Many of our readers come to expect great things at this time of the year from Summit Sips. Year after year we share innovative recipes and unusual techniques, saving at least one special idea to kickoff the spring. This year, it's all about incredible spirits at bargain prices. We are going to describe an oddly innovative technique to transform cheap vodka into premium liquor for only fifty cents!

It's All About Filtration
High-quality filtration is a technique that is often employed by spirit manufacturers to change an otherwise unremarkable product into something worth marketing. It is possible to improve flavor (and even remove color) by simply running the spirit through a filter. Good products can be made even better, and some of the most popular brands use filtration to set their product apart. For example, Jack Daniel's Tennessee Whiskey is a filtered product. This prevents it from being classified as bourbon, but nevertheless produces a quality whiskey product adored by many. While some brands rely on strange gimmicks such as expensive diamond filtration, most people generally agree that using a charcoal or carbon filter can actually remove off-flavors. Think of the Brita or other common filtration devices used for improving the taste of drinking water in the home. Now, apply that concept to inexpensive vodka and the resulting Martini may surprise you.

If you happen to already own a filtration device, congratulations—you are one step closer to better spirits. However, filters can get expensive, and not everyone owns the right equipment. Our solution: the baguette.

It may sound unorthodox, but it is very easy to improvise a "carbon" filter using a piece of bread. Not everyone lives near a French bakery, so we suggest stopping by your local submarine sandwich outlet and grabbing a day-old sandwich roll. You may be able to convince the proprietor to just give you some extra bread at the end of the day for free. We hit up a Jimmy John's where, for only fifty cents, they will sell day-old bread to anyone while supplies last.

Once you have your baguette, let it dry out for a day or two if it's not already somewhat stale. A fresh, soft loaf isn't going to work. You want a hard exterior for stability. Cut off the ends and stand it vertically over a glass to catch the filtered spirit. It's not totally necessary, but we find that by wrapping the bread in aluminum foil you can construct an armature, like a make-shift lab stand to suspend your filter over the glass. Now, carefully pour some inexpensive booze into the top of the baguette and catch the premium drippings as they pass through the bread and out the opposite end.

Drunk, or Half Drunk
A surprising bit of history is a phrase that is often used to describe a drunk person. Of course, we always advocate quality over quantity at Summit Sips and recommend that our readers drink responsibly. Yet, we have heard people use the term "half in the bag" to describe somebody that has had one too many. For years we wondered about the phrase's origin. It may surprise you to know that this actually refers to the time-honored tradition of bread-filtration. In its original format, the phrase would have been, "half in the baguette" which obviously meant that they had consumed too much alcohol—referring to half of what comes out of a typical baguette filter apparatus. Or, it might mean half of what goes in. In any case, if someone is half in the baguette, they've had enough.

Hors D'oeuvres Anyone (Over 21)?
It goes to show you that having fancy gadgets isn't everything. Unlike a commercial filter, the baguette can be eaten after you are finished. Similar to a rum-soaked drunken cake, the bread can be enjoyed as a dessert or an appetizer. Some booze will remain trapped in the bread, but you can wring it out before spreading the pieces elegantly across a serving tray. Vodka-soaked French bread may not be as good as a rum-infused Italian ciabatta, but to each their own. Besides, when was the last time stale bread was this stimulating?

Take your filtered spirit and pour it back into the original bottle after removing the label. You can fool your guests into appreciating the premium flavor of your cocktails while spending a lot less stocking your cabinet.