Douglas Fir Sparkletini
In the holiday mood and feeling adventureous, try this unusual cocktail. Avoid using Christmas tree firs that may have been treated. This is from Seattle Chef, Kathy Casey's new cookbook "Sips & Apps" . Prep time does not include time to infuse the gin.
- Ready In:
- 1 1⁄2 ounces douglas fir infused gin (recipe follows)
- 3⁄4 ounce white cranberry juice
- 3⁄4 ounce fresh lemon juice
- 3⁄4 ounce simple syrup
- splash Brut champagne or dry sparkling wine
- Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.
- Douglas Fir Infused Gin:.
- 1 5- to 6-inch sprig fresh-picked Douglas fir branch, rinsed.
- 1 (750 ml) bottle gin.
- (Makes enough for about 16 drinks) Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.