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drink of the week: bee's knees http://summitsips.com/2011/03/drink-of-the-week-bees-knees/
- http://summitsips.com/2012/04/drink-of-the-week-el-presidente/
drink of the week: el presidente http://summitsips.com/2012/04/drink-of-the-week-el-presidente/
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how to make coca cola http://summitsips.com/2011/08/drink-of-the-week-cuba-libre/
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drink of the week: champs élysées http://summitsips.com/2012/03/drink-of-the-week-champs-elysees/
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drink of the week: gin red basil smash http://summitsips.com/2010/08/drink-of-the-week-gin-red-basil-smash/
- http://summitsips.com/2011/11/drink-of-the-week-red-hook/
drink of the week: red hook http://summitsips.com/2011/11/drink-of-the-week-red-hook/
- http://summitsips.com/2010/10/drink-of-the-week-satans-whiskers/
drink of the week: satan's whiskers http://summitsips.com/2010/10/drink-of-the-week-satans-whiskers/
- http://summitsips.com/2013/05/la-yapa/
la yapa http://summitsips.com/2013/05/la-yapa/
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drink of the week: americano http://summitsips.com/2012/08/drink-of-the-week-americano/
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which you can make at home http://summitsips.com/2010/06/mai-tai-the-drink-of-the-week-and-how-to-make-orgeat-syrup/
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how to make nocino from unripe walnuts http://summitsips.com/2016/06/how-to-make-nocino-from-unripe-walnuts/
- http://summitsips.com/2016/06/how-to-make-nocino-from-unripe-walnuts/
bitter amaro http://summitsips.com/2011/01/be-a-better-bitter-imbiber/
homemade limoncello http://summitsips.com/2009/09/how-to-make-limoncello/
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click here and take a bigger gulp of this article. . . http://summitsips.com/2016/05/coffee-cocktails/
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classic cocktails, http://summitsips.com/category/classic-cocktails/
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« older sips http://summitsips.com/page/2/
antique/vintage store spotlight: http://summitsips.com/category/spotlight/
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summit sipsexplorations in mixology about store cocktails reviews cabinet contact random recipedrink of the week: bee's knees featureddrink of the week: el presidente how to make coca cola drink of the week: champs élysées drink of the week: gin red basil smash drink of the week: red hook drink of the week: satan's whiskers la yapa drink of the week: americano archivesall posts categoriescategories select category bar review beer books classic cocktails contest destinations dotw events featured food gifts homemade ingredients ice infusion ingredients product review recipes restaurants spirits spotlight technique tiki tools uncategorized wine common ingredientsabsinthe agave amaro angostura aperol apple applejack apricot brandy aquavit basil benedictine bitters books bourbon bourbon trail brandy calvados campari champagne chartreuse cherry cherry heering chocolate cinnamon coffee cognac cointreau coke cranberry cream creme de cacao creme de cassis cucumber cynar drinkwire egg white falernum fernet-branca fools genever gin ginger ginger beer glasses grand marnier grapefruit grenadine honey ice instruction irish whiskey jam lemon licor 43 lillet lime maple syrup maraschino marionberry mezcal mint muddler nocino nonino nutmeg oak orange orange bitters orange blossom water orange curacao orange peel orgeat pear peychaud's pimento dram pineapple pisco pomegranate punt e mes raspberry raspberry syrup rhubarb rosemary rum rye salt scotch seltzer shaker sherry simple syrup sloe gin spheres st-germain strainer strawberry sugar tequila triple sec vanilla vermouth vodka whiskey white whiskey wine final say there are a handful of cocktails in our experience that anyone reading this should recognize, or at the very least, drinks you should try. one example is the last word—a forgotten classic until it was unearthed by seattle bartending legend murray stenson of zig zag café. to the uninitiated, its bold and unusual flavor profile featuring both luxardo maraschino liqueur and green chartreuse can be a revelation. the fact that it is citrus-based makes it accessible, and if you are a self-proclaimed gin hater, it is a drink that can definitely open your mind to the wonderful possibilities that a good craft cocktail can offer. don't feel like you need to make the last word before you try today's feature, but if you haven't had the pleasure you are certainly missing out. knowing one drink can also serve as a convenient benchmark for judging another. as good as the last word is, we shouldn't be too surprised that it has inspired its fair share of riffs. for example, a while ago we wrote about a spin-off called the first word cocktail, a drink that was once featured on the menu at portland's excellent tapas restaurant, toro bravo. this one substitutes genepy for the green chartreuse. genepy in the first word has a similar herbal character to the last word and manages to pull off a decent variation without straying too far afield. final say 1 oz gin 1 oz strega 1 oz licor 43 1 oz lime juice add the ingredients to a shaker with ice and shake to chill. strain into a chilled cocktail glass. a few weeks ago, we ordered a drink from the menu at bar la grassa in minneapolis, minnesota. it is clear by the name that this drink is modeled after the last word even if the recipe on paper retains only half of the ingredients. the substitutions include another strong but sweet herbal liqueur (strega subbing for chartreuse) and a mexican vanilla liqueur instead of italian cherry (licor 43 in place of luxardo). to our taste, the proportions are the same, so the original framework is definitely intact. the first sip confirms a similar experience to drinking the last word. you immediately sense strong herbal flavors and the balanced combination and sweet and sour, but this time there's a hint of anise on the nose. this gives way to the vanilla from the licor 43 like an herbal dreamsicle. the lime juice keeps the sugar in check, and all of it blends nicely with the gin. bar la grassa uses solveig, so we did too, but you could experiment with other brands. solveig is made by far north spirits located "up north" as we like to say in minnesota. they distill the individual botanicals that comprise solveig instead of everything together. once the distillates are blended, the resulting gin is lovely—floral and creamy—but this drink has enough flavor to stand up to a less-nuanced gin if you opt for something easier to find. when we first spotted the final say on the menu, we had to chuckle at the name—we have the classic last word, the contemporary first word, and now the final say. perhaps there are other names out there that will attempt to one-up the original (we are looking for the middle finger word, the awkward silence, or maybe even the entire sentence)! by randy hanson, november 23rd, 2016 | tags: gin, licor 43, lime, strega | categories: destinations, dotw, recipes, restaurants | leave a comment | cold brew & tonic normally, we don't reach for tonic when we want a cocktail. the old g&t may be a popular choice, but we think it's because people don't know what else to make with gin. it's a shame because many of the best classic cocktails call for gin—not vodka—not only because vodka was unknown in the pre-prohibition era, but because gin brings something extra to a cocktail that simply isn't there otherwise—and we don't mean juniper. it may be a requirement in gin, but not all brands choose to emphasize juniper flavor, allowing other botanicals, citrus and even spice to play the center role. yet, even with strong, piney examples, gin is transformed by other ingredients in a way that can be hard to explain to people who think they are gin-averse. but tasting is believing. on a recent trip to minnesota to visit some of our former haunts, we happened click here and take a bigger gulp of this article. . . by randy hanson, october 22nd, 2016 | tags: bitters, bolivar, coffee, gin, seltzer, tonic | categories: destinations, dotw, recipes, restaurants | leave a comment | otoño cocktail some years ago, we received a gift from a family member living in spain. pacharán (or patxaran) is a sloe berry and anise flavored liqueur from the navarre community of northern spain. dating back to the middle ages, homemade pacharán recipes are still followed today similar to several italian traditions (like nocino and limoncello). to make pacharán, sloe berries from the blackthorn tree are soaked in anisette along with a few coffee beans and cinnamon. after a time, the solids are strained and the resulting liquid is bottled. eventually, commercial brands became available. the oldest is zoco, dating back to the 1950s using a family recipe from the early 1800s. similar to sloe gin, pacharán navarro production is regulated to contain no color or flavor additives, yet it boasts a deep reddish hue and an intense berry flavor alongside the expected hint of anise. while it is click here and take a bigger gulp of this article. . . by randy hanson, october 16th, 2016 | tags: angostura, bitters, chocoloate, coffee liqueur, irish whiskey, pacharán, whiskey | categories: dotw, ingredients, recipes | 5 comments | practical glassware nothing showcases a unique cocktail like a unique cocktail glass. but, sometimes practicality is more important—we are talking function over form. not everyone wants or needs the kind of variety we like to photograph here. what everyone does need are a few different glasses to get through the vast majority of recipes worth exploring. you want to be able to construct and enjoy classic and contemporary recipes the way they were intended. we are often asked what kind of glassware to get, so we thought a simple guide might help. once you cover the basics, you can always expand with a specialty glass here or there without going overboard. but you should at least insist on these as a starting point. the coupe the most basic cocktail glass you should own is the cocktail coupe. this is the historic vessel for serving "up" cocktails (shaken or stirred, then strained into click here and take a bigger gulp of this article. . . by randy hanson, august 13th, 2016 | categories: tools | leave a comment | peach pit on saturdays here in portland, oregon, the farmers market is nothing short of amazing this time of year. it's easy to get lost among the exciting sights, sounds and smells of everything nature and energetic entrepreneurs have to offer. we found an abundance of peaches almost everywhere we looked. depending on where you live, you might have them at your market too. we thought this would be a perfect time to post a cocktail that features this flavor. the drink was created by brad farran of the clover club in new york. it is called the peach pit. no, it's not a reference to the 50's diner from beverly hills 90210—or at least we don't think so. this is a tropical drink with peachy overtones and a cognac base. it also features orgeat—an almond syrup which you can make at home—and of course, a nice big chunk of click here and take a bigger gulp of this article. . . by randy hanson, august 6th, 2016 | categories: dotw, recipes | leave a comment | how to make nocino from unripe walnuts the italians seem to know a thing or two about making great drinks. whether you fancy a bitter amaro, sweet vermouth or liqueurs like maraschino—it's hard to imagine cocktails without these essential ingredients. it should come as no surprise that the same folks whose cultural traditions brought us homemade limoncello also invented a fantastic liqueur made from walnuts. we are referring to nocino, a delicious and spicy sipper with a complex bittersweet flavor and a tantilizing aroma. in order to make this wonderful elixir, you need to harvest black walnuts while they are still green—before they are actually nuts. traditionally, italians harvest them just after the summer solstice, so depending on where you live, now is probably a great time to gather your supplies. for us, that means finding a friend who has a black walnut tree, or wandering through the neighborhood and knocking on doors for permission. click here and take a bigger gulp of this article. . . by randy hanson, june 24th, 2016 | tags: nocino | categories: homemade ingredients, restaurants | leave a comment | coffee cocktails coffee flavor in cocktails is nothing new. classic recipes like mexican and irish coffee are legendary. you also have coffee liqueur which shows up occasionally in recipes (one of our favorites is the curfew cocktail), not to mention how easy it is to make an infusion. drop a dozen beans into a bottle of vodka and in just a few days you have coffee vodka for a very interesting "martini". we happily admit to hosting more than one party with a creamy and sweet espresso cocktail on the menu! all playfulness aside, some readers know that we are actually pretty serious about coffee. we roast our own beans, pull shots of espresso at home, and we don't mind sharing our experience and knowledge with others. ok, we are coffee snobs (this is the pacific northwest, after all) but we still get excited when new products come around that click here and take a bigger gulp of this article. . . by randy hanson, may 15th, 2016 | tags: angostura, bitters, bourbon, brancamenta, brown sugar, chocolate, coffee, everclear, lime, orange bitters, seltzer, simple syrup, whiskey | categories: classic cocktails, homemade ingredients, infusion, ingredients, product review, recipes | leave a comment | « older sips antique/vintage store spotlight:spotlight: summit sips travel cocktail kit mid-century modern glassware latest glassware arrivals copyright © 2016 summit sips - all rights reserved log in |


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recipes, restaurants | - 0.1% (2)
whiskey | categories: - 0.1% (2)

Here you can find chart of all your popular one, two and three word phrases. Google and others search engines means your page is about words you use frequently.

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