Pine Cocktails? We're into it.

Pine Cocktails? We’re into it.

As each annual festive season brings an abundance of delicious cocktails made with cinnamon, nutmeg and pumpkin, some of New York City’s most revered bartenders are bringing one of the most seasonal yet overlooked ingredients to the forefront; introducing creative ways of using pine in cocktails.

1 Muddled cucumber slice
1 tsp Argala Pastis
.75 oz Fino sherry
.25 oz Doug Fir Eu de Vie
.5 oz Zirbenz Pine liqueur
1 oz Eucalyptus-infused Terroir

Glass: Coupe
Garnish: Rosemary sprig
Method: Stir. Strain.

Holly Jolly

Created by Nico de Soto for Miracle

Holly Jolly
Photo credit Noah Fecks

Ingredients:

1.5 oz Gin
.5 oz Pine Liqueur
.75 oz Vanilla Syrup
.75 oz Lime Juice
3 Mint
Top with soda

Glass: Miracle Collins Glass
Garnish: Pine needles
Method: Shake. Strain. Top with soda

Shakespeare’s Globe

Created by Cody Goldstein for LOCL

globe
Photo credit Brendan Burke

Ingredients:

2 oz Four Pillars Gin
5 oz Root Beer Seltzer
.5 oz Vanilla Syrup
.5 oz Douglas Fir Liqueur
.25 oz Cointreau

Glass: Snow Globe
Garnish: Edible disco glitter
Method: Shake gin, syrup, Douglas fir, and Cointreau with ice for 5 seconds. Double strain into the globe and fill with root beer seltzer.

About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.