Pine Old Fashioned Recipe
Bourbon, Pine Syrup, Orange Bitters
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Ingredients
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Pine Syrup
Cocktail
Method
Pine Syrup
- 1
Prepare pine needles
Rinse the young pine needles thoroughly under cold water to remove dirt and debris. Remove any brown or woody parts and roughly chop the needles to increase surface area (about 1/2 cup packed).
- 2
Make the syrup
Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer.
- 3
Infuse
Add the chopped pine needles to the simmering syrup. Reduce heat to low and gently simmer for 5 minutes, stirring occasionally. Remove from heat and let steep, covered, for 15–20 minutes to develop a bright pine aroma without bitterness.
- 4
Strain and cool
Strain the syrup through a fine-mesh strainer or cheesecloth into a clean container, pressing lightly on the needles to extract flavor. Discard the solids. Let the syrup cool to room temperature, then refrigerate. Yields roughly 6–8 ounces; keep refrigerated for up to 2 weeks.
Cocktail
- 5
Chill glass (optional)
If desired, chill an old fashioned glass by filling it with ice and water while you prepare the cocktail, then discard before pouring.
- 6
Build the cocktail
In a mixing glass, add 2 oz bourbon, 0.5 oz pine syrup, 2 dashes orange bitters, and 1 dash Angostura bitters (if using). Add plenty of ice.
- 7
Stir
Stir the mixture for 20–30 seconds until well-chilled and slightly diluted (about 15–20 full strokes with a bar spoon). This integrates the syrup and rounds the spirit.
- 8
Strain
Discard the ice/water from the old fashioned glass (if chilled). Place a large ice cube in the glass and strain the cocktail over the ice.
- 9
Garnish and finish
Express the orange peel over the drink by holding it skin-side down and giving it a firm twist to release oils, then rub the rim and drop it into the glass. Optionally, slap a small pine twig between your palms to release aromatics and rest it on the rim as a garnish. Serve immediately.
