herb bundle: Thyme, marjoram, sage, lemon peel, mint, sorrel
whiskey preserved apples: 30 g (1 oz), diced
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.”
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