Aprés Cocktail Of The Month | The Vallée Blanche [Presented By TLS]

Aprés Cocktail Of The Month | The Vallée Blanche [Presented By TLS]

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Aprés Cocktail Of The Month | The Vallée Blanche [Presented By TLS]

Image: The Liquor Store of Jackson

[Cocktail recipe courtesy of TLS of Jackson]

As part of a new program, our resident mixologist and owner of Amrita Beverages—Jessa Talermo—will select a new liqueur each month from The Liquor Store of Jackson Hole’s incredibly diverse selection and challenge herself and other bartenders from the region to create cocktails with our weekly tastings. This month, each of her cocktails will feature Génépy des Alpes in the spirit of the holiday season!

For this month’s featured liqueur, we are hanging out high in the venerable Alps with none other than Génépy des Alpes!

Known as a classic on the slopes, whether you are off-piste, on-piste, or resting at the base– this herbal liqueur has been wetting the lips of mountain lovers for hundreds of years.

The lovely liqueur is made with and named for the flower that goes by the same name or what you might know as wormwood or artemisa. It is made with a blend of génépy and other high alpine herbs to yield a fresh, floral and almost minty experience. Sip it straight out of the flask – chilled with our own mountain air, mix it with Tonic and a lemon or try this cocktail with our very own high alpine spirit, Wyoming Whiskey’s Small Batch Bourbon.

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Feast your eyes on this decadent cocktail from our resident mixologist, Jessa Talermo (aka @amritabeverages)! Get the recipe below and find all of our features cocktail recipes on the blog! Vallée Blanche •2 oz Wyoming Whiskey Small Batch •1 oz White Chocolate Simple Syrup* •.75 oz Dolin Génépy des Alpes •.5 Lemon Juice •2 dashes Angostura Bitters •1 tiny dash Fee Bros Mint Bitters As always, prepare your glass first. Place one large cube in an old-fashioned glass. In a shaker combine ingredients. Shake vigorously until chilled and properly diluted. Stain over one large cube. Garnish with Mint. *To make the White Chocolate Simple Syrup you will need 2 cups of simple syrup. Heat to a light simmer, and turn heat down. Once the simple has cooled a bit add 2 oz. white chocolate (I used Girardelli’s White Chocolate Baking Bar). Using a submersible blender, blend until simple reaches a smooth creamy texture (60 seconds). Refrigerate for up to two weeks.

A post shared by The Liquor Store Jackson Hole (@theliquorstoreofjacksonhole) on

Vallée Blanche:

  • 2 oz Wyoming Whiskey Small Batch
  • 1 oz White Chocolate Simple Syrup*
  • .75 oz Dolin Génépy des Alpes
  • .5 oz Lemon Juice
  • 2 dashes Angostura Bitters
  • 1 tiny dash Fee Bros Mint Bitters
  • Garnish with a sprig of mint

As always, prepare your glass first. Place one large cube in an old-fashioned glass. In a shaker combine ingredients. Shake vigorously until chilled and properly diluted. Stain over one large cube. Garnish with Mint.

*To make the White Chocolate Simple Syrup you will need 2 cups of simple syrup. Heat to a light simmer, and turn heat down. Once the simple has cooled a bit add 2 oz. white chocolate (I used Girardelli’s White Chocolate Baking Bar). Using a submersible blender, blend until simple reaches a smooth creamy texture (60 seconds). Refrigerate for up to two weeks.

Taking its rightful place high on the shelves of the liqueur aisle in TLSofJH, look for Dolin’s Génépy des Alpes in its signature green bottle.

Find the original post here: Featured Cocktail – Vallée Blanche

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