Since August, I’ve dreamed of this post. I was glancing through my copy of Sips & Apps by Kathy Casey and came across the Douglas Fir Sparkletini, which uses a Douglas Fir Branch-infused gin. I thought, how darling would it be if I made the gin with a branch from my Christmas tree and then drank the cocktail whilst decorating the tree?!
A few weeks ago, we went and got our tree, and then the REAL work started.
I pruned off a branch and some garnish twigs and gave them a rinse in some Trader Joe’s produce wash. You know… so as not to contaminate the hard alcohol with anything bad for my body…
After they’d dried off a bit, the longest branch went into the gin bottle for 24 hours – festive, no?
As it turned out, my gin got extra flavor infusion, since I wasn’t able to decorate my tree for a full week after purchasing it… long story. I was REAL ready for that cocktail when we finally had everything we needed for the in one place. #storageunitjoys
I gathered the ingredients, and per usual, I made it as complicated as possible for myself by wanting to make homemade simple syrup and lemon sour.
I had also purchased some adorbs cookie cutters at an event earlier this winter, and at 76 cents each, they were right in my price range:
Sooo “on brand” … how could I not?!
I didn’t exactly want to make homemade cookies, but did want a little nosh to accompany our cocktails. I purchased a Pillsbury break-and-bake package and attempted to meld the scraps together and roll it into another dough ball to try out my new cookie cutters. Not the worst idea, however my shapes kind of blurred in the baking process :(.
Whatevs! I believe the pros would pipe the edges with icing and then flood the center to get the clean, sharp edge effect. And, they’d probably have a less ghetto way of baking than my strategy :).
I doubled the cocktail recipe and it was exactly enough for two shooters and two small glasses. Oh yeah, and I lost the garnish sprigs I had set aside a week before, but those would’ve been a fun touch, or perhaps some sugared cranberries.
Bon appetit and cheers!
Here are the recipes:
Douglas Fir Sparkletini
makes one drink
- 1 5-6 inch sprig of fresh-picked Douglas fir branch; rinsed
- 1 750ML bottle gin (note: this bottle would make 16 drinks)
- 1-1/2 oz. Douglas Fir Infused Gin
- 3/4 oz. white cranberry juice
- 1-1/2 oz. Fresh Lemon Sour
- Splash of brut Champagne or dry sparkling wine (but let’s be real, I bought a huge bottle and drank the leftovers!)
- Tiny sprig of Douglas fir or fresh/frozen cranberry for garnish
To make the infused gin, put the rinsed fir branch in the gin bottle and cap; remove branch after 24 hours. Fill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and lemon sour. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.
Fresh Lemon Sour
- 1 c. fresh lemon juice (this was about 6 lemons)
- 1 cup Simple Syrup
In a medium pitcher, combine ingredients. Cover and keep refrigerated for up to 2 weeks.
- 2 c. water
- 2 c. sugar
Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute, them immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container at room temperature for up to two weeks, or refrigerated up to three months.
Stay tuned for my next post for our TREE REVEAL! 🙂