Inspirations

Explore the elevated life in the mountains. This content debuted in 2015 with Alpine Modern’s printed quarterly magazine project.

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Recipe: The Alpine Glissade

Luscious Holiday Libation: A festive cocktail based on cold-drip coffee

INGREDIENTS

Alpine Modern Cafe cold-drip coffee:   1.5 oz (45 ml) filtered water:   0.5 oz (15 ml) Bonal Gentiane Quina:   0.75 oz (22 ml) Campari:   0.25 oz (8 ml) Licor 43:   0.25 oz (8 ml)

Alpine Modern Cocktail Recipe: The Alpine Glissade

DIRECTIONS

Combine ingredients and pour over ice. Quick stir in glass. Garnish with orange peel. Serves 2. △

Boulder bartender Jon Watsky making an Alpine Glissade


This recipe is part of Alpine Modern's big Winter Feast, which we will publish here on Saturday.

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Elevated Living Alpine Modern Elevated Living Alpine Modern

Recipe: The Alpine Glissade

A deliciously bittersweet cold-drip coffee cocktail

Ingredients

Serves two

  • 1.5 oz (45 ml) Alpine Modern Cafe cold-drip coffee
  • 0.5 oz (15 ml) filtered water
  • 0.75 oz (22 ml) Bonal Gentiane Quina
  • 0.25 oz (8 ml) Campari
  • 0.25 oz (8 ml) Licor 43

Alpine Modern mixologist Jonathan Watsky / Photo by Christopher Mueller

Directions

Combine ingredients and pour over ice.

Quick stir in glass.

Garnish with orange peel.

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Elevated Living Sandra Henderson Elevated Living Sandra Henderson

Recipe: Alpine Fizz

A gin cocktail with homemade huckleberry-sage syrup

Ingredients

  • 1½ ounces (44 milliliters) CapRock Gin
  • ½ ounce (15 milliliters) Braulio
  • ½ ounce (15 milliliters) huckleberry-sage syrup *(see additional recipe)
  • ¾ ounce (22 milliliters) lemon juice
  • 1 egg white

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Combine all ingredients in a shaker tin.

Dry shake ingredients without ice to aerate egg white.

Shake ingredients with ice to chill and dilute.

Using a hawthorne and a ne strainer, strain cocktail into a chilled coupe.

Garnish with fresh herbs and/or huckleberries.

For the huckleberry-sage syrup

Combine equal parts huckleberries and granulated sugar into a sauce pot.

Bring to a boil and simmer just until the huckleberries begin to burst.

Add sage leaves and continue to simmer gently.

Once infused, remove sage leaves and discard.

Place syrup into a blender and blend until smooth.

Strain syrup with a strainer and refrigerate until cool.

Final product should be thick but pourable, adjust with water if necessary.

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