Crisp Cocktails

Celebrate the chilly season by imbibing pine-infused drinks.


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What better drink to celebrate the crisp, chilly nights of winter than one infused with the scent of trees dappled with fresh snow? Several bars around the country have developed a drink that does just that, incorporating spirits derived from Douglas Fir (such as Clear Creek Distillery’s Douglas Fir Eau de Vie) and pine (Zirbenz Stone Pine Liqueur from the Alps of Austria).


Northern Lights:
From Craigie on Main, Cambridge, Massachusetts

1½ ounces Grant & Son’s Scotch
¾ ounce St-Germain
¼ ounce Clear Creek Distillery Douglas Fir Eau de Vie
¼ ounce orange juice
¼ ounce Demerara syrup (Demerara is a natural brown sugar. You can substitute turbinado or light brown sugar.)
½ ounce lemon juice
2 dashes Elemacule Tiki bitters

Shake and tea strain into a chilled glass and garnish with a lemon twist.


The Pine Needle Press:
From Belly Restaurant, Portland, Oregon

2 ¼ inch thick English-cucumber slices, one diced, one as garnish
1½ ounces gin (Aviation, based in Portland, is what Belly uses)
¾ ounce Clear Creek Distillery Douglas Fir Eau de Vie
½ ounce fresh lemon juice
1 ounce simple syrup

Add diced cubes to an old-fashioned glass. Fill with ice. Pour gin, eau de vie, lemon juice and simple syrup over ice. Top with soda water. Stir to combine. Garnish.


Douglas Fir Punch:
From Pegu Club, Manhattan, New York

1¾ ounces Beefeater 24 Gin
¾ ounces Clear Creek Distillery Douglas Fir Eau de Vie
¾ ounces fresh lime juice
½ ounces ginger beer
1¼ ounces simple syrup

Add all the ingredients into a shaker. Add ice, shake well and strain into a rocks glass filled with fresh ice. Garnish each drink or the punch bowl with ice cubes that have Douglas Fir branches frozen into them.

To make the ginger beer:

1 cup water
2 tablespoons finely grated fresh ginger
½ teaspoon fresh lime juice
1 teaspoon light brown sugar

Boil water and remove from heat. Add ginger and lime juice, then cover and let stand for 1 hour. Add sugar, stir, and strain through a fine mesh sieve, pushing down on ginger solids to squeeze out ginger extract.  Bottle and refrigerate.

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