|
|
If you ever wanted a drink recipe to show to your friends—one that you reserve for that special person you want to dazzle with something creative—this is it. If you know someone who claims that they don't like gin, but it's clear they have never experienced the wonderful alchemy of a gin-based cocktail, now's your chance to change their mind. For anyone interested in layering basic elements and techniques to create something remarkable in the glass, this cocktail will certainly entertain. The Juliet & Romeo has a fancy presentation yet it's easy to make and is perhaps the most interesting, most refreshing and delicious cocktail we've ever had the pleasure of sharing.
It comes by way of Toby Maloney of The Violet Hour in Chicago, but it has also appeared on the menu at his other bars such as the Bradstreet Crafthouse in Minneapolis. We've been
Click here and take a bigger gulp of this article. . .
Pursuing a casual interest in cocktails will lead you through some delicious modern recipes and most of the classics. In fact, many cocktail books, either by way of documenting recipe categories and development, or out of respectful obligation, take their readers through the same forty classic cocktails adding just a handful of embellishments and additions. While that may satisfy some, the more adventurous among us are constantly seeking new flavors and exciting combinations. It's not always necessary to go out of your way to track down hard-to-find ingredients—there are still plenty of daring and innovative drinks that any well-stocked bar can create. Such recipes may break a few rules and challenge conventional thinking, but together they serve, at the very least, as a reference and a source of inspiration for trade professionals. That was the idea, anyway, behind Kirk Estopinal and Maksym Pazuniak's Rogue Cocktails book.
The collectible
Click here and take a bigger gulp of this article. . .
Between the heat and the thunderstorms, it's a wonder anyone in the Twin Cities is getting any sleep. This week, some of us awoke without electricity to a neighborhood full of snapped branches and uprooted trees while our northern neighbors in Duluth, Minnesota are dealing with massive flooding. With so much going on related to weather, we half considered creating a cocktail called Straight Line Winds. We might still, but this being the longest day of the year (and this week feeling like the hottest) we decided to look for something that sounded a bit more refreshing and not so menacing. Today, as if coming to our rescue, the postman delivered the July-August 2012 issue of Imbibe Magazine.
If you aren't a subscriber, we highly recommend it. Like every issue, this one contains some fantastic recipes and we'd like to share one of them. It's called the Pontarlier Julep.
Click here and take a bigger gulp of this article. . .
We don't often review books on Summit Sips. Sure, there's the occasional mention when we consider it worthwhile or when we give credit for an inspiring recipe, but by and large, when we write about mixology we tend to stick to the mixing and drinking part of the craft and not the reading. That's not to say you shouldn't bother with books. On the contrary—it's important to familiarize yourself with all of the great resources that are available. Just a few weeks ago we broke stride and wrote about the locally authored North Star Cocktails. But of all the books we have collected over the years, it's Jim Meehan’s PDT Cocktail Book that is quickly becoming our favorite.
The Leapfrog cocktail was created in the summer of 2007 and in December of 2008 it appeared in the New York Times. Eventually, it found a home in this wonderfully illustrated book
Click here and take a bigger gulp of this article. . .
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
Click here and take a bigger gulp of this article. . .
There's more than one recipe for the Mojito. I even posted a different one a while back to accompany a fine article I wrote about simple syrup. It's a refreshing summer drink and a great way to hide some rum inside a few mint leaves, lime and sugar. So, I figured it was about time I featured it as the Drink of the Week.
It's not my favorite cocktail, but a lot of people love it, and why wouldn't they? Rum, sugar, lime, mint—what's not to love? I suppose you could consider the Mojito a cross between a Julep and a Daiquiri, but by that logic, every cocktail is just a combination of something else. I was going to get into some of the historic details about this Cuban classic, but I decided
Click here and take a bigger gulp of this article. . .
One of the ways I like to keep momentum going at Summit Sips is to post a different cocktail recipe every week. If you follow this site via RSS feeds, Twitter or Facebook, that's probably why you are here now. I don't know if everyone out there appreciates it or not, but I also like to build upon the knowledge and ingredients I have described in previous posts. This is especially handy when I can refer back to something homemade. This week, I am featuring the Gin Gin Mule, a delightful cocktail for summer created by Audrey Saunders of Pegu Club in New York. My version of the recipe is translated to make use of homemade ginger syrup. You might be surprised how easy it is to make your own fresh sodas with fruit juice and syrups, and ginger beer is a perfect example. So, if you still haven't Click here and take a bigger gulp of this article. . .
Tomorrow is the day I normally post the Drink of the Week. It's also Cinco de Mayo, which is a great excuse to post a tequila cocktail. However, this Saturday is the Kentucky Derby, and I don't want anyone to think I forgot about that. Of course, the traditional cocktail served at Churchill Downs is the Mint Julep, and it's one of my favorites. However, since I already covered it, I thought I would post a quick reminder with a few convenient links related to Kentucky Bourbon and of course, the Julep.
It has been a slow start for spring here in the Twin Cities, so I only just planted my mint a few days ago. I picked out a couple large "Kentucky Colonel's Mint" plantings at the farmers market last weekend, and I am hoping now that they are in the ground, we will have a summer with plenty
Click here and take a bigger gulp of this article. . .
Here's another fantastic ginger cocktail, but not a new one. It's the Sleepy Head, and it dates back at least as far as 1930 when it appears in Harry Craddock's The Savoy Cocktail Book. If you are a fan of the Moscow Mule, or if you tried the Mamie Taylor, I think this cocktail has them both beat. However, the early version is a bit simpler than what we have here. The adjustments are subtle, but I think the cocktail is better for it
The first change results in a stronger boost of orange flavor. The basis for this updated comes from Jeff Hollinger of the Absinthe Brasserie in San Francisco. While Craddock's book calls for just an orange peel, Hollinger keeps the garnish but takes the flavor a step further by
Click here and take a bigger gulp of this article. . .
There may be snow on the ground, but I can't help thinking about the garden. I just heard that kale will appear at the farmers market in Portland this week, and that makes me hopeful for an early spring. Although it's already St. Patrick's Day, it's still too soon to start planting around here—the ground is still frozen! Cross your fingers that it won't be long before the snow is gone so we can bask in the warmth of longer days and enjoy luxurious thirst quenchers. We will plant basil and start harvesting mint just in time for juleps—but I refuse to wait that long.
I suppose I should have featured something green, or at least something that contains Irish whiskey for the Drink of the Week. This cocktail does have mint, if that
Click here and take a bigger gulp of this article. . .
|
Antique/Vintage Store Spotlight:
Cannot generate shortcode for this configuration.
This is free Ecwid Account and its Product API features are limited. Consider upgrading your Ecwid.
|
