Douglas Fir Sparkletini


1 1/2 ounces Douglas Fir–Infused Gin (recipe follows)
3/4 ounce simple syrup
1 5- to 6-inch sprig fresh-picked Douglas fir branch, rinsed


Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.
Douglas Fir–Infused Gin (Makes enough for about 16 drinks) Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.




For garnishing: Tiny sprig of Douglas fir, Fresh or frozen cranberry.

This cocktail was presented at the Sorrento Hotel in the Hunt Club as part of the Drinking Lessons series of Nightschool.

This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence. - Kathy Casey
Recipe from Sips & Apps, Chronicle Books

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.
Douglas Fir tea is available at Dish D’Lish Ballard Café.


1.0 Drink


Thursday, December 10, 2009 - 1:20am


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