Sorry, no video for today’s cocktail. But bare with me: this is a good one.
Chris Grant of the now closed Belly in Portland, Oregon created the Pine Needle Press.
2 1/4-inch thick cucumber slices, one diced and one reserved as a garnish
1 1/2 ounces gin (I used Schlichte again)
3/4 ounces Douglas fir eau de vie
1/2 ounce lemon juice
1 ounce (barely) simple syrup
This may sound crazy, especially as someone who drinks a lot of gin and tonics in the summer (especially garnished with cucumber), but this cocktail comes out strong on the cucumber and light on the pine. Its refreshing, and summery- but there is just enough pine to faintly invoke the holidays. This Christmas cocktail may be the one most appropriate for Christmas in July.
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Christmas is nearly upon us, and if you’re drinking like we are, you likely still have a half full bottle of Douglas Fir Eau De Vie to help you get in the Christmas spirit.
Today’s recipe I’ve seen floating around the internet and can be attributed to King Ferstein at Park Kitchen in Portland, Oregon.
1 ounce Douglas fir eau de vie
1/2 ounce absinthe (or pastis)
1/2 ounce gin
1 ounce pasteurized egg whites
1 teaspoon simple syrup
Its a nice looking cocktail with one difficult ingredient: the pasteurized eggs. I didn’t have any on hand, and as I tend to not make cocktails with eggs when I mix at home. So I left out the egg.
Okay, tastes lot like absinthe. Faint hints of pine in the background, the gin isn’t doing much here- even with Oxley being pretty strong. This cocktail may need a non-herbal partner. The egg froth will definitely make it feel thicker, but not sure it will do a lot over the fact that even in the 2:1:1 ratio, this christmas cocktail is for the absinthe lover in your family.
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