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Drink of the Week: Greenpoint

As most of us settle into a weekend of turkey dinner leftovers in all of their various forms, it made sense to feature another riff on a popular classic—not that this is actually a leftover—the Greenpoint is a nice cocktail in it's own right. However, since most drinks evolve from some earlier recipe, I guess this is as much a variation of a Manhattan as a turkey sandwich is a variation of roast turkey. It's important to mention that in addition to evolving from the Manhattan, the Greenpoint is actually one of the Brooklyn neighborhood variants spawned by the Red Hook. It won't be the last that I feature, but it might be the best.

Since the basis for the Greenpoint is the Red Hook, and by extension, the Manhattan, it should come as no surprise

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Drink Of The Week: Fangs Out

Last year during the month of October I shared a series of Halloween-themed cocktails that are all great classics. The Corpse Reviver No. 2, Satan's Whiskers, Trader Vic's El Diablo and Don the Beachcomber's Zombie. I couldn't let the month go by without adding another ghoulish recipe to the list. This year I am sharing my interpretation of something I had at the Bradstreet Crafthouse back in January.

Although it's no longer on the menu at Bradstreet, every time I look at the ingredients I am bitten. This is not for the faint of heart. First of all, it's an all-spirits drink, and while that has the benefit of avoiding fresh juices making it easier in some respects, it also

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Drink Of The Week: Bols Alaska

This week we are featuring a simple classic that dates at least as far back as the 1930's when it saw print in The Savoy Cocktail Book. It shows up in other notable texts as well, but its exact origin is unclear. It could have been named for the incorporation of the Alaska Territory in 1912 or maybe it dates as far back as the original US acquisition from Russia in 1867. Whatever the case, the Alaska cocktail is certainly a classic, and a largely forgotten one at that.

We can't tell you exactly why this drink takes the name of our largest and northernmost state, but the important part to recognize is that it's tasty and easy to make. Not all recipes specify the same measurements, so feel free to experiment a little with the proportions. Everyone does seem to agree that this cocktail is constructed using gin,

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Drink Of The Week: Bijou

With well over a century under its belt, the Bijou cocktail already enjoys a long history. Yet, even though most bars will have all of the ingredients, you probably won't find many bartenders that know how to make it—despite how simple it is. If you make a few cocktails yourself, you too might already have what you need. The most challenging part is getting your hands on some Green Chartreuse. If you don't already have reason enough to own a bottle, here's one more. Today, our Drink of the Week makes another wonderful excuse to own some, and for me, it represents the perfect all-spirit cocktail to transition into spring.

Bijou means "jewel" in french, and looking at the images of this cocktail, you can understand why it was called by that name. The recipe appears early

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Drink Of The Week: Last Word

This installment of the Drink of the Week is actually the last drink of 2010. If you have been following along, that makes 52 cocktail recipes posted over the past year, not including homemade ingredients and numerous other posts in-between. It has been fun to keep the momentum going with weekly features. We want to say thanks to everyone who reads and subscribes to Summit Sips and to those who are friends on Facebook or who follow via Twitter. We especially appreciate those of you who see fit to comment on the posts. Part of the fun that comes with these recipes is hearing what others are trying and discussing the results. To see all of the 2010 Drinks of the Week on one page, we created a special 2010 DOTW Archive.

We want to end the year with a fantastic cocktail, and the Last Word

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Drink of the Week: Norwegian Wood

The first good sign of a decent cocktail bar is that they are using fresh ingredients. I'm not talking about lemon twists or lime wedges, I mean that they squeeze their fruit to make juice à la minute, and that they aren't using sour mix. But even if they take the time to use fresh citrus, it doesn't mean they know how to balance a drink. This is when a spirit-driven cocktail can save the day. A quick scan of the back bar may help you pick a winner without asking your bartender if they have this, that or the other thing. Of course, not all good drinks require obscure ingredients, but every once in a while you have to be willing to gather what you need yourself.

I can think of a few good bars in town that could make our drink of the week with what they

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Drink Of The Week: Chartreuse Swizzle

A good friend of mine has been reading a collection of short stories by PG Wodehouse about a character named Bertie Wooster and his valet, Jeeves. He came across a passage in the 1924 classic “The Rummy Affair of Old Biffy” in which Bertie recounts his experience at an exhibition at Wembley in North London. There, he is drawn to a Planter’s bar where a man is mixing an unusual West Indian cocktail. Without going into specific detail, he simply states that the drink contains seven ingredients: “A planter, apparently, does not consider he has had a drink unless it contains at least seven ingredients, and I’m not saying, mind you, that he isn’t right. The man behind the bar told us the things were called Green Swizzles; and, if ever I marry and have a son, Green Swizzle Wooster is the name that will

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