Over the past four decades, Outside has told a lot of incredible stories. From the top of Everest to the most remote parts of the Darien Gap, our reporters and editors have covered the outdoor world like no other publication on the planet. It’s something worth celebrating, so when our 40th anniversary rolled around this year, we went big.
We started the year with lots of incredible content, including interviews with Outside icons—people like Kelly Slater and Alex Honnold—who’ve changed how the world thinks about adventure. Then we produced the first-ever Outside issue all about and by women. Online, our editors went back in time to create round-ups of the 40 most significant pieces of gear we’ve ever tested, the 40 most iconic places we’ve ever reported on, and the best 40 best pieces of advice we’ve ever given.
To cap the year off we decided to partner with Upslope Brewing to create a special-edition beer called the Outside Denali Pale Ale. The beer, part of Upslope’s rotating Tap Room Series, was brewed with Denali hops and came in a limited edition can that featured a topographic overlay with a custom Outside label. The tequila lovers on our staff also came up with a special custom margarita for the party, based around Patron’s Silver Tequila (recipe below).
Finally, because no celebration is complete without a party, we blew it all out with a birthday bash at the famous La Mesita Ranch outside Santa Fe, New Mexico where we invited all our current and former staff and contributors to drink, eat, and dance. With hundreds of people in attendance, the highlight of the night was a presentation of a custom Channel Islands surfboard, a personally engraved bottle of Gran Patrón Platinum, and custom pair of Wagner skis to Outside’s founder, chairman, editor-in-chief, and fearless leader, Lawrence Burke.
The Outside Cocktail
2 ounces Patron Silver Tequila
1 ounce Cointreau
1/2 small lime, juice
1/4 small lemon, juiced
1/8 grapefruit, juiced
Combine ingredients in a cocktail shaker filled with ice and shake vigorously. Dip the rim of a glass in coarse salt mixed with a pinch of ground Chimayo red chile for a New Mexico kick. Serve over ice.