Category: technique

Pink Panther

Sometimes, it’s all about the lady in your life. That statement means different things to different people, of course, but let’s face it: not everyone wants to drink the latest

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

Garnish

Over the past couple of years we’ve discussed recipes, spirits, commercial and homemade ingredients, technique and even our favorite tools—but a subject we haven’t spent a lot of time on

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

Iron Cross

Scan the liquor cabinet for base spirits and you might find a sad bottle of pisco that always seems to squeeze itself into the darkest corner. That’s a shame because

Hot Buttered Rum

A few weeks ago, a friend of mine was asking me why she couldn’t find the recipe for Hot Buttered Rum on the site. I realized it’s because I had

How To Make Ice Shards

Well, we had our first real snowfall here in the Twin Cities today, so I figured what better time to say a few things about ice. I have written before

Red Hook

There’s a reason we have so many delicious cocktails that are related the the Manhattan. Because of its simplicity, the Manhattan formula lends itself to a variety of substitutions that

Mojito

There’s more than one recipe for the Mojito. I even posted a different one a while back to accompany a fine article I wrote about simple syrup. It’s a refreshing

Sangria

Some of you may know that I have a sister who lives in Spain. Over the years, she has shared some wonderful stories about life in Europe, but when it

Queen’s Park Swizzle

There may be snow on the ground, but I can’t help thinking about the garden. I just heard that kale will appear at the farmers market in Portland this week,

Using Salt In Cocktails

If life on earth started in the sea, it might explain why most of us consider food “unseasoned” without a little salt. It’s one of our five (six) primary tastes