The Summit is a French modern-classic cocktail by committee. The original recipe was developed by 20 bartenders (yes; it took that many) in honor of the International Cognac Summit, and features lemonade, ginger ale, and cognac.
Unfortunately the original recipe is a bit of a bland dud. "[It's] not very balanced, and not extra delicious," Soigne Hospitality bar manager Robert Jones told me.
So, Robb punched up the recipe -- raising the Summit to the peak of flavor by replacing ginger ale with fresh-made ginger syrup, lemonade with fresh lime juice, and by adding a cucumber component. The result is a bright, flavorful, summery patio pounder that will remind you of a Moscow Mule.
- 2 oz Hardy VS cognac
- ¾ oz ginger syrup *
- ¾ oz fresh lime juice
- 1 ½ oz fresh cucumber juice
- 1 dash Angostura bitters
- 1 dash orange bitters
- 1 pinch salt
* To make ginger syrup combine 1 part ginger juice and 1 part sugar. Store in refrigerator.
Combine all ingredients in a tin over ice and shake just one or two times, just to combine. Strain into a Collins glass (or mule tin) over crushed ice. Garnish with a cucumber peel "snail" and candied ginger.
Bellecour is a French bistro and bakery located in the heart of downtown Wayzata, and is named after the bustling town center of Place Bellecour in Lyon, France. Chef Gavin Kaysen's team executes classic French dishes, and bar manager Robert Jones has developed a French-inspired cocktail menu featuring vermouths and cognacs.