Into the Wild: Pine Cocktails for Winter

By Chilled Magazine

Exploring The Delights of Pine Cocktails

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.

Using house-made syrups, fir garnishes and different variations of the evergreen coniferous tree, Jim Kearns of Slowly Shirley, Nico de Soto of Miracle’s global holiday popups and Cody Goldstein of NYLO hotel’s Shakespeare-inspired woodland dreamscape bar LOCL, provoke nostalgic memories of wintry walks and create the woody scent of fresh air through their unique and aromatic pine cocktails.

 

Photo by Noah Fecks

Holly Jolly

by Nico de Soto for Miracle

Ingredients

  • 1 1/2 oz. Gin
  • 1/2 oz. Pine Liqueur
  • 3/4 oz. Vanilla Syrup
  • 3/4 oz. Lime Juice
  • 3 Mint
  • Top with soda

Preparation

  1. Combine ingredients and shake.
  2. Strain into a Collins Glass.
  3. Top with soda.

Photo by Brendan Burke

Shakespeare’s Globe

by Cody Goldstein for LOCL

Ingredients

  • 2 oz. Four Pillars Gin
  • 5 oz. Root Beer Seltzer
  • 1/2 oz. Vanilla Syrup
  • 1/2 oz. Douglas Fir Liqueur
  • 1/4 oz. Cointreau

Preparation

  1. hake gin, syrup, Douglas fir, and Cointreau with ice for 5 seconds.
  2. Double strain into the globe and fill with root beer seltzer.
  3. Garnish with edible disco glitter.

Photo by Nick Voderman

Pacific Coast Highway

by Jim Kearns for Slowly Shirley NYC

Ingredients

  • 1 Muddled cucumber slice
  • 1 tsp. Argala Pastis
  • 3/4 oz. Fino sherry
  • 1/4 oz. Doug Fir Eu de Vie
  • 1/2 oz. Zirbenz Pine liqueur
  • 1 oz. Eucalyptus-infused Terroir

Preparation

  1. Combine ingredients and stir.
  2. Strain into a coupe glass.

Share This Story, Choose Your Platform!