Cocktail inspiration can come from many places. For Maz Naba, beverage director at the Michelin-starred Nico in San Francisco, walks through the woods helps inspire (and create) Pining for Winter. He hand trims new growth from Douglas Fir trees to create a simple syrup and garnish just for this drink.
- 1.5 Ounces Pineau de Charanttes
- 1 Ounce Alessio Bianco Vermouth
- 1.5 Ounces Fir syrup
- .5 Ounce Egg white
- Fir powder
Add all ingredients to Boston Shaker and shake vigorously with no ice for 15-20 seconds. Open shaker, add ice and shake again for another 5 seconds. Double strain into a coupe glass. Garnish with Fir Powder.
Douglas Fir Syrup
Dehydrate for 1 pint of tips for 1 day. Pull needles off stems, blend with 1 pint simple syrup on high, add 1 teaspoon of citric acid. Strain through fine sieve and cheese cloth. Spice things up by adding cardamom or black pepper to your simple syrup.
Fir Tip Powder
Set aside 1/2 cup of Douglas Fir tips and grind in a spice mill until a fine powder. Add pinch of citric acid.