Category: featured

Chrysanthemum

Dry vermouth—it’s hard to find another ingredient that is so important and yet so unloved by the masses. Vermouth is aromatized wine, and as any wine appreciator can tell you,

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

My New Religion

It’s a new year, and for many, it’s also a time to take an oath, make resolutions, or to simply look forward to whatever the new year brings. A lot

Stinger

It’s not too early to start thinking about the winter holidays. It occurs to us that some readers might already be in the planning stages of cocktail parties and family

Fernelderwood

Nature is sometimes not without a sense of humor, or at least it appears that way when you consider the fact that citrus reaches its peak during the cooler months

Bitter Branch

Here’s a nice cocktail to drink while curled up next to the fireplace. It’s big and bold, salty and sweet, and a little bitter too. You could say it’s everything

Grounded For Life

Depending on what part of the world you are in, you may or may not be feeling the onset of autumn. In Portland, Oregon there’s rain in the weekend forecast

Bensonhurst

Some of you may recognize the name of this cocktail as another Brooklyn neighborhood. That’s because it’s one of the variations of the Brooklyn cocktail, one of several modern recipes

Bobby Burns

There aren’t a lot of cocktails that feature Scotch as the base spirit, and because of that, you don’t find very many here at Summit Sips. Over time, we’ll slowly

Americano

Some time ago when we featured the Negroni as our Drink of the Week, we included the Americano as a bonus recipe. Today, we’d like to give the Americano its

Saw Tooth

Not long ago, Esquire magazine posted a list of drinks for summer on their website. Among them was this recipe by Evan Zimmerman of the Woodsman Tavern in Portland, Oregon.

Hanky-Panky

After our first sip of Fernet-Branca we doubted there would ever come a time that we would actually enjoy the stuff. It’s a common reaction. Since then, we have proven