s E.B. White’s birthday on July 11. I propose we hoist a cocktail in honor of the most famous Seattle Times reporter. Yes, it’s true, the author of “Charlotte’s Web” and co-author of every writer’s bible, “The Elements of Style,” used to live the ink-and-paper life, tapping away on our metro desk from September 1922 to June 1923 before he was, uh, fired.

Charlotte's Web author E.B. White was a reporter at the Seattle Times from Sept. 1922 to June 1923. Photo archive

Charlotte’s Web author E.B. White was a reporter for the Seattle Times. Photo archive

White reflected on his time with the Times:


“I operated, generally, on too high a level for routine reporting, and had not at that time discovered the eloquence of facts. I can see why the Times fired me. A youth who persisted in rising above facts must have been a headache to a city editor.”

OK, his stint in our newsroom was not as memorable as Hemingway’s time with the Kansas City Star.

But both scribes had something else in common: They were both cocktail men. White might have even been what you would call a cocktail geek today. He knew his way around  a bar.

(One of the famous quotes about the martini is attributed to White, who called that America classic “the elixir of quietude.”)

White’s favorite drink is a twist on the martini. Recipe here.

But one of my favorite summer cocktails,  the Pompier, was also a go-to drink for White. It’s the perfect summer, low-alcohol libation. It’s easy to make, and the ingredients are inexpensive. I love the Clear Creek cassis for this drink, but any black currant liqueur will do.

The Pompier (also called the Vermouth-Cassis cocktail)
2 ounces dry vermouth (such as Noilly Prat or Martini & Rossi)
1 ounce crème de cassis
2 ounces club soda
Fill a highball or collins glass with ice, add dry vermouth and crème de cassis. Top with club soda. Stir.

Comments | Topics: creme de cassis, E.B. White, Tan Vinh

COMMENTS

No personal attacks or insults, no hate speech, no profanity. Please keep the conversation civil and help us moderate this thread by reporting any abuse. See our Commenting FAQ.



The opinions expressed in reader comments are those of the author only, and do not reflect the opinions of The Seattle Times.


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►