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After we got our hands on Jim Meehan’s PDT Cocktail Book a while back, we did a little digging around the interwebs to find out what folks were trying. The Bubbaloo cocktail created by Euclides López in 2009 was mentioned, so we flipped the pages and found the recipe. Not a lot has been written about this drink, and since we had all of the ingredients we thought we might give it a try.
Bubbaloo by Euclides López 2.25 oz pisco .5 oz sweet vermouth .5 oz apricot brandy (liqueur) 3 dashes Amargo Peruvian Bitters
Stir with plenty of ice, then strain into a chilled cocktail glass.
The only challenge with the recipe is the Amargo bitters. We picked up a bottle a couple years ago to make an authentic Pisco Sour. There's probably a good argument against using Angostura in its place, but we
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As the cooler months of autumn begin to replace the summer's heat, we often think of cocktails made with apples and darker spirits. So often, the drinks we post here at Summit Sips are either spirit-driven, bitter, or they end up balanced slightly toward the sour side of the spectrum. Here's a drink that will appeal to those of you who like something a little sweeter looking for a pleasant sipper as the leaves change. There are several versions of the Golden Dawn which originated around 1930, but this one seems to be the most interesting because it retains a depth of flavor while keeping the sugar under control. It comes to us by way of Ted Saucier's Bottoms Up, a risqué cocktail book first published in 1951. It's also one of those drinks that gets away with exactly equal proportions.
Golden Dawn .75 oz Calvados .75 oz
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Last weekend, we met some friends at Marvel Bar in Minneapolis where Pip Hanson holds court, overseeing a fantastic collection of classic cocktails and contemporary masterpieces. We had some time to kill before our dinner reservations upstairs at The Bachelor Farmer, so we were able to try several of the featured recipes on the menu. I read recently that on Sundays, Marvel has been hiding their drink menus and entertaining patrons with “server’s choice” selections. Basically, you share your likes, dislikes, mood, etc. and the staff will whip up something they think will appeal to you. Don’t like it? They’ll try again. This being a Saturday, we had menus, but after a couple rounds we had just enough time to order one more cocktail to carry up to our table. Given our previous selections from the menu, our server felt confident she could pick or create unique cocktails to our
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We don't often review books on Summit Sips. Sure, there's the occasional mention when we consider it worthwhile or when we give credit for an inspiring recipe, but by and large, when we write about mixology we tend to stick to the mixing and drinking part of the craft and not the reading. That's not to say you shouldn't bother with books. On the contrary—it's important to familiarize yourself with all of the great resources that are available. Just a few weeks ago we broke stride and wrote about the locally authored North Star Cocktails. But of all the books we have collected over the years, it's Jim Meehan’s PDT Cocktail Book that is quickly becoming our favorite.
The Leapfrog cocktail was created in the summer of 2007 and in December of 2008 it appeared in the New York Times. Eventually, it found a home in this wonderfully illustrated book
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Here’s a simple little cocktail that takes a bunch of ingredients we’ve described before and combines them into an unexpected party of flavors. Pooling dry gin with lime, liqueur and bitters isn’t new. We have seen this formula before with the Pegu Club cocktail, but the Pendennis is different. It’s—dare we say it—better? more interesting. To be fair, we can’t count how many times we’ve said that one recipe or another was our favorite. Ask us our favorite cocktail and we will probably ask you what base spirit you had in mind. So let’s give credit where credit is due and call this a Pegu Club variant, but one you really must try.
And like the Pegu Club which was named for the historic English gentleman’s club in Burma, this one references a similar establishment located in Louisville, Kentucky. The Pendennis was
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Back in March I posted a recipe for the Sloe Gin Fizz. If you haven't had the pleasure of tasting this drink, or more importantly, tasting real sloe gin, I highly recommend making a little room in your cabinet for this wonderful spirit. Do everything you can to find Plymouth Sloe Gin since other brands may not be the same product. Some people say that the best sloe gin is homemade, and that's probably true. Just be aware that many of the bottom shelf brands have nothing in common with blackthorn berries, let alone actual gin. Plymouth, on the other hand, is made using the real fruit and their own gin, and it is absolutely delicious.
Besides the Fizz, there are several sloe gin cocktails worth trying, and one of them is the Millionaire #1. This drink appears in Harry Craddock’s
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I have always wanted to make fresh cranberry juice, and you can find plenty of good recipes online that seem simple enough. Most of them describe putting cranberries through a blender or food processor, adding water, sometimes cooking them, sometimes letting the purée rest for some period, then straining the result. Then, it’s just a matter of adding sugar which helps bring that astringent flavor under control and counteracts the bitterness. The benefit is that you can add as little or as much sweetener as you like. The steps are straightforward enough, and I might try it some day, but for a single cocktail there had to be a shortcut.
The obvious solution is to simply muddle a handful of cranberries in your mixing glass and build the balance of flavor using other cocktail ingredients. That's what Misty Kalfoken of Drink, Boston does in her Boston Bog. This cocktail
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If you've ever had the pleasure to enjoy the culinary mastery of Chef Lenny Russo at the Heartland Restaurant in St. Paul, you might have also enjoyed an inspired beverage from their cocktail menu. It's great to see that a kitchen capable of churning out an ever-changing array of local, seasonal masterpieces doesn't completely overshadow its small but interesting list of mixed drinks. With names like the Jerry Thomas, Cardinal Kiss, and the Violet Beauregarde, there's plenty to keep your interest. I also appreciate the fact that they feature a classic Negroni, an Amaro Manhattan and a collection of ingredients that combine unusual liqueurs, bitters, and distilled spirits from the local region.
But, the cocktail that seems to evoke the most curiosity may also be the simplest. The Rural Juror isn't exactly a tongue-twister, but it's impossible
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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 the Rocky Mountains in Portland, Oregon. The object of our affection is Clyde Common, a Downtown/Pearl District hot spot that is helping to define the cocktail revolution.
Before I jump right into the cocktails, it's important to mention that first and foremost, Clyde Common is a restaurant. The decor has a basic, modern look that reminds me of a warehouse. The stenciled labels on the wall identify the "KITCHEN" or the "BAR" with a somewhat industrial look that is softened by wooden tables and candles glowing from every corner.
We were seated in front of the open kitchen at a huge table that seats perhaps 20 guests. This "common" seating arrangement was interesting,
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