For your New Years enjoyment, I came up with this unique and delicious cocktail sure to impress any foodie you may be entertaining the next couple days. I had coffee with a good friend the other day who introduced me to “Hop Soda“. This locally made, bubbly beverage is made with real hops and cane sugar and is surprisingly delicious. My friend recommended mixing it with a little gin for an enjoyable cocktail. So what did I find underneath the Christmas tree from my enlightened husband? A bottle of my favorite gin, Knickerbocker, –also made locally by New Holland Distillery— and two cans of Hop Soda. In thinking of a cocktail to feature on this blog I decided to take my friends recommendation and run with it.
So I walked into the backyard at 11 pm –it was 10 degrees by the way–, cut down some stems from a Douglas Fir tree in the corner of our lot, and boiled a Fir Simple syrup. I was inspired.
This is what I came up with. Piney, citrusy gin with a dash of fir syrup, fresh squeezed, tart kumquats and my new friend, Hop Soda. Let me tell you, it is a win. The fir syrup has a beautiful citrus flavor to it –in case you’re wondering, Fir (or Spruce) syrup is a thing, I didn’t just make it up– that you could use in a variety of culinary adventures.
So if you’re adventurous like me, and want something really special to bring in the New Year, give this a try. It’s sure to please.
Fir Gin Fizz with Kumquats and Hop Soda
4 to 5 ice cubes
1 Tablespoon fir simple syrup (recipe below)
2 t fresh squeezed kumquats
3 oz gin (recommended Knickerbocker Gin by New Holland Distillery)
4 oz Hop Soda
Combine. Stir. Sip.
Fir Simple Syrup
2 cups water
1 cup sugar
2 cups fresh cut spruce or fir (the evergreens that have stems like Christmas trees –but don’t use your Christmas tree because they are usually covered in pesticides and chemicals)
Bring water and sugar to a boil. Turn off heat. Add fir stems and allow to cool. Strain off stems. Store in mason jar in the refrigerator for up to 4 months.
Keeping Willow by Stacy Feyer-Salo is licensed under a Creative Commons Attribution 4.0 International License.