Zirbenz Stone Pine Of The Alps Recipe

Chill and set ice

Place a rocks glass in the freezer for 5–10 minutes or fill with ice and water to chill while you prepare the cocktail. If using a single large ice cube, have it ready and cold.

Add the Zirbenz (stone pine liqueur), aged rye whiskey, sweet vermouth, maraschino liqueur, and Angostura bitters into a mixing glass or a cocktail shaker filled halfway with ice.

Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (aim for about 15–20% dilution). If you prefer a slightly brighter result, stir for a shorter time (15–20 seconds); for a rounder, more integrated flavor stir for 30–40 seconds.

Discard the ice/water from the chilled rocks glass (if you used it to chill). Place one large clear ice cube into the glass.

Double-strain or fine strain the stirred cocktail from the mixing glass into the prepared rocks glass over the large ice cube to remove any tiny shards of ice.

Express the orange peel over the drink by holding it about 2–3 inches above the surface and giving it a firm twist so the oils spray onto the cocktail; then run the peel around the rim and drop it into the glass as garnish.

If using smoke: place the prepared cocktail under a smoking dome or invert a mixing glass over the glass with the sprig or smoking chip lit briefly. Allow the cocktail to sit under the dome for 20–30 seconds to pick up a delicate alpine-smoke aroma, then remove the dome and serve immediately.

If using a fresh spruce/small stone pine twig: gently clap the sprig between your hands near the glass to release resinous aromatics and lay it across the rim or float it on top as a visual and aromatic garnish (do not burn unless prepared for smoking).

Serve immediately. Sip slowly to enjoy the interplay of the pine-resin notes from the Zirbenz with the spice of rye, the richness of vermouth, and the cherry-almond lift from the maraschino.