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 Diablo
Tag: Amaro Vermouth Wine and Sherry
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
Take 3
About a month ago, the New York Times published an article about summer cocktails. One of these was a highball that included the unlikely combination of St-Germain and Cynar. Leave
Sangria
Some of you may know about our sister who lives in Spain. Over the years, she has shared some wonderful stories about life in Europe, but when it comes to
Dunniette
Some time ago we wrote about St-Germain, the wonderful elderflower liqueur with a unique, fruity and floral flavor. Armed with this exciting new liqueur that showed so much promise, we
Sherry Cobbler
If ever you find yourself thumbing through the pages of old cocktail books, you will inevitably make your way past several entries involving sherry. They are easy to ignore as
Norwegian Negroni
It’s easy to find inspiration in cocktail books or to look at other websites for ideas, but nothing quite compares to the sights, sounds and flavors of a working bar
Cinquecento
We like vodka at Summit Sips. We really do. But over the years it hasn’t shared as much of the lime light on these pages as other spirits. There are
Bijou
With well over a century under its belt, the Bijou cocktail already enjoys a long history. Yet, even though most bars will have all of the ingredients, you probably won’t
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