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Republic of Jam Cocktail Club: Irish Scallywags

It's that time again when the masters of fruit preserves and culinary syrups gather their "citizens" for another quarterly Cocktail Club. When Republic of Jam puts on an event, it's sure to include an assortment of flavors to delight your tastebuds. This was no exception, and once again, we were invited to lend some creative cocktail ideas to the evening. One of the challenges we learned from last time was the fact that cocktails mixed in batches are served en masse and have to be prepared differently. Because all of the drinks get served as small samples on the rocks, none of them go through the typical construction process of shaking with ice. Proper dilution is normally a helpful byproduct, so we needed to take that extra water into account. By making these individually, you also have the flexibility of glassware choices and creative flourishes with the garnish.

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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.

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Drink Of The Week: The Strawberry Barb

With so many spirits and liqueurs to try, it's easy to forget about flavored vodka. After all, most of what you can buy can be easily replicated at home. If you are just getting into cocktails, infusing vodka with some of your favorite flavors is an easy way to develop a taste for more diversity as you challenge yourself to try new things. Yet, despite how simple it is to make flavored vodka, I don't always consider it. Then rhubarb appears and I remember how delicious it can be!

You may recall from a previous post exactly one year ago that it doesn't actually take much to get a decent infusion, so long as you are using fresh rhubarb. My results are much better this year because I am using crisp, fresh stalks—about five per quart jar batch. Chop them

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