Lucien Gaudin
The Lucien Gaudin is a Prohibition-era cocktail named for the extraordinary fencing champion who won olympic gold medals in the 1920’s. We don’t know exactly why this combination of ingredients
Tag: orange
Poor Liza
We love drinks with Chartreuse so we are always on the lookout for when this ingredient pops up on a menu. There are a few bars around the country that have
Beachbum
We’ve been enjoying Mai Tai cocktails with homemade orgeat syrup all summer long. As good as they are, sometimes you need a change of pace. Not wanting to stray too
Eeyore’s Requiem
When we first saw the ingredients for this cocktail at The Violet Hour in Chicago, we couldn’t bring ourselves to order it. It seemed just too over-the-top with bitter ingredients.
Chrysanthemum
Dry vermouth—it’s hard to find another ingredient that is so important and yet so unloved by the masses. Vermouth is aromatized wine, and as any wine appreciator can tell you,
Bitter Branch
Here’s a nice cocktail to drink while curled up next to the fireplace. It’s big and bold, salty and sweet, and a little bitter too. You could say it’s everything
Golden Dawn
As the cooler months of autumn begin to replace the summer’s heat, we often think of cocktails made with apples and darker spirits. So often, the drinks we post here
Calvados Cocktail
This is another forgotten drink recipe from the Prohibition era. It appears in print as early as Harry Craddock’s Savoy Cocktail Book but we picked it up in Ted Haigh’s
Hanky-Panky
After our first sip of Fernet-Branca we doubted there would ever come a time that we would actually enjoy the stuff. It’s a common reaction. Since then, we have proven
Cin Cyn
In some respects, our Drink of the Week was an inevitable recipe. It’s analogous to the primordial soup of amino acids that first coalesced to create life—given the right conditions,
Painkiller
We don’t post enough tropical Tiki rum drinks on Summit Sips. It’s not intentional—it just works out that way. With winter behind us now and the magnolias in bloom, we
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
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