Random Recipe



Copita de Mezcal

A copita is just a little cup, and mezcal, as you might already know, is agave spirit—like tequila. It comes from the blue agave, a long-leafed desert succulent similar in appearance (though not related) to aloe. The plant is harvested, the leaves are hacked off, and the resulting core, called a piña, resembles a giant pineapple. These are roasted then crushed and fermented, and finally distilled. Categorically speaking tequila is also mezcal, but by definition tequila is more specific because it has to come from Jalisco. Anyway, we are talking about mezcal here which is similar in flavor, having all of the goodness you get from distilled agave, but often with additional smokiness reminiscent of the roasting process. Let's stop right here and mention that any bottle with a worm in it is just a marketing gimmick. Today, we have better choices than that, and there is some fantastic mezcal

Click here and take a bigger gulp of this article. . .

Grilled Pineapple Southside

We have long been fans of the Southside cocktail, not that we always think to make it. It's one of those great summer drinks we like to make for guests (and taste what's leftover in the shaker) to help us remember how delicious it is. So, when Kelly Sanders over at House Spirits posted a grilled pineapple version on the Aviation Gin Blog—well, what could we do but fire up the grill!

First, let us say that if you are new to the Southside, or you simply haven't had one in a while, do yourself a huge favor and follow the link above and make that drink right now. It's simple and delicious, and although it does require some mint, you'll be happy you went through the minor trouble of getting some. Actually, why aren't you growing your own mint? Did we

Click here and take a bigger gulp of this article. . .


We've been enjoying Mai Tai cocktails with homemade orgeat syrup all summer long. As good as they are, sometimes you need a change of pace. Not wanting to stray too far, we settled on the Beachbum Cocktail. This tiki temptation has everything you might expect—multiple rums, multiple juices, delicious liqueur and homemade syrup—and yet it's so simple that anyone can make it. Despite the fact that it has six ingredients, none of them are hard to find, and you should already have your own orgeat, right? This drink was created by New York speakeasy PDT's John Deragon. It appears in Jim Meehan's PDT Cocktail Book with a note describing it as a tribute to Jeff "Beachbum" Berry, the modern mixology hero perhaps more responsible than anyone for bringing the Tiki genre back to life.

With so many countries of origin multiplied by all of the different styles available,

Click here and take a bigger gulp of this article. . .

Drink of the Week: Jungle Bird

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

Click here and take a bigger gulp of this article. . .

Drink of the Week: Hotel Nacional Special

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

Click here and take a bigger gulp of this article. . .

Drink of the Week: Painkiller

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

Click here and take a bigger gulp of this article. . .

Drink of the Week: Algonquin

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

Click here and take a bigger gulp of this article. . .