Bars were hit hard during the pandemic, so we’re here to celebrate a whole year’s worth of local cocktails and their creators. There’s a drink for every month, every season, and every occasion. All you have to do is step out, order up, and drink down. Cheers!
January
Photos by Tony Mueantonthian
The Cocktail: French ’87
Plymouth Gin, pomegranate juice, Freixenet Cava, homemade rosemary simple syrup, $8
The Bar: The Black Cat
The Bartender: Amanda Knutzen
The classic French 75 cocktail, named after a gun used by the French in World War I, has a mysterious origin story. The history of Bellingham’s The Black Cat, however, is well-known to the Fairhaven community.
Located on the third floor of the Sycamore Square brick building, this French cabaret-themed restaurant and bar opened in 1987, four years after the previous restaurant closed due to a fire and drug bust. Bartender Amanda Knutzen created a riff on the popular French 75 and named it the French ’87 in honor of the Black Cat’s date of creation.
Garnished with a sprig of rosemary, this light, refreshing, and bubbly pink drink pairs nicely with the restaurant’s Petite Fondue. It is the perfect way to celebrate as the clock strikes midnight on New Year’s Eve — and you can toast to The Black Cat’s 35th anniversary while you’re at it.
February
Photo by Tony Mueantonthian
The Cocktail: Bellingham Rose Royal
Ketel One Grapefruit & Rose Vodka, Giffard Wild Elderflower Liqueur, Aperol, organic lemon, prosecco, Giffard Framboise, rose water, $13
The Bar: Galloway’s Cocktail Bar
The Bartender: Allison Sutherland
Across the street from Fairhaven Village Green is Galloway’s Cocktail Bar, a deco era bar that specializes in craft cocktails. Outside, a newly built structure offers year-round outdoor seating with heaters and lights. Indoor patrons are met with classic decor including black booths, a white bar top, and a black-and-white hexagonal tiled floor.
The menu includes craft cocktails, wine, beer, and small bites. Behind the scenes, the Galloway’s staff works together to create new menu items such as daily cocktail specials that change based on available ingredients and the weather. According to manager Allison Sutherland, this freedom keeps bartenders on their toes and thinking creatively.
“I really think that having that flexibility and getting to have a little bit of a say in what goes on the menu makes it fun for everybody,” Sutherland says. “It keeps us all learning and interested. It doesn’t get boring.”
Sutherland’s bartending career began when she was managing Skylark’s Hidden Cafe in Fairhaven. During their remodel in the early 2000s, Skylark’s added a bar, and Sutherland became the bar manager. Though she was always interested in making drinks, she didn’t have any bartending experience at the time.
“I definitely consider myself lucky that the opportunity was just given to me,” Sutherland says. “I hired some great bartenders who trained me and it was a good way to learn.”
After Skylark’s, Sutherland worked at Dirty Dan Harris Steakhouse. It was there that she met the owners of Galloway’s, who were customers of the steakhouse. Sutherland became the bar manager at Galloway’s in 2016.
While at Galloway’s, Sutherland created a cocktail called the Bellingham Rose Royal. The drink is a spin-off of the Stockholm Royale, which is a martini with vodka, fresh citrus, and Chambord.
Using Ketel One Grapefruit & Rose Vodka, Sutherland added a little bit of Aperol — a slightly orange, bittersweet aperitif — as well as a wild elderflower liqueur and prosecco. The drink is garnished with a dehydrated lemon and a rose water mist, which leaves you smelling roses with every sip.
The Bellingham Rose Royal won the bartending competition for Bellingham Cocktail Week in 2020, and now Sutherland is set to be a judge at the next competition.
“It’s got the bubbles which is Valentine’s Day in and of itself. You’ve also got that kind of sexy rose floral thing going on. Then your little naughty aperitif with the Aperol,” Sutherland says, laughing.
Pair this cocktail with Galloway’s Charcuterie Platter and Fig & Cherry Baked Brie for a romantic date night in Fairhaven with that special someone.
March
Photos by Tony Mueantonthian
The Cocktail: Light Maker
Redbreast Single Pot Still Irish Whiskey, Chartreuse Yellow Liqueur, Select Aperitivo Liqueur, lemon juice, $16
The Bar: Southside
The Bartender: Amy Gibson
We know April showers bring May flowers, but what does March bring? For Amy Gibson, bartender at Fairhaven’s Southside Bar, March brings excitement, happiness, and change.
“Spring is happening and green things are shooting out of the ground,” Gibsons says. “The thing to traditionally do is start eating bitter greens to help us clear out our intestines after all of the preserved food of winter.”
Gibson is an herbalist and owns her own business, Goldstatus Botanicals, which sells plant products through sustainable harvesting. She became a forager during her childhood in Alaska, even picking blueberries as punishment. As an adult, she started learning about how herbs, plants, aperitifs, aperitivos, and amaros are all used as healing medicines.
“A lot of the history of alcohol is as a healing medicine in so many cultures. We’ve kind of lost that in the US. We don’t sit and think ‘Oh, I’m going to drink a fernet to settle my stomach,’” Gibson says. “While I am fueling fun and community [as a bartender], I also can utilize these things to help people.”
Her interest in how bodies change with the seasons inspired her to create the Light Maker. The drink plays off of Gibson’s favorite style of drink at the moment, which includes four equal elements: A powerful spirit base, a bitter element, an herbaceous element, and an acidic element.
The Light Maker includes all four elements but switches up the ratios by highlighting more Redbreast, a less-acknowledged Irish whiskey that still holds a long tradition in Ireland.
“Redbreast is not a really powerful liquor, in terms of flavor profile,” Gibson says. “The thing that differentiates Irish whiskey from American whiskey or American bourbon or Scotch whiskey is that it’s a little sweeter and a lot smoother.”
Its name comes from the book The Light Makers by Irish novelist and poet Mary O’Donnell. According to Gibson, O’Donnell’s work reframes the narrative around female writers and focuses on women’s issues that occurred alongside other historical events in Ireland.
If you’re interested in the Light Maker, stop by Southside Bar. Bartenders know how to make the classics while also offering new and innovative creations to their patrons.
“Southside is a place for conversation,” Gibson says. “I really feel like [Southside] is a living room for a lot of our customers.”
If you happen to have heartburn or an upset stomach, find Gibson behind the bar — she’ll mix something right up.
April
Photos by Tony Mueantonthian
The Cocktail: The Garden Party
Vodka, Cocchi Rossa, elderflower, pineapple, lime, coconut, Peychaud’s Bitters, $11
The Bar: Lorikeet
The Bartender: Patrick Mori
Stepping through the doors of Lorikeet Bar instantly transports you to a tropical paradise. The floral wallpaper, high windows, and potted plants evoke the atmosphere of a cabana retreat.
Lorikeet opened in 2020 and is a sister location to the nearby Black Sheep. When its growing popularity necessitated a bigger floor space, Black Sheep moved venues. Then, much like its namesake, Lorikeet Bar swooped into the old space and quickly established a name for itself.
Lorikeet has a constantly changing menu with new food and wine options available weekly, but a staple of the cocktail menu is the Garden Party. Bartender Patrick Mori says that the Garden Party’s vodka base makes it stand out from other drinks at Lorikeet. Lorikeet is a rum-based bar, so this vodka concoction is a standalone.
The Garden Party’s complex flavor is full of character, and the mixture of four different fruits creates a sweet taste that is sure to please every palate. To top it all off, the drink comes garnished with a nasturtium, a flower symbolizing humor and sociability.
May
Photo by Tony Mueantonthian
The Cocktail: Thai Basil Daiquiri
Rum, house sour, Thai basil, $11
The Bar: Temple Bar
The Bartender: Dennis Schafer
Temple Bar has been serving a robust selection of food and drinks to customers since 2002. The bar offers a wide range of options ranging from sandwiches and charcuteries to fine wines and specialty cocktails. When thinking about what pairs well with basil, it’s easy to picture a pizza or caprese salad. Temple Bar takes a different approach by pairing basil with rum.
The Thai Basil Daiquiri is a seasonal drink that is only available as long as Thai basil is in season. Bar manager Dennis Schafer says that regular basil has a drier, more savory character than Thai basil, which is a little more peppery.
This cocktail combines about seven large Thai basil leaves, Plantation three-star rum, and a house sour mix to create an unexpected cocktail with a refreshing taste. The drink comes garnished with rooibos orange cream tea leaves, lending an aromatic and earthy undertone to the cocktail.
June
Photo by Tony Mueantonthian
The Cocktail: Cucumber Fling
Salish Sea Ginger Liqueur, vodka, muddled cucumber, lemon sour, San Pellegrino Blood Orange Soda, $11
The Bar: Blue Abode Bar
The Bartender: Kurt Hartmaier
If you’re looking to cool down from the summer heat, the Cucumber Fling from Blue Abode Bar is sure to do the trick. Starring cucumber and vodka with crisp citrus flavors such as lemon, orange, and ginger, this treat is sure to leave you feeling cool as a cucumber.
The drink is made by owner and sole bartender Kurt Hartmaier. It’s a combination of locally-sourced Salish Sea Ginger Liqueur, vodka, muddled cucumber, lemon sour, and San Pellegrino Blood Orange Soda.
“It’s clean, natural, and fresh. The ginger complements it by giving it a nice spiciness,” Kurt says. “It’s a really great combination of flavors, especially for a hot day.”
While the drink is cooling, the bar itself is filled with warm and inviting decor. The wood featured everywhere from the bar top to the tables is sourced from the same Washington hemlock tree.
“It’s a neighborhood bar where people can come in from all walks of life and find new friends in a really comfortable atmosphere,” Kurt says.
Kurt and his wife Katy opened Blue Abode in 2017, making it a true family business. While COVID-19 did narrow the number of employees, Kurt says the bar still remains consistent.
“We are one of those places where people can get the things they know they enjoy. We get new things and mix it up on occasion, but we also have things that are constant that people can always expect to get.”
July
Photo by Dean Davidson
The Cocktail: Blueberry Mimosa
Bow Hill Blueberry Juice, Kila Cava, $8
The Bar: Salted Grape Bistro
The Bartender: Leslie Grover
Salted Grape owner and sommelier Leslie Grover knows a thing or two about wine. She’s been in the industry for decades and brings her love of a good vintage to the drink menu at Salted Grape Bistro in La Conner. On the food side, the bistro’s lunch and dinner menu brims with locally sourced meat, dairy, veggies, and fruit. This attention to local bounty — much of it procured from Skagit County — is also reflected in this stellar mimosa, made with Bow Hill Blueberry Juice and Cava.
What makes it so good? Grover uses a heavy hand when pouring the blueberry juice. If you’ve seen it in the aisles at Haggen, you know this juice comes with a pretty price tag, and for a good reason. All the magic of summer blueberries is distilled into liquid form. Combine it with a dry sparkling cava and you have a mimosa that’s crisp, light, and not too sweet. Not a blueberry fan? Try it in pomegranate, mango, and orange.
August
Photos by Tony Mueantonthian
The Cocktail: In the Summer
Cimarron Blanco Tequila, Giffard Banane du Brésil, watermelon, lime, salt rim, $11
The Bar: Storia Cucina
The Bartender: Shelby Ford
Shelby Ford grew up as a night owl. Her mother managed The Black Cat in Fairhaven, and Ford recalls helping out with tasks such as refilling waters and occasionally stealing garnishes from the bar for snacks. Surrounded by adults in the service industry, she eventually developed a sense of independence and an interest in bartending. Luckily her mother, who thrived as a bartender, encouraged Ford to follow in her footsteps.
“Back then, bartending was a lot different than it is now,” Ford says. “She would just free-pour everything and know by the glass what ratio she was pouring. Now, it’s all of these jiggers — it’s so precise and calculated to make the perfect balanced drink.”
Ford became the bar manager of Storia Cucina in April of 2021. Storia Cucina, which opened in 2020, specializes in Italian food and cocktails with a focus on local ingredients and house-made pasta and bread.
One of Ford’s perfectly balanced drinks is called In the Summer, which she created during the Pacific Northwest’s record-breaking heat wave in June. Inspired by the restaurant’s seasonal watermelon salad, Ford used leftover watermelon to create a refreshing, summery drink for margarita lovers such as herself.
September
Photos by Tony Mueantonthian
The Cocktail: Bar Fight on O’Donnell Street
Jameson Caskmates IPA Edition Blended Irish Whiskey, Aperol, Kina L’aero d’Or, dry-hopped with Cascade and Simcoe hops, $17
The Bar: Revival Lounge
The Bartender: Brian Kettering
Revival Lounge brings you back in time with vintage decor and sophisticated drinks. True to its name, the bar opened in July 2020 amid the COVID-19 pandemic and is now enjoying a revival of its own. It’s arguably the only true cocktail bar between Everett and Bellingham, making it a must-visit destination.
Bartender Brian Kittering brings a wealth of knowledge and experience to Revival, where he has created a host of signature drinks. The Bar Fight on O’Donnell Street is one such invention, meant to bring Irish whiskey back into the limelight.
“I wanted to showcase it,” he says, “to show people you can do cool stuff with it.”
Kettering, who daylights as a football coach and is expecting a baby with his wife, has plans to move out of state in the coming year. He designed this particular drink as a farewell signature to mark his time at Revival.
Kettering’s signature appears in the cocktail’s dry-hopping process, which speaks to his origins as a bartender. Years ago, while living in Rochester, Minnesota, he tasted a dry-hopped Negroni at a bar called Bitter & Pour. The moment was an awakening; in fact, the drink was so good that he wanted to work at the bar to learn how to make something similar. The bar hired him and taught him everything he knows about mixing drinks.
Kettering plans to return to Bitter & Pour when he moves back to Minnesota, thus coming full-circle. The Bar Fight on O’Donnell Street is symbolic of this circle as the cocktail is dry-steeped with loose hops to add extra flavor and depth.
The result is a classy, sip-worthy concoction modeled off a traditional boulevardier. While boulevardiers are traditionally an autumnal drink, Kettering wanted to make something suited for summer. His idea was to replace the herbal, spicy notes with something citrusy and floral.
He achieves this by replacing Campari with the more orange-forward Aperol and swapping sweet vermouth with Kina L’aero d’Or, a slightly bitter French aperitif created long ago to help soldiers swallow their quinine. It offers marmalade, grapefruit, and woody notes that leave a sharp taste on the tongue and pair nicely with the drink’s citrus flavors.
The cocktail is finished off with a torched orange peel and served over a whiskey cube in a rocks glass.
October
Photo by Tony Mueantonthian
The Cocktail: Dark Star
Empress 1908 Indigo Gin, Cynar, Carpano Classico Vermouth, Peychaud’s Bitters, $12
The Bar: Jack’s
The Bartender: Dennis Schafer
Tucked away between a taco bar and coffee shop in downtown Bellingham is a little speakeasy bar called Jack’s. Known for their classic cocktails, Jack’s is a dimly-lit, relaxing space to hang out with friends in comfy half-circle booths.
Behind the bar you might find Dennis Schafer, whose interest in classic cocktails began 15 years ago. Pre-prohibition drinks intrigued Schafer, and riffing on them became a creative outlet for him. One of his creations is the Dark Star, a take on the Classic Negroni. This lighter-bodied cocktail has a dark quality making it perfect for a chilly fall night.
The Dark Star features Empress Gin, which is made in Victoria, B.C. and has a blue hue originating from butterfly pea flower tea, as well as Cynar, which is a dark liqueur in contrast to the Campari found in a classic Negroni. If you’re looking for a casual spot to spend Halloween, Jack’s provides a brooding cocktail perfect for sipping under a full moon.
November
Photo by Dean Davidson
The Cocktail: Spiced Pumpkin Cheesecake Martini
Vanilla vodka, RumChata, spice pumpkin liqueur, cream, whipped cream, nutmeg, graham cracker rim, $10
The Bar: Fireside Martini & Wine Bar
The Bartender: De Layne Bell
The only thing better than a cocktail is a cocktail for dessert, and Fireside Martini & Wine Bar is the perfect place to enjoy one. Bartender De Layne Bell has whipped up what you never knew you needed: A creamy martini. Seasonal drinks at Fireside are popular, and this one is no exception.
Bell, who always had a love for food and drink, began bartending in New York over 20 years ago. He moved to Bellingham in 2008 and has worked at Fireside for two years.
“I really appreciate the owner’s dedication to quality food and drink,” Bell says. “They’re originally from Detroit so you have a very cool mix. If you look around here and see the art, it’s a little bit of this and a little bit of that, but it works.”
Grab a seat on one of Fireside’s comfy couches, sit back, and enjoy live music while you sip on a slice of cheesecake.
December
Photos by Tony Mueantonthian
The Cocktail: Hard to Starboard
El Dorado 5 YO Rum, ruby port wine, house-made plum jam, lemon, cinnamon demerara syrup, $12
The Bar: Rock & Rye
The Bartender: Lorraine Sullivan
In December of 2020, the Rock N Rye team was eager for an opportunity to be creative despite the limitations of the COVID-19 pandemic. Your average bartender might dream up something warm and cozy for the holidays, but bar manager Lorraine Sullivan found inspiration in one of the highest-grossing films of all time: “Titanic.”
The movie, originally released Dec. 19, 1997, inspired the name of Sullivan’s cocktail. Though her Hard to Starboard is not a hot beverage, it showcases seasonal flavors such as cinnamon, a popular holiday favorite. While Rock N Rye is known for being a whiskey bar, she chose to use rum because of the current rum trend happening globally.
“It’s sort of a riff on a rich aromatic sour with the addition of mulled wine components like sugar plum fairies and dark red, ruby, spiced flavors of winter,” Sullivan says.
Rock N Rye may be a great summertime spot, but don’t let the oysters and outdoor patio fool you. Sullivan recommends this cocktail to be enjoyed in December alongside the steak with a blackcurrant demi-glace. Hard to Starboard’s sugar and spice (and everything nice) will leave you never letting go.
…………………………….
Shhh! The History of Speakeasies in Bellingham
Written by Kolby LaBree
Speakeasies and brothels — two things Bellingham businesses love to claim once existed on their premises. Many of these claims are probably true!
The term speakeasy became widely adopted as slang for an unlicensed saloon, conveying that one should keep it on the down-low.
In Bellingham, however, “blind pig” was a more popular idiom. The phrase originated from saloons trying to circumvent dry laws that banned the sale of alcohol — rather than charging for drinks, the establishment would charge a fee to see a “prized pig” or some other attraction, with beverages offered for free on the side.
Believe it or not, Bellingham voted “dry” in November of 1910, prohibiting the licensing of saloons under “local option law” 10 years before nationwide prohibition. Bellingham’s sanctioned red light district had been forced to close that same year. Brothels and booze didn’t go away, however. In fact, brothels became some of the first and fanciest of Bellingham’s speakeasies. Bellingham’s brothels had always served booze to their customers, to keep the party rolling and the gents spending.
Photo Courtesy of Good Time Girls
Speakeasies or “blind pigs” also popped up with regularity in store rooms and basements all over town, forcing law officers to play a never-ending game of whack-a-mole.
The Tripoli Italian Grocery at the corner of C and Holly Streets was the site of numerous raids. News reports detailed secret stills in the backwoods of Whatcom County and rum-runners from Canada that supplied the “joint,” as well as the young “dancing girls” with scandalous bobbed hair and rouged lips, hired to keep the clientele tossing them back. The trials ended as many did, with acquittal by a sympathetic jury.
For more stories about Bellingham’s speakeasies and brothels, check out the Good Time Girls’ Sin and Gin Tours, serving up Belling-History like you have never heard it before! Coming up in October are the popular Gore and Lore Tours, for those who love seasonal ghost stories and true crime tales from the Bellingham crypts! Visit bellinghistory.com for more information and to book a tour!
Kolby LaBree is owner-operator of Bellinghistory with the Good Time Girls, local providers of historical walking tours and edutainment.
Local Distilleries
Probably Shouldn’t Distillery
Breckenridge Blueberries, located near Sumas Mountain in Everson, is a family-owned organic blueberry farm. This farm is also home to Probably Shouldn’t Distillery, a small-batch, artisan distillery owned by Mariah and Shawn Butenschoen. The Butenschoens are tenacious and eager to take on any challenge they put their minds to.
“From planting blueberries on our property, to certifying organic, to opening a craft distillery on our now organic farm — we have repeatedly been told we shouldn’t do something,” their website states.
Prior to owning their own business and farm, Shawn was a heavy equipment mechanic. Mariah has continued her work as a high school English teacher. Together, they created Probably Shouldn’t, which got its name from what everyone always said when they took on a new adventure: They probably shouldn’t.
During the initial pandemic lockdowns, Probably Shouldn’t Distillery joined forces with the community to manufacture hand sanitizer, which they then donated to the Lighthouse Mission, local schools, and Catholic Community Services.
Now that they are back open, the distillery is a must-visit for anyone searching for a cocktail featuring locally crafted brandy, liqueur, and gin. Their recipes are also available online.
The distillery’s take on a Stone Fence features their Apple Brandy, which is aged in American Oak barrels and offers spice, wood, and vanilla flavors. The cocktail has been around since colonial times and is famous for being the drink that Ethan Allen and the Green Mountain Boys had before raiding Fort Ticonderoga during the Revolutionary War. It also became a staple during the Prohibition era.
Photo Courtesy of Probably Shouldn’t Distillery
Recipe: Stone Fence
Ingredients
- 2 ounces Probably Shouldn’t Apple Brandy
- 2 dashes Angostura bitters
- 1/4 – 1/2 ounce fresh lemon juice
- Fresh apple cider
Instructions
- Fill a chilled old-fashioned glass with ice.
- Pour brandy, bitters and lemon juice over ice.
- Top with 4-6 ounces fresh cider.
- Stir and enjoy.
Bellewood Distilling
Photo Courtesy of Bellewood Farms
Bellewood Farms is a family-operated distillery committed to growing high-quality fruit. The farm consists of over 62 acres and 25,000 apple trees of 21 different varieties. Its premiere product is the Honeycrisp apple, but if you’re not in the mood to take a bite out of a Honeycrisp, you can try a sip of Bellewood Distilling’s Honeycrisp Vodka instead.
Bellewood Distilling was founded in 2014 and is the first apple distillery in the state of Washington. Bellewood carefully controls the quality and supply of all ingredients, resulting in a smooth and fresh taste in every bottle.
Spirits are available for purchase online, but you can also try before you buy. Every Wednesday through Sunday from 10 a.m. to 5 p.m., Bellewood’s Tasting Room is open to guests free of charge. Patrons can sample a variety of spirits including barrel aged gin, pumpkin spice liqueur, and bubbly sparkling apple cider.
If you can’t make it to Lynden, try your samples at home by ordering the mini spirits gift box from Bellewood’s online store. This trio comes with three 50mL glass bottles of Bellewood’s award-winning spirits: Gin, honeycrisp vodka, and the bourbon barrel-aged brandy.
Shrub Farm
We can’t discuss cocktails without discussing mixers. While this word may prompt thoughts of orange juice, Sprite, or seltzer, Shrub Farm produces a unique option that’s soon to become your favorite cocktail copartner: Apple cider vinegar Shrub.
The shrub is made with Apple State Vinegar, a raw vinegar produced from 100% organic Washington apples, resulting in a product 20% stronger than most other apple cider vinegars. The vinegar is then infused with organic fruits, creating a vegetarian, GMO- free, and gluten-free fruit and vinegar preserve that is still raw with fruit enzymes and living culture (mother of vinegar).
Owners and husband-and-wife duo Josh and Tomo Kramer opened Shrub Farm in Maui back in 2016 after falling in love with a family recipe that included blueberries and apple cider vinegar. They moved their business to Bellingham in 2017, with Shrub Farm partnering with local farms in Washington and Hawaii to offer four new flavors. Two years later, Apple State Vinegar was established to feature their flagship apple cider.
“We love what we make and we love the farmers that help us to make it,” Josh says. “We are proud to know the farming families in Whatcom, Skagit, and Maui County, Hawaii that grow our produce. Our farmers make our shrub truly special.”
The final result is a 16 ounce concentrate bottle of shrub ($22) with endless versatility. It’s recommended to mix one part shrub to 10 parts sparkling water, plus some vodka if you feel so inclined. The website showcases more than 100 food and drink recipes (both alcoholic and non-alcoholic). Purchase your own bottle and give them a go, while also supporting a good cause as 1% of Shrub Farm and Apple State Vinegar’s sales go toward marine wildlife preservation.
Photo Courtesy of Shrub Farm
Recipe: Raspberry Mojito
Ingredients
- Ice
- 8 fresh mint leaves
- 1 ounce Raspberry & Citrus Shrub
- 2 ounces white rum
- Sparkling water
- Mint leaf (for garnish)
- Lime slice
Instructions
- In a sturdy glass add mint and shrub.
- Muddle the mint gently to release the mint oils.
- Do not strain the mixture.
- Fill glass almost to the top with ice and add white rum.
- Top with sparkling water.
- Stir, taste, and add more shrub if desired.
- Garnish with a mint leaf and a lime slice.
