This "cocktail" was served in a cauldron with dry ice at the bottom, creating a Halloween-esque bubbling and steaming effect.

Since then, I've been trying to find specialty drinks that measure up in creativity and visual appeal. I'm happy to say that my search is over, thanks to Mixologist and Beverage Consultant Ryan Magarian (rhymes with Hungarian).

When I met him at the new, swanky (and hard to find) Suite 410, he shook me up a Pisco Sour - a drink he resurrected from the 1920's, made with fresh lemon, brandy, Angostura bitters, and.....an organic egg white! That's right. Protein. In a cocktail!

I was hesitant at first, but the egg creates a frothiness similar to an Orange Julius. The bitters add a spiciness to the mix, creating the most inventive cocktail I've had in a long time.

But I'm getting ahead of myself.

Let's start with what exactly a "mixologist" is. It's different from a bartender, in that a mixologist develops recipes.

And to go one step further, a Beverage Consultant trains bartenders how to create perfectly-balanced cocktails using technique and the freshest ingredients possible - and of course, premium spirits.

Also known as a "Liquid Chef", Ryan has developed cocktails and bar programs for both Cactus restaurants, Jaeger in Kirkland, and Holland America cruise line as an independent contractor with Kathy Casey Food Studios in Ballard.

And on September 14, he was there to showcase the cocktail menu he designed for the new Suite 410 - on the corner of 4th and Stewart in Seattle.

It's one of those places that's so new and cool, there's really no need for pesky signage. Look for the dark, cozy lounge across the street from Westlake Center.

On the drink menu of the new Suite 410, Ryan weaves a tasty tapestry of vintage cocktails and original recipes.

The "Northwest Pear Sazerac" - an interpretation of the popular drink from the late 1850's - is a mixture of Old Overholt Rye Whiskey, bitters, and sugar served cold and neat, in a chilled Clear Creek Pear Brandy-rinsed tumbler.

The "El Floridita" - which the menu describes as "Hemingway's favorite spin on the traditional daiquiri" - mixes Cruzan Light Rum and Maraschino liuer, shaken with fresh lime and grapefruit.

Ryan's original works of art include the "Apple Mint Daisy" - fresh citrus shaken with Apple Brandy, Vodka, fresh mint and a glance of soda, the "Raspberry WOMANhattan" - Basil Hayden, Hanger One Raspberry, and a touch of Noilly Prat Sweet Vermouth and the "Quince Mustard Margarita" - fresh Jalapeno and Finlandia Mango Vodka shaken with fresh lemon and Fee Brother's peach bitters.

The one I will return for is the Evil Banana: Captain Morgan's Spiced Rum, sweet banana puree, fresh lime and nutmeg. I bet that would go great with a scoop of vanilla ice cream! Cocktail floats....hmmmmm. I'd buy one!

But lots of people know Ryan for his signature "Hunter" cocktail at Jaeger - horse-radish infused Vodka with a hint of Grand Marnier, garnished with grilled beef tenderloin. Your dinner and a drink all in one!

At the opposite end of the spectrum is the "Health" - a refreshing mixture of Vanilla Vodka, basil, fresh grapefruit, lemon and lime.

Ryan says the biggest trend in the industry right now is paying homage to the vintage cocktails of the 1800s - like the ones available at Suite 410.

He says you're going to start seeing cocktails you've never heard of or thought of.

Right now, my imagination is going wild, considering I downed a cocktail tonight with egg-whites and bitters. Lord knows what the early settlers had available to them 200 years ago.

So, how does one become a Mixologist? Ryan's path into the industry started 10 years ago at the age of 23, when he got a bartending job at Club Med. His first cocktail, so he says, followed when he returned to Portland and had what he calls "a life changing margarita" that one of his co-workers at Bima restaurant made for him.

He says the sights and smells of the cocktail-making experience hooked him. It was just five years ago that Ryan moved to Seattle, scoring a bartending job at Restaurant Zoe before being snagged by Kathy Casey.

When Ryan's not behind the bar, he likes to be in front of one. His favorites?

Seattle: Zig-Zag
Portland: 820, Saucebox
NYC: Milk & Honey, Flatiron Lounge.

Ryan says if you can manage to score the address to Milk & Honey, you'll have the cocktail experience of a lifetime!

Cheers!

For More Information:

www.kathycasey.com/liquid_kitchen.html