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Lucien Gaudin

The Lucien Gaudin is a Prohibition-era cocktail named for the extraordinary fencing champion who won olympic gold medals in the 1920's. We don't know exactly why this combination of ingredients was named for the famous fencer or whether he actually enjoyed this drink. Was it the French vermouth that brought to mind the most famous Frenchman of the day? Was it named after an elaborate bar fight? Cocktails have certainly been named for stranger things. There is probably a deeper story to this one, and although it's sometimes fun to learn such details, being in the dark doesn't change the fact that this is a good drink, even if its origin is somewhat obscure.

It falls into the aperitif category as a cocktail you might consume before a meal. Like the Negroni, this drink combines Campari with gin and

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Greyhound, Salty Dog and Other Canine Cocktails

It's easy to criticize drinks like the Greyhound or the Screwdriver since they really don't require much in the way of mixing—add a measure of vodka to some larger measure of juice and serve it over ice. For those unfamiliar with these drinks, a Screwdriver is made using vodka and orange juice, and its partner, the Greyhound is the same drink only with grapefruit. Even the most inflexible mixology snob has to admit that these are basic highball cocktails—spirit and mixer served over ice, usually in a tall glass. There's no bitters to worry about, proportions are somewhat flexible, and you won't need to balance any sweet or sour. You could even build these over ice, right in the glass, so you probably don't need a shaker. Is it a complicated process? Obviously not. Will these drinks challenge your senses with deep, intriguing complexity? Hell no. So why might you

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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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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 rich logging history of the region. The place has a sort of rustic elegance that is part drinking tavern part fancy restaurant. The experience is punctuated with a bar program created by Evan Zimmerman, the local mixology genius responsible for the success of more than a few cocktail menus around Portland. We featured another one of Zimmerman's creations, the Saw Tooth last summer.

This time around, we have a signature cocktail that features a simple but unusual ingredient: charred cedar-infused Campari. The drink is called the Hunting Vest and it has been written up by a couple local publications since The Woodsman Tavern opened. It seems to be seasonally available, so if you visit the restaurant and

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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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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 mistake. When the recipe appeared in Beta Cocktails, a book we recently mentioned in conjunction with the Art of Choke, we thought it might be time to check it out, but we never had the right combination of ingredients—most notably, we didn't have a Blanc vermouth. That was our second mistake. Today, we finally corrected both situations by picking up a bottle of Dolin Blanc and using it to construct one of the most interesting and surprising results we have tasted in a very long time.

Eeyore's Requiem is another recipe we have collected by Toby "Alchemist" Maloney, one of the

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Drink of the Week: My New Religion

It's a new year, and for many, it's also a time to take an oath, make resolutions, or to simply look forward to whatever the new year brings. A lot has happened over the past twelve months, so before we look back, let's take this opportunity to look ahead to new opportunities and personal growth.

If we are religious about anything at Summit Sips it's the tradition of sharing great technique, recipes and ingredients. However, we are deeply spiritual (especially when we are taking about whiskey, gin, rum--get it--spirits?) Anyway, the following cocktail comes to us by way of a dear friend. It would have perhaps been better to post as a holiday treat, but we think this is the perfect moment to share it.

My New Religion by Ann Ruud

1.5 oz reposado tequila .75 oz Campari 2/3 oz lemon .25 oz simple syrup (or agave nectar)

Shake and

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