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Batches and Bowls

Whether you are prepping for a weekend party or a spring picnic (we are probably several months early for that), you may be looking for ways to enjoy the event and the company of your guests without spending time mixing individual cocktails on request. Beer and wine are easy options, but you shouldn't have to sacrifice good flavors and quality ingredients just because you'd rather join the party instead of busily shaking craft cocktails. As log as you are willing to do some preparation a day or so ahead of time, you don't need to play bartender. We are talking about batched cocktails—a common request we get from friends who are either searching for the perfect recipe or are interested in techniques they can leverage to make the process easier once guests arrive.

For us, the Super Bowl refers to any vessel large enough to hold a batch of Philadelphia

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Palmetto

Despite the improved quality and availability of citrus in winter, colder months always seem better suited for spirit-driven cocktails. Whiskey usually comes to mind, but other spirits also fill the need. Many classics also include vermouth, and the most typical recipes seem to start with the letter M, such as the Martini, the Manhattan, and the Martinez. Setting gin and whiskey aside for the moment, there is another classic cocktail in this family that contains rum.

Most folks have never even heard of the Palmetto cocktail, not because it isn't any good, but because it contains vermouth. You see, vermouth has been mistreated over the years, often banished to the back of the cabinet only to collect dust. People claim they dislike the taste of it. We find this hard to believe—if such claims are made honestly, they

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Gilded Cage

One of the challenges often faced by cocktail enthusiasts is reconciling the fact that vodka—the most popular spirit in North America—isn't fairly represented in classic cocktail books. In fact, you just don't find mention of vodka in many of the old texts. It's as if no one had even heard of it until the Cold War when James Bond's martini and the Moscow Mule came along. Even here at Summit Sips we are guilty of tipping the scales out of balance. It's not intentional—we just don't cover as many vodka recipes as we probably should, given the likelihood that our readers probably want us to.

It might make sense from a historical perspective that—in order to cover more than a century of modern drinking culture with dozens of important classics—vodka could be considered a

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Brandy Buck

We've managed to stretch this line of cocktail recipes across years of posts. It's no secret that we love our homemade ginger syrup, so it is only natural that we should continue to share ways to use it. Ginger syrup has become such an important staple at the home bar—and making it using a cold process with fresh ginger juice is so easy—that we always have some on hand. Employing syrup as opposed to bottled ginger beer for cocktails is better from a storage perspective, and if you don't mind us saying so, it tastes better than anything you can buy.

So, now that you are sold on making ginger syrup (and even if you aren't, you can still use your favorite ginger beer for this drink), it's time to make the Brandy Buck. The name always reminds us of

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Raspberry Cocktails

Columbia Cocktail

There are so many ways to use fruit in cocktails. Muddling fresh produce may be the easiest, but you can also freeze it for use off-season. More traditional options include preserving fruit as jams, syrups, shrubs or even liqueurs. We've been busy this summer with all of nature's bounty, and we'll be sharing some of our exploits in the coming months. Today, let's talk about raspberry syrup.

Making a syrup from raspberries is easy enough. The simplest recipe follows a basic formula of one part fruit juice with one part sugar. However, we wanted to take an approach that may seem a little unorthodox. According to the Jerry Thomas Bartenders Guide first published in 1862, it's better to add another step to the process. Fermenting the fruit juice for several days through natural processes (including the unrestricted

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St. Stephen's Sour

We're all about refreshing summer drinks these days—the easier to make them the better. Most of the time that means tall, simple cocktails without many ingredients. Warmer weather usually pushes us toward refreshing citrus and carbonation as opposed to spirit-driven sippers, but we'd be kidding ourselves if we didn't admit that exceptions do exist. For instance, we can't stop enjoying a strong Mint Julep, nor resist the temptation of more complicated drinks like the Mai Tai. These never fall out of rotation for us, but this month's Imbibe Magazine (July/August 2014 issue) has a great selection of recipes that we probably need to add to our repertoire. One of them stood out as both refreshing and easy to make while still retaining a some complexity and interest. It was

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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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