Inspirations
Explore the elevated life in the mountains. This content debuted in 2015 with Alpine Modern’s printed quarterly magazine project.
Recipe: The Alpinist's Larder
A preserved whiskey drink spiked with the taste of the summer passed
INGREDIENTS
pickled cherries: 3 pieces preserved whiskey: 60 ml (2 oz) leopold bros. three pins herbal liquor: 20 ml (0.7 oz) lemon juice: 20 ml (0.7 oz) honey syrup: 20 ml (0.7 oz)
DIRECTIONS
1 Combine all ingredients into a shaker 2 Gently muddle the cherries 3 Shake with ice 4 Double strain over ice 5 Garnish with cherries, mint, and lemon peel.
Recipe: Whiskey Preserved Apples
Bag summer for a little while longer. Winter is coming.
INGREDIENTS Honeycrisp or Gala Apples: 2 peeled, quartered, and cored Rye or Bourbon whiskey: 300 ml (10 oz) Honey syrup: 60 ml (2 oz)—1:1 ratio honey:water Thyme: 1 sprig Sage: 1 sprig Lemon Peel: 2 peels Orange Peel: 2 peels Fennel Seed: 3 g (⅔ tsp, 0.1 oz) Clove: 3 g (⅔ tsp, 0.1 oz) Cinnamon Stick: 1 small
DIRECTIONS
1 Blanch (for 2–3 minutes) and shock the apple quarters. 2 Place all contents into a cryovac bag and seal. 3 Using an immersion circulator, poach the contents for 3 hours at 48° C (118° F). 4 Save liquid for the Alpine Hot Toddy recipe.
This recipe accompanies "Preserving Traditions."