Cocktail of the week: Pine’s evergreen sour – recipe | The right blender
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 sour, while the lime juice brings body and more complex acidity, and also lifts the crisp juniper in the gin .
Evergreen sourFor 1 person
35 ml of gin - a good juniper, ideally. I use Hepple, as it's local to us, and it's made with fresh green juniper, which works wonders here20ml freshly squeezed lemon juice 20ml freshly squeezed lime juice 35ml pine syrup ( see above) 1 egg white (optional, although it adds texture to the procedure) 1 pine frond, to garnish
For the pine syrup25g caster sugar25g washed pine needles
First make 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 (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, garnish with pine leaf and serve.
Bobby Morrison, Head Bartender, Pine Restaurant, East Wallhouses, Northumberland
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 sour, while the lime juice brings body and more complex acidity, and also lifts the crisp juniper in the gin .
Evergreen sourFor 1 person
35 ml of gin - a good juniper, ideally. I use Hepple, as it's local to us, and it's made with fresh green juniper, which works wonders here20ml freshly squeezed lemon juice 20ml freshly squeezed lime juice 35ml pine syrup ( see above) 1 egg white (optional, although it adds texture to the procedure) 1 pine frond, to garnish
For the pine syrup25g caster sugar25g washed pine needles
First make 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 (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, garnish with pine leaf and serve.
Bobby Morrison, Head Bartender, Pine Restaurant, East Wallhouses, Northumberland
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