The Fermented Alaskan
I grow and forage the ingredients to make bitters, amaros, liqueurs, shrubs, and syrups. It is satisfying to head into the mountains or hike along trails to pick fresh, non-processed, organic plants for cocktails. A cocktail isn’t just a sugary mess to chug down for a good buzz; when it contains fresh, wild ingredients, it’s something healthy to be enjoyed.
My favorite berry to forage is currants, and some local makers have been featuring currants in innovative ways. VooDoo Jams will soon release a wonderful currant-raspberry jam called The Velvet Hammer featuring Girdwood Brewing’s Hippee Speedball. Meanwhile, in this cocktail you can use their Deux Me, a raspberry spruce tip jam featuring 49th State Brewing’s Cream Ale, and Double Shovel Cider Co.’s Imperial Currant cider.
I pick my currants near Whittier, Alaska, but when they are not in season, this cocktail is a great way to bring on the currant flavor. I collect spruce tips in the spring and freeze them to use when needed. They are floral and fruity with a wonderful piney taste.
It takes five weeks to make my currant amaro and the aromatic bitters, so patience is key but well worth the wait. Find my amaro recipe at ediblealaska.com. I let all the amaro ingredients mingle, and then strain and add a touch of Demerara syrup. I infuse my egg whites using a nitrous oxide cream whipper because it is a quick way to add an aroma to your foam, but I’ve given instructions here so you can easily recreate the cocktail without one.
