Cocktail of the week: Pine’s evergreen sour – recipe | Cocktails

I wanted something on our list that was as fresh and Northumbrian as possible. The use of the fresh pine that grows all around the restaurant adds a layer of freshness and a unique flavor to this acid, while lime juice brings body and more complex acidity, and also lifts the crisp juniper in the gin .

evergreen sour

Serves 1

35ml Gin – a good one, led by the juniper, ideally. I use Hepple, because it’s local to us, and it’s made with fresh green juniper, which works wonders here
20ml freshly squeezed lemon juice
20ml freshly squeezed lime juice

35 ml fir syrup (see above)
1 egg white (optional, although it adds some texture to the procedure)
1 pine frondto garnish

For the fir syrup
25g caster sugar
25g pine needles

First prepare the syrup. Place the sugar and pine needles in a small saucepan, add 50ml water and heat gently, stirring, until the sugar dissolves. Blend the mixture with a hand blender, then strain and store in a clean jar in the fridge, where it will keep for about 10 days (it’s past its best when it starts to darken).

To make the drink, put everything except the garnish in a shaker, shake dry, then add a good handful of ice and shake again. Strain into a highball glass filled with ice cubes, garnish with pine frond and serve.

  • Bobby Morrison, Head Bartender, Pine Restaurant, East Wallhouses, Northumberland

Michael M. Tomlin