Pine Barrens Recipe

Combine water and sugar in a small saucepan over medium heat; stir until sugar dissolves and mixture comes to a gentle simmer.

Add rinsed pine needles and lemon zest to the syrup. Reduce heat to low and simmer gently for 5 minutes to extract the pine oils—do not boil vigorously to avoid bitterness.

Remove from heat and let steep for 15–20 minutes, tasting occasionally; once a clear pine note is present, strain through a fine mesh sieve or cheesecloth into a clean jar.

Cool to room temperature, then refrigerate. Keeps 2–3 weeks. Use 0.5 oz per cocktail or substitute with 0.5 oz simple syrup + 4 drops pine extract if pressed for time.

Dry shake (if using egg white)

Add rye whiskey, amaro, pine syrup, lemon juice, honey-lavender cordial and egg white to a cocktail shaker. Seal and shake vigorously without ice for 15 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well-diluted.

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any pine needle particulate.

Add 1 dash Angostura bitters on top of the foam (if present) and use a toothpick or straw to create a simple pattern, or let it settle naturally.

Garnish with a lemon twist expressed over the drink (pinch the peel to release oils) and a fresh pine sprig. For dramatic aroma, briefly clap the pine sprig between your palms near the glass to release resinous scent, or briefly torch the tip away from the drink to release additional aroma (optional and exercise caution).

Serve immediately.