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

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 Some accounts suggest that this drink was originally made with Canadian whisky which makes sense, especially considering that it’s

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

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

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

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

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

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