Charred Peak, created by HANDLE’s AJ Anderson, showcases the simplicity yet originality of the mixologist who took first place at this year’s Mountain Mixer cocktail contest. Just four ingredients, stirred not shaken, and served over one simple ice cube, Anderson describes it as a cross between a Manhattan and an Old Fashioned.
When creating the cocktail, Anderson said he was inspired by the holidays, aiming to craft something to slowly sip on while spending time with loved ones — think cozy nights by a fire during Christmastime. The use of Utah-based Waterpocket’s Notom, an herbal liqueur based on a German-style Krauterlikor, is a nod to his family heritage plus the restaurant’s dedication to sourcing local ingredients.
Notes of peppermint, galangal and dark fruit, alongside subtle nutty and smokey flavors from the chestnut syrup and bitters bring this sexy winter-weather cocktail to life. Stop by HANDLE this winter to have Anderson make it for you, or try it yourself from home with the recipe below.
Charred Peak Cocktail
by HANDLE mixologist AJ Anderson
– Alpine Whiskey – 1.5 oz
– Waterpocket Notom – .5 oz
– Chestnut orgeat syrup – .25 – .5 oz
– Charred cedar and currant bitters (Bitters Lab) – 2 dashes
Stir and pour over a large ice cube
Garnish with dehydrated citrus and burnt rosemary
How to make a chestnut orgeat syrup:
7 ounces Shelled Chestnuts
– 1½ cups Sugar white
– 2 cups Water
– ½ tsp Almond Extract
– ½ tsp Vanilla Extract
Simmer water, sugar and chestnuts on the stove for 15-20 minutes. Add almond extract then, using an immersion blender, blend until no large chunks remain. Strain then add vanilla extract.
