Alpine Manhattan

November 22, 2021  •  Beverages,

This is the second in a 26 week project to experiment with bourbon cocktails. The recipe for this cocktail in Food & Wine calls this a Manhattan, but I’m not sure that’s really correct since there is no vermouth in it at all. It’s really just a pine-infused bourbon drink, but it’s delicious! I’m not new to pine infusion – there’s a recipe in my Washington cookbook for a Christmas Sorbet that starts with a pine infused simple syrup. I messed around with the ratios when making this to find what I like, so I suggest you do the same. The base ratio of 2 parts bourbon to 1 part pine simple syrup creates a lighter, rather sweet cocktail. If you want more pronounced bourbon flavor, then either decrease the simple syrup or increase the bourbon. Salute!

Alpine Manhattan
Prep time
Total time
Recipe type: Beverage
Serves: 2
  • 1 cup sugar
  • 1 cup water
  • Pine bough (about a 6-inch long section from a spruce works well)
  • 2 ounces of bourbon (I like it with 3 ounces)
  • Large ice cubes, for serving
  • 2-4 orange peels, for garnish
  1. Combine the sugar and water in a small saucepan over medium high heat. Roughly cut up the pine bough and add it. Bring to a boil, then reduce to a simmer until the mixture starts to thicken. Although you can use the syrup right away, it will have a better flavor if you let the pine bough infuse in it over night.
  2. When ready to make your cocktail, strain the pine bough from the syrup and discard it. Combine 4 ounces of bourbon with 2 ounces of the pine simple syrup in a shaker and add 1 small ice cube. Cover and shake well to combine. Place a large ice cube into each of 2 glasses and add the orange peel. Divide the drink between the 2 glasses and serve immediately. If the drink tastes too sweet, stir a little extra bourbon into your glass.


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