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Honeymoon

For no particular reason, we decided to feature the Honeymoon cocktail. It's a drink we have eyed for quite some time that appears on the pages of Ted Haigh's Vintage Spirits and Forgotten Cocktails. If you are unfamiliar with the book, it's both a fun read and an excellent resource. As "Dr. Cocktail" explains, the Honeymoon exists in print at least as far back as 1917 with some variations along the way. We are never shy about featuring another classic, but the truth is, we like this one because it tastes good!

You don't see a lot of recipes that use Calvados—too few in fact. French apple brandy aged in oak is a fine product worthy of your admiration and attention, and it always surprises us with how nicely it plays with other ingredients. When we are in an experimental mood, we often forget we have a bottle of

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Golden Dawn

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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Drink of the Week: Calvados Cocktail

This is another forgotten drink recipe from the Prohibition era. It appears in print as early as Harry Craddock's Savoy Cocktail Book but we picked it up in Ted Haigh's excellent Vintage Spirits and Forgotten Cocktails. As you might have guessed, it uses calvados as the base spirit. Like cognac, calvados is a type of brandy from France, although instead of grapes it comes from apples. Past recipes on Summit Sips that have featured apple brandy are divided among drinks like the Jack Rose and the Newark that make use of its American cousin, Applejack, and others such as the Widow's Kiss and our own Circean that contain the more refined French calvados. It's one of those spirits that seems to be overlooked by a lot of people and that's a shame, but it's not why this cocktail

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Drink of the Week: Widow's Kiss

There's still a bit of chill in the air even though we have probably seen the last of winter. Even with warmer days, it can cool down overnight, so this cocktail seems appropriate. We could have put more focus on eggs or family gatherings this week, but we like the rich and complex herbal flavors in this drink so much we decided not to wait any longer to post it, especially as we begin our journey into the warmer months.

So, while it's still a bit cool outside, here's a wonderful spirit-driven recipe that pulls together a couple of our favorite components and uses a base spirit we don't see very often. Calvados is French apple brandy. In most respects it's similar to Applejack, but it has a softer, more refined flavor. That's probably a good thing in this drink because there is already plenty going on with the other

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Ouzo Cocktail: The Circean

Some years back my wife and I took a trip to Greece with her father. Like every other tourist, we became wrapped up in local traditions and enjoyed every opportunity to drink ouzo, a sweet anise-flavored spirit similar to French pastis or Italian sambuca. Naturally, we brought a bottle home with us, but sadly, it has spent most of its time at the back of the liquor cabinet.

A few weeks ago my father-in-law was visiting for Thanksgiving and requested a cocktail made with ouzo. I thought for a moment and realized that for the past few years I hadn't once opened the bottle. In fact, I don't even recall stumbling across a recipe that used it. What a shame to let our souvenir go unused for so long. Challenge accepted!

The Greeks normally drink ouzo with a splash of water which dilutes the alcohol and causes it to go

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