Author: Randy Hanson

Cocktails To-Go

It almost sounds like an irresponsible bad joke to sell cocktails to-go. And yet, that is exactly what is happening in Portland, Oregon and possibly other areas of the country.

Bourbon Renewal

We have always felt privileged to write about recipes and techniques demonstrated by Jeffrey Morgenthaler just a few miles away at Clyde Common. One of the benefits of living in

A Year to Remember

It has been a memorable year for so many reasons. Despite all that has happened in the world, we are somewhat amazed at everything we accomplished at Summit Sips as

Repeal Day 2020

If there is a holiday for cocktail geeks, it’s Repeal Day, December 5th, the day that commemorates the 21st Amendment to the US Constitution—the one that repealed Prohibition in 1933.

Penicillin

It’s not going to cure the global pandemic, but the Penicillin cocktail by New York’s Sam Ross can make you feel better about making cocktails at home. It is a

How To Make Candied Ginger Root

Candied ginger root, sometimes called crystalized ginger, is a perfect garnish for “Buck” or “Mule” style cocktails. It also makes a delicious snack. You can buy crystalized ginger, but making

Barrel Roll

We’ve covered so many recipes over the years it is easy to forget posts from the early days. We continue forward with seemingly no end in sight, but sharing virtual

Deep Blue Sea

Several years have passed since we mixed up a cocktail by Portland’s own Andrew Boggs called the South Side Rickey. That recipe was one of several Spring 2014 cocktails from

Little Italy

Created by Audrey Saunders at the famous Pegu Club in New York and named for one of the city’s neighborhoods, this is another Negroni variant with New York style. Opting

Old Pal

It’s Negroni Week, so we are featuring another variation on the classic Negroni cocktail to expand your options as you enjoy delicious drinks that feature Campari. We also created a

Kingston Negroni

Negroni Week starts on September 14th and goes through the 20th which is just around the corner, so in addition to sharing some of the details, we wanted to feature

Sacsayhuamán

Recently, we have been reminiscing about the restaurants and bars we used to enjoy before the global pandemic changed the way we think about dining. Some establishments have weathered the