Libations

Knickerbocker Gin Fizz with Kumquats, Fir Syrup and Hop Soda

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.

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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.

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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.

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Fir Gin Fizz with Kumquats and Hop Soda
Ingredients:
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

Method:
Combine. Stir. Sip.

Fir Simple Syrup
Ingredients:
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)

Method:
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.

Creative Commons License
Keeping Willow by Stacy Feyer-Salo is licensed under a Creative Commons Attribution 4.0 International License.

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