Over the course of the pandemic, people have responded to new restrictions with creativity and resilience. Celebrity Seattle chef Kathy Casey has introduced a bar that sells only shots at Seattle-Tacoma Airport, Washington.
In the era of Covid, getting through the airport is difficult and drinking in the airport even more so. In response, Seattle-Tacoma Airport has introduced a new pop-up concept named Shot Bar, a quick-serve counter for alcoholic drinks at Rel’Lish Burger Lounge in the airport’s B concourse. It serves only chilled hard liquor in mini plastic red Solo cups. It is billed as the first concept of its kind to open at a US airport.
A single shot will set you back $7 and a double costs $10. The drink menu features several options to accommodate the spirit palates of every guest ranging from Fireball, Hornitos Crystalino tequila, Ketel One cucumber and mint-flavoured vodka, Screwball Peanut Butter Whiskey to Brown Sugar Bourbon. Shots are served beneath a plexiglass barrier at Seattle-Tacoma Airport in true pandemic style. All drinks must be consumed at the counter and the bartender is allowed to cut off anyone who takes one shot too many.
The dining tenants at Seattle-Tacoma Airport are currently limited to a restaurant occupancy of just 25%, under Covid-19 restrictions. Each tenant implemented procedures for safe operations such as mandatory masks, physical distancing to limit close interactions, sanitation and hand hygiene protocols. “Shot Bar addresses that in a fun and pioneering way. Plus, there is nothing more fun than a quick shot to kick off vacation. Shot Bar offers a fast and safe solution to serve today’s traveller during the pandemic”, said Chef Kathy Casey, who is behind the concept.
Aside from Rel’Lish Burger Lounge, Kathy Casey runs two other food & beverage locations at Seattle-Tacoma Airport, in the shape of Lucky Louie Fish Shack (Central Terminal) and Dish D’Lish (located in Concourse C).