Summit Sips

Explorations in Mixology Cocktails Drinking

Summit Sips

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Drink with No Name: The Harrington

This drink started life in the 1990s without a name. It was originally created by internet blogging pioneer and Wired Magazine’s online cocktail writer, Paul Harrington. Back then, Paul went by the

Rhubarb Blush

We have a lot of content to add to our compilation of bar reviews. There are so many great places to order cocktails Portland, Oregon and the list keeps on growing. One favorite restaurant

Cranston

One of our favorite go-to cocktails to beat the heat of summer is the Mint Julep. Nothing quite compares to recipes that employ crushed ice for a frosty glass. And while

St. Stephen’s Sour

We’re all about refreshing summer drinks these days—the easier to make them the better. Most of the time that means tall, simple cocktails without many ingredients. Warmer weather usually pushes us toward refreshing

Briar Patch

There are so many creative ways to sweeten a cocktail beyond using simple syrup. We have posted recipes over the years that make use of agave nectar, honey, liqueurs, and

One Flight Up

This cocktail appears on the cover of the Jan/Feb 2013 issue of Imbibe Magazine. It represents a delicious collection of ingredients and techniques that come together in a drink that

Sea of Cortez

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

Metropole

There’s a certain level of comfort when it comes to the classics. There was no Tiki movement, no vodka, and folks knew what to expect from a cocktail. By today’s

Eeyore’s Requiem

When we first saw the ingredients for this cocktail at The Violet Hour in Chicago, we couldn’t bring ourselves to order it. It seemed just too over-the-top with bitter ingredients.

Absinthe Frappe

Chances are, if your local liquor store even has absinthe for sale they probably have a limited selection. And by limited, we mean one or maybe two different brands. Absinthe

Church

We heard a rumor that everyone in San Francisco is talking about Locanda’s Church cocktail. It’s been around since at least last summer, but it can take time for a

Amaretto Sour

We are sometimes asked: Where do you find content? What inspires you to write about one particular topic or another? How do you come up with recpies to post? While

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While everything should be taken in moderation including moderation, Summit Sips advocates quality over quantity in the pursuit of unique and delicious flavors. Always drink responsibly.

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