Rocky Woods may not be well known to cocktail lovers – but he should be! He has plied many a thirsty guest with an imaginative cocktail over the past seven years in Seattle. And if you’re lucky enough to have sat at his bar, good for you!

The first 14 years of his career were spent in kitchens. He started at McDonald’s as a teen and worked his way up to cooking in 3 star Michelin kitchens including Chef Charlie Palmer’s restaurants.  Seven years ago he changed things up and stepped behind the bar at the much lauded waterfront beauty Westward. From there he collaborated with others on the bar program at Renee Erickson’s Wilmott’s Ghost and built RockCreek Seafood’s cocktail menu. 

These days when he’s not on the ice winning championships with his amateur Cascade Hockey League team, The Warriors, you may find him at Anu Apte and Chris Elford’s tropical oasis Navy Strength. 

“I love making tropical drinks because they transcend time and highlight what’s right with the world,” says Woods. “This cocktail was inspired by a Convite Mezcal cocktail competition that Navy Strength hosted and I was fortunate to judge. Inspiration comes from the sugarcane and agave based spirits that I dearly love. It is a split spirit negroni with a coconut fat wash, under a tropical lens.”

Cocktail Hour with Rocky Woods

Oaxacan Opuntia Punch

1 oz Convite Mezcal Una
.5 oz Plantation Stiggins Pineapple Rum
.75 oz Coconut Oil- Fat Washed Campari/Gran Classico blend
1 oz Yzaguirre Blanco Reserva
.5 oz Prickly Pear Purfect Puree
2 dashes Bittermen’s Tiki Bitters
Lemon Oil- Expressed Lemon Twist

Directions: Combine all ingredients in a mixing glass, fill with cubed ice. Stir for 15-20 seconds. Strain over fresh cubed ice in your favorite Rocks glass. Express lemon twist over the top and drop for garnish.

Coconut Oil- Fat Washed Campari/Gran Classico Blend

3 oz Campari
3 oz Gran Classico
2 oz Coconut Oil

Directions: Gently melt coconut oil in a saucepan, until liquified. Combine with Gran Classico and Campari. Let sit in a covered container at room temperature for 3 days, stirring several times a day. Freeze mixture and strain. The coconut oil can be reserved for one more use.

Woods recommends enjoying this flavor packed punch with grilled fish or meat under the sun at your favorite beach!

If you are looking for another inspired cocktail check out other Cocktail Hours here and here.