Tag: angostura

Angostura

The Great Minnesota Get-together It’s that time of the year again when Minnesotans make their annual trip to the State Fair. It sounds so old fashioned, but if you live

Brandy Crusta

The original definition of cocktail first published in 1806 was a simple combination of spirits, sugar, water and bitters. Drinks like the Old Fashioned and the Sazerac are good examples

Improved Gin Cockail

David Wondrich calls it “New York’s answer to the Sazerac.” If you’re a fan of that drink, you probably know that it comes from New Orleans. A true cocktail in

Breakfast Collins

We have always been a fan of incorporating fresh seasonal ingredients into cocktails whenever possible. Living in Minnesota, there’s nothing we can do about finding locally grown citrus, but we

What’s in a name?

You could slap a name on any unique combination of ingredients and call it an original cocktail, but if you create something from scratch that you want people to remember,

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

Queen’s Park Swizzle

There may be snow on the ground, but we can’t help thinking about the garden. Kale will appear at the farmers market in Portland this week, and that makes us

Be A Better Bitter Imbiber

It’s probably long overdue, but we finally decided to write a few words about the bitter side of the cocktail spectrum—this time to outline some specific ingredients that impose this

Norwegian Wood

The first good sign of a decent cocktail bar is that they are using fresh ingredients. We’re not talking about lemon twists or lime wedges—we mean that they squeeze their

Saratoga

It’s getting cooler now with October behind us, and once we set our clocks back, darkness will descend before the cocktail hour. For many, that’s a sign that winter is

Zombie

It’s the last of the Halloween cocktails, and we are finishing with a good one, the Zombie. This is another Tiki classic, but like many others in its class, this

Old Crispin

As the sun begins to set a little earlier each night and the crisp evening air becomes scented with fallen leaves, it always makes me think of ripe apples and