Recipe: Alpine Fizz
- 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.