Random Recipe




Some time back, we had the unusual pleasure of tasting a drink that combined the flavors of chocolate with Campari. We know, it sounds really strange, but if you think about it, people who love chocolate often reach for dark, bittersweet varieties. If you look at it that way, maybe it isn't so strange after all. Besides, it would not be the first time the flavor of an Italian Amaro was reminiscent of cacao's complexity, only here, we actually have cacao to thank for it. A few years ago, Imbibe Magazine published a cocktail called the Fogerty by Ryan Fitzgerald of ABV in San Francisco. We think it is a great drink for winter.

It is sometimes helpful to understand the backdrop of historical recipes that might have guided the creator of a cocktail toward a wining combination. Whether intentional or not, it is hard not to draw comparisons

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Green Glacier

Here's a drink we jotted down several years ago while reading about Chartreuse. It's no secret that this complex herbal elixir is a favorite at Summit Sips—as it is among most cocktail fanatics. One of the more interesting ways to use it is to add a little green Chartreuse to a mug of hot cocoa and top with lightly whipped cream. The Verte Chaud, as Jamie Boudreau calls it, is a combination so wonderfully delicious that it once inspired us to spend an entire afternoon making Chartreuse-flavored chocolate truffles. However, making gourmet candy or even good hot chocolate isn't always practical (forget powder—think melted high-quality bittersweet chocolate, warmed milk or cream, etc.). So, when we read a post by Mr. Boudreau some years back describing a seemingly ridiculous and indulgent cold cocktail that used brandy and creme de cacao in lieu of hot chocolate, we

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Le Coco

We love the "hunt" for ingredients to reproduce something delicious at home. Even after amassing an embarrassingly complete inventory of possibilities, this drink forced us to collect a few things we were missing. We recognize that not everyone will have the ingredients to make this cocktail—in fact, most of you probably won't—but for those of you adventurous enough chase down a few items—even if it means making some creative substitutions—please join us and share what you think of this unique creation.

First, we need to credit the drink's inventor, Tom Lindstedt, bar manager at Little Bird Bistro in Portland, OR. There are so many fantastic places to eat in Portland that it's almost impossible to justify returning to the same place twice, but we keep going back to Little Bird. So far, we have never had a single bite that wasn't totally satisfying and delicious (the cassoulet is wonderful!).

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Drink of the Week: Commodore

We have been enjoying the second season of Boardwalk Empire, the HBO television show set in Atlantic City during Prohibition. On the show there is a character played by Dabney Coleman who is called the Commodore. This reminded us of a cocktail we mentioned a few years ago. We suggested it as a classic recipe you could try that makes use of homemade grenadine, but we never actually reviewed the drink itself.

Whether you like the TV series or not, this is a delicious drink worth trying. It's based on a whiskey sour formula, but instead of using simple syrup to balance the lemon juice, the Commodore uses creme de cacao, a chocolate flavored liqueur that has appeared a few times before in the 20th Century, the Floridita and the Chimp in Orbit. It may not be the first time we have used creme de cacao,

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Drink of the Week: Floridita Cocktail

Cocktails stay cold in the wind and snow!

When cold weather dominates the land, it's hard not to think about places you might rather be—instead of digging out from the latest snow storm. Why not bring home a little of the exotic, maybe from the not-so-distant Caribbean? This week and next, we will feature two Caribbean cocktails that share something in common: Cuba.

And that's not all they share. Although US readers are legally barred from traveling to Cuba as tourists (let alone enjoying any products that originate there) you should know that Cuba has played an important role in shaping the cocktail landscape. Most notably, a bar called El Floridita in Havana has made many significant contributions—most of them attributed to the 1918 bartender/owner Constantino Ribalaaigua Vert. Constante, as his friends referred to him, featured numerous daiquiris and classic American cocktails on his menu. One daiquiri was

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Drink Of The Week: 21st Century

Last year around this time I started the Drink of the Week, a journey through classic and contemporary cocktail recipes. The 52 cocktails I chose, along with many that were posted in-between, form a good foundation for 2011. Already, we started the new year with a popular New Orleans classic, the Vieux Carré. This week, however, I thought I would feature a riff on the cocktail that started all of the momentum fifty-three weeks ago.

Last January, I featured the 20th Century Cocktail. You may recall that I mentioned an updated version called the 21st Century. New York bartender, Jim Meehan created a cocktail that puts a nice spin on the original, and while I encourage you to try both for comparison, his goes something like this:

21st Century Cocktail by Jim Meehan 1.5 oz silver tequila .75 oz white crème de cacao .75 oz lemon

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Cocktail Cherries

Click here for a newer post with a fantastic homemade cocktail cherries recipe!

If you have visited your grocery store recently you may have noticed that fresh cherries are in season again. Seeing those dark, ripe cherries ready to burst inside the little plastic bins always makes me think about the same thing: homemade cocktail cherries. You may wonder, what's the point? Can't you just buy a jar of bright red maraschino (mar-a-SHEEN-oh) cherries that last forever? Sure you can, but allow me to explain what you are really getting inside that jar and you might reconsider that purchase. Besides, it's not hard to make your own maraschino (mar-a-SKEEN-oh) cherries for special cocktails. As you noticed, there's a pronunciation difference here, but that's just the beginning.

Understanding the point of making your own cocktail cherries requires a brief walk through the history of this garnish. Originally, cocktails were decorated

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