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Here's a delicious cocktail created by Jeff "Beachbum" Berry that appeared in the January/February 2013 issue of Imbibe magazine. The magazine credits Chall Gray of The Magnetic Field, Asheville, North Carolina as the creator, but their website says otherwise. Frankly, we don't really care who first put this together—we're just glad they did! The Sea of Cortez cocktail is something like a simplified version of one of "Trader" Vic Bergeron's creations. Take an El Diablo cocktail, served it up without the ginger beer and you are pretty close. Yes, there's lime instead of lemon, and a little Cointreau, but you get the idea. Perhaps you could more accurately call this a blackcurrant Margarita served up. In any case, we love the drink and will be making these regularly throughout the summer. It's another great reason to get your hands on
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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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Every few years the first weekend in May brings a conjunction of two events—the Kentucky Derby and Cinco de Mayo. On some occasions the two events coincide on the same day. There are spans of time when that doesn't happen for over a decade, but every six years or so, May 5th lands on a Saturday. Each celebration is known for its respective cocktail. Derby Day's official drink is the Mint Julep, and what could be better for celebrating Mexican heritage than a Margarita? Even if thoroughbreds aren't your thing, it's hard to deny the luxury of sipping a Julep on a hot day in May, but you can say the same thing about the Margarita. So what's the solution? Make them both, right? In past years we have posted references and recipes commemorating one event or
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Yesterday, we had a bit of fun with our post like we did last year. Today we set aside the pranks to feature two St. Paul destinations related to an original impromptu cocktail. The first is a fantastic little shop on Grand Avenue called Golden Fig, one of the Twin Cities' top prepared fancy food shops. We use their their Vanilla Rose Syrup as inspiration for a cocktail based on a classic sour formula with a few twists. But, of course, we can't really take credit for the recipe which leads us to our second St. Paul destination, Meritage. In addition to a delicious menu and great happy hour specials, Meritage calls itself "a little slice of Paris" and happens to be host to some of the best craft cocktails in downtown St. Paul. We were treated to this recipe by Rob Jones, the
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Not long ago we made some great rhubarb-infused vodka. What I never shared was that in addition to the vodka, I also infused some gin. I figured that while the rhubarb was still available I might as well try it. Then the May/June 2001 issue of Imbibe Magazine came out and there was a nice recipe for Rhubarb Bitters. Yep, I made that too, and as recipes go, this was not much more than chopping up some stuff and throwing it into a jar for a couple of weeks.
The "stuff" includes lots of rhubarb, some grapefruit peel, orange peel, and cinnamon all macerated in a jar of high-proof neutral spirits, then diluted some with water and sweetened with agave. It's not exactly bitter, but it has a great concentrated flavor that can be used to add complexity to cocktails or to season them to bring other ingredients
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You could slap a name on any unique combination of ingredients and call it an original cocktail, but if you create something from scratch that you want people to remember, the name can be pretty important. Of course, it also has to taste good, so by the time you're ready to pick the name, hopefully you've weighed your options. Memorable drinks of the past have celebrated geographical locations, an individual's name, and even popular events throughout history. If you want the name to stick, it helps if it's accompanied by a good story. As stories go, the one behind the Mexican Circus Tiger is pretty hard to beat.
This cocktail actually has two stories—mine, and that of the cocktail's creator. I'll start with mine since it's shorter and not as intersting. A few weeks ago, my wife and I found ourselves at Beaker & Flask, a fantastic cocktail bar
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It's Cinco de Mayo, the holiday that celebrates Mexican heritage and commemorates the battle of Puebla, Mexico in 1862. It's hard not to think about the Margarita on this day, but since I wrote about it last year, I thought I would feature a different tequila drink I have been enjoying ever since I spotted it in Imbibe Magazine. The drink I am referring to is the Red Pepper Daisy, and it's wonderful. It was created by John Lermayer from the Florida Room in Miami and it recently made it's way onto the menu at Forty Four in the Royalton Hotel, New York.
The Daisy is a class of drinks that goes all the way back to the days of Jerry Thomas. Technically speaking, a Daisy is a fizz—or rather, a soda-topped sour—that is sweetened with a bit of orange liqueur or grenadine
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As any regular reader will attest, I am a fan of classic cocktails. It would be hard to write these posts if that were not the case, since even contemporary combinations usually find their roots if not their inspiration from the classics. I especially love it when fantastic flavors result from simple recipes. When such a recipe also happens to be versatile enough to yield multiple delicious variations—the cocktail is, well, the Bee's Knees.
Tracing this drink's origin puts it somewhere in the middle of Prohibition. It first appears in print in Bill Boothby’s World Drinks and How to Mix Them published in 1934. Sometimes called the Honey Bee, or the Honeysuckle, the basic format is a gin sour that balances the lemon with honey instead of sugar or simple syrup. Boothby's version also had a spoonful of orange juice, but that disappeared from other references. The extra kick of
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Last year around this time I started the Drink of the Week, a journey through classic and contemporary cocktail recipes. The 52 cocktails I chose, along with many that were posted in-between, form a good foundation for 2011. Already, we started the new year with a popular New Orleans classic, the Vieux Carré. This week, however, I thought I would feature a riff on the cocktail that started all of the momentum fifty-three weeks ago.
Last January, I featured the 20th Century Cocktail. You may recall that I mentioned an updated version called the 21st Century. New York bartender, Jim Meehan created a cocktail that puts a nice spin on the original, and while I encourage you to try both for comparison, his goes something like this:
21st Century Cocktail by Jim Meehan 1.5 oz silver tequila .75 oz white crème de cacao .75 oz lemon
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Continuing our series of scary Halloween cocktails, we have the El Diablo, our Drink of the Week. I am not going to get into a lot of history for this drink, because, frankly, I don't know much about it except that it was created by Trader Vic. If you know more, please post a comment or two.
What I will tell you is that it's a tequila cocktail that is surprisingly refreshing for its name, and although most recipes call for it to be made with ginger beer (and there's no reason you can't still use it), my recipe is going to make use of ginger syrup which I find far more versatile. You want the ginger to stand out, so quality is key here. Lucifer forbid, please don't use a run-of-the-mill ginger ale in your Diablo!
El Diablo 2 oz silver tequila .75 oz lemon juice .75
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