Cin Cyn
In some respects, our Drink of the Week was an inevitable recipe. It’s analogous to the primordial soup of amino acids that first coalesced to create life—given the right conditions,
Category: recipes
Leapfrog
We don’t often review books on Summit Sips. Sure, there’s the occasional mention when we consider it worthwhile or when we give credit for an inspiring recipe, but by and
Albert Park Swizzle
Every few years the first weekend in May brings a conjunction of two events—the Kentucky Derby and Cinco de Mayo. On some occasions the two events coincide on the same
Between The Sheets
Here’s a cocktail that combines two base spirits, brandy and rum. It’s a prohibition era recipe that takes inspiration from the Sidecar, a delicious and flavorful drink that was itself
El Presidente
It may be long overdue, but we are finally getting around to posting about the El Presidente cocktail. We mentioned this drink way back in November 2009 but never provided
Widow’s Kiss
There’s still a bit of chill in the air even though we have probably seen the last of winter. Even with warmer days, it can cool down overnight, so this
Elder Rose
Yesterday, we had a bit of fun with our post like we did last year. Today we set aside the pranks to feature two St. Paul destinations related to an
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
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
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,
Toronto
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 Some accounts suggest that this drink was originally made with Canadian whisky which makes sense, especially considering that it’s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
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