Mixology Monday. I’d like to thank our hosts Christa and Shaun of BoozeNerds for their inspiring and intensely aromatic theme, Resin. They write:
We thought hard about a theme that would work well for this time of year, and after contemplating the food, booze, and decor we like for the holidays, we settled on “Resin.” From savory rosemary in a stuffing, to a delicious juniper-y gin in a martini, to a fragrant fir ornament or garnish, our friends the evergreens have a lot to offer. The challenge: come up with an ingenious creation using the resin-y ingredient of your choice. Zirbenz, retsina, hoppy IPA, pine-nut puree, even? Sure! Spirit, garnish, aroma, all are fair game. Whatever resin means to you, we want to hear it.It’s definitely late autumn in San Francisco. It doesn’t freeze here, but the days are noticeably shorter and there’s a scent of of wood smoke in the chilly evenings. What better way to prepare for the coming Thanksgiving holiday than an evergreen-scented drink?
- 2 oz gin
- 1 oz Zirbenz Stone Pine Liqueur
- 1 oz sweet vermouth
- 1 oz lemon juice
- 1 oz ginger beer
- 1 generous dash Bar Keep Baked Apple Bitters
ROWEN, FOGGED IN LOUNGE
The Zirbenz is a surprisingly easy, versatile ingredient, adding a unique balsam spice. Here it’s accentuated by the ginger, bitters, and the earthier herbs in the vermouth. The gin works as a background taste to lengthen the evergreen notes and dry the whole thing down.