4
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Alpine Martini

Alpine Martini

In its first incarnation in 1998, the Alpine Martini was inspired by a dessert. The Alpine Martini, was reborn in 2008 with the opening of Four Seasons Hotel Seattle. Over the last 5 years the Alpine Martini has become a favorite with regulars. Those in the know ordered the drink from the Lounge, even though the cocktail wasn’t officially on the menu. Due to its popularity, Chef Sear and the mixologists at ART Lounge redesigned it and officially brought it back as the Alpine Martini 2013.

1
Servings

Ingredients

Alpine Martini

  • 1 1/2 Ounce Glass vodka
  • 2 Ounces Alpenfire Hard Cider
  • 10 leaves of lemon verbena
  • 1 Ounce homemade sour
  • 1 scoop Douglas fir sorbet
  • ice

For the infused vodka

  • 10 leaves of lemon verbena
  • Glass vodka

For the Douglas fir sorbet:

  • 2 Cups water
  • 1 Cup sugar
  • 8 inches Douglas fir (cut into 1-inch lengths)

Directions

Alpine Martini

Chill a tall cocktail or tumbler glass with a cup of ice. Add 1 ½ oz Glass vodka infused with lemon verbena, 2 oz Alpenfire cider and 1 oz sour in a cocktail shaker with ice and shake vigorously. Strain into a tumbler glass. Place a perfectly round scoop of Douglas Fir Sorbet in the glass. Stick a douglas fir leaf into the sorbet.

For the infused vodka

Put about 10 leaves in a bottle. Leave it to rest for about three days. After it has infused for about 3 days, take the leaves out. The vodka will have a citrusy flavour.

For the Douglas fir sorbet:

Boil one cup of water with 1 cup sugar and Douglas fir for 10 minutes. Strain and cool. Take the second cup of water. Churn as directed on your ice cream machine