Raspberry Cocktails
There are so many ways to use fruit in cocktails. Muddling fresh produce may be the easiest, but you can also freeze it for use off-season. More traditional options include
Category: homemade ingredients
Figgy Pudding
Over four years ago we had the pleasure enjoying a few drinks at the Strip Club, a wonderful little steak joint in St. Paul, Minnesota. In addition to serving its
Gomme Syrup
One of the joys of mixology, like many pursuits, is that it affords the cocktail enthusiast an opportunity to be creative. We’re not just talking about the exploration of drink
Easy Brandied Cocktail Cherries
For anyone interested in craft cocktails, the cherry garnish will come up again and again, and it’s important to find alternatives to the glowing red artificial flavored ones that are
Raspberry Shrub
The concept of balancing sweet with sour in cocktails has been around for a very long time. Most of us associate lemons and limes with the acid side of that
Hunting Vest
There’s a restaurant on Southeast Division Street in Portland, Oregon called The Woodsman Tavern. The charcoal-fired local fare as well as the decor pays homage to Pacific Northwest traditions and
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
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
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
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
Rurita
Not long ago we made some great rhubarb-infused vodka. What we never shared was that in addition to the vodka, we also infused some gin—we figured that while the rhubarb
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