1889 Feb | March 2018

food + drink
Cocktail Card
recipe courtesy of
Heritage Distilling Co.
Chai Bourbon Latte
4 ounces Dona Chai Concentrate
1 cup almond milk
1 ½ ounce Elk Rider Bourbon
15-ounce can coconut milk or
coconut cream, chilled overnight
1 tablespoon Bee in Your Bonnet
Cinnamon Honey (or other
sweetener)
Orange zest for garnish, optional
In a small saucepan, bring chai
concentrate and almond milk to
a simmer. Pour into a mug, add
bourbon and stir. Top with chilled
whipped cream and orange zest.
FOR COCONUT WHIPPED CREAM
Chill coconut milk in refrigerator
overnight. Scoop into mixing
bowl, leaving coconut water in
the can, then chill mixing bowl in
freezer for 10 minutes. Whip on
medium speed for 3 to 4 minutes.
Add sweetener if using, then mix
for another minute.
The Bine’s George Marshall sits at his bar, which has twenty-seven taps.
Beervana
For Beer in Bothell, Go to The Bine
written by Jackie Dodd
WALKING INSIDE THE BINE, you feel like you’ve found something,
as if you’ve unlocked a secret that shouldn’t been there. The space feels
transcendent—the copper bar top, the reclaimed wood walls—it all adds up
to make you feel like you’ve driven into Seattle, or ended up in Ballard. It’s
not the sort of place that is only good in contrast—it’s not “Bothell good.”
The fact that The Bine sits astride a construction zone, streets torn up,
earthmovers humming, and next door to the hollowed-out remains of a
building that burned to the ground eighteen months ago makes it even
more impressive.
When I asked George Marshall, the owner of The Bine, where he got his
start in restaurants, he laughed. “McDonald’s.”
It’s as honest as it is unpretentious. He was 15 years old and it was his first
job. His East Coast accent peeked through his words as he talked about the
path that wound his life from fast food to a stint as an actor on the rise to a
bit of time working at Merrill Lynch.
Eventually that all brought him here to his job as a bar owner in Bothell.
“Kylie should really be in this photo instead, she’s way better looking,” he
said of his wife and co-owner. The pair is, in many ways, the core of this
place. They are the heart. Although no one will argue when Marshall says
she’s the “much prettier and much sweeter” half of the team, he is the face.
He’ll be there almost any day you stumble in for one of the twenty-seven
craft beers from the well-curated tap list, or a beautifully made Cuban
sandwich. He’ll probably be wearing a Phish beanie, and he’ll probably even
remember your name.
10127 MAIN STREET, SUITE A
BOTHELL
thebinebothell.com
18 1889 WASHINGTON’S MAGAZINE FEBRUARY | MARCH 2018