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Classics Series: The Manhattan Cocktail
It's a very basic drink, but nobody seems to ever make it exactly the same way. There are plenty of variations (and as many hot debates over them). But one thing everyone agrees upon is that the...
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Bitters, Bitters and More Bitters
Yesterday, I attended the "Mixology 3: Make Your Own Bitters" event organized by Studio Bricolage and hosted by the Bradstreet Crafthouse at the Graves 601 Hotel. I was one of about 40 individuals in...
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Destination Portland: Clyde Common
Kimberly and I have a new favorite location for great food and even better cocktails, but it requires a little planning to get there from St. Paul. That's because this destination is all the way over...
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Drink of The Week: Negroni
At long last, I am finally posting the Negroni for the Drink of the Week. I am finding that there are just too many interesting twists on this classic that are worth writing about and I want to be able...
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Drink of the Week: Boulevardier
A few weeks ago, someone mentioned the Boulevardier cocktail in a comment. It's a drink that I first read about in Ted Haigh's Vintage Spirits and Forgotten Cocktails, and one I knew I would eventually...
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Drink Of The Week: Paper Airplane
This week I had originally intended to write about the Aviation cocktail, a drink so good that I was able to find an excuse to feature it earlier in the year. It was on this date, December 17th, 1903,...
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Be A Better Bitter Imbiber
It's probably long overdue, but I finally decided to write a few words about the bitter side of the cocktail spectrum—this time to outline some specific ingredients that impose this unusual nuance of...
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Drink Of The Week: Campari Sour
Campari Sour scented with orange bitters If any drink exemplifies the flavors that Campari has to offer, it's probably straight Campari, but besides that, our Drink Of The Week really shows off this...
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Drink Of The Week: Jasmine
This week, we feature another bitter-sour combination in the Jasmine cocktail. If you enjoyed the Campari Sour a few weeks ago, this drink is similar, although it is more complex and has no egg white....
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Drink of the Week: Newark
There's no reason to take any of this mixology stuff too seriously. Whether or not you consider the art of mixing drinks a science, it would be hard to convince most people that it's an exact science....
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Oscar Cocktails
"And the nominees for Best Supporting Cocktails are. . ." Wait, "Best what?" Ok, that's crazy, but if the Academy asked me who should be nominated for this category, I'd steer them toward this recent...
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Drink Of The Week: Riviera, two ways
Sometimes I feature classics, sometimes a riff, and once in a while it's an exotic Tiki. There's not really a pattern to the Drinks Of The Week here at Summit Sips, but I do think it's important to...
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Drink of the Week: Cinquecento
We like vodka at Summit Sips. We really do. But over the years it hasn't shared as much of the lime light on these pages as other spirits. There are a few good reasons for that. One is that vodka was...
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Drink of the Week: Norwegian Negroni
It's easy to find inspiration in cocktail books or to look at other websites for ideas, but nothing quite compares to the sights, sounds and flavors of a working bar or restaurant. It affords you the...
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Drink of the Week: Dunniette
Some time ago I wrote about St-Germain, the wonderful elderflower liqueur with a unique, fruity and floral flavor. Armed with this exciting new liqueur that showed so much promise, I felt that there...
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Drink of the Week: Take 3
About a month ago, the New York Times published an article about summer cocktails. One of these was a highball that included the unlikely combination of St-Germain and Cynar. Leave it to Zachary...
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Drink of the Week: Zarzamora
Here's a recipe I have been meaning to share for quite some time. It's a highball that was my first cocktail at The Violet Hour in Chicago. That was several years ago now, but it's one of those...
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Drink Of The Week: Fangs Out
Last year during the month of October I shared a series of Halloween-themed cocktails that are all great classics. The Corpse Reviver No. 2, Satan's Whiskers, Trader Vic's El Diablo and Don the...
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Barrel Aged Cocktails
All the cool kids are doing it, so Summit Sips couldn't wait any longer. We just had to try our hand at barrel-aged cocktails. It sounds like a lot more work than it is, but of all the things we've...
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Drink of the Week: Toronto
The Toronto combines two things we love: rye whiskey and Fernet-Branca. Some accounts suggest that this drink was originally made with Canadian whisky which makes sense, especially considering that...
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Barrel Aged Cocktails Part 2
Click here for Part 1 to find out how this started. Several weeks ago we featured a technique involving oak barrels and batched cocktails. In that post we described some of the details to help anyone...
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Drink of the Week: Cin Cyn
In some respects, our Drink of the Week was an inevitable recipe. It’s analogous to the primordial soup of amino acids that first coalesced to create life—given the right conditions, it was only a...
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Drink of the Week: Champagne Cocktails
ChamPino Cocktail We have said it before and it still holds true: It’s never a bad time to open a bottle of champagne. Although we like to keep a bottle of bubbly in the refrigerator ready for any...
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Drink of the Week: Hanky-Panky
After our first sip of Fernet-Branca we doubted there would ever come a time that we would actually enjoy the stuff. It's a common reaction. Since then, we have proven over and over that the rumors of...
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Drink of the Week: Pontarlier Julep
Between the heat and the thunderstorms, it's a wonder anyone in the Twin Cities is getting any sleep. This week, some of us awoke without electricity to a neighborhood full of snapped branches and...
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Drink of the Week: Chaplin
Here's a great and somewhat unusual cocktail for those of you looking for a spirit-driven tipple that's a bit out of the ordinary. It comes by way of Ben Dougherty of Seattle's Zig Zag Café. It...
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Drink of the Week: Americano
Some time ago when we featured the Negroni as our Drink of the Week, we included the Americano as a bonus recipe. Today, we'd like to give the Americano it's due. It's a simple and light cocktail that...
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Drink of the Week: Bensonhurst
Some of you may recognize the name of this cocktail as another Brooklyn neighborhood. That's because it's one of the variations of the Brooklyn cocktail, one of several modern recipes following the...
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Drink Of The Week: Art Of Choke
Pursuing a casual interest in cocktails will lead you through some delicious modern recipes and most of the classics. In fact, many cocktail books, either by way of documenting recipe categories and...
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Drink of the Week: Eeyore's Requiem
When we first saw the ingredients for this cocktail at The Violet Hour in Chicago, we couldn't bring ourselves to order it. It seemed just too over-the-top with bitter ingredients. That was our first...
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Hunting Vest
There's a restaurant on Southeast Division Street in Portland, Oregon called The Woodsman Tavern. The charcoal-fired local fare as well as the decor pays homage to Pacific Northwest traditions and the...
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