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Aprile

Aprile DetailYes, we waited until spring to try this recipe, but outside of the name, there wasn't a good reason to delay. If you are already a fan of grapefruit cocktails, you'll appreciate that this one is both delicious and refreshing. It's also quite low in alcohol so you won't feel bad after slurping down a couple. For the unacquainted, hit up your local supermarket and get familiar with what you have been missing. We've become a big fan of grapefruit juice in cocktails. It's something of an unsung hero in recipes that feature it. As citrus goes, it lags behind lemon and lime in terms of popularity as an ingredient, but we are constantly impressed with how successful it can be in a mixed drink. It certainly outshines orange juice which tends to fall flat, and it's usually doing more than just providing acid to balance something sweet. While contributing its distinct flavor, grapefruit also offers some bitterness, and depending on the variety, it can add some sweet (as it does in the Hemingway Daiquiri). The Aprile was posted by Imbibe Magazine a couple years back crediting Upstairs on the Square, in Cambridge, Massachusetts. It's a simple drink with just two main ingredients plus a rosemary garnish, but don't underestimate the rosemary! There are three distinct flavors going on here. Depending on your fruit, the cocktail may turn out a little sweet or nicely balanced. We used white grapefruit. It has more intense flavor but is less popular for eating than the pink or ruby varieties which are sweeter. We figured plenty of sugar would come from the Aperol and we were right. There's a nice balance with white grapefruit juice, and the bitter aperitivo doesn't overpower. Give the rosemary a few slaps in your hand to enliven the scented leaves before plunging the sprig into the glass. You'll be rewarded with an aromatic gift with every sip! With so little to its construction, the Aprile would definitely be diminished without the garnish.
AprileAprile 1 1/2 oz. Aperol 4 oz. fresh grapefruit juice Tools: barspoon Glass: juice Garnish: fresh rosemary sprig Combine Aperol and grapefruit juice in an ice-filled glass and stir to combine. Garnish.

Shipwreck

Shipwreck

Thanks to everyone who played along with our last post. April fun has become somewhat of a tradition at Summit Sips, and we look forward to doing it again next year. Shifting back to serious cocktails, we are finally featuring the Shipwreck. This one comes from Portland, Oregon's Jamal Hassan. From Ox Restaurant's Whey Bar, to Tasty 'n Alder or Kenny and Zukes Deli—this guy really gets around! You may recall a cocktail we made a while back called La Yapa which continues to receive high marks at our house. That drink alone is reason enough to follow Mr. Hassan wherever he happens to be tending bar in town. He has another winner with the Shipwreck, a simple drink that is something akin to a julep with dual base spirits. It's a perfect spring cocktail and one we plan to feature on our house menu throughout

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Carbonated Air Cocktails

Double-Strained Carbonated Air Cocktails

Maybe it's a rite of spring or the enthusiastic turn of another calendar page toward summer that brings out such creativity. Explanations fail us, but once again we believe we may have struck mixology gold. We are about to share another technique for home enthusiasts following a long line of fascinating ideas. On previous occasions, we took inspiration from all over. Once, it came quite literally from left field. A year later, we let the local farmer's market guide us to unusual cocktail flavors (and all too familiar aromas). Last year, we solved the hangover with an incredible morning after cocktail. Today, we have another great idea that is so unusual, so versatile—so amazing—we'd be foolish not to share it. Our title is a dead giveaway. Carbonated Air Cocktails are exactly what they sound like—cocktails made of air

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Republic of Jam Cocktail Club: Irish Scallywags

Colonel Blood Cocktail

It's that time again when the masters of fruit preserves and culinary syrups gather their "citizens" for another quarterly Cocktail Club. When Republic of Jam puts on and event, it's sure to include an assortment of flavors to delight your tastebuds. This was no exception, and once again, we were invited to lend some creative cocktail ideas to the evening. One of the challenges we learned from last time was the fact that cocktails mixed in batches are served en masse and have to be prepared differently. Because all of the drinks get served as small samples on the rocks, none of them go through the typical construction process of shaking with ice. Proper dilution is normally a helpful byproduct, so we needed to take that extra water into account. By making these individually, you also have the flexibility of glassware choices and creative flourishes with the garnish.

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Kirkwood

Kirkwood Detail

Here's another cocktail in a long line of modern Manhattan variants. Well, technically, they are modeled after a classic called the Brooklyn cocktail which is itself based on the Manhattan. We've seen many of these wonderful Brooklyn concoctions such as the Red Hook, the Greenpoint, and the Bensonhurst, to name a few. In fact, we could probably go on for weeks writing about drinks named after neighborhoods all over Brooklyn, but today, we are finally featuring the Kirkwood which appeared in the November 2010 issue of Imbibe Magazine. Named after an Atlanta, Georgia neighborhood (most of Brooklyn is spoken for), it is Leon's Full Service bartender Miles Macquarrie's contribution to this family of drinks. Not to be mistaken for the Edgewood, another cocktail named after

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Bottled Cocktails

Bottled Cocktails

Perhaps it was just a matter of time—or the right occasion—before we rolled up our sleeves to make bottled cocktails. We'll admit, it sounds easy enough: pre-mix a large batch of your favorite drink, carbonate it, fill a bunch of bottles, cap them, and you have a portable cocktail that can be served and shared without the hassle of measured ingredients, ice, or bar tools. We've seen both Morgenthaler and Boudreau succeed at this in the bars they run, but is it really that simple at home? To be completely fair, there's nothing new here. These techniques and recipes are tried and true. But before you take a crack at it you should consider a few things, starting with your cocktail recipe. It's a little trickier than just putting any old drink in a bottle. You need to avoid fresh juices or anything that could spoil over time.

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Tipperary

Tipperary

After a short break for the holidays we finally decided to check out the Multnomah Whiskey Library. It's not that we were putting it off—on the contrary—we have been meaning to stop in for quite a while. After reading several write-ups and hearing details from friends it was only a matter of time. Here at Summit Sips, we enjoy the occasional field trip, as it often inspires us to try something new. This was no exception. If you happen to live in the Portland area and you like good cocktails, we can confidently recommend MWL. Their drink list isn't very long, but the talented staff can probably make anything. The real draw is their spirit selection which surrounds the bar and is carefully documented in a giant tome. The gorgeous space feels like an old-timey basement library with exposed brick, a fireplace, huge wood timbers, and shelves upon shelves

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Figgy Pudding

Figgy Pudding

Over four years ago we had the pleasure enjoying a few drinks at the Strip Club, a wonderful little steak joint in St. Paul, Minnesota. In addition to serving its delicious namesake New York Strip done several different ways, the place also has a wonderful cocktail program. In fact, the Strip Club blossomed in this regard relatively early in the Twin Cities cocktail scene. At that time, the number of places serving great cocktails in both Minneapolis and St. Paul could arguably be counted on one hand. Still, these guys were already veterans of house made tonic, bacon-infused bourbon, bitters and so on. One such masterpiece was a drink that is no longer on the menu called Figgy Pudding. The original concept is based on whiskey that has been infused with butternut squash. This was combined with a muddled black mission fig

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Republic of Jam Cocktail Club

Glass Slipper

This past weekend we were invited to participate in the quarterly Cocktail Club at Republic of Jam. Being asked to contribute recipe ideas was an honor, and it was even more exciting to be there to answer questions and provide details about each drink. Citizens in attendance were genuinely enthusiastic about the whole process. Many had questions about everything from ice options to spirit suggestions. It was a joy to see so many people excited to participate. Each of the recipes were made in large batches and poured over ice to make service fast and smooth. This was a smart choice given the sample size of each drink, but if you make some of these yourself, follow the directions. Some of these drinks are designed to be served up, in a stemmed cocktail glass (chill glasses in the freezer ahead of time and serve without ice). Good shaking

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Red Hood

Red Hood

A few weeks ago we posted a cocktail called the Briar Patch that is flavored and sweetened with jam. Of course, we turned to our favorite local shop, Republic of Jam for the featured ingredient. It turns out that they host a quarterly Cocktail Club event to share drink recipes that highlight their products, and this weekend we are invited as guest cocktail creator! If you have been to the shop in Carlton, Oregon or visited the online store you know that they carry unique culinary syrups in addition to jam. It's easy to get overwhelmed with choices when every shelf has something you want to try. The Cocktail Club events help narrow the search by providing some inspiration in the form of samples. This quarter the theme is fables and fairy tales, and one of the recipes we submitted for the event on Saturday is

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