Christmas Tree Sour

Time: 2 hours 40 minutes
Complexity: easily
Servings: 2

Here's a good reason to put up a live Christmas tree: you can make a cocktail out of it! The new book "How to Eat Your Christmas Tree" includes dozens of recipes for cooking with spruce, fir, and pine needles. Author Julia Georgallis suggests using them for curing fish, making ice cream, tea, and as the base for these spruce sours. Just be sure to double-check your tree species: some conifers, like cedar and cypress, are not edible.

Ingredients:

Juice of 5 lemons
1.5 cups of sugar
200 g of spruce needles
1/3 cup sparkling water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bourbon, carbonated water, lemon juice

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Recipe:

Prepare the pine base:

Combine 4 cups of water, 1.5 cups of ultrafine sugar, the zest of 2 lemons, the juice of 5 lemons, and 200 grams of spruce or fir needles in a saucepan and bring to a boil. Reduce heat to low and simmer for 2 hours. Strain through a fine sieve several times to remove all the needles; let cool.

Make cocktails:

Combine 1/3 cup each of sparkling water and bourbon, 3 cups of pine base, the juice of 2 limes, and 3 dashes of bitters in a shaker with ice. Shake well, then strain into 2 glasses filled with ice and garnish with pine branches. Place the remaining pine base in the refrigerator. It can be stored for up to 2 weeks..