Black Pine Recipe
Old Boise Gin, House Lavender, Fresh Lemon, Sparkling Rose' Float, Up
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Ingredients
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Cocktail
House Lavender Syrup (makes ~10 oz)
Method
House Lavender Syrup (make ahead)
- 1
Combine and simmer
In a small saucepan combine 1 cup sugar and 1 cup water. Add 2 tablespoons dried culinary lavender and lemon zest if using. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.
- 2
Infuse
Reduce heat to low and let the mixture barely simmer for 3 minutes to extract the lavender flavor. Do not boil vigorously to avoid bitterness.
- 3
Rest and strain
Remove from heat and let the syrup steep for 20–30 minutes off the heat (longer for stronger flavor). Strain through a fine mesh sieve or cheesecloth into a clean container, pressing the solids to extract syrup. Discard solids.
- 4
Cool and store
Cool completely, transfer to a sealed bottle, and refrigerate. Syrup keeps 2–3 weeks chilled.
Cocktail — Black Pine
- 5
- 6
Build and shake
In a cocktail shaker, add 2 oz Old Boise Gin, 0.5 oz house lavender syrup, 0.75 oz fresh lemon juice, and 6 ice cubes. Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 7
Double strain
Dump ice or water from the chilled glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.
- 8
Sparkling rosé float
Carefully float 1.5 oz chilled sparkling rosé on top of the cocktail by pouring it slowly over the back of a bar spoon held just above the drink surface. This creates a delicate effervescence layer without over-diluting.
- 9
Garnish and serve
Express the oils of a lemon twist over the drink and drop it in or rest it on the rim. Add a fresh lavender sprig as an aromatic garnish (lightly clap the sprig between hands to release fragrance). Serve immediately, up (no ice).