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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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Drink of the Week: Church

We heard a rumor that everyone in San Francisco is talking about Locanda's Church cocktail. It's been around since at least last summer, but it can take time for a cocktail to build city-wide momentum. We have family and friends that live in the city by the bay, so this past weekend while they were visiting Portland we asked them about it. They hadn't heard of it. Then we realized that they are all avid readers of Summit Sips and since we hadn't posted the recipe for the Church, how would they find out about it?

We decided to remedy the situation last Sunday by making the Church for everyone to try, and it's definitely worthy of our Drink of the Week. If you happen to live in San Francisco and frequent Locanda, you might already know about it. If not, here's a great drink for summer, or for

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Chrysanthemum

Dry vermouth—it's hard to find another ingredient that is so important and yet so unloved by the masses. Vermouth is aromatized wine, and as any wine appreciator can tell you, once opened, it won't last forever. Oxidation begins immediately upon opening a bottle. For the first few hours oxygen might help elevate the flavors in a good wine, but what might have tasted great during the party is probably going down the drain the next morning—unless it was vacuum-pumped and sealed. Although vermouth is fortified with spirits, it still needs to be treated with respect. We doubt many readers treat theirs with the same care as a delicate wine. A warm cabinet and an opened bottle will quickly lead to horrible flavor. It's no wonder most people cringe at the mere mention of vermouth in their Martinis! If your vermouth has been collecting dust, unrefrigerated, it belongs in the trash,

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Paddington

If you are a frequent reader of Summit Sips (and we really hope that you are!) you may have noticed that activity here has slowed down a bit lately. You may have also noticed that we recently made a long migration to the Pacific Northwest. Moving takes its toll on free time with a never ending list of projects. It's an unfortunate coincidence because we often have a lot to share at this time of the year. But now that we are finally getting settled, it's time to resume where we left off.

The Paddington cocktail is one that we have been meaning to make for a while. It comes to us by way of Jim Meehan's PDT Cocktail Book. This one was created by David Slape in the fall of 2008. It's another recipe that always makes the list of favorites from the book whenever you do a

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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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Drink of the Week: Anodyne

The Anodyne Cocktail—for whatever ails you. The name means something that alleviates or eliminates pain, so I guess it could apply to any drink, but in this case it was chosen for a medicinal combination of ingredients first tried by Wesley Moore in 2009 when it appeared on Chuck Taggart's Looka! Gumbo Pages weblog. According to Chuck, the cocktail was inspired by the Perfect Martini which is a Martini made using equal portions of both sweet and dry vermouth.

The first thing you might notice is that this drink doesn't use a typical sweet vermouth, nor a typical dry one. It wouldn't be very innovative if it did. Instead, the substitutions are far more interesting and the proportions are such that they setup a wonderful balance between them. As simple as it sounds, it's much more than a basic substitution riff. What we have with the Anodyne is another

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Drink of the Week: Edgewood

Ever since it appeared in the March/April 2008 edition of Imbibe Magazine, We have wanted to make the Edgewood by Greg Best, Holeman & Finch, Atlanta. We're not sure why we delayed. Perhaps it was because we rarely buy grapefruit, or maybe we were just waiting to get our hands on the right vermouth. In any case, we finally mixed one up and as expected, it's a decent drink. The ingredients are not so obscure that it would prevent you from tracking them down, and even if you run into trouble with one thing or another, you can always make a few substitutions and still come away with a solid cocktail. We went ahead and made two versions (it was happy hour after all) and both worked nicely.

The Edgewood by Greg Best 1.5 oz dry gin 1 oz grapefruit juice .5 oz Punt e Mes vermouth .5

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