Recipe: The Alpinist's Larder


pickled cherries: 3 pieces preserved whiskey: 60 ml (2 oz) leopold bros. three pins herbal liquor: 20 ml (0.7 oz) lemon juice: 20 ml (0.7 oz) honey syrup: 20 ml (0.7 oz)


1  Combine all ingredients into a shaker 2  Gently muddle the cherries 3  Shake with ice 4  Double strain over ice 5  Garnish with cherries, mint, and lemon peel.

Pickled cherries / Photo by Ashton Ray Hansen

Boulder bartender Jon Watsky mixing the Alpinist's Larder for Alpine modern / Photo by Ashton Ray Hansen

This recipe accompanies "Preserving Traditions."