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In our opinion—no, scratch that—this is just an indisputable fact: There's no better compendium of Tiki cocktails than Jeff "Beachbum" Berry's Remixed. So, when we feel like exploring drinks that remind us of the tropics, we look no further. Facing so many choices and a variety of unusual ingredients, we decided to search for a recipe that was fast and easy and didn't require us to buy something new. We settled on the Oahu Gin Sling for it's simplicity.
Historically, a sling predates the classic cocktail and stems from a period before drinks contained bitters. At that time, they also would not have had citrus, except as a garnish, amounting to little more than sweetened spirits. While modern versions with their added fruit juices and seltzer may not adhere to historic definitions, the fact remains that naming conventions are far less important than the flavors in the glass,
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There's a certain level of comfort when it comes to the classics. There was no Tiki movement, no vodka, and folks knew what to expect from a cocktail. By today's standards, times were simpler then, although it's all relative. Still, we think there is virtue in exploring basic, spirit-driven recipes that have stood the test of time—and some that have become lost in it. The Metropole is one such drink.
Originally the house cocktail for the Metropole Hotel in New York City, this brandy based drink has survived since the late 1800s while the hotel where it was created is long gone. It's a common story shared by many classic cocktails, although in our opinion, too few of them contain brandy. It's a simple enough formula, but it has changed somewhat over the years.
Metropole 2 oz cognac 1 oz dry vermouth .5 teaspoon simple syrup 2 dashes Peychaud’s
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Chances are, if your local liquor store even has absinthe for sale they probably have a limited selection. And by limited, we mean one or maybe two different brands. Absinthe isn't cheap, so when you finally do take the plunge and add a bottle to your cabinet, it's nice to have several options given the wide range of international possibilities these days. Even if you do have several choices, it's not like shops are breaking out their selection to hold absinthe tasting for their customers. So, how to you choose? We were excited to find out that at least one online retailer is doing something about that.
If you start doing a little research you quickly realize that unless you know exactly what you want, buying spirits online isn't any easier than browsing a storefront full of sealed bottles. But the folks at Click here and take a bigger gulp of this article. . .
We heard a rumor that everyone in San Francisco is talking about Locanda's Church cocktail. It's been around since at least last summer, but it can take time for a cocktail to build city-wide momentum. We have family and friends that live in the city by the bay, so this past weekend while they were visiting Portland we asked them about it. They hadn't heard of it. Then we realized that they are all avid readers of Summit Sips and since we hadn't posted the recipe for the Church, how would they find out about it?
We decided to remedy the situation last Sunday by making the Church for everyone to try, and it's definitely worthy of our Drink of the Week. If you happen to live in San Francisco and frequent Locanda, you might already know about it. If not, here's a great drink for summer, or for
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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
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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
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We are sometimes asked: Where do you find content? What inspires you to write about one particular topic or another? How do you come up with recpies to post? While completely original ideas do come along, it’s far more common (and often more interesting) to find inspiration among existing sources. We certainly didn’t invent the recipe for falernum, nor did we make the first homemade tonic or cola. Even barrel-aged cocktails are documented at least as far back as the first published cocktail book. Acknowledging previous accomplishments is one thing, but confirmation is so much more rewarding. Drink books both old and new are good places to start. The online cocktail community is also very collaborative. But nothing quite compares to sitting opposite a professional and watching a master
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It's a new year, and for many, it's also a time to take an oath, make resolutions, or to simply look forward to whatever the new year brings. A lot has happened over the past twelve months, so before we look back, let's take this opportunity to look ahead to new opportunities and personal growth.
If we are religious about anything at Summit Sips it's the tradition of sharing great technique, recipes and ingredients. However, we are deeply spiritual (especially when we are taking about whiskey, gin, rum--get it--spirits?) Anyway, the following cocktail comes to us by way of a dear friend. It would have perhaps been better to post as a holiday treat, but we think this is the perfect moment to share it.
My New Religion by Ann Ruud
1.5 oz reposado tequila .75 oz Campari 2/3 oz lemon .25 oz simple syrup (or agave nectar)
Shake and
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Depending on what part of the world you are in, you may or may not be feeling the onset of autumn. In Portland, Oregon there's rain in the weekend forecast ending what has been the longest dry summer on record. To put it plainly, it has been an amazing fall in the Pacific Northwest, so it seems only right to feature a Drink of the Week to emphasize one final day of sun before the long, dark winter. We first discovered Grounded for Life a year ago. It is a cocktail created by Beaker & Flask's Kevin Ludwig, and it's one that he calls a "nice, summery, refreshing drink," but we think it's just the ticket to close the season.
We are big fans of Beaker & Flask as well as Rum Club around back. Last year, we featured Kevin's Norwegian
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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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