Explorations in Mixology Cocktails Drinking

Tag: Amaro Vermouth Wine and Sherry

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

Riviera, two ways

Sometimes,we feature classics, sometimes a riff, and once in a while it’s an exotic Tiki. There’s not really a pattern to the Drinks Of The Week here at Summit Sips,

Oscar Cocktails

“And the nominees for Best Supporting Cocktails are. . .” Wait, “Best what?” Ok, that’s crazy, but if the Academy asked me who should be nominated for this category, we’d

Newark

There’s no reason to take any of this mixology stuff too seriously. Whether or not you consider the art of mixing drinks a science, it would be hard to convince

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