Recipe: Alpine Hot Toddy
INGREDIENTS herb bundle: Thyme, marjoram, sage, lemon peel, mint, sorrel whiskey preserved apples: 30 g (1 oz), diced violet flowers preserved whiskey: 60 ml (2 oz) leopold bros. three pins herbal liquor: 20 ml (0.7 oz) lemon juice: 20 ml (0.7 oz) hot water: 1 pitcher
1 Place all ingredients into a heat-resistant pitcher 2 Add hot water to steep (1‒2 minutes) 3 Strain into a heated mug or glass 4 Garnish with apples and lemon peel.
Photo by Ashton Ray Hansen
Boulder bartender Jon Watsky making the Alpine Hot Toddy / Photo by Ashton Ray Hansen
This recipe accompanies "Preserving Traditions."