Random Recipe

Featured

Categories

Drink of the Week: Peruvian Summer Smash

When it comes to refreshing drinks for summer, it's hard to beat the smash cocktail. If you haven't had the opportunity to try one, or you have yet to stumble across the right post here at Summit Sips, now is your chance to enjoy some of the best cocktails we've ever shared. We've introduced countless friends and family to one or more of these recipes over the years and have only witnessed reactions of smiles and praise. Imagine our delight when Imbibe Magazine featured Smash cocktails in their latest issue.

For those of you interested in the retrospective approach to this idea (and that should include all of you), don't let another weekend go by without trying the Gin Red Basil Smash, the Whiskey Smash, or even the Tequila Sage Smash. All are solid examples of what you can achieve with a muddler and some citrus.

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

One Flight Up

This cocktail appears on the cover of the Jan/Feb 2013 issue of Imbibe Magazine. It represents a delicious collection of ingredients and techniques that come together in a drink that looks incredible and tastes even better. We decided to feature this drink because it covers so many aspects of the craft that are worth investigating.

First, let's give credit where credit is due—this is a drink that was created by Troy Sidle for Pouring Ribbons, a New York bar and another successful Alchemy Consulting venture. The menu lists each drink with a unique double-sliding scale. One measurement reveals whether a selection is "Refreshing" or "Spiritous" while the other scale indicates "Comforting" vs. "Adventurous". We love this approach to recipes because of how it allows even the most unfamiliar list of ingredients to represent some idea of what you can expect in the glass. Although the definitions are

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

Drink of the Week: Pink Panther

Sometimes, it's all about the lady in your life. That statement means different things to different people, of course, but let's face it: not everyone wants to drink the latest Manhattan variation. And there's absolutely nothing wrong with that, not because it leaves more rye whiskey for the rest of us, but because plenty of people either don't like whiskey or don't yet have an affinity for spirit-forward cocktails.

We're not saying that ladies don't like Manhattans. We're not saying that at all. We simply recognize that every so often, it's fun to put what we've learned into a drink that is accessible to everyone. That's not to say we think this is a "girl drink"—or that there is such a thing—but you could do a lot worse than the Pink Panther. We'll even go a step further and say that if you (or your lady friend) doesn't like our

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

Drink of the Week: Iron Cross

Scan the liquor cabinet for base spirits and you might find a sad bottle of pisco that always seems to squeeze itself into the darkest corner. That's a shame because there's nothing actually wrong with pisco—it's just that there are only a handful of cocktails you can find that use it. Of course there is the Pisco Sour plus old references to Pisco Punch, but aside from a few recipes that pair this clear brandy with Galliano, you just don't see folks using it much. Just because recipes don't exist in abundance doesn't mean it's not popular. The Pisco Sour is a fantastic drink and depending on what part of the world you are in, it can even be the most important cocktail on the menu. Having already covered it some time ago, we decided there's no reason it can't be used as

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

Drink Of The Week: Pisco Sour

Here we are with another exciting Drink Of The Week. It is exciting, right? This time it's the Pisco Sour. Is it Peruvian? Is it Chilean? Who knows. It's probably both. Get yourself some pisco and some limes, not lemons. Did you know that in Peru, what we call limes they call lemons? It's confusing, but trust me, you should be using limes.

So, what's pisco? That's what you really wanna know. Pisco is made from distilled grapes including Quebranta, Muscat and Italiao varieties to create a kind of clear brandy. Depending on it's origin and the type of grapes used, it can have a woody and sweet aroma and a flavor reminiscent of weak rum. Pisco and the Pisco Sour are the subject of an ongoing dispute between Peru and Chile. Each country claims to own the origin of the spirit and the popular cocktail. While the argument

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