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!
- 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
- 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.
- 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.