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The ingredients and name are references to backpacking and day hiking in the Sierra and foothills. There is always something over the next ridge to draw the trekker onward. The aromas and the surrounding flora change as one ascends.

Likewise, this is a combination of flavors and scents. The gin brings an herbal Douglas fir presence--there is no direct substitute for the gin here, although one could combine Clear Creek Douglas fir eau-de-vie and a dry gin to make a facsimile.

The Chaparral amaro represents an intermediate altitude of spearmint and sub-alpine herbal. The bitter is mild, and somewhat fruity. Comoz strikes a balance between sweet white grape and wormwood bitter.

One could use Dolin blanc for a sweet variation, or a dry vermouth for a moderately drier/perhaps more balanced profile.

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From the Knowledge Vault

Bitters non-potable? Pshaw.

Cocktails with Lots of Non-potable Bitters

Many of the definitive cocktails from both vintage and modern times are held together by non-potable bitters - infusions of various barks, roots, spices, and other flavoring agents that were traditionally developed as medicine. Before Prohibition (but after the cocktail had been well-established), this usually meant Angostura, Peychaud's, Boker's, or orange bitters, which were key ingredients in drinks like the Manhattan, the Sazerac, and - despite what Winston Churchill said - the Martini.

Trinidad Sour

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Recent Additions

Swiss martini — Gin, Dry vermouth, Mount Rigi
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I'm Mr.Pink — Gin, Lychee liqueur, Peychaud's Bitters, Tonic water, Lime juice, Agave syrup, Lime
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Recent Discussion

Re Swiss martini, 2 days 20 hours ago Shawn C commented:
I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.
Re Chingon, 3 days 2 hours ago danoman89 commented:
Next time would probably riff with some mezcal and yellow or green chartreuse for benedictine
Re Not So Good, 5 days ago fmoehl commented:
I added a q
1/4 oz. Lime and used a Canvas 12y. ****
Re The Sicilian Conquistador, 4 days 15 hours ago Mixed up in Na… commented:
Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.
Re Don Draper's Bitter End, 6 days 18 hours ago Shawn C commented:
Good find on that early menu with the drink listed as "The bitter end of Don Draper." Yes, switching to a 90 proof bourbon would cut the heat and reduce the rye pepper as well (although Four Roses does have substantial rye in the blend, probably close to Bulleit Bourbon?) I could see deleting the orange liqueur to test the original recipe. Now I wonder if the ratios are correct or if something was reshuffled to add the orange. Was it a 3 oz or 2.75...or something else? Maybe 2 bourbon, 1/2 Averna, 1/2 Fernet Branca? Or 2 : 3/4 : 1/4?