Glacier Peak
Forest Gin, Douglas-Fir Liqueur, Mixed Berry Compote, Lemon, Alpine Bitters
Bartender Daria McMurray of Mountaineering Club | Seattle, WA
Adapted by StarChefs | October 2024 | Photo: Alexander Zeren
INGREDIENTS
Alpine Bitters:
Yield: 700 milliliters
700 milliliters high-proof vodka
5 grams pine tea
5 grams cracked juniper berries
4 grams gentian root
3 pods cardamom, cracked
1 gram stinging nettle tea
1 gram wormwood
1 gram Douglas-fir needles
0.3 grams eucalyptus
Lemon peel
Mixed Berry Compote:
Yield: 2 liters
550 grams granulated sugar
200 grams black currants
200 grams strawberries
120 grams blackberries
4 grams malic acid
4 grams citric acid
2 orange peels
2 lemon peels
To Assemble and Serve:
Yield: 1 cocktail
1½ ounces Astrea forest gin
½ ounce Brovo Douglas-fir liqueur
½ ounce lemon juice
Douglas-fir branch
METHOD
For the Alpine Bitters:
In a container, combine all ingredients. Cover and let sit 2 weeks at room temperature.
For the Mixed Berry Compote:
In a pot over high heat, add sugar and 2 liters water. Cook until sugar is fully dissolved. Add remaining ingredients. Bring to a boil, then reduce heat and let simmer 10 minutes. Remove from heat and let steep 30 minutes at room temperature. Strain, transfer to an airtight container, and refrigerate.
To Assemble and Serve:
In a shaker with ice, add gin, liqueur, lemon juice, 3 ounces Mixed Berry Compote, and 3 dashes Alpine Bitters. Shake and pour into a hurricane glass. Garnish with Douglas-fir branch.
