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Drink of the Week: Pontarlier Julep

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.

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Drink Of The Week: Leapfrog

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

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Garnish

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

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Drink Of The Week: Mojito

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

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Drink of the Week: Gin Gin Mule

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. . .

Don't Forget Derby Day

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

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Drink of the Week: Sleepy Head

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

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