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Last week we visited Hale Pele to kickoff a nice Tiki weekend. While the summer sun continues to shine, we thought we'd post the recipe for another cocktail we had there called the Jungle Bird. As tropical drinks go, this one's a bit unusual because it contains Campari. Because of that ingredient, it tends to lean toward the bitter end of the spectrum which is just perfect for us!
Even if you are not a fan of the bitter aperitivo or other bitter flavored cocktails, it's worth tasting the Jungle Bird. It's not as bitter as you would expect from three-quarters of an ounce of Campari. A healthy dose of pineapple and a little simple syrup and lime distracts attention away from the amaro. However, all of that pineapple doesn't overwhelm the drink either. It stays somewhat under the surface of an otherwise complex
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Last weekend, we met some friends at Marvel Bar in Minneapolis where Pip Hanson holds court, overseeing a fantastic collection of classic cocktails and contemporary masterpieces. We had some time to kill before our dinner reservations upstairs at The Bachelor Farmer, so we were able to try several of the featured recipes on the menu. I read recently that on Sundays, Marvel has been hiding their drink menus and entertaining patrons with “server’s choice” selections. Basically, you share your likes, dislikes, mood, etc. and the staff will whip up something they think will appeal to you. Don’t like it? They’ll try again. This being a Saturday, we had menus, but after a couple rounds we had just enough time to order one more cocktail to carry up to our table. Given our previous selections from the menu, our server felt confident she could pick or create unique cocktails to our
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We don't post enough tropical Tiki rum drinks on Summit Sips. It's not intentional—it just works out that way. With winter behind us now and the magnolias in bloom, we thought it might be nice to catch up on a classic that we mentioned back in April of last year. We may not be quite ready to kick off our sandals and relax in the luxurious sunshine, but this string of 70-degree days and thundershowers has us thinking maybe we should get few summer recipes prepared. The Painkiller is a perfect drink to put on the summer menu, and unlike a lot of Tiki tranquilizers, this one is easy to make.
In order to make the Painkiller, you need to gather a few ingredients, but it's not nearly as difficult as you might think. First and foremost, you need coconut cream. Don't worry, we aren't
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Named for the Algonquin Hotel on 42nd street in New York, this cocktail gained popularity after Prohibition as the hotel became known for the regular lunch gathering of Alexander Woollcott, Dorothy Parker, Robert Benchley, Harpo Marx and others. It’s still served at the hotel today, but you don’t have to go there to try one. Nor do you have to be a member of an exclusive roundtable lunch group. It's a breeze to make and the ingredients are easy to find.
Algonquin 2 oz rye whiskey 1 oz dry vermouth 1 oz pineapple juice
Stir with ice. Strain into a chilled cocktail glass.
According to David Wondrich, this drink is even better with a few dashes of orange bitters. He recommends Fee Bros. West Indian but also suggests using a squeeze of orange peel. There’s definitely an improvement with the extra kick of orange, but you also have to pay
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Sometimes I feature classics, sometimes a riff, and once in a while it's an exotic Tiki. There's not really a pattern to the Drinks Of The Week here at Summit Sips, but I do think it's important to understand classic recipes and techniques. Over the past year or so, some of the recipes (including a few that don't fall upon a Thursday) required a little more preparation to pull them together. Such cases usually involved preparing some homemade ingredient. That can mean making a better version of something you can find on shop shelves, or sometimes it's an opportunity to create your own version of an ingredient that's impossible to find anywhere. This week, I want to feature a recipe that relies upon a basic infusion for the base spirit. It's the Riviera cocktail by Toby Maloney, a popular favorite from The Violet Hour.
I
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A good friend of mine has been reading a collection of short stories by PG Wodehouse about a character named Bertie Wooster and his valet, Jeeves. He came across a passage in the 1924 classic “The Rummy Affair of Old Biffy” in which Bertie recounts his experience at an exhibition at Wembley in North London. There, he is drawn to a Planter’s bar where a man is mixing an unusual West Indian cocktail. Without going into specific detail, he simply states that the drink contains seven ingredients: “A planter, apparently, does not consider he has had a drink unless it contains at least seven ingredients, and I’m not saying, mind you, that he isn’t right. The man behind the bar told us the things were called Green Swizzles; and, if ever I marry and have a son, Green Swizzle Wooster is the name that will
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Those of you who live in the Twin Cities might already know that this Sunday is Grand Old Day, the largest one-day festival in the midwest that takes place every June along St. Paul's Grand Avenue. It's a fun time with a parade, lots of food, music, art, sporting events and so on. They even created their own iPhone app for the event. What does all that have to do with the Drink Of The Week? Well, as a St. Paul resident, I like to host a backyard barbecue every year to coincide with the huge festival, and for several years running I have served a rum punch—in fish bowls, no less! This year is no exception, but instead of my regular basic fruit juice medley, I decided to make an honest-to-history punch that would make Jerry Thomas proud.
So, who's Jerry Thomas, you might ask? Only the
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Randy explains how best to open a pomegranate and release the precious seeds within as well has how to use the juice from these seeds to make grenadine. Once you've made your own grenadine, there are several delicious recipes to try, including the Singapore Sling, Monkey Gland, and the Commodore Cocktail.
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