Alpine Manhattan

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I was intrigued by this pine syrup the minute I read about it. To me, it sounded like the perfect ingredient to bring a bit of ‘winter’ to my cold weather cocktails. Imagine the tastes of fresh pine, woody spices and a hint of citrus swirling about in a simple syrup. It really is pretty amazing. The pine syrup was a lovely companion to the bourbon in this Manhattan recipe, but I can hardly wait to try it with a botanical-forward gin like St. George Terroir which is distilled with Douglas Fir. I have some experimenting to do! Goodbye for now my friends, this will be my last post for the Holidays until New Year’s Eve. I’m excited to spend the next few days with my family, enjoying our traditions, sitting by the fire, jigsaw puzzles, cinnamon rolls, Christmas cookies, music and laughter.

Happy Christmas to all, and to all a good-night!

adapted from: Food + Wine via Shae Whitney
makes: 2 cocktails

3 ounces quality bourbon
1-1 1/2 ounces Dram Pine Syrup (start with 1 oz. and add more only if you would like it sweeter)
4 dashes angostura bitters
2 orange peels for garnish

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(note- in the photo above I photographed Angostura orange bitters, before I realized my mistake. Be sure to use traditional Angostura bitters.)

Stir the bourbon, syrup, and bitters with ice until properly diluted and strain into two chilled coupe glasses. Garnish with the orange peels.

* If you don’t want to buy pine syrup, try making your own! It is great to have for cocktails, tea, and sparkling water.

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