Author: Randy Hanson

The Malodor Shoots

It’s is a special time of the year when trees burst into life, flowers bloom and early produce pokes its way up from the soil. There is a promise of

Champs Élysées

Here is an excellent tipple to add to your weekend repertoire. You might have seen this one appear on the menus at some of your favorite craft cocktail bars recently

Barrel Aged Cocktails Part 2

Click here for Part 1 to find out how this started. Several weeks ago we featured a technique involving oak barrels and batched cocktails. In that post we described some

Painkiller

We don’t post enough tropical Tiki rum drinks on Summit Sips. It’s not intentional—it just works out that way. With winter behind us now and the magnolias in bloom, we

Garnish

Over the past couple of years we’ve discussed recipes, spirits, commercial and homemade ingredients, technique and even our favorite tools—but a subject we haven’t spent a lot of time on

Algonquin

Named for the Algonquin Hotel on 42nd street in New York, this cocktail gained popularity after Prohibition as the hotel became known for the regular lunch gathering of Alexander Woollcott,

The Toronto combines two things we love: rye whiskey and Fernet-Branca. Some accounts suggest that this drink was originally made with Canadian whisky which makes sense, especially considering that it’s

Mimosa

There’s nothing wrong with documenting the hunt for odd ingredients or describing exploits in the glass. We’ve waxed poetic about Italian bitters, extolled the virtues of herbal liqueurs, and even

Leap Year

If we didn’t post something about this cocktail today we would have to wait four more years to get excited about it again. And you know what? It’s not a

Pendennis Club

Here’s a simple little cocktail that takes a bunch of ingredients we’ve described before and combines them into an unexpected party of flavors. Pooling dry gin with lime, liqueur and

Barrel Aged Cocktails

All the cool kids are doing it, so Summit Sips couldn’t wait any longer. We just had to try our hand at barrel-aged cocktails. It sounds like a lot more

Iron Cross

Scan the liquor cabinet for base spirits and you might find a sad bottle of pisco that always seems to squeeze itself into the darkest corner. That’s a shame because