Posted: December 23, 2010
Author: Susanna Magruder
3 months ago, we mixed alpine herbs with 100% grain alcohol, and then forgot about it, leaving it in a dark cave. Since this was a group experiment, it took a while to find an appropriate time to finish the liqueur.
Appropriately, this happened a few nights ago, after a fondue and many bottles of wine, while getting into the Christmas spirit. From now on, I am ONLY making my booze in the wee hours of the morning; like Cinderella, we turned into the mad Bagnard mixologists.
The alcohol had retained its beautiful green color, but needed some major dilution. We choose to use a mixture of simple syrup and local honey from Orsiéres. The honey added a complexity and softened the strong alcohol, creating a flavor reminiscent of an alpine field in the end of August; aromatic Artemisia and sweet wildflowers. The finished product is fantastic, if I do say so myself. If you would like to try it for yourself, make your way over to Bruson for a secret powder day or a cozy fondue sometime soon. Merry Christmas everyone!
Genepi Recipe: makes about 6 liters
• 1 day walking in the mountains with friends between 2200-3200m in late August.
• 8-10 big “handfuls” of Artemesia Spicata, Art. Unbelliformis or Art. Glacialis.
• 2 liters of super strong clear alcohol
• 40 days – 3 months of aging
• 1 night of Christmas revelry followed by genepi blending
• Local mountain honey and sugar syrup
• Clear mountain water
• Blend and taste, adjust to desired strength and sweetness, strain through cheesecloth. Place back in glass bottle, ski pole flasks (for use as “knee-oil”), morning coffee, or whatever you have around. Share with friends on a cold winter day.