Category: former feature

Zarzamora

Here’s a recipe we have been meaning to share for quite some time. It’s a highball that was our first cocktail at The Violet Hour in Chicago. That was several

How to Make Coca Cola

Drink of the Week: Cuba Libre We are just going to come right out and say it: This week’s DOTW is getting hijacked. Anyone who recognizes the Cuba Libre also

Take 3

About a month ago, the New York Times published an article about summer cocktails. One of these was a highball that included the unlikely combination of St-Germain and Cynar. Leave

Brandy Crusta

The original definition of cocktail first published in 1806 was a simple combination of spirits, sugar, water and bitters. Drinks like the Old Fashioned and the Sazerac are good examples

Mojito

There’s more than one recipe for the Mojito. We even posted a different one a while back to accompany a fine article about simple syrup. It’s a refreshing summer drink

Improved Gin Cockail

David Wondrich calls it “New York’s answer to the Sazerac.” If you’re a fan of that drink, you probably know that it comes from New Orleans. A true cocktail in

Sangria

Some of you may know about our sister who lives in Spain. Over the years, she has shared some wonderful stories about life in Europe, but when it comes to

Sherry Cobbler

If ever you find yourself thumbing through the pages of old cocktail books, you will inevitably make your way past several entries involving sherry. They are easy to ignore as

Bols Alaska

This week we are featuring a simple classic that dates at least as far back as the 1930’s when it saw print in The Savoy Cocktail Book. It shows up in other

Cinquecento

We like vodka at Summit Sips. We really do. But over the years it hasn’t shared as much of the lime light on these pages as other spirits. There are

Bijou

With well over a century under its belt, the Bijou cocktail already enjoys a long history. Yet, even though most bars will have all of the ingredients, you probably won’t

Bee’s Knees

As any regular reader will attest, we are fans of classic cocktails. It would be hard to write these posts if that were not the case, since even contemporary combinations