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.