Tag: amaro

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

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 Some accounts suggest that this drink was originally made with Canadian whisky which makes sense, especially considering that it’s

Leap Year

If we didn’t post something about this cocktail today we would have to wait four more years to get excited about it again. And you know what? It’s not a

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

Greenpoint

As most of us settle into a weekend of turkey dinner leftovers in all of their various forms, it made sense to feature another riff on a popular classic—not that

Oriental

As far as we are aware, there’s nothing truly oriental about the cocktail this week. It appears in the Savoy, not some asian bar manual. It is accompanied by a

Fangs Out

  Last year during the month of October we shared a series of Halloween-themed cocktails that are all great classics. The Corpse Reviver No. 2, Satan’s Whiskers, Trader Vic’s El

Atty

Back in January, Camper English of Alcademics wrote a piece for the LA Times Magazine with an interesting observation. He suggested that the Martini no longer exists because everyone who

Kir Royale

It’s been a long time since we patted ourselves on the back for the novel idea of pouring a little Chambord into a bottle of Zima. We don’t even know

Edgewood

Ever since it appeared in the March/April 2008 edition of Imbibe Magazine, We have wanted to make the Edgewood by Greg Best, Holeman & Finch, Atlanta. We’re not sure why we delayed. Perhaps it was

Zarzamora

Here’s a recipe we have been meaning to share for quite some time. It’s a highball that was our first cocktail at The Violet Hour in Chicago. That was several