This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware!
- Yield:makes 1 cocktail, plus extra syrup
- Active time: 5 minutes
- Total time:15 minutes
- For the evergreen honey syrup:
- 2 cups water
- 1/2 cup chopped pine, spruce, or Douglas fir needles, preferably young tips
- 2 cups raw honey
- For the cocktail:
- 2 ounces rye whiskey
- 3/4 ounce evergreen honey syrup
- 3/4 ounce apple cider
- 3/4 ounce brewed Darjeeling tea, chilled
- Lemon peel for garnish
For the Syrup: Bring water to a boil and add pine needles. Remove from heat, steep pine needles for 10 minutes. Stir in honey to dissolve, allow to cool, and strain. Syrup can be stored in a sealed container in the refrigerator for up to 1 week.
For the Cocktail: combine rye, evergreen honey syrup, apple cider, and brewed tea in a highball or copper mug. Add crushed ice, stir gently to mix. Squeeze lemon peel over the top.