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Bloody Mario

It is no secret that we are not fans of tomato juice. Consequently, we have never written about that famous classic, the Bloody Mary. Of course, we recognize that many of our readers probably enjoy this morning pick-me-up and it has been somewhat irresponsible to ignore it for so long. We thought it might be time to set aside our foolish challenges and come to the table with a working recipe. And then it hit us: While we may not like tomato juice, we absolutely love pizza! It's a wonder we hadn't thought of this before.

Just in time for spring, and for all of our fellow pizza lovers, we give you the Bloody Mario. No, it has nothing to do with video games or mustachioed plumbers in colorful suspenders. This is an honest cocktail, modeled after the Bloody Mary, but one with more Italian flair. Think of it as

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Never Wash Glassware Again

One of the joys of going out for drinks at a bar is that you don't have to do any of the work. Yes, we have been writing for years about how anyone can make fantastic cocktails at home, but sometimes you don't want to think about the details. You want to let a professional take care of you. Sure, using the proper tools and techniques you can make your own delicious beverages, and over the years we have documented plenty of great ideas. Some of them might have seemed foolish or unorthodox at the time, but strokes of brilliance rarely feel commonplace. This year, we've come up with a solution to a problem that plagues every aspiring mixologist: washing glassware.

It's a recurring problem that never goes away: cleanup is something you cannot avoid. Maybe that splash of lime isn't hurting anybody, and the egg white on the

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Transform Bottom Shelf Booze into Premium Liquor

Many of our readers come to expect great things at this time of the year from Summit Sips. Year after year we share innovative recipes and unusual techniques, saving at least one special idea to kickoff the spring. This year, it's all about incredible spirits at bargain prices. We are going to describe an oddly innovative technique to transform cheap vodka into premium liquor for only fifty cents!

It's All About Filtration High-quality filtration is a technique that is often employed by spirit manufacturers to change an otherwise unremarkable product into something worth marketing. It is possible to improve flavor (and even remove color) by simply running the spirit through a filter. Good products can be made even better, and some of the most popular brands use filtration to set their product apart. For example, Jack Daniel's Tennessee Whiskey is a filtered product. They choose not to call the

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Carbonated Air Cocktails

Maybe it's a rite of spring or the enthusiastic turn of another calendar page toward summer that brings out such creativity. Explanations fail us, but once again we believe we may have struck mixology gold. We are about to share another technique for home enthusiasts following a long line of fascinating ideas. On previous occasions, we took inspiration from all over. Once, it came quite literally from left field. A year later, we let the local farmer's market guide us to unusual cocktail flavors (and all too familiar aromas). Last year, we solved the hangover with an incredible morning after cocktail. Today, we have another great idea that is so unusual, so versatile—so amazing—we'd be foolish not to share it.

Our title is a dead giveaway. Carbonated Air Cocktails are exactly what they sound like—cocktails made of air

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The Pepto Bismopolitan

As a category, reviver cocktails have long been regarded for their ability to soothe aches and pains after an evening of over-imbibing. Drinks like the Bloody Mary, Corpse Reviver No. 2, or even the Ramos Gin Fizz—all delicious cocktails in their own right—are often consumed in the morning. "Hair of the Dog," as they say, cures the bite with a bit of the fur. The science involved is debatable, but good arguments include curbing the effects of alcohol withdrawal, delaying the metabolization of methanol congeners, enlivening the senses by correcting low blood sugar, and of course, dulling the pain with more booze.

If you add nausea to the list of symptoms—a common enough situation—another drink may be the last thing on your mind, especially if your evening concluded with foolishly questionable food choices. That

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The Malodor Shoots

It's is a special time of the year when trees burst into life, flowers bloom and early produce pokes its way up from the soil. There is a promise of transformation as winter moves into summer, and the sun's warmth allows May blossoms to forgive the cold, teasing showers of April. This year, spring came early to Minnesota, and although we don't officially get started for another month, Farmer's Market in St. Paul was already busy with excited vendors and shoppers. One of the items that often appears early in this part of the country is asparagus, so in honor of the early spring, we decided to take the opportunity to use some early fresh produce to kickoff the month with a cocktail we call the Malodor Shoots.

Almost everybody is familiar with the sweet scent of sulfur that graces the bathroom after consuming a plateful of asparagus and plenty

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The Frank Collins

Nothing quite captures the excitement of spring like the opening of baseball season. Few things are more American. It's right up there with a couple of other cultural favorites such as ballpark hot dogs and beer. Yet, how often do we get a chance to celebrate all of these things at once? With spring fever in the air and the boys of summer returning for another season, we picked this special day to share a recipe that features ingredients we all know and love. Of course, the cocktail we are referring to is the Frank Collins.

We've covered the classic Collins recipe before, and although it follows the same basic framework, the Frank Collins takes it in a new direction. Rather than placing the focus on the balance of sweet and sour, we add a big dose of Americana with a little curveball

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