New to America, Pine Liqueur Makes a Great Holiday Mixer

Try the O’Tannenbaum at Harvest

The O'Tannenbaum cocktail at Harvest

The O'Tannenbaum cocktail at Harvest

PHOTO BY AMANDA GUNDERMAN

Pine liqueur might sound faddish, but it’s nothing new to Tami Lax. Her Austrian grandfather used to pour himself a glass of the spirit every evening, which he sipped neat. Lax, who owns Harvest Restaurant and The Old Fashioned, was always curious about the liqueur, but it wasn’t available on the American market until this year.

“I wouldn’t necessarily drink it straight,” she says of the liqueur, which is made with pinecones. “But I thought it would be wonderful with gin.”

Lax came up with the O’ Tannenbaum, a cocktail that pairs Zirbenz Stone Pine Liqueur of the Alps with St. George Terroir Gin, a deliciously crisp, woodsy gin made in California. Then she added a hit of unsweetened cranberry juice, which creates a gorgeous layered effect without spoiling the smooth flavor. It’s a Christmas cocktail, sure, but one that’s short on gimmicks and long on taste.

RECIPE

O’ Tannenbaum
1 1/2 oz St. George Spirits Terroir Gin
1/2 oz Zirbenz Stone Pine Liqueur of the Alps
1/2 oz unsweetened cranberry juice
Garnish: cranberry speared with rosemary stem

Combine gin and pine liqueur in shaker with ice. Shake; strain into cocktail glass. Tip glass and slowly add cranberry juice. For garnish, spear cranberry with rosemary stem.

Recipe courtesy of Harvest, 21 N. Pinckney St., 255-6075, harvest-restaurant.com.

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