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Republic of Jam Cocktail Club

This past weekend we were invited to participate in the quarterly Cocktail Club at Republic of Jam. Being asked to contribute recipe ideas was an honor, and it was even more exciting to be there to answer questions and provide details about each drink. Citizens in attendance were genuinely enthusiastic about the whole process. Many had questions about everything from ice options to spirit suggestions. It was a joy to see so many people excited to participate.

Each of the recipes were made in large batches and poured over ice to make service fast and smooth. This was a smart choice given the sample size of each drink, but if you make some of these yourself, follow the directions. Some of these drinks are designed to be served up, in a stemmed cocktail glass (chill glasses in the freezer ahead of time and serve without ice). Good shaking

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Easy Brandied Cocktail Cherries

For anyone interested in craft cocktails, the cherry garnish will come up again and again, and it's important to find alternatives to the glowing red artificial flavored ones that are still very common in bars (and ice cream parlors). We have featured homemade cocktail cherries several times over the years when cherries are in season, but we always run into the same problems. Over time, our homemade cherries tend to lose their color and texture. Shelf life is a matter of tolerance.

We've tried a lot of different techniques. Most of them are fantastic at first, but over time they always lose their appeal. We wrote up a delicious spiced version that involves cooking the cherries in syrup. These are great for a few weeks. We also tried just soaking pitted cherries in cognac and maraschino liqueur, or amaretto, or even creme de cacao. These seem fine at the beginning,

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We've been enjoying Mai Tai cocktails with homemade orgeat syrup all summer long. As good as they are, sometimes you need a change of pace. Not wanting to stray too far, we settled on the Beachbum Cocktail. This tiki temptation has everything you might expect—multiple rums, multiple juices, delicious liqueur and homemade syrup—and yet it's so simple that anyone can make it. Despite the fact that it has six ingredients, none of them are hard to find, and you should already have your own orgeat, right? This drink was created by New York speakeasy PDT's John Deragon. It appears in Jim Meehan's PDT Cocktail Book with a note describing it as a tribute to Jeff "Beachbum" Berry, the modern mixology hero perhaps more responsible than anyone for bringing the Tiki genre back to life.

With so many countries of origin multiplied by all of the different styles available,

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Drink of the Week: Metropole

There's a certain level of comfort when it comes to the classics. There was no Tiki movement, no vodka, and folks knew what to expect from a cocktail. By today's standards, times were simpler then, although it's all relative. Still, we think there is virtue in exploring basic, spirit-driven recipes that have stood the test of time—and some that have become lost in it. The Metropole is one such drink.

Originally the house cocktail for the Metropole Hotel in New York City, this brandy based drink has survived since the late 1800s while the hotel where it was created is long gone. It's a common story shared by many classic cocktails, although in our opinion, too few of them contain brandy. It's a simple enough formula, but it has changed somewhat over the years.

Metropole 2 oz cognac 1 oz dry vermouth .5 teaspoon simple syrup 2 dashes Peychaud’s Bitters

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Drink of the Week: Amaretto Sour

We are sometimes asked: Where do you find content? What inspires you to write about one particular topic or another? How do you come up with recpies to post? While completely original ideas do come along, it’s far more common (and often more interesting) to find inspiration among existing sources. We certainly didn’t invent the recipe for falernum, nor did we make the first homemade tonic or cola. Even barrel-aged cocktails are documented at least as far back as the first published cocktail book. Acknowledging previous accomplishments is one thing, but confirmation is so much more rewarding. Drink books both old and new are good places to start. The online cocktail community is also very collaborative. But nothing quite compares to sitting opposite a professional and watching a master

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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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Over the past couple of years we’ve discussed recipes, spirits, commercial and homemade ingredients, technique and even our favorite tools—but a subject we haven’t spent a lot of time on is the cocktail garnish. We’ve shared a few details as recipes required, but we thought it might be helpful to compile a list of terms and techniques so our readers have a place to go for reference and suggestions. After all, the garnish is part the cocktail. Sometimes there’s flexibility and other times skipping or changing it can make or break the recipe. Why Garnish? It’s important to understand the reasons for a garnish because it will help you recognize when you might be able to get away with an adjustment versus those times when it’s absolutely crucial to nailing a recipe’s intended flavor profile. You may decide you cannot make a particular

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