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
Category: technique
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
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Featured Posts:
El Presidente
Improved Gin Cockail
Hanky-Panky
Southside
Vesper
Cinquecento
Montego Bay
Le Coco
Red Hook
Ramos Gin Fizz
Sidecar
Boulevardier
Gin Red Basil Smash
Gilded Cage
Red Hood
Sangria
Daiquiri
Sloe Gin Fizz
Leapfrog
Apple Smash
Poor Liza
Champs Élysées
Irish Coffee
Bols Alaska
Negroni
Blood and Sand
Norwegian Wood
Campari Sour
Satan’s Whiskers
