Tag: mint

The Democrat

We probably could have waited until November to post this cocktail, but a decent drink is good any time, and the name is not really the point. The Democrat appears

Sidewinder’s Fang

In the circle of life, rattlesnakes will eat foolish little chicks. But as scary as that sounds, this is a relatively tame cocktail that is not as strong as you

Halloween Party Cocktails

It’s a question we get asked every year: What cocktail should I feature at my Halloween party? There are a lot different answers depending on what is important for your situation. We

Raspberry Cocktails

There are so many ways to use fruit in cocktails. Muddling fresh produce may be the easiest, but you can also freeze it for use off-season. More traditional options include

South Side Rickey

Strictly speaking, a rickey is a highball cocktail that is not supposed to contain sugar—or at least it shouldn’t  if we are sticking to historical traditions. The style dates back before Prohibition when

Grilled Pineapple Southside

We have long been fans of the Southside cocktail, not that we always think to make it. It’s one of those great summer drinks we like to make for guests

Shipwreck

Thanks to everyone who played along with our last post. April fun has become somewhat of a tradition at Summit Sips, and we look forward to doing it again next

Juliet & Romeo

If you ever wanted a drink recipe to show to your friends—one that you reserve for that special person you want to dazzle with something creative—this is it. If you

Art Of Choke

Pursuing a casual interest in cocktails will lead you through some delicious modern recipes and most of the classics. In fact, many cocktail books, either by way of documenting recipe

Pontarlier Julep

Between the heat and the thunderstorms, it’s a wonder anyone in the Twin Cities is getting any sleep. This week, some of us awoke without electricity to a neighborhood full

Leapfrog

We don’t often review books on Summit Sips. Sure, there’s the occasional mention when we consider it worthwhile or when we give credit for an inspiring recipe, but by and

Garnish

Over the past couple of years we’ve discussed recipes, spirits, commercial and homemade ingredients, technique and even our favorite tools—but a subject we haven’t spent a lot of time on