Inspirations
Explore the elevated life in the mountains. This content debuted in 2015 with Alpine Modern’s printed quarterly magazine project.
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)
DIRECTIONS
Combine ingredients and pour over ice. Quick stir in glass. Garnish with orange peel. Serves 2. △
This recipe is part of Alpine Modern's big Winter Feast, which we will publish here on Saturday.
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
Directions
Combine ingredients and pour over ice.
Quick stir in glass.
Garnish with orange peel.
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
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.