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One of the joys of pursuing an interest in cocktails beyond building an inventory of ingredients is establishing a repertoire to share with others. As you amass a list of
One of the joys of pursuing an interest in cocktails beyond building an inventory of ingredients is establishing a repertoire to share with others. As you amass a list of
The revolver is a modern classic created in San Francisco in the early 2000s by Jon Santer. The name of this cocktail is somewhat a play on words if you
We were thumbing through the excellent book, Death & Co. and for some reason, this cocktail caught our attention. We immediately recognized the name, but it took a few moments
We’ve written a lot about ice over the years covering everything from crushed ice, molded spheres, long shards, and we’ve even written about techniques to make ice that is perfectly
We are always on the lookout for good recipes for genever. It shouldn’t be that hard considering that genever is basically Holland gin—the historical predecessor to London Dry styles we
More than ten years in the making, we are finally posting a cocktail we discovered during our first week in Portland. It was the vacation that inspired a cross-country move.
It sounds impossible given that ice is frozen, and smoking involves heat, but the process of getting smoke flavor and aroma into a chunk of ice is not that difficult
Frozen water is possibly the most important component of mixology, yet the availability of ice is simply assumed in most recipes and we focus our attention on the ingredients. Despite
Triple sec is a clear, orange-flavored liqueur—originally a strong, sweet type of Curaçao made from the dried peels of bitter oranges. One of the most famous brands is Cointreau, known
We first ordered the Oaxaca Old-Fashioned back in April of 2012 at Eat Street Social in Minneapolis. Created several years earlier by Phil Ward at New York’s Death & Co,
Over the years we have picked up many techniques that we use consistently to make the most of homemade ingredients, storage, and cleanup. If you enjoy making cocktails at home,
There must be many ways to make a Toddy, because if you dig into cocktail history, the recipe first published in the Jerry Thomas guide is awful, or at least
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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