Author: Randy Hanson

De La Louisiane

If two classic New Orleans cocktails got together and had a child, that drink would be the De La Louisiane. Sometimes called A La Louisiane or even just La Louisiane,

Vieux Mot

As much as we enjoy tracking down unusual ingredients and experimenting with new flavors, sometimes simple is best. Basic recipes with common ingredients that are worthwhile are often found in

Jaguar

The first time we came across Amer Picon it was when we read the recipe for the Brooklyn Cocktail in Ted “Dr. Cocktail” Haigh’s excellent book, Vintage Spirits & Forgotten

Randomizer

It is that time of the year again when we reveal secrets and innovative techniques of the cocktail world. While it has been a little quiet around here lately, Summit

Sidewinder’s Fang

In the circle of life, rattlesnakes will eat foolish little chicks. But as scary as that sounds, this is a relatively tame cocktail that is not as strong as you

Peep Shot

We heard a rumor that our old home team, the Minnesota Twins might not be serving beer this year at Target Field (if they lose the opener, ha ha). But

Blinker

We have been interested in making the Blinker cocktail ever since we first made our fermented raspberry syrup. It is a classic drink often associated with raspberry, but the real

Fogerty

Some time back, we had the unusual pleasure of tasting a drink that combined the flavors of chocolate with Campari. We know, it sounds really strange, but if you think

Thanksgiving and Shopping

Happy Thanksgiving! Although it has been quieter lately around Summit Sips.com, we have big plans in the coming months to share more great cocktails, reviews and vintage items. But before

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

Bloody Mario

It is no secret that we are not fans of tomato juice. Consequently, we have never written about that famous classic, the Bloody Mary. Of course, we recognize that many of