A cocktail recipe for post-hike cheers

In Lodge Life, Summer
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Summer is calling, and so is the afternoon deck scene at our lodges!

We partnered with Canmore, AB’s Wild Life Distillery to bring you a cocktail recipe you can make at home (or enjoy on your next heli-hiking trip with CMH).

This bright, gin-based concoction features fresh pops of lime and cilantro, with a twist of subtle heat if you choose. It’s the perfect mix to savour in a cold glass following a day of exploring the nearby mountains.

Pssst…if tongue-tapping beverages and next-level dining experiences are your jam, join us this summer for Alpine Appétit, where Wild Life Distillery will be serving specialty cocktails alongside craft beer experts Fernie Brewing Co., and wine innovators Phantom Creek Estates.


2 oz Wild Life Gin
.75 oz Cointreau
.75 oz Cilantro Simple Syrup (recipe below)
.75 oz Lime Juice
2 ml Coriander Bitters (recipe below)
3 sprays Mezcal mist on top

Sugar & salt for glass rim
Dehydrated chili lime wheel, or fresh lime, for garnish
Optional: chili oil for lime, chili flakes for rim mix

  • Coat half the rim of a rocks glass with a 50/50 blend of sugar and salt (blend a few chili flakes into the rim mix if you like a little pop of heat). Set aside.
  • Next, combine all ingredients in a cocktail shaker with ice. Shake thoroughly, then double-strain into your rimmed glass. Top with fresh ice.
  • Garnish with a dehydrated chili lime wheel (or substitute with fresh lime). Hint: we put a swipe of chili oil on the limes while they dry out in the dehydrator for a bit of extra kick for those who want it.

Cilantro Simple Syrup

The amounts listed below will result in approximately 2 cups of syrup. Halve or quarter the recipe as needed.

500 ml (2 cups) boiling water
500 g (2 cups) white sugar
1 cup chopped cilantro

  • Add water and sugar to a saucepan over medium heat.
  • Bring it just to a boil, ensuring the sugar is fully dissolved.
  • Remove from heat and let syrup cool to room temperature.
  • Once cool, add chopped cilantro to the syrup and blend or blitz the mixture in a food processor. Tip: when making herb or fruit-based syrups, always add the herbs/fruits after the mixture has boiled and cooled. Cooking or boiling the fresh ingredients can create an artificial flavour.
    Optional: If you want to get fancy, you could also Sous Vide the cilantro into the simple syrup.
  • Let it rest for 30 mins – 1 hr to develop flavour.
  • Using a mesh strainer, strain out large pieces of cilantro.
  • Keep refrigerated.

Coriander Bitters

1 cup Wild Life Distillery Vodka
2 tsp coriander seeds
¼ tsp gentian root. Gentian Root is a common bittering agent used in the making of cocktail bitters. It’s the dried root of the gentian flower, and is sold at specialty spice stores, online, or many places that specialize in cocktail-making ingredients.
Optional: cardamon or caraway seeds, for a diverse flavour profile.

  • Mix ingredients and let rest at room temperature for 7-14 days in a sealed container (like a mason jar).
  • Shake occasionally to agitate botanicals.
  • Tip: If you have less time than this, try doubling or tripling the coriander, and then taste every few hours until it has a good kick of flavour.
  • Strain. Use.