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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

Bourbon: Finding the Good Stuff

This is the seventh in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

So look… this doesn't work in Oregon. The best thing to do here is to keep an eye on the Next Month Price Change list, and find things that you want that are going way down in price. Most recently, this was the infamous Laphroaig 10 for $20.25, but about a year ago, A. de Fussigny Tres Vielle Cognac dropped from $220 to $100 a bottle, and if you know that it’s a 50 year old Cognac that hasn’t been made in 10-15 years… well, let’s just say it was worth the drive to Eugene to pick up two bottles.

It also doesn’t work in Washington, which is too new at the private liquor sales game to have dusty old bottles lying around. There’s a lot of clean, bright new liquor stores and some helpful people, but taxes being what they are up there… I’d just avoid wasting a lot of time looking in Washington for liquor.

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Recent Additions

Logic of Color — Dry vermouth, Aquavit, Drambuie, Peychaud's Bitters, Absinthe, Orange peel
Spiced Dove — Mezcal, Allspice Dram, Bitters, Grapefruit juice, Lime juice, Simple syrup
King James — Rum, Brandy, Sweet vermouth, Curaçao, Maraschino Liqueur, Bitters, Orange peel
The Bishops Regret — Gin, Coca Leaf Liqueur, Genepy, Amaro, Fernet, Crème de Cacao
Young and Foolish — Vodka, Pineau des Charentes, Aperol, Dry vermouth, Pear liqueur, Grapefruit bitters, Lemon peel

Recent Discussion

Re The Half Windsor, 1 hour 25 minutes ago Jojiro commented:
Laphroaig rinse, 15 ml Pierre Ferrand Cognac, 25 ml ruby red grapefruit juice, 60 ml Cocchi Americano, with a short shake. Really fantastic low-ABV sipper that has enough complexity to stand up by your friends drinking Martinis and Manhattans. Lasting gentian bitterness, but a measured sweetness up front.
Re Smoking Jacket, 5 hours 53 minutes ago Artur B commented:
Used cheapest single malt, 0.5 oz of vermouth and Cynar. Solid.
Re Suze-E-Q, 6 hours 32 minutes ago Jojiro commented:
Agreed - it's a wonderful combination.
Re Atta Girl, 19 hours 38 minutes ago Jojiro commented:
I think the Grenadine-Sweet Vermouth pairing to create a round red fruit note is very successful. As for the cocktail, I found it to be too sweet and the Fernet to still be overpowering. Tried with Cocchi di Torino + Dolin Dry, then tried again with Carpano Antica + Dolin Dry. No go both times. Main takeaway is to try the grenadine-vermouth combo out in the future - it's a neat trick.
Re Logic of Color, 22 hours 51 minutes ago Kang Hyun commented:
What kind of aquavit did you use?