To celebrate its Lake Union location’s 25th anniversary this summer, Duke’s Chowder House is now debuting refreshing new brews, in-house infusion drinks like, Bloody Mary’s and Cucumber Mojitos, and other libations to beat the heat.
Seattle, WA – Just in time for Washington’s unusually hot weather this summer, Duke’s Chowder House is featuring new summertime drink specials on their famed cocktail menu, now available at all six Duke’s locations throughout the season.
A longtime favorite among locals and out-of-town guests alike, Duke’s award-winning, customer-nominated Seattle’s best happy hour is well-known for its locally-sourced food and outdoor decks. To celebrate its Lake Union location’s 25th anniversary this summer, Duke is now debuting refreshing new brews, in-house infusion Cucumber Mojitos and libations to beat the heat.
The numbers are in and top-sellers include Duke’s own twist on go-to classics, from Duke’s distinctive version of Mai Tai to its Long Island.
For those with an affinity for sweet and fruity, the Blueberry Lemon Drop contains Willamette Valley “Duke” Blueberries while the Grapefruit Nirvana is delightfully tropical and exotic. Customers who are looking for additional spice despite these high temperatures, Duke recommends the Bloody Mary, made with infused vodka directly in-house, or the Imperfect Scratch Margarita, mixed with Cointreau and El Jimador, Mexico’s number one rated tequila.
Can’t decide between sweet or zesty? Have both with Duke’s Blood Orange Margarita, made with Solerno Blood Orange Liqueur, complete with a salt-and-sugar rim, shaken by hand for a seamless, smooth finish.
But the restaurant’s most unique and special summer drink feature is its Moscow Mule, according to Duke’s co-founder and partner, John Moscrip. Not familiar with it? Now’s the perfect time to find out: Prepared with 100% copper mug and award-winning Tito’s Handmade Vodka made in the United States, the coolest summer cocktail in Washington tops it off with fresh limes and the original Cock and Bull Ginger Beer for a truly innovative taste.
“We’ve been open for almost 40 years now, and it’s always great seeing old and new faces,” says Duke. “We enjoy hearing from guests how much fun they have at Duke’s every day, but the best part is probably how often customers keep telling us we’re their number one happy hour and restaurant around.”
Duke’s happy hour goes on from 3PM – 6PM, and then again from 9PM to close – every single day, at all six locations, including the weekends.
About Duke’s Chowder House
Dedicated to bringing its customers the best every day, Dukes Chowder House operates six restaurants throughout the Puget Sound region and boasts membership of 156,000 in its popular email club. Founder and Owner Duke Moscrip – together with his son and partner John Moscrip – continue their passionate journey to source all natural, healthy and fresh ingredients. Duke’s food is free of hormones, antibiotics and free of harmful chemicals. Moscrip pioneered the concept of “ice chilled, better than fresh.” Duke’s is an upscale casual Pacific NW seafood concept offering signature, flavorful, 100% sustainable wild seafood, Award Winning Chowder and grass fed burgers in a gathering place that is friendly, comfortable, unpretentious and filled with personality. Guests sum up their favorable assessment of what Duke’s Chowder House has to offer with three words: “It’s so good!” Learn more and join the email club at Duke’s Chowder House email club.