The smell of Christmas is in the air and in the glass. Turn pine clippings into a fresh tonic for a festive variation on a classic cocktail.
2 tbsp Chinchona bark
2 tbsp citric acid
8 cinnamon sticks
8 whole cloves
Zest of 4 limes
4 cups distilled water
As many pine sprigs as can stay submerged.
Method: Simmer covered for 20 minutes. Strain through cheese cloth and allow to cool before carbonating with an iSi charger or Soda Stream equivalent
Pour over ice in a Collins glass
Garnish wtih a pine sprig and slice of lime