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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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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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Lion's Tail and Allspice Liqueur

Lion's Tail

During the cooler months of winter it seems like everyone is interested in baking spices. Cinnamon, nutmeg, clove and allspice are seasonal favorites. Micro breweries start to churn out winterfest beer selections and cocktail bars start infusing spirits. Winter drinks are great—who doesn't love a warm toddy or a Hot Buttered Rum to help block that chill in the air? It's easy to get into the spirit of such flavors by selecting certain ingredients and recipes that use them. Liqueurs like Becherovka and Drambuie are good options because they bring a spiced element to cocktails, but today, we will take a look at Pimento Dram, also known as allspice liqueur.

One of the forgotten recipes that appears in Ted Haigh's Vintage Spirits and Forgotten Cocktails is a drink called the Lion's Tail. It's a wonderful classic that features this resurrected

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Gomme Syrup

Assorted Syrups

Assorted Syrups

One of the joys of mixology, like many pursuits, is that it affords the cocktail enthusiast an opportunity to be creative. We're not just talking about the exploration of drink recipes, although that is a big part of it. In many ways, the best rewards come from making homemade ingredients. One of the easiest and perhaps the most inevitable is simple syrup, and although you can buy a commercial product off-the-shelf, it's so easy to make that buying it is rarely a consideration. After all, isn't that why it has simple in the name?

It turns out that a more appropriate name for this product is simplified syrup. As you probably know, simple syrup is merely a combination of sugar and water, but it is based on a more traditional product that also contains gum arabic. Gum or gomme syrup is better than simple syrup for several

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Poor Liza

Poor Liza

We love drinks with Chartreuse so we are always on the lookout for when this ingredient pops up on a menu. There are a few bars around the country that have featured this drink because it's another masterpiece from the Violet Hour's Toby Maloney. We've been hanging on to the recipe for the Poor Liza for years but haven't been able to make it because we lacked the base spirit. It requires Poire William, or Bartlett pear brandy. Not to be confused with pear liqueur, this is a dry eau de vie—a true brandy made from whole fruit, fermented and distilled.

If you aren't familiar with pear brandy, you've probably seen the bottles—you know, the ones typically made in France with the whole pear remarkably contained within the bottle. We've always admired the novelty of growing fruit inside a bottle hanging from a tree branch,

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Raspberry Shrub

Raspberry Shrub

The concept of balancing sweet with sour in cocktails has been around for a very long time. Most of us associate lemons and limes with the acid side of that formula, but there are more ways than citrus to add sour to beverages. One solution common in the culinary world is vinegar. Coupled with fruit and sugar, this is known as a gastrique, but in liquid culture we call it a shrub.

Shrubs or drinking vinegars may not sound like a good idea to many people. We think this negativity probably comes from the idea that when a wine turns bad, it transforms into vinegar, and you don't want to be sipping bad wine! And yet, nobody has a problem using it to make salad dressing. The truth is, shrubs have been an important part of drinking history since the 15th century. And although the origins may be traced back

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One Flight Up

One Flight Up

This cocktail appears on the cover of the Jan/Feb 2013 issue of Imbibe Magazine. It represents a delicious collection of ingredients and techniques that come together in a drink that looks incredible and tastes even better. We decided to feature this drink because it covers so many aspects of the craft that are worth investigating.

First, let's give credit where credit is due—this is a drink that was created by Troy Sidle for Pouring Ribbons, a New York bar and another successful Alchemy Consulting venture. The menu lists each drink with a unique double-sliding scale. One measurement reveals whether a selection is "Refreshing" or "Spiritous" while the other scale indicates "Comforting" vs. "Adventurous". We love this approach to recipes because of how it allows even the most unfamiliar list of ingredients to represent some idea of what you can expect in the glass. Although the definitions are

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Part & Parcel

Part & Parcel Detail

Here's another Toby Maloney great that's nice to have at the ready for anyone who says they want a good vodka cocktail. It's also an opportunity to play a little switch-a-roo on your friend to demonstrate how much better it is with gin! This is called Part & Parcel, and it's something we have been making for years, ever since Mr. Maloney shared the recipe online.

Plymouth gin is a good choice for the substitution, but we used locally distilled Aviation from House Spirits which has a similar flavor profile. St-Germain liqueur is made from elderflowers and it mixes so wonderfully with fresh grapefruit juice. The acid gets a boost with a little lime juice brought into balance with the simple syrup.

The bitters is tricky because, according to Maloney, he uses his own house grapefruit bitters at the Click here and take a bigger gulp of this article. . .

La Yapa

La Yapa

Sometimes we have to make tough decisions. For example, Derby Day or Cinco de Mayo? As a friend of ours recently said, you don't really have to make that choice—you can have a Mint Julep in the morning and Margaritas all day long! It's good advice, but instead of focusing on Kentucky or Mexico, we decided to break from tradition and feature a cocktail invented in Portland, Oregon with influences all the way from Argentina.

La Yapa is a wonderful whiskey cocktail based on a sour formula with a complex flavor profile. It was created by Jamal Hassan during his tenure at Whey Bar, boozy companion to Portland's Ox restaurant. Ox cuisine is Argentinian inspired, so it stands to reason that the cocktail program would have similar influences. More than one cocktail on the menu

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