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

DIRECTIONS

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 HansenPhoto by Ashton Ray Hansen

Boulder bartender Jon Watsky making the Alpine Hot Toddy / Photo by Ashton Ray HansenBoulder bartender Jon Watsky making the Alpine Hot Toddy / Photo by Ashton Ray Hansen

Photo by Ashton Ray Hansen


This recipe accompanies "Preserving Traditions."