Pine is one of my favourite ingredients and a scent I associate strongly with Christmas. One of the joys of having a real tree is that it can play a part in your cocktails, too. Spruce, Douglas fir and pine are all delicious in this drink, but if you’re snipping a branch from a wild tree, just make sure it’s not yew. The shrub will keep in the fridge for three weeks and makes 20 drinks, and it’s also lovely topped with sparkling water as a non-alcoholic soft drink.
Serves 1
Ingredients:
For the pine and orange shrub (makes enough for 20 drinks)
3 sprigs of pine
1 slice of orange
500ml cider vinegar
300g golden caster sugar
For each drink
Tajin or sea salt flakes to garnish
wedge of lime
50ml Blanco tequila
15ml pine and orange shrub
20ml fresh lime juice
10ml sugar syrup (you can buy this, or mix 2 parts sugar with 1 part water)
ice cubes
orange wedge or sprig of pine, to garnish
Method:
- To make the pine and orange shrub, place 3 sprigs of pine and 1 slice of orange in a jar and cover with 500ml cider vinegar. Allow to infuse in a dark cupboard for 3 days.
- After 3 days, strain into a saucepan and set over a medium heat for 20 minutes. Remove from the heat and add 300g golden caster sugar. Stir until dissolved. Allow to cool, then keep refrigerated (it’ll keep for 3 weeks in the fridge).
- To serve the cocktail, sprinkle some tajin or sea salt flakes on a saucer.
- Rub the rim of a coupette with a wedge of lime then dip into the tajin or salt, wiping any excess from the inside of the glass.
- Add 50ml Blanco tequila, 20ml fresh lime juice and 10ml sugar syrup to a cocktail shaker, along with 15ml pine and orange shrub and a handful of ice cubes.
- Shake very hard; the ice should frost the outside of the shaker well.
- Strain (ideally through both a Hawthorne cocktail strainer and a fine-mesh strainer) into a coupette and garnish with an orange wedge or a sprig of pine.