Evergreen Syrup

A couple months ago, when I was in Seattle for the holidays, I had the most fantastic cocktail at the art museum cafe... a whiskey sour made with Douglas Fir Syrup and a housemade brandied cherry.

When I asked about the cherry, the bartender said she had made them herself over the summer, using a whole case of Lapin cherries from the Pike Place Market across the street. She had modified a recipe from Thomas Keller's Ad Hoc at Home, with tarragon and black pepper. (Of course, I thought - I have to get that book! And what do you know, Dave gave it to me for our anniversary.)

The Douglas Fir syrup is quite easy to make - it's just a basic simple syrup recipe, and you can actually use any kind of evergreen needles. I used Corkbark Fir needles gathered on a hike near Sandia Crest, and it turned out great. My guess is it's best to use just the very tips (the last inch or so), which are the newest needles.

1 cup sugar
1 cup water
A few sprigs evergreen needles

Combine all ingredients in a small saucepan, bring to a boil, and simmer about 5 minutes. Pour into jars and cool.

Evergreen Whiskey Sour
1 part lemon juice
1 part Evergreen Syrup
2 parts whiskey

Shake vigorously with ice. Pour into martini glasses.